Friday, November 28, 2014
Monday, November 24, 2014
Lavender in the garden
"Best among the good plants for hot, sandy soils
are the ever blessed lavender and rosemary,
delicious old garden bushes that one can hardly dissociate."
—Miss Jekyll, Home and Garden 1900
To see more colors, click on the red "color inspiration" label below.
Tuesday, November 18, 2014
Saturday, November 15, 2014
French lentil salad rolled up in kale leaves
French lentil salad
Place 1 ½ cups du Puy (or any kind of) French lentils in pot along with 1 bay leaf, 1 clove garlic and ¼ onion. Add in 3-4 cups water, and some salt and pepper. Simmer, uncovered, for 20 minutes. Do not overcook—mushy lentils are yucky, and you want these lentils to have a little bite to them. Strain lentils and let cool. Meanwhile, make your vinaigrette.
½ clove of garlic, minced
1 tsp. red wine vinegar
1 tsp. Dijon mustard
¼ cup olive oil
Salt and pepper
In a bowl, whisk together the garlic, vinegar, and mustard. Then whisk in the oil, adding it in slowly. The oils and vinegar should combine together (emulsify) and thicken. Taste, and add some lemon if the dressing isn’t zesty enough. Season with salt and pepper. Alternatively, you mix first ingredients in a small jar with a lid, add the olive oil, and shake like mad until it's emulsified. Et voila!
Now dice around ¼ cup each of purple onions, plum tomatoes (outside parts only), feta cheese, and flat leafed parsley. In a bowl mix your cool lentils, the diced veggies and feta cheese, and around 3 tablespoons of the vinaigrette. Taste. It's good, isn't it?
The lentil salad keeps for around 2 days in the fridge and is great for hot summer days or any time of year. The salad it délicieux on its own, or sometimes I place a tablespoon or so inside a kale leaf and roll it up for a little bundle of yum.
You may also like:
with Moroccan spices, pickled onions and cauliflower
Friday, November 14, 2014
One of my favorite ways to enjoy these homegrown jewels is to toss them into these darling little single-serve grass fed organic Traderspoint yogurts (higher in omega-3s) that I can only find at Whole Foods markets. The glass containers are great to upcycyle too. The combo of my raspberries and their yogurt is serious perfection.
Wednesday, November 5, 2014
Tuesday, November 4, 2014
This cherub bird bath stands proudly and loyally in my long, herbaceous flower border. In the fall when the ornamental grasses flower and blow softly in autumn breezes, they look as though they are servants, fanning the cherub.
Monday, November 3, 2014
On the scent 9 x 12
This coming weekend is the Trustees of Reservations annual juried Crane Estate art show & sale! It's a nice chance to visit and view "... art highlighting the beauty of North Shore's landscapes and landmarks." I have 5 paintings in the show this year; three were inspired by the equestrian milieu of the town I live in—Hamilton, MA.
Airborne 9 x 12
Lightness of Being 4 x 12
The Crane Estate is beautiful to visit this time of year, magically perched on a hillside that overlooks the Atlantic ocean. The kids can run wild and the adults can pop inside to see the paintings, then you can stop into Russell Orchards on the way home for some apples or cider donuts. It's free, and show hours are Saturday and Sunday, November 8th and 9th from 10-4. There is a preview party Friday night (Nov 7th) from 7 to 10 PM with an open bar, catered hors d'oeuvres, and music. Tickets for the preview party are $50. each, which may seem steep, but it's a really good time and worth the price of admission to be in an enchanting grand estate filled with beautiful artwork. Hope you can make it to the party of at least some time over the weekend!
Boy with fountain Boy with flute
+ + +
You may also like these equestrian paintings.
(Click for more info.)