I'm In My Pajamas

Change that to still in my pajamas. Made me laugh. via




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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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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

"If you always do what interests you, at least one person is pleased."
Katharine Hepburn

Hold that thought! I think she followed her own advice throughout her life.




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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.

Image: Veranda Magazine

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You Can Never Have Too Many Framed Pictures

This collection of framed pictures is nicely arranged, isn't it?




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Life's Little Instruction Book | Volume II | Page 15

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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

Robert Louis Stevenson (1850–1894)
A Child’s Garden of Verses, 1913

• Rain
• THE RAIN is raining all around,
• It falls on field and tree,
• It rains on the umbrellas here,
• And on the ships at sea.

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French Toast

You probably weren't expecting this, were you? via

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