THE VILLAGE VOICE

'LIFE IS LIKE A GOOD BLACK AND WHITE PHOTOGRAPH' (ORIENTAL POPPY)

2012-01-28T17:18:00.001-05:00

‎"Life is like a good black and white photograph, there's black, there's white, and lots of shades in between."

~ Karl Heiner

Oriental Poppy

(Papaver orientale)

'BARE BONES OF WINTER' ~ BEEF CARBONNADE

2012-01-25T23:30:00.000-05:00

"I prefer winter and fall, when you feel the bone structure in the landscape - the loneliness of it - the dead feeling of winter. Something waits beneath it - the whole story doesn't show."

~ Andrew Wyeth

Bare Bones of Winter

(Hubbard Lake, MI)

BEEF CARBONNADE

~ Hearty rich Belgian beef stew with sweet caramelized onions and dark beer, perfect for a cold winter's eve ...

(The Silver Palate Cookbook)

1/4 pound bacon

2 very large yellow onions, 1 1/2 to 2 pounds, peeled and thinly sliced

1 Tbsp. granulated sugar

1 cup unbleached flour

1 Tbsp. dried thyme

1 tsp. salt

1/2 tsp. freshly ground pepper

3 pounds beef stew meat (chuck is best), cubed

vegetable oil (optional)

2 cups imported dark beer

chopped parsley (garnish)

Coarsely dice the bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve.
Add onions to skillet and cook in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl and let stand while you prepare the beef.
Stir flour thyme, salt, and pepper together on plate and roll cubes of meat around in mixture until well coated. Shake off excess and set cubes on another plate.
Press onions gently with back of spoon to extract as much cooking fat as possible. Transfer fat to a kettle. Add in vegetable oil if not enough for proper browning of beef. Be sparing or carbonnade will be greasy.
Set kettle over high heat; when very hot, add 6-8 cubes at a time to brown properly. Turn heat down slightly and cook until browned on all sides. Transfer with slotted spoon to clean plate and proceed with the browning untilall meat is done.
Preheat oven to 325 degrees.
Pour beer into kettle and stir browned bits on bottom with spoon. Return beef cubes to kettle along with bacon and sauteed onions. Bring to simmer on stove. Cover and set on middle rack of oven.
Cook 1 1/2 hours, stirring occasionally until stew is thick and meat tender.
Taste and correct seasoning. Turn into heated serving dish, garnish with chopped parsley, and serve immediately. (6 portions)

Note: Serve carbonnade egg noodles tossed with butter and poppy seeds, sauteed apples, black breads and good dark beer.

'THE POWER OF LOVE' ~ PEACE LILY (Spathiphyllum wallisii)

2012-01-15T11:13:00.000-05:00

"We look forward to the time when the Power of Love will replace the Love of Power. Then will our world know the blessings of peace."

~ William Ewart Gladstone

PEACE LILY

(Spathiphyllum wallisii)

Common name		Peace lily
Botanical name		Spathiphyllum species; most commonly Spathiphyllum wallisii
Other common names		Madonna lily
Family		Araceae
General description		An evergreen perennial herb, often grown as an ornamental, also very popular as a container plant.
Flowers		The flowers are fleshy white to cream sheath or bract, called a spathe, surrounding a spike of fragrant, closely packed minute flowers.
Leaves		The leaves are bright green, lance shaped, shiny, up to 30cm long and clustered at the base of the plant.
Fruit/Berries		The fruit are inconspicuous white berries.
Other		The sap is clear.
Symptoms		This plant, if eaten, can produce a tingling or burning sensation, followed by swelling of the lips, mouth and tongue. Contact dermatitis may also occur in sensitive individuals.
Toxicity category		2, 3
Warning		Seek urgent medical attention if lips or tongue become swollen or if there is difficulty breathing or swallowing.

"If we have no peace, it is because we have forgotten that we belong to each other."

~ Mother Teresa

'CLICK. BOOM. AMAZING!' (Phalaenopsis Orchid) ~ HEARTY MINESTRONE SOUP

2012-01-09T20:06:00.000-05:00

“Click. Boom. Amazing!”

~ Steve Jobs

Phalaenopsis Orchid

(Confidence texture)

____________

HEARTY MINESTRONE SOUP

~ Delicious hearty offering for a chilly winter day

1/4 cup extra-virgin olive oil

2 Tbsp. unsalted butter

2 coarsely chopped onions

4 minced garlic cloves

1 cup chopped celery plus leaves

8 cups shredded cabbage (shortcut use coleslaw mix)

3 diced potatoes (redskins/small Yukons, or sweet)

2 cups chopped zucchini

2 cups chopped carrots

1 - 1 1/2 cups chopped green beans or frozen Italian green beans

1 - 2 cans stewed tomatoes

1 - 2 cans rinsed cannellini beans

2 - 3 quarts organic chicken broth

2 Tbsp. crushed dried basil

2 tsp. crushed dried oregano

coarse salt and freshly ground pepper to taste

10 oz. fresh chopped kale or spinach (or 10 oz. frozen chopped)

1/2 cup chopped fresh parsley

(1/2 cup small pasta or arborio rice ... optional)

Freshly grated Parmigiano-Reggiano cheese

Heat oil and butter over medium heat in large stockpot. Add onions and sauté until golden, about 10 minutes.
Add garlic, celery, and cabbage and continue cooking until wilted. Add potatoes, zucchini, carrots, green beans, stewed tomatoes, cannellini beans, chicken broth, basil, oregano, salt & cracked pepper. Bring to a boil, reduce heat and simmer about 40 minutes.
Add spinach or kale, fresh parsley, and pasta/rice (if desired). Cook another 10-15 minutes or until pasta/rice tender.
Adjust seasonings. Ladle in bowls and top with finely shredded Parmesan. Serve with good crusty bread.

