Wednesday, June 16, 2010
i had a couple of queries about the butterfly-hummingbird garden from other sparkers. It excites me to be able to share any knowledge i may have! Let me say first that I am a semi-retired foodie. I only have the knowledge that has applied to me and whatever project I was doing - truly acquired through blood, sweat and dirt! (My Disclaimer - lol!)
We had a hill in the back of the old house that wasn't good for much so my SO put in a butterfly & hummingbird garden. I've been to other folks homes who had the feeders up, but this was my first experience with planning a specific plant area for them. It was very successful and was a joy to sit outside in the evenings with a glass of wine and watch the hummingbirds come and feed from the plants.
This year - "new" house on the water, but I still saw folks putting out their red feeders. We planted a large tub with pineapple sage, milk weed, Scottish thistle, Cardinal plants and several others. It kinda got out of hand quickly. Decided to make a formal spot, near the lawn furniture so we could enjoy it as well. We had bought several other plants to add to the mix - lavenders, different salvias, Mexican Firebush (also known as butterfly bush) and Sunflower. I am sure I am missing one or five! We selected the space and decided to add several herbs, since they flower so beautifully - African Blue Basil, Variegated, Purple and Silver Sages, Lemon Thyme... some plants for them, some for us! Most will bush out or grow taller and flower with primarily red and purple flowers. I'm not the greatest photographer, but here's what it looks like now.
I encourage you to visit your LOCAL garden centers and nurseries to find out what grows best in your area and what attracts the butterflies and hummingbirds. Even if they don't show up, you'll have something beautiful to enjoy!
Tuesday, June 15, 2010
When I was growing up, we had no money in our huge family.
When I was married, we had money.
When I divorced, I had no money.
I worked hard and earned my own money.
I went from a size 7/9 in college, to way overweight after having three kids quickly, to getting back in shape (pre-divorce), to weight gain through menopause. I hit a nasty high at 200.6 pounds and said enough is enough.
I guess you could say - I've been up and I've been down.
The important thing is this:
I am happier than I've ever been in a relationship.
My kids love me and want to "hang" with me and even (gasp!) solicit my advice.
I'm losing weight slowly with the love and support of my SO, kids and friends.
I am earning the weight loss by hard work, the same way I worked hard to earn my own money to live on. If I want to lose faster, harder work is in order.
I can say I'll do anything, but the proof is in the way my clothes fit and on the scale.
Sunday, June 13, 2010
We finished the butterfly garden today. I spent a good amount of time on my knees filling in spaces between plants with more plants and then mulching. It looks pretty darn good. I want to wait about a week before I post a pic only to give them time to fill out. We had moved some plants out of the planter originally planned for the garden, so at least had some fairly established plants to transfer. Filled in with Salvia and herbs and... NICE!
Leftover from dinner at Surf Rider, one of the best crabcakes I've ever put in my mouth. I only ordered one, Himself ordered two. We ended up splitting the one and half we brought home. Placed atop a spinach salad with cucumber dressing - oh yeah!
Walked the beach for an hour. Studied until I am cross-eyed, then (my favorite part!) dinner! Picked the first Zucchini from the garden. You'd think I was a kid in the candy store! I also picked the first bell pepper and some Rosemary and Lemon thyme.
Marinated chicken breast with rosemary, orange juice, salt and pepper for two hours. Mashed thyme with olive oil, a touch of lemon juice and sea salt, then brushed on Zucchini, Yellow squash and Vidalia onion skewers. Grilled them both... Fresh corn on the cob and I was set!
Friday, June 11, 2010
So, I'm not, um, obsessed with my garden at all! Really! Just because I take lots of pics. Hey, that's documenting what went right and what I can do better next year, right???
So, if you remember, this is what it looked like in the beginning, dated May 15-20, 2010:
I shot a whole roll (yes, old school film) and the date of the pics doesn't match. So I went back to my blog entries on May 15-16 for clarification!
This is two days ago, June 9, 2010:
I don't know what was in this Amish Mercury Mix compost, but I do know I'm buying it again next year!
While I was doing other garden and yard bits, my SO put in the beginning of our Butterfly and Hummingbird garden. We had it in a large pot, but he dug out a nasty bush near the house and this is what the "finished" product looks like. It'll be no time till this is filled out!
So no food news today... all garden!
Friday, June 11, 2010
Not a typical post, but since a lot of us "older" gals have bundt pans just hanging around the kitchen, I couldn't resist. This is the link to the recipe posted below - it's awesome...
Bundt Pan Vertical Chicken
3 to 4 pound chicken
Salt, pepper and spices to season
Potatoes, hard fruits, onions to prop
If using seasonings on the chicken, rub them into the skin. If you have time, let them penetrate for an hour or more in the refrigerator. Otherwise, get right down to business.
Place an oven rack low enough to accommodate the bundt pan plus an extra few inches. For me, this means using the bottom rung. Preheat the oven to 450°F.
Scatter a layer of propping fruits and/or vegetables on the bottom of the pan. Turn the chicken upright (legs on the bottom, wings on the top) and plunge the body onto the bundt pan's central spike. Place the bundt pan on a baking sheet to catch any dripping grease from the inside of the bird.
Roast for 15 minutes, then turn the oven down to 350°F and roast another 40-45 minutes, or until an instant-read meat thermometer inserted into the breast registers 155°F. Turn the oven back up to 450°F and roast another five minutes, or until thermometer registers 160°F.
Relieve the chicken of its bundt-y intrusion by carefully lifting it off with tongs. Set it on its back to rest on a plate. Check the roasted vegetables for done-ness. They should be tender but not mushy. If under-cooked, return them in the pan to the oven until done.
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