This is Hydrangea Grandiflora Paniculata “White Diamond” in early morning sunlight. (The purple flowers in the background are fragrant phlox.) Once my “diamonds” come into full bloom, I feel like summer, though not over, is starting to wind down and that I had better remember to enjoy the rest of summer while it lasts.
Thankfully, I have a few clumps of late season daylilies scattered around the garden, but their days are definitely numbered with only a few buds left to open … a reminder that the garden will soon be making its transition from being a summer garden to an autumn garden.
I think that this variety might be called “Autumn Accent”, but I am not positive about the appellation. Does anyone know “Autumn Accent” well enough to confirm or refute this? Thank you for any help. Have a lovely day!
This is Peachy, shortly after my husband and I adopted her through a rescue agency. I love this picture because she seems to be sleeping so peacefully, her dream of a good home fulfilled.
Just as soon as we got done serving breakfast this morning, I changed into a suit, and Bill, Anne and I ran out to the garden for a wedding. Fortunately, the rain had cleared away about an hour beforehand and so we were still able to have the ceremony in the garden. It was very sweet and some of our guests came out to watch and take photos. We at The Morning Star wish Robert and Cynthia a world of happiness!
One of my favorite greens … that of moss.
Wild is this week’s Travel Theme from Where’s My Backpack.
The photo below is of Rudbeckia Triloba (Brown-Eyed Susans) which I planted years ago and have allowed to naturalize in the easement out by the street in front of the Bed & Breakfast. I like just a touch of wildness in that garden. (I thought that the little ant crawling up one of the flowers added a nice touch for the wild theme.) This is such a sunny and cheerful flower, and it will keep blooming into early autumn.
The other day I came across a recipe for a watermelon, tomato and red onion salad which was the inspiration for my Watermelon Dinner Salad. The flavors of watermelon and tomato blend surprising well and the cranberries add a little tang. This is a refreshing dish for summer and can be served as a light meal or as a first course.
Watermelon Dinner Salad
serves 6
For the Dressing:
1/3 c. Raspberry-infused White Balsamic Vinegar (or any similar fruity vinegar)
3 T. extra virgin olive oil
1 T. honey
1/2 t. salt
For the Salad:
5 c. seedless watermelon, cut into 1-inch cubes
4 c. sliced ripe tomatoes
1 1/4 c. sliced, peeled cucumbers
8 oz. fresh mozzarella, cut into slices then torn into small pieces
1 – 1/2 heads romaine lettuce
Garnishes:
1/4 c. fresh basil leaves
1/3 c. dried cranberries
freshly ground pepper (I use a green and pink peppercorn blend)
honey
Directions:
1. Combine the dressing ingredients in a jar. Screw the lid on and shake until ingredients are well-blended.
2. In a large bowl, gently toss together the watermelon, tomatoes, cucumbers, mozzarella and dressing. Chill for about 1 hour before serving.
3. Just before serving, wash and dry lettuce and basil. Divide lettuce between plates. Top with salad. Garnish with basil leaves, dried cranberries and freshly ground pepper. Drizzle with a little extra honey. Enjoy!
A Taste of Morning 