Landscaping Makeover

You can click on to any photo to enlarge.


We built our home 29 years ago and at that time had it professionally landscaped. Included in our original landscape plan were lots and lots of shrub holly's that had really gotten to be drudgery to maintain. Not to mention that every time one of the grandchildren bumped up against them we heard lots and lots of tears. I think both my husband and myself wanted to remove them.

A couple of months ago my husband told me he wanted to put in a circular driveway. Our street had become a cut through to a major road in our area. When we had guests they usually parked on the street and he wanted to resolve this problem. At the same time he proposed taking out all the holly's and doing some new landscaping. I was game and in the process we decided to brick all our walkways and it also required reworking our irrigation system. Nothing was simple and it ususlly isn't when you jump on a project like this.

This was the way our front landscaping used to look. It was also the photo I used on my blog.




The old look wasn't bad but you really didn't see our house.




I hired a landscape designer who was trained in England and lived for a time in France. She designed exactly what I was looking for and along the way we made a few changes that I wanted to make but for the most part we worked well together. It does look very different and I will share the changes we made.

This is now my new photo for my blog.






To the right of the house.You can see a boxwood hedge that I plan to keep trimmed, up close to the house in the left corner is a delicate looking low growing maple, to the other side of that is some azalea's that are evergreen and when in bloom are a deep pink.




To the right of the boxwood hedge are some holly's (Remember that we removed some low growing holly's. I told the landscaper not to use the word holly in front of DH.) that we intend to keep sculpted in this cone shape.




On the corner we planted a camilla which will bloom a deep pink double bloom in the winter and directly behind on the trellis we planted a beautiful double white clematis. As it grows I will take some photos of it. To the other side of the camilla we planted more azalea's and a lace cap hydrangea in front.



Behind the sculpted holly's we planted several lacecap hydrangeas in pink with burgandy stems. Can you just imagine those in a clear glass vase with the burgandy stems showing. Some of the plant material was already there such as the boxwood hedge you see in the background. Directly behing that hedge is my back yard garden.



On the left side we did another low boxwood hedge and more azalea's closer to the house. These azalea's will only get about three feet tall.



This is to the far left of the house in front of another side porch. I will take you behind this area too. We used a lot of hydranges, some interesting evergreens and some evergreen ferns.



Some of this plant material was already here such as this entrance to this side walkway. These are Susanquia's that when in bloom are a cherry red. They are always in bloom at Christmas time. The window just ahead is my kitchen window and I will share that view.






To the right of that walkway and behind the white Victorian iron bench.



The left side of that walkway. I already had some old roses planted here called Pink Pet. We added several hydrangeas and azalea's.



This is directly under my kitchen window. I had bought these iron fencing pieces that we used at my daughter's wedding last year which was an outdoor garden wedding and we decided to do a little recycling. I love the way they look here. With a two story house it needed some immediate heighth. We used more everygreen ferns and lace cap hydrangea.



Going down the walkway back towards the front of the house.






It's a newly planted young landscape but it has lots and lots of potential.There have been areas left for me to put annuals and I am looking forward to the Fall when I can plant some Heirloom Daffodils, some Tulips and some more blooming perennials. We have reached the point in our summer that it is too hot and humid to be planting anything in our area. We just got all of this planted in time. The rest will have to wait but that is how I have been spending most of my time the past couple of months and I am pleased with it's progress. I think it definitely has an English feel to it.

I am joining Susan this week for Metamorphosis Monday at Between Naps on the Porch. Please take a look at other participants by clicking here.

Almond Cake

One of my favorite cookbook authors is Lidia Bastianich and her cooking program is a favorite of mine as well. It is so different from most cooking programs in that she takes you to whatever area in Italy that she might be cooking from and shares with you that region. Often her daughter will join her program especially if that area has some historical landmarks or cathedrals and she will talk about the history of the area,she is a Art History expert. Lidia's son Joseph who owns several winery's and is also a business partner with Mario Batalli also joins her program on occassion and talks about wine parings. I always feel that watching Lidia's program is an education beyond her showing us how to prepare a particular Italian dish.

Most Italians have an Almond Cake in their repertoire and Lydia is no exception. I love anything with the flavor of almond and using fresh almonds as well. This cake is a simple cake and so very good.

Almond Cake
Makes a 9-inch cake, serving 8 or more

5 1/3 ounces (1 1/3 sticks) soft butter, plus more for the cake pan
2 tablespoons fine dry bread crumbs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons kosher salt
3 1/2 ounces whole blanched almonds, toasted (about 2/3 cup)
1 1/4 cups sugaar
1 large egg
4 large egg yolks
Finely grated zest of 1 lemon (about 2 teaspoons)
1 teaspoon almond extract
2 tablespoons milk

Recommended Equipment: A 9-inch springform pan; a food processor; an electric mixer with paddle attachment

Arrange a rack in the center of the oven, and preheat to 350*. Butter the bottom and sides of the assembled springform pan, add the bread crumbs, and swirl them around to coat the insides well, tapping out the excess.

