IMG_20160324_114219738Every year in the Spring I hang a wreath on my front door…& every year I find, usually too late, that a bird has built a nest in that very wreath.  I don’t invite them, they just show up.  It is their nature.

 If I catch them before the eggs get laid, I pull the wreath off the door & put it in the house until they are nesting elsewhere. If the eggs are there, I leave it be & simply deal with the mother bird flying off & chattering at me angrily as I try to enjoy my coffee on the porch.

My door is an interesting choice for nesting.  There is no way for natural predators to reach a birdie tucked in the middle of a flat surface.  We mostly use the back door of the house unless we have company, so the area remains relatively undisturbed. 

This year I decided to try a new tactic.  I attached a decorative metal nest to my Spring wreath & glued in some wooden eggs.  I am hoping to fake out my little feathered friends in believing that my door is occupied, so they don’t move in when I am not paying attention.

I’m reminded that the human heart is like the front door to our souls.  What we read, see, hear, & think on, we invite to live within.  The bible says that as a man thinks in his heart, so is he.

Time spent in God’s word, conversation with Him through prayer & quiet, & looking for His intervention in our everyday lives invites Him to reside within our deepest self.  I need to be so occupied with God’s goodness that the Evil one is given no place to reside.

 Update on my birdie situation-No nests this year!!  Success!!

Spring Wreath Close Up
Spring Wreath Close Up


1 pkg. yellow cake mix
1 (11-oz.) can mandarin oranges with

4 eggs juice
1/4 c. vegetable oil
Combine cake mix, oranges, eggs and oil. Beat 2 minutes at highest speed of mixer.
Reduce speed to low and beat one minute. Pour into 3 greased and floured round 8″
cake pans. Bake at 350° for 20-25 minutes or until cake tests done. Cool in pan 10
minutes. Remove to cake rack and cool completely.
1 (12-oz.) ctn. Cool Whip, thawed                  1 (5-oz.) pkg. instant vanilla pudding
1 (20-oz.) c. crushed pineapple, drained reserving juice

Combine Cool Whip, pineapple, and pudding. Let stand for 5 minutes, then add
enough pineapple juice to make frosting spreadable. Frost between layers, then top
and sides of cake. Chill at least 2 hours before serving. Store in refrigerator.
Note: I love to serve this light, delicious cake in the Springtime. Garnish it with piped
swirls of my whipped cream frosting (see Black Forest Cake), well drained mandarin
oranges and fresh mint for a beautiful presentation