With temperatures soaring in Kansas today, it is no wonder this little cardinal decided to treat himself to a cool bath this morning. Doesn’t that look refreshing?
We used to have a beautiful American Linden Tree in front of our house. That is, it was in front of our house until this morning and it was beautiful until last summer. Even though we watered it regularly last year, it suffered from drought and heat stress as was evident by the fact that it dropped its leaves late in the summer rather than after they had turned golden in the autumn as it had in previous years. That worried me. Then, to my relief, this spring it set leaf buds. Unfortunately, it set them just in time for the buds to get frozen when we had snow in early May. That was it for our Linden tree. Though it tried to come back, it was mostly dead. The city came and cut it down this morning, since it was on the city’s easement. Now part of the front yard will receive much more summer sun than it has in years. I shall have to observe this area in the coming weeks to determine whether any of the perennials need to be moved to a cooler location. I was sad to see the tree go. I had been pruning it for the past 13 years and really liked its shape.
The Linden tree last summer, lush with leaves …
Its leaf buds, killed off by cold temperatures in May …
The tree did manage to produce a few little shoots on the trunk after May’s freeze, but they were not going to be enough to allow it to thrive.
And so it went …
I’m not used to seeing our house without the tree in front. This will take a little getting used to. Luckily, there are still a lot of tall trees around.
Have a great day!
I took this photo last summer when my mother and I were visiting Gull Pond. I am not sure what we saw scurrying across the surface of the water. We thought that perhaps a school of fish was causing a swarm of insects to flee, but we never saw any fish rise. Whatever it was, it was interesting to watch. It only lasted a few minutes and then was gone.
The other morning, I noticed some beautiful early light starting to peek through the plants, so I captured this shot of it illuminating the autumn ferns in my shade garden. It was a very quiet time of day and, I think, produced a rather peaceful image which is why I decided to share it for the Weekly Travel Theme by Where’s My Backpack?
This morning I noticed that my cilantro has been growing quite nicely with the relatively cool weather that we have been having, so I decided to pick a bunch to make Chimichurri Sauce. (Once it gets hot, cilantro goes to seed quickly.) Chimichurri Sauce is an Argentinian condiment that is traditionally served on grilled meats, especially grilled steak. It can also be used as a marinade, dipping sauce or salad dressing. Shown above, I have served it on a grilled portobello mushroom with salad greens and avocado. Yum! I hope that you enjoy the recipe!
2 c. fresh cilantro, packed
5-6 cloves garlic, peeled
2 T. chopped yellow onion
1 fresh Fresno chili pepper, chopped
1/2 c. extra virgin olive oil
2 T. fresh lime juice, or to taste
1/4 – 1/2 t. sea salt, or to taste
1. Wash cilantro and remove any large stems. Blot leaves dry with a paper towel.
2. Place cilantro, garlic, onion, and Fresno pepper in a small food processor. Pulse until ingredients are finely chopped. Transfer ingredients to a medium size bowl.
3. Stir in olive oil, lime juice, and salt to taste. Refrigerate until serving.
Variations: Substitute flat leaf parsley or spicy oregano for part or all of the cilantro; substitute lemon juice or red wine vinegar for the lime juice; substitute red pepper flakes for the Fresno pepper; add cumin, thyme or paprika; add tomatoes or red bell peppers.
Last summer, during the worst of the drought, I purchased a Marilyn Monroe rose at a local nursery. I knew that I couldn’t plant the bush then; but since it was on sale, and looked gorgeous in the photo on the tag, I decided to buy it and do my best to keep it alive in a pot until I could plant it in cooler weather. It took some t.l.c., but my chance paid off. In the autumn, I planted Marilyn next to my Mr. Lincoln rose, which is a tall magenta red, and that is a lovely pairing. (Unfortunately, this morning I wasn’t able to get just the shot that I wanted to demonstrate this point, but I’ll keep trying.)
This gorgeous, apricot-colored, hybrid tea rose has sturdy, substantial blooms reaching 5 to 7 inches across and is a variety known for tolerance of heat and humidity and for its disease-resistance. Its only drawbacks as far as I can tell are that its fragrance it quite light and it is rather thorny … but what a beauty!
Fresh Peach Frozen Yogurt
2 c. whole milk Greek yogurt
1 c. pieces of ripe, fresh peaches (no skins)
1/2 c. honey
1 1/2 T. fresh lemon juice
1. Place ingredients in a food processor and process until smooth. Taste. At this time, you can add a little more lemon juice, honey or peaches, if you want to adjust the flavor. Process again until smooth.
2. Transfer mixture to an ice cream maker and follow machine’s instructions. I use a Cuisinart ice cream maker and run the machine for 30 – 40 minutes and then put the yogurt in the freezer for 1 to 2 hours before serving.
Homemade frozen yogurt is tangier and less gummy than commercial frozen yogurt, and it is so easy to make. Enjoy!