Phalaenopsis Orchid

Purchase with 'confidence' ... Phalaenopsis Orchids are hardy beauties

Plant Care for Phalaenopsis Orchids

LIVE, LOVE, LAUGH ... HAPPY NEW YEAR!

2011-12-30T11:48:00.000-05:00

Live, Love, Laugh ...

and let the 'little things' count!

HAPPY NEW YEAR!

"We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day."

~ Edith Lovejoy Pierce

CHRISTMAS BLESSINGS!

2011-12-25T14:59:00.001-05:00

... And there were shepherds in the same district living in the fields and keeping watch over their flock by night. And behold, and angel of the Lord stood by them, and they feared exceedingly. And the angel said to them, "Do not be afraid, for behold, I bring you good news of great joy which shall be to all the people; for today in the town of David a Savior has been born to you, who is Christ the Lord. And this shall be a sign to you: you will find an infant wrapped in swaddling clothes and lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God and saying,

"Glory to God in the highest, and on earth peace among men of good will."

(Luke. 2: 8-14)

'SINFULLY DELICIOUS' ~ CHRISTMAS CAPPUCCINO MOUSSE

2011-12-11T20:15:00.000-05:00

"I could give up chocolate but I'm not a quitter."

~ Author Unknown

~ Christmas Moose

CHRISTMAS CAPPUCCINO MOUSSE

~ Decadent & delicious ... what Christmas is all about!

1 1/2 cups whipping cream

4 large organic eggs

8 oz. chopped good bittersweet chocolate

4 tsp. instant espresso powder

1/8 tsp. cream of tartar

1/4 cup sugar

1 tsp. vanilla extract

Unsweetened whipped cream

chopped chocolate covered espresso beans (Trader Joe's)

fresh mint sprigs

fresh cranberries

Separate whites from egg yolks. Let stand at room temperature.
Whisk 1/4 cup cream and eggs yolks in saucepan. Set over low heat and cook, whisking constantly for 2 minutes or until mixture thickens. Add chocolate & espresso powder; stir until smooth. Remove from heat.
In large bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until whites begin to mound. Gradually add sugar, whisking constantly until stiff peaks form. Fold chocolate mixture into whites, blending well.
In chilled bowl, whip remaining 1 1/4 cups whipping cream to soft peaks. Whisk in vanilla extract. Fold whipped cream into chocolate mixture until barely blended (note visible streaks of white).
Spoon into individual mousse dishes or glass 6-cup serving bowl. Cover carefully with plastic wrap to avoid marring surface. Chill until set.
Spoon mousse from large bowl onto desert plates. Garnish with dollop of whipped cream and sprinkle with chopped chocolate espresso beans. Arrange mint leaves on side with 3 cranberries to resemble holly and serve immediately. (6-8 servings)

Follow me in merry measure,

Fa la la. la la la. la la la.

DECEMBER BEAUTY (POINTSETTIA) ~ HERB CRUSTED CRANBERRY/CHERRY SALMON / ROASTED ROSEMARY POTATOES

2011-12-02T12:14:00.000-05:00

POINTSETTIA HISTORY & LORE

The botanical name, Euphorbia pulcherrima, was assigned to the poinsettia by the German botanist, Wilenow. The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful."

HERB CRUSTED CRANBERRY/CHERRY SALMON

~ Delicious meld of herbs, tart cranberries, lemon & sweet dried cherries make this crunchy festive salmon memorable.

_____

1 1/2 lbs. salmon fillet

1/2 cup chopped fresh cranberries

1/4 cup chopped dried cherries (or cranberries)

1/4 cup finely chopped red onion

1 Tbsp. chopped fresh thyme or 1 tsp. dried

1 Tbsp. chopped fresh rosemary

1/2 cup panko crumbs

zest of 1 fresh lemon

3 Tbsp. melted butter

sea salt & freshly cracked pepper

Preheat oven to 375-degrees.
Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
Pat mixture evenly over salmon. Drizzle with remaining butter.
Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings) Delicious served with wedges of roasted rosemary potatoes, fingerlings, or a simple baked sweet potato.

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ROASTED ROSEMARY POTATOES
2 large red skin potatoes
2 large black potatoes
2 large sweet potatoes
extra-virgin olive oil
3 heaping Tbsp. chopped fresh rosemary or to taste
coarse salt & freshly cracked pepper

Slice potatoes in wedges. Coat with olive oil. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450 degree oven 45 minutes or until roasted.

REMEMBERING NOVEMBER (Hubbard Lake Sunsets) ~ TURKEY TETRAZZINI / TURKEY CLUB

2011-11-26T15:37:00.000-05:00

“When I admire the wonder of a sunset or the beauty of the moon, my soul expands in worship of the Creator."

~ Mahatma Gandhi

November Sunset

(Hubbard Lake)

TURKEY TETRAZZINI

(Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini, who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.)

