Saturday, July 21, 2012
With temperatures hovering in the low 100s, it has taken most of my time and energy keeping the garden alive and thriving. The Baker has done a great deal of the watering but the pruning (doing or directing) is my job.
The heat and humidity has been draining even at 7 a.m. most days. Thirsty pots greet us each morning. They reward us with colorful blooms and grateful roots.
We don't water the grass but there's enough shade in the back to keep it a decent shade of green.
I've heard that many aged trees are simply giving up. It's sad to think of losing their beauty and shade.
Flowers, nestled beneath the protective branches of trees are thriving at the moment.
If it is really hot, Oliver likes to make himself comfortable in the hostas just outside the kitchen door. If it isn't, he prefers to sun himself elsewhere in the garden.
Here is a cool recipe for the "dog days" of summer. One of my book group friends made it for our last discussion and dinner. The recipe is very similar to one served for decades at a local restaurant. It's our new favorite slaw recipe and perfect picnic fare as there is no mayonnaise to worry about spoiling.
2 cups chopped cabbage
1/3 cup sliced green onions
1/4 cup chopped parsley
3 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp canola oil
1 tsp sea salt
Whisk together and pour over the shredded cabbage an hour before serving. Chill