No matter how many times I put in a garden I will never cease to be amazed at the way they grow and what they give back. You may remember, a few weeks back when I posted about putting in my garden. This is how it looked in May:

In just a few short weeks, it has grown and grown and I just harvested my first squash and my first 2 okra pods. Here is how it looks now:

I have so many things that are close to harvest. I remember when I was putting this garden in how I thought (as usual) that I must be crazy for going to all this trouble. Now is the fun time. I still need to water and fertilize and pull weeds and keep an eye on everything. Of course, I also have to harvest. It looks like it has kind of gotten out of hand! All of the plants have done so well and I am so pleased. When I am putting in a garden, I always tell my husband, that even though it is a lot of work and still costs a little bit, it will always be cheaper than a psychologist and will give us food to boot. Gardening is such a wonderful therapy. Thank you God for a garden!

Today’s Lagniappe:  Parmesan and Rosemary Shortbread

I saw this recipe on the Food Network and since I have Parmesan and grow my own rosemary think this is one I will have to try!

Click HERE for recipe.

Metamorphosis Monday with Between Naps on the Porch

My, what a labor of love a garden is. Been working on getting my garden in this weekend. It is a bit late, but with soooooo much rain, I had to wait for a dry weekend. It turned out that this weekend was perfect. Cool temperatures with overcast skies but NO RAIN!

Before I go on with this post, I want to pause and remember all of the people along the Mississippi River who are dealing with the aftermath of the massive rains, the floods. When I see that so many people are losing their homes, that so many farmers are losing their crops, my heart just breaks. I have been so encouraged by the spirit of the people in the areas that are going to flood. They are truly an inspiration. God bless them and please keep them in your prayers.

I am blessed to live in a higher area in a town that is surrounded by lakes and rivers. We have had record amount of rain here which has kept me from putting in my garden earlier. However, this weekend was the perfect time!

The best way to garden in my area is raised gardening. I built my raised garden out of my old herb planter.

I took the planter apart to create my raised bed.

The piece of the planter that faces me on the back porch is the one with my favorite garden verse -

A kiss of the sun for pardon.
The song of the birds for mirth.
One is nearer God’s heart in the garden,
Than anywhere else on earth.

Now for some more pictures:

It is a small garden but I am looking forward to the fruits of my labor (which didn’t feel small). I have  been gardening for some years now. It seems that for every garden I put in, at some point, I think, “What in the world do you think you are doing?” It does take a lot of effort but it truly does feed the soul.

She who plants a garden is very happy indeed!

I took a small planter and made a garden. The metamorphosis fed my soul. What other metamorphosis’ are going on in blogland? Check them out!

Metamorphosis Monday with Between Naps on the Porch

You may remember my friend Donna Butler Douglas that I introduced you to last year. Remember her? She is the creator of the fabulous DonnaDots!

Here are some DonnaDots to help you remember:

Yes, that Donna. She is so very talented and as it turns out, very organized as well. Donna has graciously written down some of her favorite organization tips for me to share with you. I will be doing that soon but today I wanted to share something else about Donna.

Donna lost her wonderful friend, her faithful dog Beau this past weekend. Beau was 13 years old and his health had begun to fail. I know many of you are pet owners and have known the heartbreak of losing a beloved pet. Donna is a very talented composer as well as a graphic artist. She writes beautiful anthems that can literally bring tears to your eyes.

Donna shared one her anthems in this very special tribute to her beloved dog, Beau. Get a tissue before you watch this beautiful video.

Love you, Donna!

Today’s Lagniappe: Easy Quesadillas
Love things that are yummy and easy!

3/4 cup taco meat
4 (8-inch) flour tortillas
1 1/4 cups (5 ounces) shredded Mexican cheese blend, divided
1/2 cup salsa, divided
Sour cream

-Spread taco meat evenly over 2 tortillas. Sprinkle evenly with 3/4 cup cheese, and drizzle with 1/4 cup salsa. Top with remaining tortillas.
-Microwave 1 quesadilla, covered with a paper towel, on a microwave-safe plate at HIGH 1 to 1 1/2 minutes. Repeat procedure with remaining quesadilla.
-Cut each into 8 wedges; serve with remaining 1/4 cup salsa, sour cream, and remaining 1/2 cup cheese.