1 lb. spaghetti or linguine
1 lb. thinly sliced mushrooms
bunch of sliced scallions
1 chopped red pepper
6 Tbsp. unsalted butter
4 Tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/4 cup Madeira or dry Sherry
1 cup Parmesan cheese
cracked pepper to taste
4 - 6 cups coarsely chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1/2 cup fresh bread crumbs
1 cup toasted almonds (optional)

Preheat oven to 350º.
While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and red pepper. Set aside.
In separate skillet, heat remaining butter. Add flour and stir roux with whisk, gradually adding broth, whisking until smooth and thickened. Stir in cream until incorporated and then Madeira or sherry. Add Parmesan and pepper.
Cook pasta until al dente and drain. In a large bowl toss pasta, sauce, mushroom mixture and turkey. Taste seasonings. Transfer into buttered baking dish and scatter top with Swiss cheese combined with bread crumbs and toasted almonds.
Bake Tetrazzini uncovered until bubbling and top is a touch brown for 30 - 40 minutes. Rest a tad before serving with a crisp green salad. (8 servings)

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TURKEY CLUB

2 halved, pitted and peeled firm-ripe avocados
1 thinly sliced large ripe tomato
1/2 cup mayonnaise
2 Tbsp. cranberry sauce
12 slices favorite toasted bread
favorite greens (spinach, lettuce or mixed Spring greens)
thinly sliced turkey breast
12 crispy bacon slices
salt and pepper to taste

Assemble: Top each of 4 toast slices with a slathering of mayonnaise, greens and avocado. Plop on second slice of toast. Top with turkey, tomato, bacon and cranberry sauce. Season with salt and pepper to taste. Top with remaining toast slathered with remaining mayonnaise and more greens. Diagonally quarter and enjoy. (4 sandwiches)

November Sunset

(Hubbard Lake)

The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July."

~ Henry David Thoreau

THANKSGIVING BLESSINGS

2011-11-22T23:33:00.000-05:00

"God has two dwellings; one in heaven

and the other in a meek and thankful heart."

~ Izaak Walton

VINTAGE PRINTS

___________

In the year 1621, the Pilgrims held their first Thanksgiving feast. They invited the great Indian chief Massasoit, who brought ninety of his brave Indians and a great abundance of food. Governor William Bradford and Captain Miles Standish were honored guests. Elder William Brewster, who was a minister, said a prayer that went something like this:

'We thank God for our homes and our food and our safety in a new land.

We thank God for the opportunity to create a new world for freedom and justice."

Amen.

~ Peppermint Patty (A Charlie Brown Thanksgiving)

___________________

We return thanks to our mother, the earth,

which sustains us,

We return thanks to the rivers and streams,

which supply us with water.

We return thanks to all herbs,

which furnish medicines for the cure of our diseases.

We return thanks to the corn, and to her sisters,

the beans and squashes,

which give us life.

We return thanks to the wind,

which, moving the air,

has banished diseases.

We return thanks to the moon and stars,

which have given to us their light when the sun was gone.

We return thanks to the sun,

that he has looked upon the earth with a beneficent eye.

Lastly, we return thanks to the Great Spirit,

in whom is embodied all goodness,

and who directs all things for the good of his children.

Iroquois Prayer

(adapted)

_________________________

"O Lord that lends me life,

Lend me a heart replete with thankfulness."

~ William Shakespeare

NOVEMBER'S LEAF IS RED AND SEAR' ~ SIMPLE BLACK & WHITE SOUP

2011-11-14T22:04:00.000-05:00

"November's sky is chill and drear,

November's leaf is red and sear."

~ Sir Walter Scott

SIMPLE BLACK & WHITE SOUP

1-2 Tbsp. extra-virgin olive oil

1 large chopped Spanish onion

2 chopped celery ribs plus leaves

1 Tbsp. chopped crushed garlic

1 tsp. crushed thyme (1 Tbsp. fresh chopped)

1 tsp. crushed rosemary (1 Tbsp. fresh chopped)

1 tsp. ground cumin

1 (14.5 oz.) can drained and rinsed black beans

1 (14.5 oz.) can drained and rinsed cannellini beans

8 cups organic chicken or vegetable broth

1/2 cup white wine

1/2 tsp. dried sage

coarse salt & freshly ground pepper to taste

Heat olive oil in large stock pot. Cook onion, celery, garlic, and thyme, rosemary, and cumin together until celery and onion are soft.
Add stock and wine and bring to boil. Add both black and white beans and sage. Season with salt & pepper. Reduce heat and simmer for 30 minutes. Adjust seasonings to taste. (6 servings

BELOVED 'SIMPLE' TREE

(Bloomfield Village)

"Dull November brings the blast,

Then the leaves are whirling fast."

~ Sara Coleridge

NOVEMBER GLORY ~ 'THE LEAVES OF GOLD CAME TUMBLING DOWN ...'

2011-11-07T22:53:00.002-05:00

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

~ Elizabeth Lawrence

LEAF ABSTRACT

"How silently they tumble down

And come to rest upon the ground

To lay a carpet, rich and rare,

Beneath the trees without a care,

Content to sleep, their work well done,

Colors gleaming in the sun.

At other times, they wildly fly

Until they nearly reach the sky.

Twisting, turning through the air

Till all the trees stand stark and bare.

Exhausted, drop to earth below

To wait, like children, for the snow."

~ Elsie N. Brady, Leaves

HONORING NOVEMBER AND THE CHRYSANTHEMUM (Flower of the Month) ~ ONION CHRYSANTHEMUMS

2011-11-01T10:30:00.000-04:00

"Every year, in November, at the season that follows the hour of the dead, the crowning and majestic hours of autumn, I go to visit the chrysanthemums ... They are indeed, the most universal, the most diverse of flowers."

