ADIEU 'SWEET MAY' (GARDEN DELIGHTS) ~ BLACK PEPPER POUND CAKE

"To own a bit of ground, to scratch it with a hoe, to plant seeds and watch their renewal of life - this is the commonest delight of the race, the most satisfactory thing a man can do."

~ Charles Dudley Warner

ORIENTAL POPPY (Papaver orientale)

MAY GARDEN STARS

WILDFLOWER GARDEN


GARDEN VIEWS


EXBURY AZALIA


GARDEN DELIGHTS


APPLE BLOSSOMS
(Michigan State Flower)


ORIENTAL POPPY
(Papaver orientale)
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BLACK PEPPER POUND CAKE
~ A delightful 'sweet ending' (Southern Living)
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1 cup room temperature unsalted butter
1 cup sugar
4 large eggs
1 1/2 cups AP flour
1/4 tsp. salt
3/4 tsp. freshly ground black pepper
1/2 tsp. cream of tartar
1/4 tsp. ground mace (or nutmeg)
1 Tbsp. lemon juice
1 tsp. vanilla

• Beat butter at medium speed with electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.
• Combine flour and next 4 ingredients; gradually add to butter mixture. Mix at low speed just until blended after each addition. Stir in lemon juice and vanilla.
• Spoon batter into greased and floured 6-cup Bundt pan or 9x5x3-inch loaf pan.
• Bake at 325 degrees for 50-55 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan 10-15 minutes; remove cake and let cool completely on wire rack.

'WITH EVERY LEAF A MIRACLE ...' ~ MONDAY MUSING

"With every leaf a miracle . . .

and from this bush in the door-yard,

With delicate-colour'd blossoms,

and heart-shaped leaves of rich green

A sprig with its flower, I break."

~ Walt Whitman

LILAC

(Syringia vulagaris)

'MIRACLES ... WHITE DOGWOOD' ~ SALMON FILLET PRINCESSE with WILD RICE PILAF

"After all, I don't see why I am always asking for private, individual, selfish miracles when every year there are miracles like white dogwood."

~Anne Morrow Lindbergh

FLOWERING DOGWOOD

(Cornus florida)

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SALMON FILLET PRINCESSE

~ Elegant dinner using fresh asparagus, an obvious choice for spring from The Gunflint Lodge cookbook

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12-18 fresh asparagus spears

1 1/2 Tbsp. butter

3 Tbsp. minced onion

1 1/2 Tbsp. flour

1 cup organic chicken stock

1/2 cup heavy cream

salt & white pepper to taste

6 (7-oz.) salmon fillets

6-8 Tbsp. melted butter

salt and freshly ground black pepper to taste

white wine or water as needed

4-6 oz. freshly grated Parmesan cheese

• Trim asparagus a half inch off butt ends and discard. Line up asparagus spears so tips are even and cut spears in half. Set aside the bottom ends and blanch tips in boiling water until crispy tender, abut 3-4 minutes. Cool quickly in ice water; drain on paper towels. Refrigerate until needed.
• In heavy bottomed saucepan , melt 1 1/2 Tbsp. butter over low heat. Add onion and cover. cook over low heat until onions are transparent. Stir in flour. Cook slowly, stirring for 2 minutes without browning. Gradually whisk in chicken stock. Continue cooking slowly, whisking constantly, until mixture boils and thickens. Cut bottom ends crosswise into 1/2 inch pieces and add to thickened stock. Reduce heat to very low; simmer 10 minutes. If mixture gets too thick, thin with a little water or additional chicken stock.
• In food processor with steel knife, puree mixture. Strain through fine sieve into a clean saucepan, pressing down hard on the solids. Whisk in cream; cook over low heat until thickened and smooth. Season to taste with salt & white pepper. Keep warm while fish cooks.
• Preheat oven to 450-degrees. Spray a shallow-sided cookie sheet with nonstick cooking spray. Lay salmon fillets on it with skin side down. Brush with melted butter. Season to taste with salt & black pepper. Pour a little water or white wine in pan. Bake for 3-5 minutes. Place 3 asparagus spears on top of each serving of fish; top with Parmesan cheese. Return to oven; bake an additional 3-4 minutes or until cheese is melted and salmon is done as desired. Place each serving of salmon on a warm plate; spoon asparagus cream sauce around fish. (6 servings)