The dogwoods are blooming beautifully here. Love dogwoods and how inspirational they are.

Have you hear the Easter legend of the dogwood?

When Christ was on earth, the dogwood grew
To a towering size with a lovely hue.
It branches were strong and interwoven
And for Christ’s cross its timbers were chosen.

Being distressed at the use of the wood
Christ made a promise which still holds good.
Not ever again shall the dogwood grow
To be large enough for such a tree, and so,

Slender and twisted it shall always be,
With cross shaped blossoms for all to see.
Petals shall have bloodstains marked in brown,
And in all the blossom centers a thorny crown.

All who see it shall think of me,
Nailed to a cross from a dogwood tree.
Protected and cherished the tree shall be
A reflection to all of my agony.

Author Unknown

Happy and blessed Easter Season to all!

Outdoor Wednesday with A Southern Daydreamer

I am so enjoying Spring. Everything is such a pretty green. The flowers and trees are blooming and now we have the Robin’s nest on the porch. The sweet robing laid her 4th egg today. Now we’ll wait for 14 to 16 days until the babies hatch. So many blessings!

Of course, this is holy week which is a good time to remember all of our blessings. Especially, the blessing of salvation through Jesus Christ. And then there is Passover to celebrate the end of Israel’s Egyptian captivity. So much celebration in one week that is topped off by Easter!

Passover starts on Tuesday, April 19th. However, the celebration starts at sundown on Monday, April 18th. That is tonight! I’m not that familiar with the Passover meal (Seder). However, I am fascinated by the ritual of the Seder and the food involved. One of the tastiest elements looks like the Charoset.

Hope everyone has a wonderful Passover and Holy Week!

Today’s Lagniappe:  Passover Charoset

3 medium Granny Smith apples, peeled, cored, and finely diced
1 – 1/2 cups walnut halves, toasted and coarsely chopped
1/2 cup sweet red wine
1 – 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar

In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

After a few stormy and then cool days, it was time to get out and make a difference in the yard. Things have been getting pretty wild out there and it is time to get things under control. I won’t be able to get everything done in one day, but little by little, it will eventually get done. Let’s start with the bird feeder.

As you can see, there are some lilies that are trying to come up but they are being chocked back by weeds. The bath was cleaned throughout the winter but after the recent rains it has gotten a little messy.

The first step was to get rid of the weeds and then cover them up with some papers.

Then finally, cover the papers with some mulch and water it in. I also cleaned out the bath and refilled it with fresh water.

That is much better. In the meantime, a robin has come to build a nest on our back porch. If you have been around A Southern Life for a while, you may remember when they built a nest in the same place a couple of years ago.

The robin this year had a bit of a hard time. She got her nest started but it was pretty windy.

She spent quite a bit of time building. Her nest turned out a bit wild.

Unfortunately, the nest above blew off. We tried to help by putting the nest back in place and wiring it down. The robins weren’t really buying that solution. They came back and checked it out but weren’t really impressed. However, we had saved the nest that was in this exact place a couple of years ago. We thought since that nest had been successful, maybe they would like it better.

We placed the “used” nest above back in place and wired it in place. Apparently, the robins liked this solution. They have taken up residence and the mommy robin is laying eggs!

Robins will lay one egg a day until they get to 4 eggs. They will then stay with the eggs and care for them for 14 to 16 day when they will hatch.

Day 1:

Day 2:

Day 3:

We feel so blessed to have a robin’s nest again. They are such a joy to watch. Can’t wait to see the little babies.

What is going on in your yard?

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Quiche Lorraine
Something light and lovely for Holy Week.

Pastry
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 6 servings

The weather was just beautiful here today. It looks like it is time to clean off the back porch and get it ready for Spring. After all, Spring will be here soon. Check out the countdown calendar!

