I love white flower petals in my kitchen garden
and the perennials that greet me in the spring time
and the busy bees pollinating the blueberries
and my cat that follows me around like a dog
King Arthur among Bearded Iris Leaves and Lambs Ear
and most of all my husband who gets down with the dirt and puts the green stuff on the table…
Good Green Stuff for Growing Good Boys…
Just sharing a little bit of Spring with everyone.
When we moved here almost six years ago, the field in front of my kitchen window was an empty field. Now we have a baby fruit orchard and all the variety of trees are beginning to bloom. From here on in it will be a competition between the insects, the birds, the squirrels and us for the fruit. Continue reading
I’m the keeper of the herbs around here, a not so difficult task, since many of them are perennials. Harder is to keep my cats from digging up the precious asparagus rooting underground over the winter. My solution, scraps of lattice.
A tilled field covered with lime powder, waiting for the evening rain that is expected.
The most telling sign of things to come is a tilled field, cleared of weeds and covered with lime powder. Let there be corn and zucchini and tomatoes and cabbage and all kinds of greens.
But everywhere are signs, not so obvious as the blooming hyacinth and tulip bulbs of spring, like the buds on our young fruit trees.
My kitchen garden looks bare but beautiful too, inviting me to visit with gnomes and angels and Buddha and nurture the bounty to come.
groundcover and lemon thyme and lambs ear and the bearded iris beginning
Since we’ve been collecting eggs from our chickens, we have gotten some small ones, some with twin yolks, one yolkless egg, and one without a shell at all but still perfectly contained within the membrane. But this is our first Frankenstein egg…
A fresh egg with wrinkles…
You can take her out of New York, but she’ll still want bagels. Not from the supermarket either. She might even dream about bagels and wake up with a little drool leaking from between her lips. But that doesn’t mean she ever knew how to make them herself.
Bagels made from scratch, with garlic, onion and sea salt.
It turns out, (after very little research) that boiling the dough in honey water for a minute on each side, and using a little malt in the batter, is what makes a bagel a bagel, (baked at 425 for twenty minutes.)
The first time I made bagels, I handled them too much, and they wilted on me. This time I didn’t rush things. I let them take their time rising the first time, and the second time too when I poked my finger in each one to make a hole. Then after boiling them, I laid them down gently on a well greased pan. The second time was much better. I’m sure that the more intimate I get with my bagel batter, the better the bagel will be!
Today they closed school early because of a little snow. That’s how it is here in the South. I love it. With about five dozen eggs in the fridge, it seemed like a good night for a breakfast dinner…
If the food you eat is delicious, nutritious and made with Love, you won’t get fat.
I imagine this sign, given to me by my comedic son John, might be hanging in the kitchens of some cooks who are more generously proportioned than I am.