Mini Vegetable Quiche

These delicious little treats are a cross between a quiche and a lasagna that can be made in muffin tins. The use of won ton wrappers and ready made pesto help to hasten the assembly process.

The recipe is from the March/April issue of Eating Well Magazine and they are called Asparagus-Mushroom Mini Lasagnas. I see myself making these with a variety of just picked seasonal vegetables from my garden as summer grows on.

A Close Encounter with a Red Tailed Hawk

With a bright sunny morning ahead I took my laptop outside. When I'm reading I need quiet, but when I'm creating I like to have music playing, this is to say that my presence was obvious.

Apparently this Red Tailed Hawk was not at all concerned with me being just twelve feet away from where he choose to land.

Chive Blossom Vinegar

I love the pretty lavender colored blossoms perched on top of my garden chives.  Occasionally I chop a few blossoms to toss in the salad bowl for more color and a little zip.

July = Summer

Spring was the beginning of a tough road to summer. Well...summer has finally arrived and it is time to appreciate the beauty and bounty nature delivers.

These aromatic roses are flourishing since we built the compost crate next to them last summer.