Wednesday, April 24, 2019


The pinks, the whites, the lavenders along with the greens are popping up in our back perennial garden!  What a welcome sight!  Enjoying the beautiful colors of Spring is always a treat after the snow disappears.  Our weather is a bit warmer now, so the blossoms are here.  It's so very cool that so many shades of color are now found in our yard.

We are enjoying!!

Monday, April 22, 2019


Bright Yellow Daffodils!!
(Photo taken yesterday)
The sky is overcast and the raindrops have started to come down.  But, a quick look outdoors is proof that Spring is here.  The color of the day is YELLOW!!

Delicate Yellow Forsythia Blossoms!! 

It's a great sight to view the Forsythia bushes this year.  Last year the long branches only had green leaves.  This year we can see the flowers, first.

Happy Gardening!

Wednesday, April 17, 2019

~Roasted Asparagus~

Roasted and ready to enjoy!
Roasting is definitely my favorite way to prepare Asparagus!  I've enjoyed this veggie for literally decades.  Growing up next door to the town of Hadley in MA, Asparagus was always served at least 3 times a week in the Spring while the local Hadley crop was sold at the road side stands.

As time has moved on, I no longer boil the fresh stalks and serve with drizzled butter.  That was how it was prepared before being placed on the dinner table- so many years ago.  My "go to" method these days is roasting it.  My Spice Rack comes in handy here!

The stalks are cut in half and combined with Olive Oil, Garlic Powder, Basil and Oregano before placing them on a cookie sheet.  Roast 12- 13 minutes in a 425°F oven.  It's that quick!  It's so yummy!

Ready for my oven!

Roasted Asparagus
Oven Temperature:  425°F            Time:  12- 13 Minutes


1 Bunch- about 1 Lb. fresh Asparagus
2 Tablespoons Olive Oil for baking & sauteing
2- 3 Shakes each of Garlic Powder, Basil and Oregano (dried)
  1. Cut off tough ends (about 1 and 1/2") and toss from bottom end of Asparagus stalks.
  2. Cut each stalk in half.
  3. Double rinse in cold water and drain.
  4. Toss Asparagus with Olive Oil, Garlic Powder, Basil and Oregano.
  5. Place each piece on foil lined cookie pan in a single layer.
  6. Roast in a preheated 425°F oven for 12- 13 Minutes
An easy tasty veggie that is quick to prepare for dinner!



Thursday, April 11, 2019

Welcome Spring!!

Our perennial gardens are beginning to come alive!  The Rose Bushes survived the cold winter and the Salmon Daylilies are beginning to sprout.  Forsythia Bushes have small buds and the Hydrangea looks like new shoots are coming out.

It's interesting to watch the flowers as they begin to grow and then blossom. 


These dainty Vinca flowers are much smaller than the dried Oak leaves.


A great surprise has been the clump of Daffodils!  Last year they did not make an appearance.  Wondering what color they will be!

Spring is definitely here!!!