Skip to main content

FEBRUARY INDOOR 'CHARMERS'

"February is merely as long as is needed to pass the time until March."

~ Dr. J. R. Stockton

~ Phalaenopsis Orchid

~ Cyclamen

~ Variegated English Ivy


~ 'Just another pretty face'
(Phalaenopsis orchid)
Labels:

Comments

Ki said…
Wow!, these orchids really glow. Lovely color on the dark ochre speckled flowers. The black background in the lower right photo really makes the flowers pop. Great photos. As you mentioned, cyclamens are similarly long lived and appear a just the right time for a winter pick-me-up. Much beloved and great when they arrive in the stores.
Monday, February 25, 2008
Unknown said…
You have some lovely photos here and lovely plants and flowers. :)
Monday, February 25, 2008
Mad Man Bamboo Nursery said…
Joey,

I love these photos!

Sean
Tuesday, February 26, 2008
Kylee Baumle said…
Joey, these are just gorgeous. I especially love the first set! Wow.
Tuesday, February 26, 2008
joey said…
Thank you ki, lisa marie, mad man bamboo, and kylee. This orchid has a special place in my heart since, knowing my passion for orchids, it was a gift chosen by my youngest son for no particular reason except to say ... he loved me.
Tuesday, February 26, 2008
Katarina said…
Terrific photos of beautiful plants. I just love orchids...
/Katarina at Roses and stuff
Wednesday, February 27, 2008
David (Snappy) said…
Hi Joey,What fabulous photos of the Orchids.I have a Phalenopsis growing in the Kitchen window, but no sign of a flower spike yet.It has doubled the amount of leaves on it since I rescued it from a mortuary shelf.
The flowers of Orchids are like little works of art, all different, and strangely beautiful.Your sons have good tastes :)
Wednesday, February 27, 2008
joey said…
I love orchids too, katarina ... always a thrill to photograph.

Thanks snappy ... love watching the buds swell. I agree, each face is unique.
Wednesday, February 27, 2008
Unknown said…
Beautiful pictures, Joey! And how sweet that it was a gift from your youngest son. :)
Wednesday, February 27, 2008
joey said…
I feel as some point I must post orchid shots from my oldest son, Kim ... love those boys :) ... (They know how to please their Mother!)
Wednesday, February 27, 2008
Anonymous said…
Great orchid pics - love that winter colour when you show it - given the predominant colour in my garden right now is white on white. Good for you for growing such beauty.
Friday, February 29, 2008
Catherine said…
Beautiful Beautiful photos & flowers Joey~Wow those orchids are gorgeous..such a beautiful color!!
And I love Cyclamens!! Variegated English Ivy ~beautiful also! I was browsing back through all you're beautiful post's looking for a recipe and I saw this lovely post full of breathtaking flowers & photos~I don't know how I missed it! You posted it Feb.25th the day before my B~day...that was a hetic week..I was kinda down... I'm just glad I found it today..gorgeous flowers & pic's!
I have enjoyed spending my Sunday at you're place Joey! :D
Hug's Bloggin Sis!
Cat
Sunday, March 16, 2008
Post a Comment

Popular posts from this blog

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...
Post a Comment
Read more

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...
38 comments
Read more

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...
35 comments
Read more