the promise of spring flowers!

the promise of spring flowers!

by barbNo Comments
First flowers of the season say "yes! earth is awakening from her rest!" Each time my heart leaps at all the miracles which come in this time. Every year. This year my back garden has sunny daffodil faces rimming the garden edge, with some hellebores nestled in. Bowls of pansies with their sweet faces flank my front porch. I love seeing their happy spirits raised up to the sun! And my yard has so many wonderful spring plants! Including so-called "weeds" -chickweed, red and white clover, spring onions, wild violets and dandelions. These "weeds" are also edible! (daffodils and hellebores and the other flowers not so much.) Most of all, spring lifts my spirit, to remind me that all things begin anew, and beauty is so healing. I hope you enjoy the spring - hear the birds call and rejoice, inhale the delicious scent of flowers, and share the strength of trees. pansiessnow dropsspring treesyellow daffodilspurple crocushellebore bloom ...
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Pansies! Cool weather love.

Pansies! Cool weather love.

by adminNo Comments
Pansies brighten up spring and fall, and come in so many colors and sizes. They play nicely together - so a monochromatic planting or one filled with vibrant colors - will perk up a garden, planter or garden. Pansies thrive in cooler weather so they work well as a "first of spring season" choice to dress up an early spring planting. I just love looking at their happy little faces and cannot help but smile back to them. I got these at Costco during the "stock up on everything to stay home and avert the pandemic" activities. And, surprise! They have a lovely scent, which made the ride home so nice. Nature heals, and beauty lifts the spirit. So two bright bowls of pansies by the doorway it is! Spring Pansies ...
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Snowdrops – signs of spring

Snowdrops – signs of spring

by barbNo Comments
©Copyright 2020| Barbara Eilert | All rights reserved Snowdrops, popping up through leaves and twigs, mean spring really is coming to life! We had a beautiful sunny day last weekend, and my friend Jinny said "Let's take a walk!". So we did. And happily spied this wonderful little patch of snowdrops at the very beginning of the trail! To add to the happiness? Going through my photos, this little bee showed up! I had no idea it was feasting in the snowdrop! Have a wonderful day! So excited to see the first signs of garden season - natural and planted versions! ...
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Oh the peaches!

Oh the peaches!

by adminNo Comments
Oh the joyous arrival of juicy fresh from the farm peaches! Just like summer, filled with sunny colors and life and joy! Our neighborhood farmers market features peaches from a local orchard that never fail to deliver. Big and juicy, they sell out quickly. Quarter peck? Full peck? Neighbors are known to call out "Are there peaches today?" before deciding to visit the market. This year, I found new ways to enjoy these sunny fruits, along with some old favorites: Breakfast or a special mid-day treat Slice them up in a bowl, and cut ribbons of fresh basil to mix with Add mozzarella pieces to a bowl of cut peaches Bonus! Add mozzarella and fresh basil ribbons! Peaches and blackberries in a bowl Peaches, blackberries and vanilla yogurt or ice cream in a bowl Dessert Fresh peach and ginger ice cream - try this easy recipe from Pillsbury. Just six ingredients! Simply peach ice cream - same recipe without the ginger! Smoothies Add chopped peaches with...
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New pesto recipe!

New pesto recipe!

by adminNo Comments
Oh my my! This fantastic basil pesto defines versatility. Use it on pasta, freeze it in traditional ice cube trays to use in soups this winter, or simply enjoy it on toasted French rounds with a nice glass of Chardonnay or Merlot. Lovely. And, I updated this for a smaller portion, a little lighter taste. Enjoy! Classic Pesto Recipe 1 cup fresh basil leaves, packed 1/4 cup pine nuts 1/2 cup grated or shaved Parmesan cheese* 2 garlic cloves 1/2 cup olive oil *You can substitute Asiago or Romano cheese for sharper taste. In a food processor fitted with standard blade, combine basil, pine nuts, olive oil, and garlic. Combine in the order listed until a thick paste forms. Scrape sides as needed. Add the cheese and pulse until blended. Pesto should be the consistency of a smooth paste. Cover and keep refrigerated, will last up to five days. Other variations If you prefer less cheese, scale back to 1/4 cup of cheese and add more nuts (up to a 1/2 cup...
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