Wine Suggestion: Chardonnay or fume blanc

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WILD RICE PILAF

1 cup wild rice, cooked in chicken stock according to package directions

4 Tbsp. butter

1/4 tsp. minced garlic

1 finely chopped onion

1 small finely chopped green pepper

1/2 finely chopped red pepper

4 oz. sliced fresh mushrooms

2 Tbsp. chopped parsley

salt & freshly ground black pepper to taste

Melt butter in large skillet over medium heat. Add garlic, onion, green pepper, red pepper, and mushrooms. Saute until vegetables are soft. Toss vegetables with cooked wild rice and parsley. Season to taste with salt & pepper. (6-8 servings)

Under the 'Sentinel Elm'

(Dogwood in bloom)

'NOTHING LIKE WEEDING TO UNKNOT THE MIND ...' ~ LEMON DELIGHT CHEESECAKE

"Soon her fingers were deftly pulling out tufts of grass and violets from around the bleeding heart; nothing like weeding to unknot the mind ..."

~ May Sarton

Bleeding Heart

(Dicentra spectabilis 'Gold Heart')

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Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

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LEMON DELIGHT CHEESECAKE

~ Favorite 'heart smart' spring dessert from old clipped Bon Appetit (Aug 1995)

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1 cup graham cracker crumbs

3 Tbsp. sugar

2 Tbsp melted margarine

3 (8-oz) packages low fat/fat free soft cream cheese

3/4 cup sugar

2 Tbsp. flour

3 Tbsp lemon juice

3/4 cup egg substitute

1 (8-oz) carton lemon low fat/non fat yogurt

Garnish: lemon slices and fresh mint sprigs

• Combine graham cracker crumbs, 3 Tbsp. sugar, and margarine; firmly press into bottom of 9-inch springform pan.
• Combine cream cheese, 3.4 cup sugar, and flour; beat at medium speed with electric mixer until fluffy. Gradually add lemon juice and egg substitute, beating well. Add yogurt, beating well; pour into prepared pan. Cover loosely with foil.
• Bake at 350-degrees for 1 hour or until set. Remove from oven; immediately run knife around sides of cheesecake to loosen. Cool completely in pan. Cover and refrigerate at least 8 hours.
• Remove sides of pan from cheesecake. Garnish with lemon slices and fresh mint. (6 servings)

SWEET VIOLETS

WORDLESS WEDNESDAY ~ MID-MAY GARDEN

COLUMBINE (Aquilegia)

OSTRICH FERNS (FIDDLEHEADS)

ALPINE POPPY


WILDFLOWER GARDEN

MONDAY MAY MUSING ~ MEDITERRANEAN CHOPPED SALAD

"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

May Garden Flowers

(Petunia, Sweet Potato Vine, Alpine poppy, Autumn fern, Gerbera daisy, Columbine, Centaurea, heuchera ~ Key Lime Pie - Creme Brulee)

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MEDITERRANEAN CHOPPED SALAD

~ Garden fresh and colorful ... like May

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1 large red bell pepper

1 large pocketless Greek pita

1/2 cup plus 1 Tbsp. extra-virgin olive oil

1 minced garlic clove

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1/3 cup fresh lemon juice

1 cup finely chopped romaine lettuce

1 large chopped English cucumber

1 (14 oz.) can rinsed chickpeas

4 seeded and diced Roma tomatoes

1/2 cup chopped scallions (green onions)

freshly ground black pepper

2/3 cup crumbled feta cheese

• Preheat broiler. Place pepper on foil lined sheet and broil abut 15 minutes, turning once or twice until blackened evenly. Remove to bowl: cover with plastic wrap and cool. Peel, seed and dice. Set aside.
• Brush pita with 1 Tbsp. olive oil. Broil about 3 minutes per side or till edges begin to curl and bread is firm. Sprinkle with pinch of coarse salt and let cool. Break pita into 1/2 inch pieces.
• Dressing: Combine garlic, parsley, mint, basil, lemon juice in small bowl. Slowly whisk in 1/2 cup olive oil.
• In large salad bow. combine romaine lettuce, cucumber, roasted bell pepper, chick peas, tomatoes and onions. Add dressing; toss well. Add pita and toss again. Season with salt & pepper. Top with feta and drizzle with oil. (4 servings)

MOTHER'S DAY MEMORIES

Mother

(Favorite Flowers: Pansy & Lily-of-the Valley)

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"I notice that it is only when my

mother is working in her flowers that

she is radiant, almost to the point of

being invisible ~ except as Creator:

hand and eye. She is involved in the

work her soul must have."

~ Alice Walker

"In Search of Our Mothers' Gardens"

THE 'PEACEFUL' GARDEN ~ SIMPLE 'ONE PLATE' SUPPER (SAUTEED SHRIMP with PEPPERS & FETA)

"Flowers are restful to look at.