~ Maurice Maeterlinck

CHRYSANTHEMUM

November Birth Flower is the Chrysanthemum. The History and traditions surrounding the November Birth Flower, the Chrysanthemum is fascinating. There are many myths and legends about the origins of this tradition. It is believed that birthday celebrations originated in the Roman Empire and the origins of birth month flowers, such as the Chrysanthemum, could be said to date back to these times. During Roman birthday celebrations family and friends offered congratulations and brought gifts. The gifts included gemstone jewelry, such as the Topaz, and also flowers - the first traditions and origins of the November Birth Flower.

~ Birthstones.org

ONION CHRYSANTHEMUMS

~ Delicious treat adapted from an old SUNSET MAGAZINE clipping. As cut onions bake, they soften and open like flowers.

__________________

4-6 (6-8 oz.) red or yellow onions

1/4 cup extra-virgin olive oil

coarse salt & freshly ground cracked pepper

pinch of cayenne to taste

1/4 cup balsamic vinegar (dark or white)

1/2 cup toasted pine nuts, chopped walnuts or pecans

chopped fresh rosemary, thyme, and chives

Peel onions; trim tops and root ends if needed to sit flat. Set onion on root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat 10-12 cuts (1/2 to 3/4 inches apart).
Place onion, cut side up in 9x13-inch pan. Drizzle evenly with oil. Sprinkle with salt, pepper and cayenne to taste. Bake, covered, in 400-degree oven until onions are very tender when pierced in center, about 1 hour.
Uncover. Sprinkle evenly with vinegar, toasted nuts and herbs to taste. Bake until onion tips are lightly browned, 10-15 minutes longer. Spoon pan juices over onions before serving. Delicious with grilled steak. (4-6 servings)

IT'S THAT TIME OF YEAR! ('THE GREAT PUMPKIN') ~ PUMPKIN CHILI / WHITE CHEDDAR SCALLION MUFFINS

2011-10-29T17:29:00.000-04:00

"I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion."

~ Henry David Thoreau

PUMPKIN HARVEST

PUMPKIN CHILI

~ A delightful autumn twist on traditional chili, rich in flavor and ...the simmering smell ... simply divine!

(a repost seasonal favorite in case you missed it)

_______________

2-3 lbs. lean ground beef

2 large chopped onions

1 chopped red pepper

1 chopped green, yellow, or orange pepper

2 (28 oz.) cans diced tomatoes with juice

2 cans rinsed black beans

1 large can pumpkin puree

1 can sliced black olives

1 bottle (12 oz.) Pumpkin Ale

(e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery

or Harvest Moon Pumpkin Ale)

2 heaping Tbsp. chili powder (or more to taste)

2 Tbsp. ground cinnamon

1 tsp. ground nutmeg

2 pinches of brown sugar

coarse salt & freshly ground pepper to taste

sour cream

chopped green onions

Cook beef in large stockpot until well browned. Drain excess fat.
Add onions and peppers and cook until soft. Add tomatoes and juice, beans, pumpkin, black olives, beer, spices, brown sugar, salt & pepper. Bring to boil, lower heat, cover and simmer for 1 hour. Adjust seasonings. Let rest a bit before serving or refrigerate (even better) and reheat.
Ladle hot chili into bowls and, if desired, top with dollop of sour cream and chopped green onions. Warm White Cheddar Scallion Muffins are delicious on the side.

WHITE CHEDDAR SCALLION MUFFINS

~ Tasty muffins are a favorite clipped from Food & Wine Oct. 2006

__________________

1 1/2 cups flour

1 1/2 tsp. baking powder

1 1/4 tsp. salt

1/4 tsp. cayenne pepper

4 cold Tbsp. unsalted butter, cut into small cubes

1/4 cup very finely chopped scallion greens

3 oz. (1 cup) shredded extra-sharp white cheddar cheese

1/2 cup plus 2 Tbsp. cold milk

Preheat oven to 375-degrees. Lightly grease two 12-cup mini-muffin tins.
In medium bowl, mix flour, baking powder, salt and cayenne. Using 2 knives, a pastry blender or fingers, work in the butter until mixture resembles coarse meal with some small pieces of butter still visible. Add scallion greens, cheese and milk. Stir with wooden spoon just until dough comes together.
Scoop dough into prepared mini-muffin tins. Bake for about 25 minutes, until muffins are lightly browned on top. Transfer to wire rack to cool slightly. Serve warm. (2 dozen mini-muffins)

I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin."

~ LINUS

(It's the Great Pumpkin, Charlie Brown)

PLAYIN' IN THE LEAVES ~ SIMPLE TUSCAN CHICKEN / GRILLED EGGPLANT and GOAT CHEESE SALAD

2011-10-25T19:26:00.000-04:00

"Every leaf speak bliss to me, fluttering from the autumn tree."

~ Emily Bronte

AUTUMN TEXTURE ABSTRACT

"But I remember more dearly autumn afternoons in bottoms that lay intensely silent under old great trees."

~ C.S. Lewis

SIMPLE TUSCAN LEMON CHICKEN

~ easy autumn fare

6 boneless chicken breast (or thighs)

1/3 cup extra-virgin olive oil

juice and zest from 1 lemon

1 Tbsp. minced garlic

1 Tbsp. minced fresh rosemary

1 tsp. minced fresh thyme

freshly ground black pepper and coarse salt to taste

Combine olive oil, lemon juice, zest, garlic, rosemary, thyme, pepper and salt. Pour over chicken and marinate several hours or overnight.
Remove chicken from marinade and grill on med-high for 20-30 minuted, depending on size of breast. Turn every 10 minutes and baste with remaining marinade. Cover and let rest before serving.

