Hi ya'll,
I hope everyone had a great weekend. It was beautiful here. We finally got some much needed rain. You know you haven't seen rain in a very long time when you wonder what the heck that noise is and then stand at the door to watch it come down! I could smell the dry being washed right out of the ground!
I woke up to a wonderful surprise on Sunday, it was actually cool. We opened the windows and that is a very rare thing for May in Florida. The sky was blue, blue, blue with an occasional puffy white cloud and a nice cool breeze that blew all day. I had to work outside there was no way I was staying in.
My mom bought me an early Mother's day present, a gorgeous rose bush with three shades of flowers-red, orange and yellow! I had to expand the small corner rose garden, got the grass all dug out and the border stones placed. I planted the rose bush, watered and fertilized it and can't wait to see the first blossom. It has one bud, it will be a surprise to see what color opens first.
I fertilized the Hydrangeas, Porter's weed and the Bleeding Heart, then pulled the few weeds that were peeking through the Asiatic jasmine ground cover. I also fertilized my Dad's Rose of Sharon plants that he started for me the year before he passed. This is their second year in the ground and they are doing well. I also have the red Rose of Sharon that he bought me the first year that we moved here. It isn't as hardy as its cousins, but I tend to baby them, they are all extra special to me now.
The knockout roses that he gave to me are doing well too. He gave those up when he found out he was sick and could no longer take care of them. They are beautiful next to the porch and the fragrance is wonderful. He enjoyed sitting on the porch and looking at them. I sure wish he was here now to see how they've grown.
The herb garden got attention too. I fertilized and aerated the soil and watered it. The raised boxes tend to dry out a little faster than the ground. I love my herb garden, fresh herbs taste so much better than dried. Last night, I cut some fresh sage for the mushrooms that accompanied the grilled steak we had for dinner. I am so lucky to have an amazing husband, but added to how amazing I already think he is, the man can grill! And I do mean, HE CAN GRILL! The steak was awesome again, thank you honey!
Here is the recipe for the mushrooms:
8 oz. Portabello mushrooms, wiped clean, trimmed and sliced
Half of a large sweet onion, I used Vidalia
Four slices of thick, smoked bacon, chopped.
1-2 T. Extra Virgin Olive Oil (EVOO)
1 tsp. fresh Sage, sliced thin
1-2 T. butter (not margarine or any other imposter, just plain butter)
Heat a heavy skillet, add oil and sliced onion, cook over medium heat until onion begins to soften. Add chopped bacon and continue cooking until bacon is beginning to brown. Add mushrooms and cook until slightly wilted. Add butter and sage, continue cooking until mushrooms are done and fragrant. Enjoy!
I also made a salad with iceberg lettuce, tomatoes, julienne swiss cheese and ham, celery and green olives. The dressing I made for this is one of our favorites, here is the recipe:
2 cloves garlic, minced
1/2 tsp. Oregano
1/2 tsp. Worcestershire
Whisk until combined, then whisk in 1/4 cup of EVOO, slowly to form an emulsion. Whisk in 1 Tbsp. white wine vinegar, 1 tsp. lime juice, salt and pepper to taste. Pour over salad, toss and add 1 Tbsp. grated Parmesan, toss again. Serves 2.
I hope everyone had a great weekend. It was beautiful here. We finally got some much needed rain. You know you haven't seen rain in a very long time when you wonder what the heck that noise is and then stand at the door to watch it come down! I could smell the dry being washed right out of the ground!
I woke up to a wonderful surprise on Sunday, it was actually cool. We opened the windows and that is a very rare thing for May in Florida. The sky was blue, blue, blue with an occasional puffy white cloud and a nice cool breeze that blew all day. I had to work outside there was no way I was staying in.
My mom bought me an early Mother's day present, a gorgeous rose bush with three shades of flowers-red, orange and yellow! I had to expand the small corner rose garden, got the grass all dug out and the border stones placed. I planted the rose bush, watered and fertilized it and can't wait to see the first blossom. It has one bud, it will be a surprise to see what color opens first.
I fertilized the Hydrangeas, Porter's weed and the Bleeding Heart, then pulled the few weeds that were peeking through the Asiatic jasmine ground cover. I also fertilized my Dad's Rose of Sharon plants that he started for me the year before he passed. This is their second year in the ground and they are doing well. I also have the red Rose of Sharon that he bought me the first year that we moved here. It isn't as hardy as its cousins, but I tend to baby them, they are all extra special to me now.
The knockout roses that he gave to me are doing well too. He gave those up when he found out he was sick and could no longer take care of them. They are beautiful next to the porch and the fragrance is wonderful. He enjoyed sitting on the porch and looking at them. I sure wish he was here now to see how they've grown.
The herb garden got attention too. I fertilized and aerated the soil and watered it. The raised boxes tend to dry out a little faster than the ground. I love my herb garden, fresh herbs taste so much better than dried. Last night, I cut some fresh sage for the mushrooms that accompanied the grilled steak we had for dinner. I am so lucky to have an amazing husband, but added to how amazing I already think he is, the man can grill! And I do mean, HE CAN GRILL! The steak was awesome again, thank you honey!
8 oz. Portabello mushrooms, wiped clean, trimmed and sliced
Half of a large sweet onion, I used Vidalia
Four slices of thick, smoked bacon, chopped.
1-2 T. Extra Virgin Olive Oil (EVOO)
1 tsp. fresh Sage, sliced thin
1-2 T. butter (not margarine or any other imposter, just plain butter)
Heat a heavy skillet, add oil and sliced onion, cook over medium heat until onion begins to soften. Add chopped bacon and continue cooking until bacon is beginning to brown. Add mushrooms and cook until slightly wilted. Add butter and sage, continue cooking until mushrooms are done and fragrant. Enjoy!
I also made a salad with iceberg lettuce, tomatoes, julienne swiss cheese and ham, celery and green olives. The dressing I made for this is one of our favorites, here is the recipe:
2 cloves garlic, minced
1/2 tsp. Oregano
1/2 tsp. Worcestershire
Whisk until combined, then whisk in 1/4 cup of EVOO, slowly to form an emulsion. Whisk in 1 Tbsp. white wine vinegar, 1 tsp. lime juice, salt and pepper to taste. Pour over salad, toss and add 1 Tbsp. grated Parmesan, toss again. Serves 2.
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