They have neither emotions nor conflicts."

~ Sigmund Freud

SAUTEED SHRIMP with PEPPERS & FETA
( simple 'one plate' Friday Night Seafood Supper)
~ adapted from the sutter home NAPA VALLEY COOKBOOK

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3 tsp. extra-virgin olive oil
1 lb. large peeled and deveined shrimp
3 cloves minced garlic
1 red pepper, yellow pepper and orange pepper, sliced in strips
juice and zest of 1 lemon
2 Tbsp. fresh parsley, flat or curly
1 tsp. fresh thyme ( cut from garden if not hit by frost) or
1/2 tsp. dried thyme
1 cup crumbled French feta
coarse salt and cracked pepper to taste
~ fluffy rice

Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens. Serve over fluffy rice.(serves 4)

Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER".
~ Pair with a good Napa Valley Sauvignon Blanc

IN AWE OF SPRING ~ GRILLED LAMB SHWARMA with YOGURT TAHINI SAUCE

"Every spring is the only spring - a perpetual astonishment."

~ Ellis Peters

Iris and tulips

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GRILLED LAMB SHWARMA
~ Shwarma ... thin slices of roasted meat and condiments often wrapped in pita ... a popular Middle East street food. This favorite is saved from Food & Wine (April 2007)

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1 6-7 lb. butterflied leg of lamb
1/2 cup plus 2 Tbsp. extra-virgin olive oil
6 cloves minced garlic
juice of 2 lemons
1 Tbsp. ground cumin
1 Tbsp. ground cardamom
1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper
freshly ground black pepper
Kosher salt
2 orange bell peppers, cut into 1/4-inch strips
1 yellow bell pepper, cut into 1/4-inch strips
3 medium thinly sliced red onions

Yogurt Tahini Sauce

• In a small bowl, mix 1.22 up of olive oil with garlic, lemon juice, cumin, cardamom, Aleppo pepper, 1 tsp. of black pepper and 1 1/2 Tbsp. of salt. Set lamb in rimmed baking sheet and cot it completely with the marinade. Cover and refrigerate overnight or, preferably for 2-3 days.
• Light grill. In large skillet, heat 1 Tbsp. of olive oil. Add bell pepper strips, cover and cook over moderately low heat, stirring occasionally until tender, about 10 minutes. Season peppers with salt & pepper and transfer to serving bowl. Heat remaining 1 Tbsp. olive oil in skillet and add onions. Cook over moderate heat, stirring occasionally until lightly browned, about 10 minutes Sean with salt & pepper and transfer to another serving bowl.
• Grill the butterflied lamb over moderately high heat, turning and shifting often until and instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, about 25 minutes. Transfer lamb to a carving board and let rest for 10 minutes. Thinly slice lamb across the grain and serve with the peppers, onions, Yogurt-Tahini Sauce and Syrian Pita Bead. (8 servings)

Wine suggestion: plummy Hanna 2003 Sonoma County Cabernet Sauvignon.

YOGURT TAHINI SAUCE

1/4 cup room temperature tahini paste
juice of half a lemon
1 Tbsp. extra-virgin olive oil
2 cup plain whole milk yogurt
1 tsp. ground cumin
1/2 tsp. aleppo pepper or freshly ground black pepper
coarse salt
1 Tbsp. finely chopped parsley, for garnish.

Blend tahini paste, lemon juice and olive oil in food processor until smooth. Add yogurt and blend the mixture thoroughly. Scrape tahini sauce into a bowl; stir in cumin and Aleppo pepper (freshly ground pepper is fine). Season with salt & pepper and garnish with parsley. Can make ahead for up to 3 days. Serve at room temperature. (2 cups)

CELEBRATE CINCO de MAYO ~ SEVEN LAYER CHICKEN TACO SALAD / COCONUT PUDDING

“Cinco de Mayo has come to represent a celebration of the contributions that Mexican Americans and all Hispanics have made to America.”