GRILLED EGGPLANT and GOAT CHEESE SALAD

~ From Giada De Laurentiis

3 Tbsp. extra-virgin olive oil

7 Japanese eggplant, ends trimmed, cut into 1-in. wide slices

1/2 cup toasted pine nuts

3 oz. crumbled goat cheese

1/3 cup thinly sliced basil

2 Tbsp. chopped mint

3 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

1/2 tsp. kosher salt

1.2 tsp. freshly ground pepper

Place a grill pan over med-high heat or preheat gas or charcoal grill.
Drizzle olive oil over slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3-4 minutes per side.
Place eggplants side-by-side on serving platter. Sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt and pepper. (4-6 servings)

'AUTUMN QUILT' ~ A LEAF MOSAIC

2011-10-19T07:05:00.000-04:00

"Everyone must take time to sit and watch the leaves turn."

~ Elizabeth Lawrence

'AUTUMN QUILT'

‎"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."

- Stanley Horowitz

AUTUMN LEAVES & ABSTRACTS ~ MEDITERRANEAN TOSTADA/LEMON PASTA with ROASTED SHRIMP/LEMON YOGURT CAKE

2011-10-10T20:14:00.000-04:00

“Every leaf speaks bliss to me, fluttering from the autumn tree.”

~ Emily Bronte

MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES

~ easy carb friendly appetizer from KalynsKitchen.com

Ingredients:

( for 2 but make as many as desired)

2 low-carb or whole wheat flour tortillas (cut in half)

2 tsp. + 2 tsp. extra-virgin olive oil

1/2 cup very finely chopped Romaine lettuce

1/4 cup finely crumbled Feta

10 finely chipped Kalamata olives

1/2 cup hummus

Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives.
When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.)
Remove tortillas from oven and let cool for a few minutes.
Top each crisp tortilla with: a thin layer of hummus, slight drizzle of olive oil, chopped lettuce, finely crumbled feta and finely chopped Kalamata olives.

LEMON PASTA With ROASTED SHRIMP

~ Autumn friendly especially before frost hits the tender basil ... adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter

1/4 cup extra-virgin olive oil

2 cloves minced garlic

2 lemons, zested and juiced

1 lb. angel hair pasta

fresh chopped basil to taste

Grated Parmesan or fresh feta cheese to taste (optional)

Preheat oven to 400º and bring large pot of water to boil.
Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
Serve hot topped with cheese. (6 servings)

Note: A good Caprese Salad, crusty peasant bread, and good white wine makes the meal complete.

LEMON YOGURT CAKE

~ from Barefoot Contessa at Home

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

1 cup plain whole milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 tsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar

2 Tbsp. freshly squeezed lemon juice

Preheat oven to 350º. Grease and 8 1/2 x 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
Sift together flour, baking powder and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk dry ingredients into the wet ingredients. With a rubber spatula, fold vegetable oil into the batter, making sure all is incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of loaf comes out clean.
Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and peel off parchment. While cake is still warm, pour lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the onfectioners' sugar and lemon juice and drizzle over the cooled cake.

REMEMBER SEPTEMBER 'FADING MEMORIES' ~ ROASTED TOMATO GARLIC SOUP

2011-09-30T09:24:00.001-04:00

"I trust in Nature for the stable laws of beauty and utility.

Spring shall plant and Autumn garner to the ends of time."

~ Robert Browning

Annabelle Abstract

'Fading Memories'

"We do not remember days; we remember moments."

~ Cesare Pavese, The Burning Brand

Remember September

ROASTED TOMATO GARLIC SOUP

~ awesome Autumn fare, perfect while tomatoes are still in abundance

(slightly adapted from Smitten Kitchen)

Soup

3 lbs. plum tomatoes, halved lengthwise

2 Tbsp. extra-virgin olive oil

2-4 'upeeled' large cloves garlic

1 tsp. finely choppped fresh thyme leaves or 1/4 tsp dried

1/4 tsp. (or more to taste) dried crushed red pepper

4 cups organic chicken or vegetable stock

Topping

4 slices rye bread

(toasted until hard and lightly buttered on one side)

1 Tbsp. grated raw red onion

1 cup (or more) coarsely grated white cheddar

Soup: Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour or longer depending on thickness of tomates. Cool slightly. (Can be made ahead, refrigerated, and reheated before finishing recipe.)
Unwrap garlic packet and peel or squeeze garlic from peel. Transfer garlic, tomatoes and any accumulated juiced to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring t a boil. Reduce heat to a simmer and cook, uncovered, for 25 mintutes. Remove from heat and adjust seasonings to taste.
Topping: Preheat oven to 350º. Arrange four ovenproof soup bowls or crocks on large foil-ined baking sheet. Float toast slice in each bowl, buttered side up and divide grated cheese generously over top. Top with grated red onion. Bake on tray for 15-20 minutes, until cheese on top is bubbling and brown at the edges. (If desired and needs more browning, preheat broiler and finish for a minute or two under broiler.) Serve immediately. (4 servings)

Note: Easily doubled ... the soup is delicious and stands on its own.

SEPTEMBER SUNFLOWERS/SUNSETS ~ AUTUMN HARVEST SOUP

2011-09-20T17:06:00.000-04:00

"Softly the evening came.

The sun from the western horizon

Like a magician extended his golden want o'er the landscape;

Trinkling vapors arose; and sky and water and forest

Seemed all on fire at the touch, and melted and mingled together."

