June 28, 2011
These beautiful peonies were cut from our garden. I just love their beauty and amazing fresh sent that fills the house!
I went out to dinner with my parents the other day and found this amazing peony in someone’s backyard. I literally became obsessed with this stunning coral beauty. The name of this peony is Coral Charm. I have been on search for this plant at my local nursery’s and unable to find anything! So I may just have to bite the bullet and order a plant online for next year.
Nick knows how much I love flowers and would rather have a plant like above than any elaborate cut arrangement…but when it comes to farmers market flowers he steals my heart with a local market bouquet.
Our first salad harvest from the garden. European Salad Blend.
June 20, 2011
I had no idea what quinoa was until my sister made this delicious dish! Quinoa is the most protein rich grain out there, so this is definitely a great source of all good things for your body. My little nephew as well loves this dish. When he was little, he would grab a handful of this stuff and gobble it right up!
I am starting Boot Camp at Core Power Yoga tomorrow and I though this dish will give me the energy to get up at 5am, do a circuit work-out from 6-7am and then put in a full day at work and come home to my second work-out of the day. Two straight weeks, 6 days a week. I will report back to how I am surviving! When the going gets exhausting I will always think of how thankful I am that I can actually do a rigours work-out such as Boot Camp and the beautiful glam wedding dress I will be wearing when I go from a Miss to a Mrs in October.
So, enjoy this recipe and let it give you fuel for something great!
- 1 Large Onion
- 1 TBS Olive Oil
- 1 Small Carton of Mushrooms – roughly chopped
- 5 Cloves of Garlic – minced
- 1 Acorn Squash -1×1 cubed
- Dash of Salt – to taste
- Dash of Pepper – to taste
- Dash of Montreal Steak Seasoning – to taste
- 1 1/2 Cup Low Sodium Stock
- 1 Cu Quinoa
- 1 Small Bunch Italian Flat Leaf Parsley – roughly chopped
- 6 OZ Reduced Fat Monterey Jack or Mozzarella Cheese – shredded
1. In large skillet that can also go in the oven, Saute: Onion in Olive Oil
2. Add: Mushrooms, Squash, and Garlic. Let cook 3-4 minutes
3. Add: Turkey and seasoning. Cook while breaking into small pieces until brown
4. Add: Stock and Quinoa. Reduce heat, cover, and simmer for 10 minutes
5. Mix In: Parsley and 3OZ of cheese
6. Sprinkle: Remaining Cheese on top
7. Bake 30 minutes, until cheese in lightly golden
June 13, 2011
Today my home was filled with the yummy smell of fresh banana bread. I was busy sewing plaid ties for our groomsmen and thought I needed a yummy homey smell to keep me going. This is my mom’s recipe and it is SO tasty. I did substitute some of the white flour for whole wheat to make a little healthier version. This recipe will for sure keep you grabbing for another piece!
- 1 Cup Sugar
- 1 TBS Shortening
- 1 TBS Butter
- 2 Eggs
- Dash Salt
- 3-4 Ripe Bananas
- 1 TBS Milk
- 1 TSP Baking Soda
- 1 Cup White Flour
- 1/2 Cup Whole Wheat Four
- 1 TSP Vanilla
- 1 TSP Almond
1. Cream: Sugar, Butter, and Shortening in middle bowl
2. Mix in: Eggs, Bananas, and Milk
3. Mix in: Salt, Baking Soda, Flour, Almond, and Vanilla
4. Pour into: 3 small loaf pans OR 1 large loaf pan
Bake: 45 minutes, until toothpick comes out clean
Oven: 325 convection
June 1, 2011
Can I capture this moment in time? I think our backyard looks the best it ever has. My parents are AWESOME!! After I mowed the grass with our old snapper and got mohawks…I think my parents felt a little pity on me. This past Sunday they came over with their shiny red mower, weed whipper, leaf blower, cutco clippers and smiles on their faces to help their daughter whip the backyard into this beautiful sight. After my parents left, I sat down in the middle of the yard and just admired all the lilac tree trimming, grass cutting (2 times, because it was so long), and edging. I cannot thank my parents enough for all they have done to make this happen!
Let’s just take a little peek back at what the yard looked liked when we purchased our corner bungalow.
Backyard After my parents and I got our hands on it! With all the rain I was able to dig up the “ditch lilies” and replace them with little black eye-ed Susan’s from my mom’s perennial garden.
We had a bonfire at 1pm to get rid of the old christmas tree and other un-stackable branches and organized the remaining wood into little neat piles.
I also added some blue shamrock squash in the front and rhubarb behind the beds. This corner of the yard is now called the ‘farm’. I can’t wait to post some yummy recipes during harvest time with my home-grown ingredients.