|Margie is a big fan of Trillium and collects many varieties.|
Wednesday, August 31, 2011
Saturday, August 27, 2011
|Two large containers flanked the entrance to the gardens which held rosemary and dicondra.|
|I've never seen a smoke tree in a container until today.|
|A sunny section of the garden featured this beautiful pool. There were beautiful water lilies|
growing in it but my photos didn't turn out well.
|This container included a rubber plant, ivy, and croton.|
|Dicondra and an assortment of evergreens.|
|If memory serves me correctly, the plant tag on this said it was a honeydew plants. I was |
unfamiliar with it but I'm guessing it is tropical.
|A Kousa dogwood - I've never seen so many berries on one.|
|The Woodland Garden included hosta, cardinal flower, grasses, epimedium, huechera and hellerbores.|
|This bed surrounding the statue was lined with maidenhair ferns.|
|A pathway through the Woodland Garden, which features dry shade plants.|
Friday, August 26, 2011
**Note: I made this a second time with some alterations and it was even better. Omit the almond extract and instead add the juice of one lemon and 1 tsp. of lemon extract. If you like a more tart and lemony flavor, this will do it!**
I wanted to make something fast and easy and was limited on ingredients. I found this recipe in the book "Classic Southern Desserts" and it turned out to be delicious. Michael really loved it. It has a light, delicate flavor, very subtle. Needless to say, it did not last long!
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons lemon rind, divided
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind and almond extract. Spoon batter into greased and floured 8- x 4-inch loaf pan.
- Bake at 350° for 45 minutes to 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
- Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
Tuesday, August 16, 2011
Monday, August 15, 2011
He actually looks like he is smiling, doesn't he? He lingered here before turning back up and heading toward the pots of portulaca. He crawled halfway in them and lingered -