Getting summer off to a beautiful start, our front border garden is filled with echinacea blooms.
Wishing you a very lovely weekend!
Monthly Archives: June 2016
Baby Birds
One of the things that I enjoy about our neighborhood is the number of birds around. At any time of the day, one can hear birds singing. I believe that these babies, nesting atop one of our gutters, are house finches. With good luck, Mama will return with some food.
Wishing you a terrific day …
Grapes in the Garden
A few years ago, a friend gave me a few grape vines from his vineyard. I had just put an arbor in the front garden as a backdrop for wedding ceremonies that we host. I was undecided about what to plant on it, but Joe gave me a Malbec vine and a Cabernet Franc vine. The Malbec vine made it through the first summer but not the winter. Apparently, larger-leaved varietals can struggle in Kansas. The Cabernet Franc vine, however, has been growing strong; and this year, for the first time, it has produced grapes. I don’t have any plans to try wine-making, but it is awfully fun to see the fruit coming along. A good addition to the garden!
Wishing you a lovely first day of summer!
Happy Father’s Day
Wishing you a lovely day and happy shared memories!
A Sunny Start
A single yellow lily poking its head up into the early morning light …
Wishing you a lovely day!
Chive Blossom Omelettes
Cousin Kate asked me for my Chive Blossom Omelette recipe and so I decided to share it here. Unfortunately, our chives are done blooming for the season – and I don’t have any other herbs flowering today, so I can’t make this recipe to photograph it right now. I am borrowing a chive photo from one of my very early blog posts and giving the recipe anyhow. I hope that this post inspires you to use some herbs from your garden.
Thank you for the prompt, Kate!
2 large eggs, beaten until frothy
about 1 1/2 teaspoons of unsalted butter
optional: a little bit of Vidalia (sweet) onion sautéed in butter
sliced Havarti cheese, torn into several pieces
pinch of garlic powder
salt and fresh ground pepper to taste
about 1 tablespoon of snipped chives and parsley
about 3 chive blossoms, gently torn apart
3 whole chive blossoms for garnish
Directions
Clean the herbs and pat dry with a clean towel before starting.
Preheat a 9″-skillet over medium heat. Add about 1 1/2 teaspoons of unsalted butter to the skillet and swirl it around until the butter just barely begins to sizzle. Immediately pour the eggs in and swirl them around the bottom of the pan. Try not to let the butter or the eggs brown. Turn the heat down, if necessary, while cooking the omelette.
Spoon the onion – if using – over half of the eggs. Top with enough cheese to mostly cover half of the egg mixture. Lightly sprinkle with garlic powder, salt and fresh ground pepper. When eggs are very nearly set, top with the fresh herbs. Slide the omelette, filled half first, out of the pan and onto a warmed plate, folding the egg side over the filled side as you remove the pan.
Garnish with little creme fraiche (crema), a sprinkle of fresh ground pepper and a few whole chive blossoms. Serve immediately.
Enjoy!
Growing and Cooking with Herbs
A Rosy Start to June
June is National Rose Month. Another reason to enjoy these beautiful flowers!
Wishing you a lovely day!
A Taste of Morning 