~ Henry Wadsworth Longfellow

AUTUMN HARVEST SOUP

~ adapted from Fine Cooking

2 Tbsp extra-virgin olive oil

1 large diced yellow or red onion

3 diced carrots

2 minced cloves garlic

2 chopped yellow/orange peppers

2 cups peeled and cubed butternut squash

pinch cayenne pepper or more to taste

coarse salt and freshly cracked pepper to taste

1 quart organic chicken broth

1 lb. chopped fresh tomatoes (or 14.5 oz. can diced)

1 Tbsp. fresh chopped thyme

2 cups chopped kale

1 cup well-rinsed chickpeas

Heat oil in large soup pot over medium heat. Add onions, carrots, and peppers and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add garlic and cook for 1 minute more. Add squash, cayenne, salt & pepper.
Add broth, tomatoes (juice) and thyme. Bring to a boil, reduce heat to medium, cover, and simmer for 10 minutes. Add kale and chickpeas and cook uncovered until the squash is tender and kale had wilted, about 10 minutes more. Season to taste. (about 8 cups)

(SEPTEMBER HUBBARD LAKE SUNSETS

BLOOMFIELD VILLAGE SUNFLOWERS)

SEPTEMBER 'SIMPLE SUNSET SUPPER' ~ HARVEST GAZPACHO

2011-09-09T12:28:00.014-04:00

“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.”

~ G. K. Chesterton

WINE SUNSET

(Hubbard Lake, MI)

HARVEST GAZPACHO

(with or without crab)

~ Serve chilled for lunch or supper

on the remains of a warm summer day

6 plump peeled and seeded ripe tomatoes

minced clove of garlic

2 peeled and seeded cucumbers

1 chopped red onion

1 chopped sweet onion

1 coarsely chopped red pepper

1 coarsely chopped yellow or orange pepper

2 cups tomato juice

1/3 cup extra-virgin olive oil

juice of 1 fresh lemon

coarse salt & freshly ground black pepper to taste

dashes of Tabasco to taste

1/2 cup chopped fresh dill

sliced black olives to taste

1/2 lb. good lump crab

chopped fresh parsley for garnish

Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers.
Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables.
Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly.
Ladle into chilled bowls. Garnish with chopped fresh parsley and serve with a bottle of good Michigan wine and warm crusty bread. (6-8 servings)

Note: Take proper time to hand-chop vegetables. The results will not be the same using a blender or food processor. Since tomatoes are at their peak, as long as you're chopping, double the recipe.

"A loaf of bread, a jug of wine, and thou."

~ Omar Khayyam

FAREWELL AUGUST ~ WHY WE GARDEN!

2011-08-31T22:45:00.002-04:00

"There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling."

~ Mirabel Osler

LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

1 1/2 cup sugar

1 cup unsalted butter

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

Preheat oven to 350-degrees.
Cream butter and sugar. Add eggs and mix well.
Sift together flour, cream of tartar and salt.
Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)

'WILDFLOWER WEDNESDAY' ~ A WALK IN THE WOODS

2011-08-24T07:35:00.000-04:00

"The human spirit needs places where nature has not been rearranged by the hand of man."

~ Author Unknown

A GATHERING of WILDFLOWERS

(Hubbard Lake Woods ~ Northern MI)

CANADA GOLDENROD

(Solidago canadensis)

"There are over 100 types of goldenrod in North America and over 20 in Michigan, all looking similar, thus difficult to identify. While most yellow autumn flowers are a type of goldenrod and are often blamed for hay fever, most hay fever is caused by Ragweed. Only 1-2 percent of autumn airborne pollen is from goldenrod."

(Wildflower of Michigan Field Guide ~ Stan Tekiela)

SPOTTED TOUCH-ME-NOT

(Impatiens capensis)

"Also called Jewelweed because water droplets on its leaves shine like tiny jewels, the Spotted Touch-me-not is a tall annual plant of wet areas. Its stems are nearly translucent and contain a slippery juice that can be used to soothe the sting from nettles or Poison Ivy."

(Wildflower of Michigan Field Guide ~ Stan Tekiela)

EVERLASTING PEA

(Lathyrus latifolius)

Flowers pink, ranging from white to purple, resemble the cultivated sweet pea of the garden

DAYLILY

(Hemerocallis fulva L.)

WOODLAND FERN

QUEEN ANNE'S LACE (Wild Carrot)

(Daucus carota)

Click on Queen Anne's Lace for more information ...

CANADA HAWKWEED

(Hieracium kalmii)

One of 15 species of species of hawkweed that grows in Michigan

BLACK-EYED SUSAN

(Rudbeckia hirta)

Also called Brown-eyed Susan ... originally a native prairie plant ... seeds make abundant food source for goldfinches

"May all your weeds be wildflowers."

~ Author unknown

_____________________

Celebrate Wildflower Wednesday

with Gail (Clay and limestone)

'I AM THE ROSE OF SHARON ... ' (HEAVENLY HIBISCUS)

2011-08-12T11:51:00.000-04:00

"I am the Rose of Sharon,

and the Lily of the Valleys."

