Content in a Cottage

Tuesday, July 19, 2011

Oriental Poppy | Papaver orientale

Hand colored engraving by William Curtis. London, 1788. From the collection of the Smithsonian Institution Library.

Origin: The Mediterranean, Persia
Class: Perennial
Display period: May, June
Height: 2-4 feet
Environment: Sun

In Pursuit of The Perfect Bath

This one is certainly a contender. Don't you love the room and the simplicity of the furnishings in this bath?

Image

Monday, July 18, 2011

Snail Mail My Email | Try It.

This looks like fun. Will you do it? http://snailmailmyemail.org/index.html

Zucchini Fritters - Greek Style

Greek Style Zucchini Fritters
(makes 2 servings)

Ingredients:
2 cups zucchini (grated, and squeezed to drain)
1 handful fresh herbs (such as parsley, dill, mint; chopped)
2 green onions (chopped)
1/4 cup feta (crumbled)
1/2 cup flour (feel free to use whole wheat)
1 egg
salt and pepper to taste
2 tablespoons oil

Directions:
1. Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side. Serve with Greek cucumber salad alongside.

Tzatziki (Greek Cucumber Salad)
(makes 4 appetizer sized servings)

Ingredients:
1/2 cup Greek yogurt or strained yogurt
1/2 cup cucumber (peeled, seeded, and shredded, squeezed and drained)
2 cloves garlic (minced)
1 tablespoon chopped fresh dill or mint (optional)
1 tablespoon lemon juice
1 splash ouzo (optional)
salt and pepper to taste

Directions:
1. Mix everything and let chill in the fridge for an hour or more to let the flavours mingle.

Recipes found here. This is the perfect time of year for both.

Enjoy.