With this wonderful weather, it is delightful to do yoga on the porch.
Author Archives: Laurie
If I Was A Tulip
If I was a tulip
And you were wind’s wings,
I would not count
My broken dreams,
But bless the coming spring. (author unknown)
“In the Garden of thy Heart ..
Plant naught but the rose of love.”
– Baha u llah
Rosemary
For this first time ever, I have successfully over-wintered Rosemary in a pot outdoors. I am thrilled to have fresh rosemary to cook with that I thought that I would share my favorite way to use it. Start with fresh rosemary that has been washed and dried off. Put some olive oil and fresh rosemary in a skillet, then warm over medium heat. Once the rosemary has lost its bright green color, remove from pan. Use flavored olive oil right away to flavor eggs, potatoes, asparagus or mushrooms.
Crab Apple Blossoms
What a beautiful time of year. The rooms on the eastern side of the house have an especially magnificent view right now of crab apple blossoms.
Changing of the Seasons Underway
Two sure signs of the change from Winter to Spring –
Our porch furniture is back, waiting to be enjoyed, after a long few months in storage!
New spring-like bird-themed throw pillows lighten up the living room.
But we haven’t officially proclaimed winter over until the annual uncovering of the fountain. We’ll keep you posted!
When Life Gives You Lemons …
The first day of daylight savings time is not an innkeeper’s favorite day of the year, especially when it is gray and rainy. But when life gives you lemons … make Lemon Poppy Seed Muffins : ) Last night’s guests awakened this morning to the sweet and citrusy smell of lemon poppy seed muffins baking and fresh coffee brewing. To complete the breakfast special, we had chicken omelettes topped with sherried baby portobello mushrooms. Yum! Post-breakfast nap anyone …?
First Bloom: Lenten Rose
It is difficult not to get overly expectant for a yard full of blooms once that first flower appears each Spring, but experience has taught me patience. On this sunny afternoon, I was able to capture my first garden image of the year … hopefully with plenty more to follow. But for now, my lonely lenten roses (hellebores) are the only plants blooming. It will probably be late April before the garden starts to put on a show. Starting soon, we’ll employ potted annuals to fill the gap until it is time for the perennials to shine
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Sugared Peach Muffin Recipe
2 c. all-purpose flour
3/4 c. + 2 T. granulated sugar, divided
1 T. baking powder
1 c. Honey Vanilla Yogurt
1 stick unsalted butter, melted
2 lg. eggs, lightly beaten
1 t. orange extract
2 c. peaches (fresh or frozen), peeled and cut into 1/2″ chunks
Preheat oven to 400 degrees F. Prepare muffin cups (12 standard or 10 1/2-cup ramekins) with baking spray or with butter and flour. In a large bowl, whisk together flour, 3/4 c. of the granulated sugar and baking powder. In a medium bowl, whisk together yogurt, butter, eggs and orange extract. Stir yogurt mixture into dry ingredients. Fold in peaches. Divide between muffin cups. Using the back of a spoon, shape each cup of batter into a slight mound. Sprinkle muffins with the remaining 2 T. sugar. Bake 15 to 20 minutes or until done. Muffins are firm to the touch when done. Recipe from A Taste of Morning p. 50.
Sugared Peach Muffin Photo
A Taste of Morning 