Beautiful Vegetable Gardens

It's rare to see such bountiful garden beds without a fence. How very wonderful! via

Roosevelt Mansion: The Laundry Room

These vintage images make me love my modern laundry room. Tour the rest of the mansion via "Know Your Roosevelts" @ Big Old Houses.

New Zealand: Many Porches Circa 1884

The Annandale Homestead in New Zealand was constructed in 1884 as a hotel by the Hay brothers. Recently Pattersons Architecture spent two years refurbishing the home from its derelict state to the former glory it once was. via

This photo is of the beautifully restored Annandale. Courtesy of TripAdvisor

Kitchen Cabinet Detail w/ Spice Rack and Chalk Board

I like the corner of this kitchen and would like to see more! This cabinet door probably stays open all the time, right? I think the things on the bottom shelf would bump into the lower spice shelf. How handy this must be to have all those little things and your favorite cookbooks in one place. Love it. via

Another Great Porch

This looks like a great place to gather and enjoy the outdoors without being in direct sun. Porches are nice in the evenings too, aren't they? Thankfully, our bug season is over and you can enjoy being outside once again without getting eaten alive. Have a great weekend. via

Wonderful Round Wood Stacker

This would be great on a covered porch. Shop here.

Spectacular Fall Topiary - Wales

A beautiful scene in the UK. I don't think we have this tree/shrub in the US. Isn't it spectacular? via

Zucchini Crescent Pie - Yum!

Is your garden overflowing with zucchini? Try this recipe and be glad.

This was a Pillsbury Bake Off winner in 1980 and the recipe is still going strong. One baker makes these changes: 

Try 1/2 teaspoon of herbs de Provence instead of the oregano and basil. It simplifies the recipe ever so slightly and adds a little flavor boost.

Substitute Parmesan for the mozzarella for a more savory pie.
Use whatever mustard you keep on hand - Dijon and even whole-ground mustard.
Feel free to make your own pie crust if you have a fail-proof recipe.

Original recipe:
2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons yellow mustard

Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.