What We’re Eating & New Blooms

All of my bare root roses from David Austin arrived this week and if they grow and bloom it will look like this in my garden~~Swoon. I purchased Princess Alexandra, Lady Alnwick, and Princess Anne. I am still waiting for this beauty, which arrives later than the bare root, already potted up.

We’ve had fresh lettuce this week, scallions, and spinach. This weekend I’m going to be grilling the asparagus and making a tart with the rhubarb. Oh how we love spring and the farmer’s market and picking vegetables up from our local farmer. We are currently finishing up all the details for our trip to France; packing, making lists for our house sitter, putting the finishing touches on our container garden, and taking a break; breather, sipping fresh lemonade, and just taking spring in. I am back to volunteering 8-10 hours a week, working 45 hours, completing two organization/declutter projects for friends (27 hours total), and helping another friend set-up an outside cooking area for the summer. All while planting my beloved roses, studying how best to care for them, fixing fresh food for my husband, and enjoying all the birds at our feeders. Life is good. I hope you are doing well wherever you are. We hope to catch the new Downton Abbey movie in our local theater this weekend. It will be our first time in a theater in almost 3 years.

Until next time, be well and be safe!

Asparagus

asparagus

There’s been a bit of asparagus grilling going on here as of late. This past two weeks or so, we’ve been attending the Dane County Farmer’s Market, and we picked up some fresh asparagus. You know, when I was growing up, you couldn’t pay me to eat it. But about three years ago, I tried grilling it, after just slightly blanching it, and it turned out delicious. Ever since then, my husband and I both look forward to early spring when it becomes available. Here’s a great recipe for grilling asparagus that I guarantee will convert you to eating it too! Because I blanch my asparagus for approx. 3 minutes, I only roast for 3-4 minutes and only on one side. You’ll need asparagus, olive oil, salt, fresh pepper, lemon wedges, and 15 minutes. Enjoy!

Seven Years Ago Today!

This last week has been really hectic. I’ve had end of school term finals, a pre-commencement party, work, gardening, and then commencement this past Saturday. I was a bit overwhelmed by it all because I hadn’t thought about the fact that I would be wearing an honor medallion and that the ceremony would last so long. That said, it sure was nice to share in the excitement of the day with everyone that attended. My husband looked so proud of me that it made me a little teary-eyed. I was certainly humbled by the day. Sunday was spent relaxing all day and binging on Grace & Frankie, starring Jane Fonda and Lily Tomlin. I sure hope there is a season two! Until next time, I pray warmer weather is on the way. I have tomato, radish, and lettuce starters all waiting to get hardened off in the sun before transplanting..

I’m all done with college. Yay! I graduated.