Sunday, April 20, 2014

Happy Easter

Teddy and I would like to wish you all a very Happy Easter!

Saturday, April 19, 2014

Spring Gardening

 First off, I have to give a heads up to All-Clad.  If any of you have any of this I want to point out that when they say it is guaranteed for life, they mean it.  I have had my All-Clad for 30 years.  Recently I noticed a crack on the inside of one of my pots.  I sent it back to them and they sent me a brand new one.  I thought this was pretty terrific.

 I was ready to do some planting yesterday and I couldn't find my helper.  Finally I saw her climbing up the garden steps.

 It's a long climb for a puppy with short legs and one bad paw.

 She takes a few breaks along the way to catch her breath.

 She finally makes it.  Good girl Teddy!

 We planted some broccoli, broccoli rabe and leeks.

 Wood poppies and foxgloves.

 Parsley, sage, rosemary and thyme.

 Hollyhocks.
Solomon's Seal.
 The potting table with pots.  I haven't planted much in my woods since I created them ten years ago.  This Spring I am going to plant lots of cottage garden flowers as well as wildflowers.  I'll show you all of this as I make progress.  I hope you all have a wonderful Easter weekend!

Friday, April 18, 2014

Cowboy Caviar

I've shown this before but with summer on the way I thought it was worth showing again.  I made this yesterday and it sure is good stuff.  I serve it with tortilla chips but it is good as a salad too.

 Drain 1 can of black beans and 1 can of pinto beans and dump them in a bowl.  Add 1 can of diced green chilies.

 Add 1 bag of corn.

 Add 6 sliced green onions, 2 diced stalks of celery and 1 diced poblano pepper.  If you want it to be spicy, add several jalapeno peppers too. Add 2 diced tomatoes.

 Dice 1 bunch of fresh cilantro.

 In a separate bowl, add the juice of 4 limes, 1 T. tomato paste, 1 tsp. salt, 1 T. cumin, 1 T. chili powder, 1 T. granulated garlic, 1 T. granulated onion, 4 T. honey, 2 T. red wine vinegar and 1/3 C of oil.  Whisk this and pour it over the bean mix.
Let this sit at room temp for about an hour stirring occasionally.  Store covered in the fridge until ready to serve.  Make sure to give it another good stir before serving.

Thursday, April 17, 2014

The Best Drying Rack

 I love to dry my laundry outside in nice weather.  I would love to have a laundry line but I don't have a convenient place to install one.  I found these racks online recently and they are wonderful.  They are made in the USA out of maple and steel.  They are also very easy to set up and take down.  When they are closed, they measure 8"X27".  They are also very sturdy.
www.bestdryingrack.com


 This is going on the trunk of my dead maple. Click for a closer look.  That is a kitty peering out of the window.

 I bought some mushrooms to go around it too.

 I bought a dwarf sweet cherry to plant in a container.  I can't wait to see how it produces.

 These are the two climbing roses which I will train up the dead maple.  It looks like winter might actually be behind us now.  Time to plant!

Wednesday, April 16, 2014

I lost Spring Yesterday

 I misplaced it all day.  I had it the day before and the day before that. I even had summer for a few days. But then I lost it. The day started out with cold rain.

 Which soon turned to sleet.

 Then heavy snow.

 The ground was still warm from when it was summer so not much stuck to the ground.

What do you think?  Is this the last one?

Tuesday, April 15, 2014

Easter Sugar Cookies

I made cookies for my daughter to take to work yesterday.  She requested these decadent frosted sugar cookies.
 This recipe calls for almond paste which makes them very dense and flavorful.

 You can find the recipe here:  http://octoberfarm.blogspot.com/2010/08/best-cookies-and-bit-of-halloween.html

 Get out your colored sugars and have some fun.

 My daughter said people were eating them like M&M's.  I can't even imagine!  They are very rich.

The cold front is moving in!  It was 55 when I woke up at 4:30 am and it is 30 degrees at 9:45.  And it is sleeting!

Monday, April 14, 2014

Chive and Cheddar Omelet



If you can get your hands on some fresh eggs and some chives that are just pushing their way through the ground right now, make this omelet.
 The number of eggs you use depends on how many you are feeding and the size of the eggs.  To feed 4 people, I use 6 extra large eggs.  Whisk them until combined.

Chop up some fresh chives.
 Grate some good cheddar cheese.  I used Double Gloucester.

 Melt some good butter in a non-stick pan on medium heat.  This omelet is all about using fresh and high quality ingredients.  I buy good European butter to use in recipes like this.

 Pour your whisked eggs into the pan.  Tilt it to coat and then lift the edges as the eggs set to allow the runny eggs to fill in underneath.

 When the eggs are almost set, sprinkle the chopped fresh chives over them. 

 Sprinkle on some sea salt and pepper.

 Next, sprinkle on the cheese.

 Roll the eggs towards the center.  Turn off the heat and let it sit in the pan for a few minutes until the cheese melts.

 Slide it on to a platter and sprinkle with more chives.  It might not be the neatest omelet in the world but it sure was delicious.