Tulips, Squirrels and Ham Sandwiches

On the walk leading up to my front porch steps I have two big white planters. For every change of season I plant something different in these planters. Summer will find sweet potato vines and red and white geraniums, fall is for rust colored mums and at Christmas I use silk Poinsettias and silver twigs. Now that it is finally spring here in the Northeast I decided that it was time to plant some tulips in the planters. My local nursery had some lovely plants, just 3 for $10.00; a bargain considering each pot had at least 8 blooms. I chose 6 pots, 3 with bright yellow tulips and 3 sporting deep orange blossoms. Intermingling the colored blossoms in my planters gave me the stunning effect I was hoping for. A full 24 to 30 blooms filled each planter and brightened my walkway considerably. 

Now I have seen squirrels dig up all manner of things. But never did I imagine the havoc they would wreck on my beautiful spring planters. I could forgive the little rodents if they were hauling off my flowers to present to a fluffy tailed girlfriend. I could even look the other way if they choose one of two irresistible blooms. But no, the little devils in my neighborhood are hell bent on total destruction. Within 12 hours of my labor of love every sturdy stem had been bitten off at ground level. See, it wasn't the flowers they wanted, it was the bulbs themselves. To get to the bulbs, they bite off the flower, toss it to the side and dig up the tender, sweet bulb; scurrying up the nearest tree with their gourmet find. 

I was able to rescue the scattered blooms one by one and now have vases of yellow and deep orange tulips in every room. Sigh - at least the inside of the house echoes of spring.

Ham Paninis: makes 4 sandwiches

If you are like many people in this country you are now looking at a big platter of leftover Easter ham. And if you're like many people in this country, you are tired of leftover Easter ham. Here's an easy, tasty panini to use up the very last of that ham. 

Leftover ham (sliced thin)

Eight (8) slices rye bread

Eight (8) ounces Fontina cheese, shredded

Dijon Mustard

One (1) cup Cole Slaw, creamy style

Unsalted butter

Spread Dijon mustard on one side of all eight slices of rye bread.

Top 4 slices of bread with 1 ounce Fontina Cheese

Top with slices of ham

Top with a 1/4 cup cole slaw

Top with 1 ounce Fontina Cheese

Place 2nd slice of bread on top, mustard side down.

Melt butter and brush one side of sandwich with butter. 

Place on preheated grill pan, panini pan or fry pan buttered side down

Brush melted butter on top of sandwich.

Weight with a brick, panini press, or lid weighted with cans. 

Cook over low heat for 3 minutes. 

Check for golden crust. Turn, cook on other side 2-3 minutes until both sides have golden crust and cheese is melted.

Slice and serve piping hot with chips and a big dill pickle. 

Variation: my husband's favorite.

Use pineapple rings instead of cole slaw

Use Jarlsberg Swiss instead of Fontina. 

Eat these sandwiches indoors as I have no idea how squirrels feel about ham.