- Song of Solomon 2. 1-17

Rose of Sharon

(Hibiscus syriacus)

also called shrub althaea

GENERAL INFORMATION

Scientific name: Hibiscus syriacus

Pronunciation: high-BISS-kuss seer-ee-AY-kuss

Common name(s): Rose-of-Sharon, Shrub-Althea

Family: Malvaceae USDA hardiness zones: 5B through 9A

Origin: not native to North America

Uses: container or above-ground planter; near a deck or patio; trainable as a standard; specimen; no proven urban tolerance

Availability: generally available in many areas within its hardiness range

DESCRIPTION

Height: 8 to 12 feet

Spread: 4 to 10 feet

Crown uniformity: symmetrical canopy with a regular (or smooth) outline, and individuals have more

or less identical crown forms

Crown shape: upright

Crown density: open

Growth rate: slow

Texture: fine

AUGUST 'GRATEFUL HEART' GARDEN ~ LEMON PASTA with ROASTED SHRIMP

2011-08-09T22:46:00.001-04:00

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

'Old Garden Companions'

(Daisy/Purple Coneflower)

PURPLE PLEASURES

(Phlox, Purple Coneflowers, Dwarf Chinese Astile, Daylily)

Astilbe, hosta, Rose of Sharon, Hydrangea

LEMON PASTA with ROASTED SHRIMP

~ Summer friendly ... light/luscious adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter

1/4 cup extra-virgin olive oil

2 cloves minced garlic

2 lemons, zested and juiced

1 lb. angel hair pasta

fresh chopped basil to taste

Grated Parmesan or fresh feta cheese to taste (optional)

Preheat oven to 400º and bring large pot of water to boil.
Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
Serve hot topped with cheese. (6 servings)

Note: A good garden fresh salad and favorite summer wine makes the meal complete.

Daisy

Purple Coneflower

Garden Pleasures

(Phlox, White Coneflower)

Hardy Hibiscus

(Rose Mallow)

Ivy Geranium

"Summer's lease hath all too short a date."

~ William Shakespeare

'IN THE TIME OF THE BUTTERFLIES' ~ TIGER SWALLOWTAIL (Papilio glaucus)

2011-08-02T08:33:00.000-04:00

"Butterflies are self propelled flowers."

~ R.H. Heinlein

"The fluttering of a butterfly's wings can effect climate changes on the other side of the planet."

~ Paul Erlich

"Not quite birds, as they were not quite flowers, mysterious and fascinating as are all indeterminate creatures."

~ Elizabeth Goudge

"We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty."

~ Maya Angelou

"We are like butterflies who flutter for a day and think it is forever."

~ Carl Sagan

TIGER SWALLOWTAIL

(Papilio glaucus)

"Swallowtails epitomize the beauty, vibrant color, and grace of butterflies. Their large size makes them conspicuous visitors to any garden, ant their gorgeous colors make them prized additions to any scene." (The Butterfly Book)

Caterpillar: Leaf green and plump ... excellently camouflaged. Feeds on trees, particularly cherry, willow and ash.

Wingspan: 3 1/2 - 6 3/4 inches

Habitat: Woodland, wooded gardens and parks.

Range: Across North American continent, from Alaska and Canada to Mexico

Status: Widespread and common

"Happiness is like a butterfly which, when pursued, is always beyond our grasp, but, if you will sit down quietly, may alight upon you."

~ Nathaniel Hawthorne

A DAY IN THE LIFE OF ... 'A DAYLILY' ~ SUMMER ALE / FRESH HERB PORK TENDERLOIN with GRILLED PEACHES

2011-07-21T08:03:00.000-04:00

"Always hold fast to the present. Every situation, indeed every moment, is of infinite value, for it is the representative of a whole eternity."

~ Johann Wolfgang von Goethe

In awe of each stunning daylily that only lives for a day

Vixen’s Summer Ale (Tricky Vickis)

~ dear friend Vicki's refreshing summer ale ... 'two thumbs up' for a picnic or leisurely cruise on the boat

Ingredients:

1 (6 ounce) can frozen lemonade concentrate
1 (6 ounce) can of vodka (fill after dumping out lemonade)
4 bottles Corona beer
Fresh muddled Mint

Combine all ingredients, pour over ice and garnish with fresh limes.

FRESH HERB PORK TENDERLOIN with GRILLED PEACHES

~ Perfect summer fare while peaches are at their peak

2 well-trimmed pork tenderloins

2 Tbsp. extra-virgin olive oil

3 tsp. chopped fresh thyme

3 tsp. chopped fresh rosemary

2 cloves minced garlic

fresh ground pepper to taste

1 tsp. kosher or sea salt

4 peaches cut into thick slices

juice of a fresh lemon

extra-virgin olive oil

Combine thyme, rosemary and fresh garlic.
Coat tenderloin with olive oil and sprinkle with pepper and salt. Roll tenderloins in fresh herb mixture. Set aside to rest at room temperature for 30 minutes or place in refrigerator for several hours. Let come to room temp before grilling.
Grill tenderloin until meat thermometer inserted into center reads 140º, about 5 minutes per side. Remove and let rest while you cook the peaches.
Sprinkle sliced peaches with fresh lemon juice and brush with olive oil. Grill on high heat for 1-2 minutes, enough to get good grill marks.
Slice tenderloin into 1/4-inch diagonal pieces. Serve with grilled peaches.

A day in the garden

"How we spend our days is of course how we spend our lives."

~ Anne Dillard

'AFTER THE RAIN' (MID-JULY WONDERS)

2011-07-12T23:55:00.000-04:00

"In the garden, after a rainfall, you can faintly, yes, hear the breaking of new blooms."

~ Truman Capote

DAYLILY

(Hemerocallis)

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault

"Why do two colors, put one next to the other, sing?

Can one really explain this? No."

~ Pablo Picasso

HOSTA & FERNS

___________

"When I was a boy, I thought scent was contained in dewdrops on flowers and if I got up very early in the morning, I could collect it and make perfume."

