Entertaining is Easy!
Entertaining is Easy!
My background colors are teal, royal blue, and white. I like to have different sections in my garden. A socializing place, a quiet place, a bbq spot, shady spot, a place for the birds, and a fountain for bubbling water.
Homeowners: Val + David Makarsky Address: Meda Street Circa: 2018 Garden Age: 8 months
Plants:
- Trees: Banana
- Shrubs: Boxwoods, sweet olive, hydrangeas
- Vines: moonflower, morning glories
- Perennials: hostas, cannas, ferns, mums, pink-heart, lamb’s ear, lavender, black-eyed susans, shasta daisies, coneflowers, ginger
- Annuals: cosmos, zinnas, marigolds
Garden Philosophy: I don’t have one yet.
Garden Tip: Start early, cleaning out beds and then stay on top of them. Weed daily.
Enjoy a Recipe from the Gardener
Video of garden
Image Gallery
Tasty Quinoa Salad
[print-me target=”.printrecipe” title=”Print Recipe”]
INGREDIENTS:
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- 3/4 cup chopped flat-leaf parsley
- 1/4 cup olive oil
- 1/4 cup lemon juice (2-3 lemons)
- 1 Tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- Fresh ground black pepper, to taste
STEPS:
- Cook the quinoa by combining rinsed quinoa and 2 c water in saucepan. Bring to a boil, reduce heat and maintain a gentle simmer, until all the water has been absorbed.
- Remove from heat, cover, and let the quinoa rest for 5 minutes, so it will fluff up.
- In large bowl, combine the chickpeas, cucumber, bell pepper, onion, and parsley.
- In small bowl, combine the olive oil, lemon juice, vinegar, garlic, and salt. Whisk until blended, then set aside.
- When quinoa is cool, add to the large bowl, and mix.
- Add the small bowl and mix until thoroughly combined.
- Season with black pepper and salt, as needed.
- Serve chilled, keep covered in refrigerator.