Everyday the mailbox is filled with new garden catalogs. I am crazy for them, I'll admit. Last year's perennial border--it's second season--certainly provided armloads of cut flowers all summer long. As always some plants, like certain acquaintances, did not live up to my expectation. Umm, so out they go....Last year's selections of hardy asters fell well below my expectations. I am yearning for powder blue tall mounds of color; and again, I am stuck with lopy lavender lumps. and the little blooms do not lend themselves well to arranging. So off with their heads.
I am going to substitute European Monkshood (aconitum napellus), for the sprawly weak asters. Monkshoold is a statey 4 to 5 feet tall, with indigo blue flowers; it's been around since the 16th century and has a good track record. It is available through Forestfarm, 990 Tehtrow Road, Williams, OR 97544 or www.forestfarm.com. This is a great reference catalog with a broad selection of unusual things and the plants arrive in perfect condition.
In Indiana, we have experienced a harsh winter, quite a bit of snow cover, and very low temperatures. I belong to the school that thinks our climate is changing, with longer and harsher winters that I remember from my childhood on the farm. Thus far, not a single blade of daffodil foliage has risked its nose above ground.
I plan to entertain in May for The Women in Red, a fund raising support group within the Heart Association. Having had a successful Heart Transplant nine years ago, this charity is one I support with enthusiasm. so looking ahead to that, it's important the gardens are groomed and strutting their stuff. This will be during peak daffodil time; Beth and I planted 200 more from White Flower Farms, from The Works collection, which is still the best bargain around. To paraphrase the Duchess of Windsor, "One can't have too many daffodils or too much money."
Friday, March 19, 2010
Friday, March 12, 2010
Recipe
SHRIMP TRUFFLES (makes 3 dozen hors d'oeuvres')
When I questioned my mother about what was served at my parent's wedding (this was when she was over ninety years old), she couldn't remember. I would have so loved to have known. Just in case anyone is interested in what I served at my wedding, I should say it was my husband's and my second wedding, we each had a son, and it was a small family wedding with the reception held at our house-to-be. There was a wedding cake with not only a bride and groom on top, but 2 small boys as well. With this, I served champagne, a non-alcoholic fruit punch for the children, and assorted hors d'oeuvers', including this one. And I made everything myself. Oh yes, I carried creamy white gardenias to match my street length silk dress.
1 8 oz. package cream cheese
1 cup chopped, cooked and chilled shrimp
2 teaspoons finely minced parsley
1 1/2 teaspoons Dijon mustard
1 teaspoon finely minced onion
1 teaspoon lemon juice
2 drops hot red pepper sauce
speck of salt and pepper
1 1/2 cups toasted finely chopped pecans
In a medium bowl, combine all of the ingredients except the nuts. Refrigerate overnight. Place the nuts in a shallow dish, then form the cheese mixture into 1-inch balls. Roll the balls in the nuts and refrigerate until serving time.
When I questioned my mother about what was served at my parent's wedding (this was when she was over ninety years old), she couldn't remember. I would have so loved to have known. Just in case anyone is interested in what I served at my wedding, I should say it was my husband's and my second wedding, we each had a son, and it was a small family wedding with the reception held at our house-to-be. There was a wedding cake with not only a bride and groom on top, but 2 small boys as well. With this, I served champagne, a non-alcoholic fruit punch for the children, and assorted hors d'oeuvers', including this one. And I made everything myself. Oh yes, I carried creamy white gardenias to match my street length silk dress.
1 8 oz. package cream cheese
1 cup chopped, cooked and chilled shrimp
2 teaspoons finely minced parsley
1 1/2 teaspoons Dijon mustard
1 teaspoon finely minced onion
1 teaspoon lemon juice
2 drops hot red pepper sauce
speck of salt and pepper
1 1/2 cups toasted finely chopped pecans
In a medium bowl, combine all of the ingredients except the nuts. Refrigerate overnight. Place the nuts in a shallow dish, then form the cheese mixture into 1-inch balls. Roll the balls in the nuts and refrigerate until serving time.
BOOKS
We have many requests for my cookbooks, some of which are out of print, or hard to find. When ever I can I buy them. I do so, so that I can offer them for resale. All are $26, plus $3 for postage and handling, total $28. There might be a waiting period, for I buy them when I find them...which I do!
Here are the available titles:
1. COOKING FROM QUILT COUNTRY, 1989
2. HEARTLAND: THE BEST OF THE OLD AND THE NEW FROM MIDWEST KITCHENS, 1991
3. CHRISTMAS IN THE HEARTLAND, 1992
4. HEIRLOOM RECIPES: YESTERDAY'S FAVORITES, TOMORROW'S TREASURES, 1995
5. RECIPES REMEMBERED, 1995*
6. NEW RECIPES FROM QUILT COUNTRY, 1997
7. MARCIA ADAMS: HEART TO HEART, 2001**
8. MARCIA ADAMS: HEART ANEW 2002**
*RECIPES REMEMBERED is a fill-in cookbook of your own favorite recipes to save for future generations, plus a few of my own.
**The last two books are journals (and recipes, all new) written about my successful heart transplant. These are very limited and in paperback.
Here are the available titles:
1. COOKING FROM QUILT COUNTRY, 1989
2. HEARTLAND: THE BEST OF THE OLD AND THE NEW FROM MIDWEST KITCHENS, 1991
3. CHRISTMAS IN THE HEARTLAND, 1992
4. HEIRLOOM RECIPES: YESTERDAY'S FAVORITES, TOMORROW'S TREASURES, 1995
5. RECIPES REMEMBERED, 1995*
6. NEW RECIPES FROM QUILT COUNTRY, 1997
7. MARCIA ADAMS: HEART TO HEART, 2001**
8. MARCIA ADAMS: HEART ANEW 2002**
*RECIPES REMEMBERED is a fill-in cookbook of your own favorite recipes to save for future generations, plus a few of my own.
**The last two books are journals (and recipes, all new) written about my successful heart transplant. These are very limited and in paperback.
Subscribe to:
Posts (Atom)