Sift together the flour, baking powder, and salt. Pulse the almonds in the food-processor bowl until finely ground but not pasty, about twelve quick pulses.

In the mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes. Drop in the egg and yolks, one at a time, mixing well on medium speed, then scraping down the bowl. Once all the eggs are in, add the lemon zest and almond extract, and beat on high speed for a minute or so until very light.

On low speed, spoon in half the flour mix, and beat just to incorporate. Beat in the milk, then the remaining flour mix. Scrape the bowl, and beat briefly until smooth. Finally, mix in the ground almonds for a few seconds to disturbute them evenly through the batter. Scrape the batter into the prepared pan, and spread it in an even layer.

Bake the torta for about 1 hour, rotating the pan after 30 minutes, until the cake is golden brown on top and a knife inserted in the center comes out clean and dry (it's okay if a few moist crumbs stick to it).

Let the cake cool for 10 minutes on a wire rack. Run a paring knife around the edge of the cake to loosen it from the pan, then open the spring and remove the side ring.

Cool the cake thoroughly before serving. Wrap well to keep fresh for 2 to 3 days.


This recipe comes from Lidia's most recent book, Lidia Cooks From The Heart of Italy, A Feast Of 175 Regional Recipes.



It is a quick and easy cake recipe to prepare. Lidia talks in her book about the importance of using the best quality of almond extract that you have availiable. Never to use almond flavoring.



And the end result is just divine, a very moist cake with the flavor of almonds. The smell in your house wafting through is amazing.




It is a wonderful cake to serve after a heavier dinner with a dollop of whipped cream but also pares well with morning coffee, warmed a little. It is also a wonderful little nibble with afternoon tea.




Try this wonderful little cake, it is a "Good Thing".



It is time once again for Foodie Friday at Designs by Gollum. To see other recipes being shared by participants click here. Have a great weekend.

Sun Dried Tomato Hummus

It's Foodie Friday and I am joining Michael Lee West at Designs by Gollum.

This Foodie Friday I am sharing a favorite Hummus recipe. I love a good hummus and have tried many recipes and this is a favorite of mine. A quick and easy appetizer to make for this Memorial Weekend festivities.





Sun-Dried Tomato Hummus

1 15-ounce can garbanzo beans (drained and rinsed, reserve 1/3 cup of the liquid from the beans)
3 ounces reduced fat cream cheese, softened
1 ounce sun-dried tomatoes, minced
1/4 cup sliced green onion (white and pale green parts only), sliced thin
2 teaspoons prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Directions:

Combine all ingredients in a food processor or blender and puree until smooth. Check taste and add additional salt, pepper and horseradish, to taste. You may want to add more sun-dried tomatoes as well.




The pottery pieces, the platter and small bowl, holding the hummus is a potter here in the USA named Frances Palmer. I have also become very fond of some of her work and have been collecting a few pieces. They are handmade, white on white most often and very sturdy. It's a good thing to support home grown businesses. The stemware are reproduction Williamsburg glassware. With this hummus I like to serve with Carr's Cracked Pepper crackers.




I have also served this hummus as people gather for Brunch along with some of my kicked up Mimosa's. I always rim the stemware with Grand Marnier and superfine sugar. Let them sit overnight to harden. When I am ready to serve I fill the glasses 3/4 full with Orange Juice, fill the rest with a good champagne, and then give it a splash of Grand Marnier. You will never drink Mimosa's any other way after trying this.



I hope you will try the Sun-Dried Tomato Hummus. The horseradish gives it a little kick. Serving Mimosa's at your next brunch will always say, "It's a Party."




Have a wonderful and safe Memorial Day Holiday.

The Heart of any Home, The Kitchen

A year ago I did a complete Kitchen makeover. I enjoyed my old kitchen but I really LOVE the new one. The new Sub-zero refrigerator was tops on my list of "must haves". I researched lighting fixtures that I had seen in some of my decorating magazines and then searched on the internet. The bell jar lanterns were of particular interest to me and I think set the tone for the kitchen.



At the end of my island I had some shelves put in. Originally I had hoped it would be a great place for my most used cookbooks but instead it became the shelves that housed my collection of S&P's. Atop this end of the island I often have an orchid or some kind of plant and I seasonally change out my cookie jar which is another collection. Right now a McCoy Rooster cookie jar is watching over the daily activities.



I always have a candle burning in my kitchen. Since the kitchen is central to the house it fragrances my whole house and I always prefer fragrances that are subtle. This one happens to be Archipelago Botanicals, Bergamot Tobacco.




Whatever orchid from my collection of orchids is in bloom is most often sitting at the end of my island. If I don't have an orchid blooming then it is whatever potted plant is looking the best at the time.



This one is Miltoniopsis Hajime Ono. Don't you just love the pansy like look of this orchid?



