Spring Nature Walk


Less than 1 mile from the noisy congestion of the cars and semis at the intersection of I-270 and State Route 33; amid all the malls, hotels, businesses, post office, and car dealerships in Dublin, Ohio is a small, 3.51 acres, park with a stunning water falls.  

Unless you know it is there you would probably drive right past the entrance to this park.

For those of us in the know, it is a chance to spend the lunch hour, or a morning or afternoon break just relaxing and de-stressing with Mother Nature.

As I get out of the car, book and packed lunch in hand, the zoom-zroom of the cars and semis mingle with the songs of robins, blue jays, goldfinches, chickadees, and sparrows. A Peregrine Falcon glides effortlessly and smoothly above me. I am mesmerized and stare for minutes.

Soon, as I walk the pathway, all I hear are birds and crickets. All I see is nature in all her glorious spring colors.

Can you tell I love wildflowers?

Soon all I hear is the sound of rushing and falling water. Why is the sound of moving water so relaxing?

Unseen and behind me and the thick foilage is a public school, a public library, and an Indian Cemetery. This area used to be home to the Wyandot Indians.

Going forward on my short lunch-time walk I soon come to the main falls. Not quite as dramatic as Hayden Run Falls, but beautiful in its cascading serenity. Hayden Run Falls is about 5 miles to the south of this falls. And like Hayden Falls the water flows into the Scioto River.

It is next to impossible for me to show you the true beauty of this falls since the path to the bottom of the gorge has been blocked and locked off to the general public. I am not sure why. One person told me a woman was climbing where she should not have  been, fell, and died. Do not know if that is true or not. All I know is everyone is now restricted to the upper paths and the viewing platforms only.

But I wanted you to see just how stunningly beautiful this falls is. You can also see the gorge much better in this next photo too.

This picture of the full cascade is from The City of Dublin, Ohio website; published here with written permission from the city of Dublin/Bruce Edwards, Web Administer with my thanks.

Beautiful, isn’t it?

I stay and watch and listen for a few minutes more. Then I take my book and lunch to the covered picnic tables and read and eat a bit. I linger……. not wanting to leave this small piece of paradise in the middle of modern society.

The sights and sounds stay with me all day.


Featured Recipe        Asparagus with Soft Egg and Anchovies

Regular readers here know I am a lazy chef. I enjoy cooking. But I don’t want to spend ALL of my time cooking. What I really enjoy is eating, tasting, and enjoying delicious food.

So when I find a recipe that sounds and looks really delicious, but is a lot of work, I do not waste a second deconstructing it and finding a simpler way of making it.

So it is with today’s recipe. The original is here, Asparagus with Soft Egg and Anchovy Dressing, for you to see how I changed the recipe. My version is quicker and easier, but of course.

Why should I waste my precious time making my own creamy salad dressing when I already have a creamy dressing in my fridge I love, love, LOVE:  Japanese Miso Salad Dressing!

This dish can be used as an appetizer or a salad. But at the end of the directions below you will see I also turned it into a meal with the addition of just a few items.

Made as an appetizer or a salad this is another Recession Buster Recipe©.

This is what you will need for 4 people:

1 pound asparagus

4 eggs

12 flat anchovies

Creamy salad dressing of your choice

Salt and pepper to taste

Here is what you do:

Wash the asparagus and cut off about an inch or so from the bottom of the stalk.

Cook in about 1 inch of water for 4-5 minutes or to your preference; or steam the asparagus as I did in the microwave. You could also steam the asparagus in a vegetable basket over the stove. I steamed my asparagus for 4 minutes for crisp-tender stalks.

However you cook your asparagus cook it quickly for crisp tender asparagus. When cooked to your liking let the asparagus cool slightly. Pat the asparagus dry with a towel before plating.

In the meantime, cook the eggs. Place them in cold water to cover and set on medium high heat. When bubbles start forming in the water take the eggs off the heat source, cover and let cook for 15 minutes if you want hard boiled eggs, or for about 5-7 minutes if you want the yolk a little softer as I did.  

When the eggs are cooked to your liking cool them a bit in cold water.

Then peel the eggs and cut in half.

Place 5 or 6 asparagus spears on a plate. Place two egg haves on the asparagus.

Drizzle with your creamy salad dressing, about 1-2 tablespoons for each plate. I used Japanese Miso Dressing. 

Top with some of the anchovies. Salt and pepper to taste.

As it is pictured above, this dish is a delicious appetizer or salad.

However, with the addition of some cold cuts, such as salami, olives, and cheese I create a Charcuterie cold dinner for hot and humid summer days. If you don’t remember Charcuterie from last summer, or you are new to MTTD,  just click the link above.

Bon appétit!!!


1 pound asparagus                 $1.69                                     

4 eggs                                   $0.68

12 flat anchovies                     $1.99

Creamy salad dressing            $0.76

Salt & pepper to taste

Total cost = $5.12
Cost per person = $1.28

*As an appetizer or salad, not as Charcuterie.

Quote of the Day

Life consists not in holding good cards but in playing those you hold well.

Josh Billings


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5 comments to Spring Nature Walk

  • That park is magic! I haven’t found a park here with wildflowers that’s not halfway up a mountain. Certainly not close by. The last time I could do that was when I lived near the Smoky Mountains in Tennessee and would do wildflower walks every Spring. I would picnic at your park every few days I think!

    That’s a lovely salad and would make a perfect lunch for me.

    • Roberta

      If you ever make it back to the states and Ohio specifically, I will take you to the park and we shall have a grand picnic!!

  • Beautiful Pictures!! I love eggs and asparagus. I make an omlet with them YUM!

  • Friend with a job

    I know this salad dressing! Now one of my favorites! How’s your stash holding out?

    • Roberta

      🙂 Yes. You do know that salad dressing. I think of and thank you every I use it. One bottle of Miso about gone. Have the other one but expect it will be gone by August. Will need to “order” more then. Soy Sesame still have enough left. Probably won’t need till around Christmas.

      Glad it is one of your faves now too. 🙂