~ Joe Baca

Rembrandt tulips

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SEVEN LAYER CHICKEN TACO SALAD

~ Favorite taco fillings make a simple festive salad

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1 lb. boneless skinless chicken breasts

2 cup organic chicken broth

3 Tbsp. chopped parsley

1/2 tsp. coarse salt

1 tsp. freshly ground black pepper

3 cups shredded iceberg and/or romaine lettuce

1 lb. diced ripe tomatoes

1 can (16 oz.) drained and rinsed black beans

1-2 diced avocado sprinkled with fresh lime juice

1 cup finely diced red onion

1-2 cups shredded Monterey Jack cheese

3 Tbsp. red wine vinegar

1/2 cup extra virgin olive oil

salt & freshly ground pepper to taste

1 heaping tsp. Dijon mustard

1 large peeled and sliced shallot

• Place chicken breasts in medium sauce pan. Add chicken broth and enough water to cover by 2 inches. Bring to simmer over medium high heat, reduce heat and cook until chicken is white throughout but still moist, 10-15 minutes. Let cool in liquid until cool enough to handle.
• Remove poached chicken from broth and shred. In medium bowl toss shredded chicken with parsley salt and pepper.
• In wide shallow bowl, layer lettuce, tomatoes, black beans, chicken and avocado. Scatter red onion over avocado and sprinkle cheese around the inside of bowl in a wide ring.
• Combine red wine vinegar, olive oil, salt & pepper, Dijon and shallot in a blender. Blend until creamy and taste adding more vinegar if needed.
• Drizzle dressing over salad and serve with favorite crispy corn chips. (6 servings)

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COCONUT PUDDING

~ Best served warm from Mexican Light Cooking

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2 1/2 cups low fat milk

1 cup unsweetened shredded coconut

1/3 cup sugar

(if using sweetened coconut, reduce the sugar to 2 Tbsp.)

3 Tbsp. cornstarch

pinch of salt

1 whole large egg plus 1 lightly beaten egg white

1 tsp. vanilla extract

• In medium saucepan, warm milk over medium heat until bubbles appear around the edges, 3-5 minutes. Add shredded coconut and half the sugar. Remove the pan from the heat and let the coconut steep in the milk 20 minutes. Transfer coconut mixture to a blender and puree until smooth.
• Combine remaining sugar with cornstarch and salt in a medium saucepan. Gradually whisk in coconut puree until well blended then beat in the beaten egg and egg white. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium-low and continue to cook, whisking, 2 minutes. Remove from heat and stir in vanilla.
• Let pudding cool slightly for 10 minutes and serve warm, which is traditional in Mexico. Or spoon into serving bowl/bowls and chill. (6 servings)

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Rembrandt tulips

Although Rembrandts are officially classified as a distinct group, in catalogs they are not normally listed separately. They are, in fact, forms of Darwin or Cottage tulips, or of another old class called Breeder tulips, that have been infected with a virus by aphids, which carry the disease from pant to plant as they feed.

The virus causes and attractive "breaking' of the main color, so that it seems to be feathered and striped. This phenomenon has existed since the early days of the garden tulip ~ and it was greatly admired, as can be seen from the Dutch flower paintings of the seventeenth century, many of which featured Rembrandt tulips in the foreground.

~ Tulips - A Romantic History with a Guide To Cultivation

(Ann Bonar)

MONDAY MUSING ~ 'RAISING A GARDEN AS WE MIGHT A CHILD'

"To a certain extent we raise a garden as we might a child,

putting in the seed,

nourishing it and gathering nourishment from it,

pruning and weeding its growth,

protecting it, loving it, worrying over it."

~ Robert Finch

Early May Garden

'TRA LA! IT'S MAY! THE LUSTY MONTH OF MAY!'

"The world's favorite season is the spring.

All things seem possible in May."

~ Edwin Way Teale

Magnolia blossoms

Botanical: Magnolia acuminata, Magnolia virginiana (LINN.)

Family: N.O. Magnoliaceae

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Tra la! It's May! The lusty month of May! That lovely month when everyone goes blissfully astray Tra la! It's here! That shocking time of year When tons of wicked little thoughts merrily appear

It's May! It's May! That gorgeous holiday When every maiden wishes her lad would be a cad
It's mad! It's gay! A libelous display Those dreary vows that everyone takes, everyone breaks, Everyone makes divine mistakes, the lusty month of May!

Whence this fragrance wafting through the air? What sweet feelings does its scent transmute? Whence this perfume floating everywhere? Don't you know it's that dear forbidden fruit? Tra la la la la! That dear forbidden fruit!

Tra la! It's May! The lusty month of May! That darling month when everyone throws self-control away It's time to do a wretched thing or two And try to make each precious day one you'll always rue!

It's May! It's May! The month of "yes you may," The time for every frivolous whim, proper or im-
It's wild! It's gay! A blot in every way The birds and bees with all of their vast Amorous past* gaze at the human race aghast! The lusty month of May!

~ Lyrics by Alan Jay Lerner

(Music by Frederick Lowe)

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Join 'Sweet Carolyn' for May Muse Day