Some Rudbeckia I brought from my old gardens.
One of the (lonely) three (!?!?!) plants already here when we moved in
Lettuce, spinach and tomatoes from my garden for a summer salad.
Goodness from someone else's garden.
A simple salad to go with our dinner.
A new (to us) recipe for macaroni and cauliflower cheese bake from Jamie's Food Revolution. We had it unbaked last night (too hot to use the oven) but it was so delicious that we'll add it to our favourite recipes and try it baked in the wintertime (with a squash and a fruit crisp in the oven at the same time).
Sunshine, beaches, fresh veggies, colourful blooms - summertime is lovely, we're going to savour every moment of it left.
Lovely photos!
ReplyDeleteI was thinking about you on the weekend: I made a fabulous punch using rhubarb juice, rhubarb juice ice cubes, club soda, and a simple syrup that I infused with mint. It was so tasty and no one could figure out what was in it. But the freshness of it...mmm.
ReplyDeleteShelia, that sounds delicious (although sadly lacking in alcoholic content). ;-) I wonder if I can make it with the Korean mint that I have in the garden, it is the only one I am growing this year. (but it has a kind of licorice taste so maybe not so good with rhubarb)
ReplyDeleteI read a book called My Country Life by Roy Strong and he wrote about this thing he made with Quince in it and he just delighted in the fact that no one could ever guess what was in it but they all loved the taste anyway.