We like to grill all year round. My husband moves the grill up on the porch and he grills in all kinds of weather. He also tends to make things a bit messy.

In addition to his mess, the birds have scattered seed all over the place as well. Oh well, the sunshine and pretty weather made cleaning it all up a pleasant job. Got out the broom, a trash bag and added some elbow grease!

Now, that is much better. Looking forward to bringing out some of my plants that have spent the winter in the house and adding some pretty flowers. Now, when we have the pretty days, I can go ahead and sit out on the porch and enjoy!

Even the doves that have spent the winter inside got to get out. I’m sure we’ll have some more cold weather before it is all over. As my mama says, “We’ll still have our Easter snap.” In that case, I’ll just bring the plant in and the birds can hold down the fort until the weather warms back up.

I’m thinking it is time to change the cushions in the chairs and do a little updating. I’ll let you know how things progress. Hope everyone else is having fun getting ready for Spring. Happy Monday! Have a great week!

Check out what metamorphosis are going on at:

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Lime Jello Fluff
Something easy and green this week for St. Patrick’s Day!
(Lagniappe = a little something extra)

* 1 (3 ounce.) pkg. lime Jello
* 1 (1 lb.) carton cottage cheese
* 1 can (lg.) crushed pineapple
* 1 (8 ounce.) carton Cold Whip

1. Mix first 3 ingredients in large bowl. Stir in Cold Whip (thawed). May be served immediately or possibly stored for 2 to 3 days.

Next Tuesday is Mardi Gras, 2011! Thought I would go back and visit some Mardi Gras party tables (along with a few party pics) from the past. Enjoy!

with Between Naps on the Porch

The main table was spread with a gold toned spread and the centerpiece is a glass hurricane that is filled with green and gold ornaments and then draped with Mardi Gras beads. As you can see, pretty much everything was draped with beads!

The main table

Please excuse the hand with the drink in the pic below Just wanted to show you the purple, green and gold napkins. The traditional Mardi Gras colors. There is also a tray of glasses just waiting to be filled with a delicious drink.

More of the main table.

Lots of great food on the table.

Good food and good fun.

There was another table in another area with a punch bowl full of mint julep punch. YUMMY!

The Mint Julep Punch

In the kitchen, we draped the kitchen bar with another gold cloth and created a little platform for the King Cake. You can see the pretty blue pitcher on the end is even draped with beads. Oh, and yes, that is a gaudy, lit up coconut tree in the background. There was another one on the front porch so everyone would know where the party was.

Kitchen Bar

Serving the King Cake.

King Cake

There was also another drink table set up on the kitchen island. Didn’t get a picture of that. On the stove we had a pot of gumbo and a pot of jambalaya.

There were beads for everyone!

Lots of beads.

Add some blues/jazz/zydeco music and some fun people and it made for a really good time for all.

Today’s Lagniappe: Crawfish Pie
Yes, you have to have a little Jambalaya, Crawfish Pie and File Gumbo!

3/4 medium chopped bell pepper
1 large onion chopped
2 ribs celery chopped
3/4 cup butter
6 tbsp crawfish fat (optional)
1 1/2 pound crawfish tails
1/2 cup each minced parsley and green onions
1/2 tsp black pepper
1 1/2 tsp salt
1/4 tsp red pepper
1/2 tsp garlic powder
cornstarch to thicken
Dough for double crust (pie crust)

In a medium saucepan, saute bell pepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary, with a little cornstarch; let it cook long enough to thicken gravy.

Place half of the pie crust dough in a nine-inch pie pan. Fill with cooled filling. Place top crust on pie, moisten edges and seal edges. Cut two or three one-inch-long slits in the top crust.
Individual tart/pies can be made and baked using muffins in pan with large cups. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown.

One week to Mardi Gras! Can’t wait. We love gumbo around here, however on a weeknight, it is a bit much to get it all together. So, we take a shortcut!

With a little help this gumbo in a box from Luzianne this can be a really tasty dinner! We start with some andouille sausage then follow the directions from there with a few minor changes.

