Tuesday, July 13, 2010
The Choir - BBC America
The Choir - BBC America: Get your British 'gleek' on. If you're in Glee withdrawal... check out the real deal: THE CHOIR, an enthralling 13-part docu-series. Wednesday nights 10pm in the northeast. Last week was the premier. Maybe you can still watch it before the second episode begins tomorrow night. Click on the link to learn more. I highly recommend this uplifting program!!! I really loved it last week.
I'm In My Pajamas
Change that to still in my pajamas. Made me laugh. via
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Monday, July 12, 2010
Currently Growing At The Cottage
Wild Morning Glory
Tiny Tomatoes
More Tiny Tomatoes
Weeds Showing Their Fall Colors
Wild Raspberries
Skunk Cabbage Showing Fall Color
Cleome or Spider Plant. They Reseed Every Year.
I took these pictures on Sunday Morning. How does your garden grow? I think all that heat with little or no rain is bring on the fall colors a little earlier than usual. At least our trees aren't dropping their leaves like they are in Virginia.
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Tiny Tomatoes
More Tiny Tomatoes
Weeds Showing Their Fall Colors
Wild Raspberries
Skunk Cabbage Showing Fall Color
Cleome or Spider Plant. They Reseed Every Year.
I took these pictures on Sunday Morning. How does your garden grow? I think all that heat with little or no rain is bring on the fall colors a little earlier than usual. At least our trees aren't dropping their leaves like they are in Virginia.
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Inspirational Kitchens | Architectural Digest
Lots more Inspirational Kitchens to see. I didn't want to spoil the 17-photo slideshow for you so I'm only showing two. via Architectural Digest.
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Katharine Hepburn Illustrated Quote
Sunday, July 11, 2010
Green Cuisine with Carolyne Roehm
Green Cuisine Conversations with Carolyne Roehm on cooking and decorating with nature's most abundant color. Be sure to click on the green cuisine link to read the delightful article and see more beautiful photographs, each with a recipe. Nice!
SHALLOT-HERBED RISOTTO
Serves 4 to 6
¼ cup extra-virgin olive oil
¾ cup shallots, peeled and diced
8 cups chicken stock, preferably homemade
½ cup fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
2 tablespoons fresh oregano
1 pound Arborio rice
1 cup dry white wine
1 cup asparagus, only tips and tender part of spears
1 cup fresh or frozen peas
3tablespoons butter
½ cup grated Parmigiano-Reggiano
salt and pepper
In large saucepan, heat oil and sauté shallots until soft. Remove from heat.
In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.
Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated.
Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.
Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.
SHALLOT-HERBED RISOTTO
Serves 4 to 6
¼ cup extra-virgin olive oil
¾ cup shallots, peeled and diced
8 cups chicken stock, preferably homemade
½ cup fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
2 tablespoons fresh oregano
1 pound Arborio rice
1 cup dry white wine
1 cup asparagus, only tips and tender part of spears
1 cup fresh or frozen peas
3tablespoons butter
½ cup grated Parmigiano-Reggiano
salt and pepper
In large saucepan, heat oil and sauté shallots until soft. Remove from heat.
In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.
Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated.
Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.
Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.
Image: Veranda Magazine
You Can Never Have Too Many Framed Pictures
This collection of framed pictures is nicely arranged, isn't it?
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Saturday, July 10, 2010
Purple Cone Flowers In My Garden
How does your garden grow? I'm surprised I have any flowers at all due to the heat and long dry spell we've had lately. My coneflowers are surprisingly hardy and very photogenic too. Good for them. I love things that can take care of themselves.
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Rain
Friday, July 9, 2010
Charles Dickens Loved Cats
Thursday, July 8, 2010
Croquet, Horseshoes or Bocce Ball? | Lawn Games
I'll choose croquet. I grew up playing this game and never got over it. These would make nice gifts if you're visiting someone at their summer home.
Restoration Hardware Lawn Games For sale at half price right now!
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USPS Stamps Honor Lighthouses After Gulf Coast Hurricanes
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