April 29, 2012

Garden Reverie: A Rainy Sunday in April


This, my darlings, is what heaven is.  Garden Reverie.  A rainy day in April.  Camera, coffee, contemplation.  A few snapshots from a soggy, but happy,  p o t a g e r.
 








I am off schedule, I know.  But if you need a Monday boost, please join Linda and me tomorrow on NewsChannel 4 at 4:30.  We'll be taking a look at some of my favorite perennials of the season.

April 20, 2012

Small Garden Tour and Shrubs as Groundcover

I am a veteran of the garden tour circuit.  I've had as many as three hundred visitors in a day, and as few as a dozen.  This Saturday, I'm having a small garden tour of my potager through Wilshire Garden Market...an intimate few.  If you'd like to come, give them a call at 
405-879 1121.

This little tour is also the reason I can hardly move this morning.  Truth is, I primp my garden as much for a small tour as for a large one.  It gives me the motivation (and excuse) to pamper it into the closest thing I can get to spring perfection.


In other words, it's not about the tour,


it's about me and my potager obession...and this glorious weather for as long as it lasts.




After that last leaf was blown and final boxwood clipped, I snapped these pics with my iPhone to share with you.  I also celebrated with my ritual glass of wine (see it sitting on the post by the round finial?) 


And some ibuprofen, truth be told.




So if you are out and about, do come by.


If you prefer doing your gardening from the couch, join Linda Cavanaugh and me

on NewsChannel 4 today at 4:30.  We'll be talking about
the use of ground covers in hard to grow locations.


If I can get my body parts moving to the studio that is  :).














April 15, 2012

Sweet Pea Crostini

I adore peas.  Bright green spring peas.  If you do too, try this SOUTHERN LIVING recipe for Sweet Pea Crostini...


(kind of like sweet pea humus... if you are a humus-lover like me.)  Super easy and delicious.

SWEET PEA CROSTINI

2 (9 oz.) packages frozen sweet peas, thawed

3 garlic cloves, chopped

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh lemon juice

Salt and freshly ground pepper to taste

40 French bread baguette slices, toasted  

1/2 cup (2 oz.) crumbled blue cheese or goat cheese


1.  Place peas and garlic in a food processor; with processor running, pour oil through food chute in a slow, steady stream, processing until smooth.  Stir in lemon juice; season with salt and pepper to taste.  Cover and chill 2 hours.

2.  Spoon pea mixture onto toasted baguette slices; sprinkle with cheese.

If you are prone to leaving the baguette slices unattended under the broiler (I plead guilty here), then have a box of dill-flavored Triscuits on hand to pinch hit.  







I served it in pink-stemmed martini glasses, garnished with mint...to nice effect, I think.


The headiness of spring.! 

Oh, and before I forget THIS...

If you're in the mood for garden touring, do come visit mine next Saturday morning, April 21 at 10:30.  To register and get more details, contact WILSHIRE GARDEN MARKET, 405-879-1121

April 13, 2012

"BERRY-BEST" MUFFINS

The Easter brunch menu included these beautiful, scrumptious muffins from the quintessentially Oklahoman cookbook STIRRUPS  (if you don't have one, order it here for pennies, and you'll use it for a lifetime, I promise...).

As you may have guessed by now, I am a VERY visual person, and these are gorgeous...


but they are also delish and well worth the effort.  Try them this weekend?



THE "BERRY-BEST" MUFFINS

1 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
1 cup milk
4 tsp. baking powder
1tsp. salt
4-5-1/2 cups fresh or frozen blueberries, blackberries,raspberries, or cranberries*
*If using frozen fruit, partially thaw and combine with 1/4 cup flour. Fresh berries should be rinsed, drained and well-dusted with flour, before folding into batter.

Cream butter and sugar in large mixing bowl. Add eggs(one at a time) and vanilla.  Blend thoroughly. Combine flour, baking powder and salt.  Alternately add flour mixture and milk to first mixture.  (this batter will be very thick.) Blend well. Fold in berries. Grease muffin tins. (Because batter will need to expand over the rim, it is best to grease or oil muffin tin beyond rims of cups. You may use paper liners (I suggest you do!), but top of tin should still be oiled to allow for overage.) So that muffins will take on a mushroom shape, heap batter above rim of muffin tins. This will produce a beautiful shape.  Sprinkle generously with sugar and bake in preheated 425 oven for ten minutes. After ten minutes of baking, turn oven temperature down to 375 and bake an additional 15 minutes until muffins are done in center and a rich golden brown on top. 

I also think it is especially appealing to bake the muffins in different sizes for different appetites...and because it's just so pretty that way.. 


April 12, 2012

Easter Parade

My but it was a lovely Easter!  Thanks to Color Girl, I have this Easter Parade of images to share with you....and her ever so clever idea of 'framing the subjects' ... 

a tricky way to distract friends and family from being self-conscious about having their picture taken. 


Ready?

"Ready!", says Mr. Bunny

Mr. and Mrs. Sunshine, start our Easter Parade of Pics!

Sunshine brought the flowers for the Easter table...gorgeous peonies, spirea and bi-color tulips. 



Flowers in place and tiny eggs hidden here and there...



Viburnum from the garden for the living room... 


Cutest bunny of all... 












Bigger bunnies hopping around the garden... seen through the kitchen window...











Ahhhh...

Bubble bunnies...




My bunnies...





















Color Girl with her Bunny...



Me, Sunshine, and Color Girl...bunny trio

Take one with you, if you like...


Two very tired bunnies.


Hope you all had a great Easter weekend.