The sun is finally shining on the state of Washington and on my house and its working overtime! We went from mid to low 50s for highs to 95 :-) For once in my life I am not complaining about the heat. Nuh uh..no way. Not after that dreary, gloomy, gray June. Could be that I'm so super thankful, grown up and mature that I have left my whining ways behind. OR, it could be we bought a little portable air conditioner that has made all the difference in the world. What do you think???? :-)
The plants are happy now too, even if they have to live without air conditioning. The roses especially appreciate it.
Veronica and Feverfew look pretty happy too.
The fuchsia I have planted in the ground has finally decided to open its little blooms.
Little Super Fairy on the wedding arbor is beginning to flower too
The hummingbirds, butterflies AND bees will be glad to see the bee balm blooming
I went for my stroll this morning when it was still cool and a little hazy
The shadows were falling just right
This alstroemeria and astilbe bring their own light to this often shady spot
I am always amazed at the tropical look of this flower
Back in my shadiest corner blues seem to thrive
Hydrangeas of course
And some blue campalnula mixed in with some pink geraniums and more astilbe
Back around by bubbling rock, more blue. I am really loving this shorter blue veronica.
One thing that stands out in my early July garden walk...the daylilies have arrived!
I have them planted mostly along the edge of my borders
You almost forget they're there
Until they decide to open up
And then they scream
Not shy at all
More like belles of the summer ball.
After a long stroll surveying the property (sounds like I live on an estate huh? A .06 of an acre estate mind you....and yes that is a point in front of the zero) , I was ready for breakfast. I had an envie for some french toast and a
Banana & Spice French Toast
inspired by this Recipe and tweaked quite a bit.
1 ripe banana
1 cup cream
1 tsp vanilla
1/4 tsp banana extract (optional - not sure it added that much)
2 Tablespoons of brown sugar
1/2 tsp cinnamon
Sprinkle of Allspice & nutmeg
Half a loaf of day (or 3 old) french bread, sliced. Mine was a little skinny baguette and I used most of it.)
Approx 3 T butter
Whiz banana, eggs, cream, vanilla, extract, cinnamon, allspice & nutmeg in a blender or food processor until banana is evenly combined. It should only take a few long pulses, and the banana will be incorporated. Put mixture in a shallow dish, I use a metal pie plate like my Momma did before me. Place slices in mixture and make sure they get covered with liquid. Flip them over if necessary. I did two batches. It will just depend on your bread how long you soak them. Mine was pretty hard so I left it in there a little longer than you might need to. I even poked the pieces with a fork to make sure they got saturated. Don't let them get too soggy though. Heat some butter in a hot skillet or griddle. As you take the bread out of the of the egg mix kind of give it a little shake to get rid of the excess. Fry on each side until nice and brown. It doesn't take long...a couple of minutes on each side. I sauteed a few pecans after the french toast was done and sprinkled those on top along with maple syrup and a little dollop of whipped cream. Raspberries made a really great accompaniment. The banana flavor is subtle but its there and really nice.
Join me in the fun! I'd love for you to participate in this event with me. Bring your ice cream related posts...anything goes! Tablescapes, recipes, memories, and favorite products will all be welcome. Or anything else you come up with. Check out last year's post HERE to check out what it's all about. See you at the parlor!
I'm joining in on Today's Flowers! Please go check out the other pretties.