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Roses In The Garden - a book review

Roses In The Garden by Ngoc Minh Ngo Photographer Ngoc Minh Ngo celebrates rose gardens throughout the world in this beautifully produced book.  The author photographed a total of 11 gardens across the globe (Italy, Morocco, Spain, USA, UK, and Japan). Beginning with the Italian garden Ninfa (often referred to as the most romantic garden in the world), her photographs have a dreamy quality that transports the reader to these exotic locales. Closer to home, Floret Farm in Mount Vernon, Washington, is included in one of the chapters. All types of roses are included in the gardens but the majority feature old rose varieties. Many of the gardens have roses growing in wild abandon, intermingled in hedge rows, spilling over walls and fences and surrounded by pastures and rolling hills. A pictorial index lists all the roses and the gardens where they reside. This stunning book was published by Rizzoli Books and is available on Amazon and in bookstores. Text and photos by Phillip Oliver, ...
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Blueberry-Nut Loaf Cake


Blueberry season has arrived. They are abundant in our region. I have thought about going to one of the local farms where you can pick them yourself but they are readily available at grocery stores and farmer's markets. I purchased berries that were grown in Salem, Oregon and that had already been frozen. They were delicious!

This recipe is from Maida Heatter's Cakes.

 1 1/4 cups fresh blueberries
2 cups sifted all-purpose flour
1/2 tsp salt
2/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
2 TBS unsalted butter, melted
1/4 cup orange juice
Grated zest of two large oranges
1 1/4 cups walnut pieces

Preheat the oven to 350. Butter a 10 1/2 x 4 x 3 inch or 9 x 5 x 3 inch loaf pan. Dust with fine bread crumbs.

Wash the berries and allow them to completely dry. When dry, toss the berries with one teaspoon of flour.


Sift together the remaining flour, salt, sugar, baking powder and baking soda. Set aside.

Beat the egg and mix in the orange juice and butter. On low speed, gradually add the sifted dry ingredients. Stir in the orange rind and the nuts.



Place 1/4 of the mixture in the pan. Fold the berries into the remaining batter. Place this mixture over the first layer and smooth the top.



Bake for 60-70 minutes, until a tester comes out clean. Let the cake cool in the pan for 10 minutes before carefully removing it from the pan. Allow it to cool completely on a wire rack.

 Text and photos by Phillip Oliver, Dirt Therapy
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  1. Lisa at GreenbowJuly 24, 2018 at 11:59 AM

    My mouth is watering! Not only does it sound good it looks good.

    ReplyDelete

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