Hello, dear friends! I hope everyone is doing well and enjoying this lovely May weather. Above, is a little peek of the kitchen restoration. I made the skirt for the sink with a burlap-like material. Sorry this is so dark but I have problems getting a good photo of the sink area. We still need to paint and we are waiting for the vent but other than that it is mostly finished...for now. ;O) I will post more later.
I have been very busy in the garden. I have a new shade garden on the north side of the house. I have placed several pots of different combination's here and there and I have planted hosta, pink caladium, lenten rose, and a few ferns in the shady cool earth. This is the side of the sun porch, where I have an easel set up to paint in the early mornings and afternoons.
In the pot to the far right , I have planted coleus, spotted dead nettle and a fern. I just simply love this combination. To the far left I have potted a beautiful Dew Drop Rex Begonia, golden sage, and a wire vine. I painted the pots with yogurt, which I have heard gives a new pot a beautifully aged and weathered patina. I have also used, in the past, a thin wash of white acrylic paint to give pots and aged look. These have only been sitting out for a few days and already are turning a faint white in places where the minerals and plant food is leaching through. Below, is the other side of the house with the same combination of coleus, spotted dead nettle and fern.
I just have to share this recipe! I found this in Country Living Magazine and it is so delicious that I have made it twice in the past week. :O)
Potato Cake with Tart Apples and Jarlsberg
· 1/4 cup(s) olive oil
· 8 medium (about 3 pounds) potatoes, peeled and thinly sliced
· 2 medium Granny Smith apples, cored, quartered, and thinly sliced
· 1 medium onion, thinly sliced
· 1/2 cup(s) chopped fresh parsley, plus more for garnish
· 1 1/4 teaspoon(s) salt
· 1/2 teaspoon(s) freshly ground pepper
· 1/2 cup(s) finely grated Jarlsberg
· Butter, for greasing foil
1. Preheat oven to 425 degrees F. Coat inside of a 12-inch cast-iron skillet with olive oil; set aside.
2. In a large bowl, toss together potatoes, apples, onion, parsley, salt, and pepper. Spread half the potato mixture in skillet, scatter with cheese, then top with remaining potato mixture. Cover with a piece of lightly buttered foil and bake for 40 minutes.
3. Remove foil and continue to bake until potatoes are tender and top is lightly browned, about 20 more minutes. Increase oven to broil and cook until top begins to crisp, about 2 minutes. Sprinkle with parsley. Cool slightly before serving.
I hope you all have a safe and and most blessed Memorial Day Weekend!
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~ F.Frankfort Moore, A Garden of Peace