“It is virtually impossible to be in a bad mood when surrounded by flowers.” I said that to Kelly and the others when we were at Callaway Gardens on Saturday. She said that we should have flowers in every room in the house. She might’ve not meant it that way.
When you have a dear friend who volunteers at the aforementioned Gardens and can get you in for free, you go. And let your soul feast on soul-cheesecake, ie-flowers. When I come away from there I dream of being a botanist or a landscaper or a flowerbed engineer or designer or whatever those folks call themselves. I’m playing around with getting a greenhouse this winter and seeing what all I can grow.
The mum balls were breathtaking………..
And don’t even get me started on container gardens.
Have you ever seen cascading mums? We got to meet the lady who painstakingly tied each mum stem down to train them for the cascading effect.
And now that I’ve sufficiently persuaded you of my love for flowers, shall we move on to other things?
Such as…….. flower bouquets?
I had plans of doing some fairly regular book reviews on here but obviously it didn’t last long.
I hope to do a random assortment so today we have….
This cookbooks is more than just recipes…. it has lots of interesting tidbits about the origins of foods, the different ways they are prepared depending on which state you live in, etc. It also contains a few digs at the North, but it is, after all, a southern cookbook.
That’s my thumb in the corner. Hopefully it’s a green thumb cause did I tell you that I love flowers?
This makes me an awful southerner, but I must confess that I really don’t like cornbread. Or gravy. Just say it a couple of times….. gravy, gravy, gravy. It even sounds blah. I don’t dislike the flavor of gravies, I dislike the lack of flavor. It is monotonous. Dull. A dipperful of gravy over a pile of mashed potatoes does not automatically make it better, just as writing “lol” after a sentence doesn’t automatically make it funny.
I have no clue how I got so far off track.
Anyway, if you get a chance, at least look through this huge cookbook. It has all the good southern-style recipes that have lived through the years, plus it has more elegant, gourmet recipes. Which include ingredients I can’t pronounce. The beautiful, full color pictures are a feast for the eyes as well.
And lastly, a recipe from the cookbook that I want to try:
Layered Cornbread and Turkey Salad
(I don’t like cornbread by itself. It makes a mean salad, though.)
1 (15)oz bottle roasted garlic dressing
1/2 cup buttermilk
1 head romaine lettuce, shredded
1 1/2 cups chopped smoked turkey
8 oz. crumbled feta cheese
1 (12 oz.)jar roasted bell peppers, drained and chopped
2 cups crumbled cornbread
8 bacon slices, cooked and crumbled
5 green onions chopped
Stir together dressing and buttermilk, blending well.
Layer a 3 qt glass bowl with half each of lettuce and next six ingredients; top with half of dressing. Repeat layers with remaining ingredients and dressing. Cover and chill 2 hours.
’till next time,