So Succulent Gardens

I love reading great recipe blogs, and I had to share. 

http://bakerella.blogspot.com/

and

http://thepioneerwoman.com/cooking/category/all-pw-recipes/

I have been keeping myself busy with creating living wreaths from plants that tolerate neglect....  I am planning to try herbal plants - but I feel that they will need much more attention to keep alive...  I am hoping to have them ready for the holiday Season...  The wire frames are handmade and take very long to stuff with moss.....  Then there is the planting and there are lots and lots of plants.... this is why the cost is costly but they will last for years and besides you can steal cuttings which is simply easy to root.

I hope you will enjoy them as much as I enjoy making them.

Gayle at Blossom Farm

It has been about a week since my daughter moved out of state, sorta missing her today.  I made cold cucumber yogurt soup and I know she would have enjoyed it.   The other two boys I live with will not eat anything green.
I also want to thank for the folks that sent me a kind word and poems....  I remember meeting someone a few months ago who told me her son after college just joined the service....  I thought how horrible for that mom, but she told me as long as my son is happy, I am happy, so that is my advice I am telling myself.  
So if you have a garden filled with cucumbers, try this soup it is surprising good.

Ingredients 
2 cucumbers, peeled, seeds removed
1 garlic clove, minced
4 cups lowfat plain yogurt
1/2 cup water
1/4 tsp. salt
2 tbs. dill, chopped
Directions 
1.Mash the garlic with salt and then add all the other ingredients in blender
2.Add additional salt to taste.
3.Refrigerated at least two hours before serving to allow flavors to mingle.
4.Serve chilled. 
Optional:  Sprinkle with chopped walnuts and add a teaspoon of good olive oil.  ENJOY! GAYLE

 Ingredients:
1 cup distilled water
1 cup white vinegar
1 tablespoon baking soda
18 drops lemon essential oil 
Combine all ingredients in a  spray bottle with a pump. Shake, spray mixture on produce, and rinse thoroughly after 5 to 10 minutes.

It has been cool summer in Northern Ohio, but makes it nice to work in a sunny greenhouse.  So strange when I was in school, teachers from South Carolina were imported to the Ohio area, now times are so tuff here in Ohio for teachers that South Carolina is importing our Ohio teachers.   So I hope you southerners will welcome my daughter to the Columbia area.  
To take my mind off of not seeing my little girl not every day I plan to  make rose petal jelly.

Ingredients
3-1/4 cup rose petals  (or any edible flower petals)
2 cups water
1/2 cup sugar
1 cup white grape juice
1 package powdered fruit pectin
3 cups sugar
1/4 cup rose petals

Remove bitter white nail of all the rose petals. Rinse petals and pat dry. Bring the 3-1/4 cups rose petals, water, and 1/2 cup sugar to a boil in glass or stainless steel saucepan; reduce heat. Simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours to overnight.
Strain syrup, discarding flowers. Combine syrup, grape juice, and pectin in glass or stainless steel saucepan; mix well. Bring to a boil. Boil for 1 minute, stirring occasionally. Add remaining 3 cups sugar; mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute; remove from heat.
Place remaining 1/4 cup rose petals into 4 hot sterilized 1-cup jars. Ladle jelly into jars, leaving a 1/2-inch headspace; seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.