When adding the mix, we omit the cayenne but add additional garlic powder, some Cajun seasoning (like Emeril’s Essense or Slap Yo Mama), and some hot sauce (I add Chrystals and then my husband adds additional Tabasco when just before he eats). We also cook it longer than it calls for by about 10 minutes so it gets a little thicker. About 5 minutes until it is done, we add Gulf Shrimp.

You can add other seafood like crab meat and crawfish at this point. Up here in our neck or the woods it is hard to find these kinds of products that are not from Asia. We occasionally special order these products but remember, don’t be bamboozled!

Anyway, we have tried different mixes and this tastes the closest to the way I make it homemade and it is quick and easy. Gotta love that!

Did you know that Luzianne also makes Blue Plate Mayonnaise?

My friend Christy Keirn over at Miles to Go is from Mississippi and she swears Blue Plate Mayonnaise is her secret to making the best pimiento cheese. Check out her blog for her recipe.

Get in the Mardi Gras mood and make some of gumbo this week. With this easy shortcut, there is no excuse not to

Today’s Lagniappe:  Salade De Tomatoes Avec Sauce Re
If you’re going to get some Blue Plate mayonnaise, you may as well have another recipe to use it in. This is from the Luzianne website.

Makes approximately 1 ¼ cups

1 cup Blue Plate Mayonnaise
1 tablespoon vinegar
2 tablespoons minced celery
1 tablespoon mustard
2 tablespoons minced scallions
½ tablespoon dried tarragon leaves

In a small bowl stir all ingredients until smooth. Keep refrigerated. Serve over sliced tomato arranged on a bed of lettuce leaves.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

If you have been around here awhile you may remember my past attempts at trying to keep my beautiful summer ferns alive inside through the winter.

NOT a pretty site! Well, I have tried it again this year and, guess what? So far, I’m successful!

If you are really successful keeping ferns through the winter, you may wonder what the big deal is, but this is really big for me. I have tried for years and ALWAYS end up with dead ferns. I am pretty good with house plants and have many that have been around for years. And, I am usually successful and keeping other plants inside for the winter, but never the ferns.

As you can see from the picture above, they are outside today. That is because it is 70 degrees and humid and we are supposed to have storms later. This has been my trick. Even though it gets cold here and we have had a few snowfalls, we also have some mild days. When we have the mild days, I take the ferns outside and water them really well and let them enjoy being outdoors.

When they are inside, I have a spray bottle of water that I mist them with every few days. Woo Hoo!

Here is my lemon tree that has done beautifully inside for many years. Hasn’t given me one lemon yet, but it has pretty citrusy smelling leaves.

I guess that is my next plant challenge – getting that lemon tree to give me some lemons! Considering the price of lemons these days that would be another big woo hoo moment.

Hope your before and afters make you feel as great as this one did me!

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Shrimp Boil
It’s almost time for Mardi Gras! This is a great dish to enjoy during Carnival season.

1 gallon water
1 package of Zatarain’s crab and shrimp boil
2 lemons, quartered
5 tablespoons sea salt
1 small onion cut in large pieces
1 celery stalks cut in large pieces
3 garlic cloves, minced
2 to 3 tablespoons hot sauce such as Tabasco or Chrystal
1/2 lb. andouille sausage cut in bite size pieces
2 ears of corn, cut in half
3/4 to 1 lb. small red potatoes

Put water, crab boil, lemons & salt in a very large pot and bring to a boil. (Note: you may want to turn on your vent fan – that crab boil is strong stuff! Also, if you have a large basket that will fit in the pot that is helpful as well). Add onions, celery and red potatoes. Bring back to a boil and then cover and lower the heat. Simmer for around 15 minutes or until the potatoes start to get tender. Add the andouille sausage and the corn and cook for about 5 to 8 minutes more or until the corn starts to get tender. Add the shrimp and cook for 4 to 5 minutes or until they turn pink and are done.

Carefully drain into a colander or remove the wire basket from the water. Place everything on a large platter. Serve with cocktail sauce, remaulade sauce, and hot French bread.

Makes 4 servings.