A week of extremely hot weather including several soaking rainstorms sent my garden into overdrive. Multiple varieties of lilies, my first hydrangea and black-eyed Susan blossoms and every variety of hostas sent up their blooms. This gallery represents a stroll through my garden today.
The word is out, butterflies are welcome in my garden…pass it on.
At last my first Morning Glories of 2019 have appeared. In years past Morning Glories overtook my herb garden and naturally dropped thousands of their seeds. This summer as a pre-emptive maneuver I carefully pulled up the little ones as they started emerging and relocated them in other flower beds. A surprise was that a number of last year’s seeds dropped into neighboring pots and are coming up as “volunteers”. An unplanned siege by a maniacal woodchuck has limited the number surviving close to the ground as apparently they are delicious…don’t get me started.
I’ve also included other favorite photos from around the garden – moss roses, clematis and my pink lilies are adding to the beauty this week.
The garden continues to evolve, flowers on the way in….and on the way out.
After a week of sun and hot temps, my garden transitioned again as Zinnias, Lillies, Snapdragons and Hostas have burst into full bloom. Even between the bricks in my lower patio determined flowers are emerging, including the Snapdragon below.
After seemingly endless rain we’ve had two gorgeous, sunny days and my garden is responding with enthusiasm.
Guacamole is one of my favorite foods and I’ve enjoyed it countless times – both at restaurants and my own. Yesterday realizing that I had everything I needed to make up a batch, I made (possibly the best) chunky guacamole I’ve ever had. Seriously, it was so good that I wrote down EXACTLY what I’d done with the hopes of capturing the magic in the future.
- 3 ripe avocados
- 2 plum tomatoes
- 1 large or 2 small jalapeños
- 1 large or 2 medium/small garlic cloves
- 1 lemon, juiced
- 2 limes, juiced
- 1 shallot
- 1-1 1/2 T chopped fresh cilantro
- 3-4 t sea salt
Halve avocados, remove pits setting them aside for later, scoop each avocado half into a large bowl. Halve the tomatoes, seed and then coarsely chop them – place into a second bowl. To that bowl add the jalapeño first removing the seeds and ribs and finely chopping. Mince the garlic and add to the second bowl with the shallot after dicing it. Add the sea salt to the second bowl and toss the mixture together. Add second bowl to the avocados, followed by the lemon juice and half the lime juice. Used a hand chopper, do a coarse chop over all ingredients and stir to blend. Chop again until it’s the chunkiness you desire. Add chopped cilantro, stir to blend.
Now for the tip: In the bowl which you are using to serve or store, push the avocado pits into the guacamole. Drizzle the last of the lime juice over the top and press plastic wrap over the guacamole, touching it to the surface rather than the bowl. Remove the pits just before serving. These steps keep the guacamole from turning brown, I deliberately waited 24 hours to take the photos and it’s still a vibrant green.