Wednesday, June 03, 2009


"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."
~ Anne Morrow Lindbergh

~ A seasonal treat captured when chive blossoms first bloom

4 fresh organic eggs
4 Tbsp. sour cream
pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms
  • Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
  • Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
  • When omelet is firm, sprinkle with chive blossoms and fold in half.

~ Delicious orange zested rolled up scones from delightful little book - Scones, Muffins & Tea Cakes

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5-1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6 to 8 cups fresh berries (such as strawberries, raspberries, blackberries and tayberries), washed and dried
1/4 to 1 cup granulated sugar, depending upon the sweetness of the berries
1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar
  • Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside.
  • In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
  • Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches.
  • Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
  • Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
  • Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. (8 scones)


Jilly said...

This looks wonderful Ma! I don't think my chives are blossoming- they must be sad.

Always look forward to seeing your new blog entries. Happy Anniversary too!
Love you!

JC said...

I might have to try those Orange Scones.

~~~ I'm having a 'Pay It Forward' on my blog. Stop by if you are interested ~~~

Frances said...

Happy Anniversary to you and your spouse, Joey! A lucky guy, for sure. Having a quiet brunch with a loved one is a simple yet meaningful pleasure. Anne really knew how to say it well, didn't she? The chive photos are wonderful, as always, and the recipes mouth watering, as always.

Roses and Lilacs said...

Orange scones with berries sounds fantastic.

My chives are blooming now too. So pretty and easy to care for.

Val said...

Not quite scones as I know them but they sound delicious. I shall have to try them. Thanks for the recipe.Val

bg_garden said...

I am totally having one of those chive omletes for dinner.... RIGHT after I go take some photos of mine that are blooming right now.

ENJOY your Evening dear friend. Your blog is as delightful as ever.

F Cameron said...

I love chive blossoms on omelets! My chives just finished blooming. I'm also a big fan of scones -- great recipes!


Shauna said...

Come on over and check out my new book giveaway blog :)

marmee said...

congrats on your anniversary...we just had one the beginning of may. those chive blooms are so delicious...i have been eating mine right out in the garden. this recipe sounds delightful...will want to try it.
i love your june is bustin' out all over flower...such a wonderful colour red.
saying goodbye to may in style i see. what a wonder your may garden looks to be. lots of places to just find respite.
have a wonderful june!

beckie said...

Happy anniversary dear Joey! I hope you get to have a quiet brunch with your loved one. You make even chive blooms look delightful.

JP said...

Joey, Congrats on your anniversary...

joey said...

Dearest Jill ~ Enough to know you have inherited not only the heart of your grandmother's chives but her pure heart as well ... the rest will come.

Go for it, JC ... beats shoveling slugs :)

I see you are back in 'top form' after your long weekend, Frances. Thanks for stopping by with the kind words.

I love chives, Marnie, and could not live without them ... constant gift in my kitchen.

Scones are delightful, Valeri, each and every one ... not having a favorite except the one that I'm eating :) Thanks for stopping by!

Thanks dear Bren ... please let me know how much you enjoyed the omelet ... almost too pretty to eat (but always manage)!

Hi Cameron ... indeed chive blossoms are a treat and well worth the long wait! Your Monet posts have been delightful ... thanks for sharing your memories with those of us who dream of one day visiting.

I'm on my way, Shauna!

Thank you dear Marmee ~ like you, respite in the garden is one of the things I love best.

Dear Beckie ~ life is never quiet with someone like me who hears the flowers burst open :) but I try to find silence in between each petal.

TYRA Hallsénius Lindhe said...

Perfect Tasty and beautiful lunch!


Brenda Pruitt said...

Can you believe I have yet to master an omelet. I know. Sad.

Rose said...

You always have the most delicious-sounding recipes, Joey! I only hope my chives eventually look half as beautiful as yours. Happy Anniversary!

Gail said...

Hi Joey, Happiest of anniversaries to you! I've missed visiting~~and can now that I am a little caught up!

Monica the Garden Faerie said...

Aren't chives yummy? I just discovered garlic chives and they're twice as yummy. Would you be interested in a day trip to Toledo Botanical Gardens?

spookydragonfly said...

Chive Blossom Omelet! that sounds delicious! Just might have to try this one. Have to get them growing in some pots here. Happy June, Joey!

joey said...

Come for lunch, Tyra! My chives are at their best ...

Brenda dear ... omelets are so easy. Perhaps its the name that scares cooks :)

Thanks Rose ... 42 years is a LONG time ... have to pinch myself ... but appreciate your kind wishes. I treasure my recipes and love cooking, perhaps why we have been married SO long. Mr Ho-Hum is my 'seu chef' yet creates many wonders himself(as do my children).

Thank you, Gail. Each day brings many wonders as you well know.

Hi Monica ... now, wouldn't that be fun! Summer is a bit crazy for me running back & forth from home to lake but perhaps Cranbrook Gardens might work for both of us since it's right down the street (mile and a half). I also have garlic chives and, like you, love them.

So glad you could hook up with me, dear Kim. I patiently wait for spring to enjoy this omelet delight. How fun to be able to share it with you but, in the meantime, hope yours don't let you down :)