I don't like too much clutter but sitting out on my counter tops are my most used things within arms reach. Of course, the coffee pot with the mug tree next to it, Vietri canaster set, food processor in the corner and on either side of the cooktop is my seasonings and oils that are kept handy. Looking out my kitchen window is a bed of old roses which is always a joy.




At the end of the island is a small sink and directly behind is the sub-zero refrigerator. That was put there to keep the smaller and big people out of my most used work space. If they need a drink the ice is handy and water is available. I keep a supply of cups nearby as well.




Also close by is my tilted pitcher which usually has tea or lemonade for anyone who drops by. The pitcher is sitting on a marble piece that belonged to my mother. It's probably fifty years old.





My cookbook stand is always sitting on my island with one of my favorite and most used cookbooks, any cookbook by Ina Garten.



My favorite is her Paris book. My, have I used that one.




The heart of my home is the kitchen and I have made it a more pleasant space to be for me. At the opposite end of the kitchen is an antique French Pastry Table which the entire kitchen was decorated around. Behind the French Pastry Table is lots and lots of additional cabinets. Above the Pastry Table is an antique light fixture. It used to be powered by gas that was made electric. The gas keys are still on the fixture. I like mixing old and new for an electic look.




I hope you have enjoyed me sharing my kitchen and what sits atop my island. I am joining Marty at A Stroll Thru Life for her Tabletop Tuesday party.



There are such creative and interesting posts for Tabletop Tuesday. Go by to visit and enjoy this glorious Tuesday.

My Evolving Garden

It's Outdoor Wednesday again hosted by Susan at A Southern Daydreamer and I am joining this party to share my Evolving Garden. Here in North Florida all of our Spring bulbs have bloomed, the Azalea's have bloomed and all of our Spring flowering trees have as well.

I always look forward to the day when my roses begin putting on their show. Now I am a novice gardener and a novice photographer as you will see but I work at improving my gardening skills each and every day and the photography. I use to grow Hybrid Tea roses but now enjoy the Heirloom roses many of which I can recall the names of them but some I don't.



This is New Dawn that I have planted on a trellis as you walk off of my patio.






A closer look at this bloom.




New Dawn has such a sweet and delicate bloom. I love this little rose so much that I recently planted two more of this climbing variety on my fence.



The rose on the trellis makes a carpet with it's rose petals.





I have several other roses planted in this bed and mostly shades of pink.




Sometimes with a little pop of red. This is one of the Koster roses.



I am enjoying right now so many other plants in my garden and these irises are really showing a lot of bloom right now too.








This is my favorite spot to enjoy my morning coffee and the view from my patio.




This Staghorn Fern that gets morning sun I have had for many years. I recently had to repot it and it posed quite a challenege but I love what I did with it. Martha Stewart's most recent gardening issue was the inspiration for my repotting idea. Below the fern is spaghnum moss that was moistened when I repoted but before repotting I was told to place a banana peel between the moss and the fern and that was all the fertilizer I would need until I had to repot it again.



Taking the time to stop and smell the roses is a Good Thing.



Please check out other participants of Outdoor Wednesday and have a lovely day.

My Favorite Pound Cake

It is time once again for Foodie Friday hosted by Machael Lee West at Designs by Gollum. I always look forward to Foodie Friday because there are some amazing cooks out there in blog land and I feel so fortunate that they are sharing their most special recipes. Take a look at all the participants. You won't be disappointed.

Today I am sharing My Favorite Pound Cake recipe. Over the many years of my married life I have tried many Pound Cake recipes and then a very dear friend gave me the recipe that she had used her whole married life. I baked it for the first time and it turns out, that is the BEST Pound Cake I have ever baked.

Becky's Pound Cake

1 1/2 cups butter
3 cups sugar
5 eggs
3 cups unbleached or all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1 pinch salt
1/2 teaspoon baking powder

Grease and flour a large tube pan. Or use Baker's Joy.

Cream butter and sugar till perfectly smooth. Add eggs, one at a time, beating well after each. Add flour a little at a time. Slowly add milk, flavoring and salt. Add baking powder last. Pour batter into prepared pan and place in COLD oven. Turn temperature to 325*F and bake for 1 hour and 15 minutes. Cool slightly and remove from pan.

Note: Make sure the butter and eggs are at room temperature before preparing the cake.



Just out of the oven.



It rose and browned so nicely. I think it may help too that I have new Wolf ovens.




I couldn't help myself from taking that first slice.




Sometimes going back to basics and fine tuning recipes is a Good Thing.



I have always loved the versatility of a Pound Cake whether it is topped with fresh strawberries or a wonderful Caramel Sauce or even a Cognac Cherry Sauce as I have done here.




Becky's Pound Cake has truly become my favorite pound cake.

Don't forget to go by Designs by Gollum to see some fabulous recipes that have been shared.

Have a lovely weekend.