Friday, October 28, 2011

Coffee Break

 Latte Art

Doesn't this inspire you to want to take a coffee break? 
I'm suddenly craving a latte.

Wednesday, October 19, 2011

Butterflies, Bees and Caterpillars! Oh My!

After reading the Central Texas Gardener's blog post "Caterpillars to love with Meredith O'Reilly from Great Stems!", which mentioned the Spring Branch library's butterfly garden, I was inspired to visit this lovely garden this past weekend.

The weather was perfect and there were tons of butterflies floating around. 

 The bees were buzzing around everywhere. It looked like they were working over time.

Passion flower vines intermingled with a Hyacinth Bean Vine on a large teepee structure.

The garden, while not very large in size, takes full advantage of the space provided. It is very well thought out in design and purpose. 

 There is even a picnic table if you decide to pack a lunch. 
What a wonderful contribution to the community. 
To get directions to the Spring Branch library's butterfly garden, please click here.

Monday, October 17, 2011

Paging Matt Lauer

Attention Matt Lauer, I made your favorite chicken dish. Have to admit this dish has become a favorite of mine as well. When I first heard the ingredients in this recipe, my initial reaction was Yuck!! I think it was the dried prunes that elicited the response. Once I tasted the dish, my reaction changed to YUM!! The sweet prunes nicely off set the vinegar and complimented the salty olives. This is one of those go-to dishes if you are having company for dinner. Just make sure to give it enough time to marinate.

 P.S. Matt I have leftovers in the fridge if you want to stop by.

I used the Silver Palate's Recipe or you can try Matt's Recipe. I don't think there is much difference in the two.

Thursday, October 13, 2011

Support Your Independent Nursery Month: Antique Rose Emporium

I will choose an independent garden center any day over a big box store. They have plants that grow better in my local climate. Antique Rose Emporium is one of my favorite independent nurseries, since I live South of Austin and tend to visit  frequently. 

Top 5 Reasons I support the Antique Rose Emporium:

1.) Roses - They of course are known for their amazing selection of heirloom and disease resistant roses. 

2.) Free classes - Yes, you read that right. They offer a variety of classes on different subject matters to the general public. I just attended one on fall vegetable gardening. To get a list of the upcoming classes click here.

3.) Pots, fountains and bird baths - They have a lovely assortment of colorful pots, fountains and bird baths. I purchased my own bird bath from them and haven't been disappointed. 

4.) Herbs and vegetables - They have a great selection of seasonal herbs and veggies to plant. 

5.) Perennials - I have to admit this is why I frequent this nursery the most. They have a wonderful selection of tried and true perennials for South Texas. They carry unique and different plants that might be overlooked at the big box stores. You can also find out what is blooming or should I say "surviving" at any given time of year when you walk around the grounds at Antique Rose. The perennial beds are a great example of what will work in your garden. 

Antique Rose Emporium - 7561 East Evan Rd., San Antonio, TX 78266. Open Mon-Sat 9am-5:30pm, Sun 11:00am-5:30pm

Monday, October 10, 2011

Kale Chips


Kale Chips are a healthy easy to make snack. All you need is some Kale (I like to use the dinosaur kale variety), olive oil, salt & pepper and parmesan cheese to garnish. That is it!! First, wash the kale and dry it very well. I usually put mine in a salad spinner to get the excess water off or you could pat it dry with a towel. Then rub your kale down with olive oil. Give it a nice little massage, making sure to get the olive oil into the kale. Season with salt & pepper and bake at 350 degrees for 20 minutes. Garnish with parmesan cheese.

Friday, October 7, 2011

It's Raining...

We got just a little shower. Hopefully, this weekend we will get a good and steady rain.

Tuesday, October 4, 2011

Curried Carrot Coconut Soup

Served with Cilantro and a Wedge of Lime

Wonderful roasted vegetable soup with a Thai twist.
Veggies Ready For Roasting

Spice Blend
Caramelized Goodness

Curried Carrot Coconut Soup Recipe:

1 Bunch Carrots peeled
1 Medium Sweet Potato peeled and sliced
1 Red Bell Pepper, sliced
1/2 medium Red Onion, Sliced
1/2 Teaspoon Cumin
1 Teaspoon Yellow Curry Powder
1 Teaspoon Red Curry Powder
Olive oil
1 Clove Garlic, Sliced
2 inch piece ginger, peeled and sliced
1/2 can Coconut Milk
3 cups Chicken Broth

Arrange chopped veggies on a large baking dish. Drizzle olive oil over them and bake and 350 degrees for 30-45 minutes. 

In a large soup pot, combine 1 Tablespoon of olive oil, garlic and ginger. Saute for a couple of minutes.

Add your roasted veggies, spice blend and chicken broth. Puree in a blender, food processor or break out the boat motor (hand held blender). Blend until smooth.

Stir in your coconut milk. Serve with a wedge of lime and cilantro.