~ Oscar De La Renta

THE EVENING OF THE DAY (EARLY JULY GARDEN)

2011-07-05T23:59:00.000-04:00

"I often think that the night is more alive and more richly colored than the day."

~ Vincent Van Gogh

FAREWELL SWEET JUNE ~ 'SIMPLE PLEASURES' ON A QUIET SUMMER'S EVE' (GRILLED ROMAINE with BLUE CHEESE-BACON & BALSAMIC VINAIGRETTE)

2011-06-29T11:37:00.000-04:00

“God Almighty first planted a garden; and, indeed, it is the purest of human pleasures.”

~ Francis Bacon

Purple Coneflower

(Echinacea purpurea)

GRILLED ROMAINE with BLUE CHEESE-BACON & BALSAMIC VINAIGRETTE

~ Excellent summer salad slightly adapted from Guy Fieri (Food Network). Trust me, this will be a repeat!

_______________

4 Tbsp extra-virgin olive oil

3/4 cup chopped red onion

1/2 lb. bacon

1/2 cup balsamic vinegar

3 Heads romaine lettuce, cut in 1/2 lengthwise

1/2 cup crumbled blue cheese

freshly ground black pepper to taste

Cook bacon in sauté pan until crispy. Remove, blot grease, and crumble. Set aside.
Drain grease but do not clean pan. Add 2 Tbsp. olive oil and sauté onion until soft and caramelized. Add balsamic vinegar hand heat to boiling, scraping brown bits from bottom. Remove from heat.
Brush romaine lettuce with remaining 2 Tbsp. of olive oil, place on gill cut side down, and quickly sear.
Serve lettuce, cut side-up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese, cracked pepper, and garnish with crumbled bacon. (6 servings)

Note: Original recipe called for sautéing bacon with the onion. I prefer the crumbled crisp bacon on top instead of in the dressing.

Rose (June Flower of the Month)

'Carefree Beauty' Shrub Rose

White Coneflower

(Echinacea 'Big Sky')

Monarda didyma

(bergamont, scarlet beebalm, scarlet monarda, Oswego tea, crimson beebalm)

JUNE GARDEN

HERE COMES SUMMER! (SUMMER SOLSTICE) ~ JUICY LUCY (Stuffed burger) / GRILLED ONION BLOSSOMS

2011-06-21T07:08:00.000-04:00

"Then followed that beautiful season...

Summer....

Filled was the air with a dreamy and magical light; and the landscape

Lay as if new created in all the freshness of childhood."

~Henry Wadsworth Longfellow

Hubbard Lake Sunsets

_________

JUICY LUCY (STUFFED HAMBURGER)

~ A fun burger ... adapt to suit taste ... all are delicious

1 1/2 lb. choice ground beef

1 tsp. freshly ground black pepper

1 tsp. garlic powder

heavy sprinkling of dried thyme, dill, chives and favorite seasonings

dashes of Worcestershire Sauce to taste

dashes of Tabasco Sauce to taste

4 slices of American, Swiss (cut slices into 4 pieces) or crumbled blue cheese

4 split hamburger buns (lightly butter or olive oil each half)

Gently combine ground beef and seasonings. Form into 8 patties.
In 4 of the patties, create a hole and stuff with cheese. Top with remaining patty, pinch edges and tightly seal. (Williams-Sonoma has a fun hamburger press)
Grill on high about 3-4 minutes/side. Serve on grilled buns with favorite condiments and toppings. (serves 4)

______________

GRILLED ONION BLOSSOMS

4 medium large sweet Vidalia onions

2 Tbsp. melted butter

3 tsp. Dijon mustard

1/2 tsp. Tabasco sauce

2 Tbsp. brown sugar

freshly ground pepper to taste

Peel onions and cut almost through forming 8 wedges. Place onion on a square of foil.
Combine butter, mustard, and Tabasco. Drizzle over each onion. Top with brown sugar.
Bring up 2 opposite sides of foil and seal. Fold remaining ends to enclose.
Arrange on medium-high grill. Cover and grill for 25 minutes or until onions are nearly tender. Open slightly and grill 10 minutes more or until onions are lightly browned. Sprinkle with pepper.
Serve in packet or remove. (4 servings)

A 'BURSTING' DAY IN THE GARDEN' (EARLY JUNE JEWELS)

2011-06-07T16:01:00.000-04:00

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them."

~ Aldo Leopold

"How Could such sweet and wholesome hours

Be reckoned but with herbs and flowers?"

~ Andrew Marvell

ORIENTAL POPPY (Papaver)

BEARDED IRIS

(I. germanica)

SIBERIAN IRIS

(I. Sibirica)

PEONY (Paeonia)

'SCARLET O'HARA' PEONY

LADY'S SLIPPERS, WILD GERANIUMS, JACOB'S LADDER

FERNS, HOSTA, LIGULARIA, HEUCHERA, LADY'S MANTLE

AZALEAS

RHODODENDRON GARDEN

RHODODENDRON

EXBURY AZALEA

ALLIUM

"My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. "

~ H. Fred Ale

WELCOME JUNE ~ 'THE FULFILLMENT OF THE PROMISE'

2011-06-01T07:46:00.000-04:00

"What is one to say about June, the time of perfect young summer, the fulfillment of the promise of the earlier months, and with as yet no sign to remind one that its fresh young beauty will ever fade."

~ Gertrude Jekyll, On Gardening

PEONY ( Paeonia)

GARDEN BLOGGER'S MUSE DAY

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