Skip to main content

'GOODBYE JULY' ~ GARDENER'S PRAYER

"Lord make us mindful of the little things that grow and bossom in these days to make the world beautiful for us."









Labels:

Comments

beckie said…
Oh Joey, the lovely flower you grow and the wonderful things you do with the pictures of them! I am enthralled by them. You have quite the green thumb and are such a talented artist.
Thursday, July 31, 2008
A wildlife gardener said…
Do you know that hemero callis is the Greek for 'beautiful day'? I love your day lilies, Joey. Exquisite photo display, very artistic :)
Friday, August 01, 2008
Anonymous said…
A really nice look at some lovely flowers.
Friday, August 01, 2008
joey said…
Dear Beckie ... big thanks for the lovely words. It's fun to photograph things that I love.

Wildlife ... a beautiful thought ... thanks for sharing. Wishing you a 'beautiful day' in your Piece of Paradise.

Thanks Abraham! I'm honored by your visit.
Saturday, August 02, 2008
Gina said…
Superb daylilies Joey..make my one little potted yellow lily look pretty average..especially after the dog had a play with it :( I don't think dogs and gardens go together! Gx
Sunday, August 03, 2008
Catherine said…
Hello Joey!
A beautiful post to say goodbye to July! I love the first day lily~such a beautiful color! And the third collage..beautiful the way you captured the sun light in the flowers! All your gorgeous flowers beautifully captured and displayed! :)
Hope you had a beautiful, restful weekend!
Hug's
Cat
Sunday, August 03, 2008
Katarina said…
Joey, your daylilies are absolutely stunning! Love them all!
/Katarina
Sunday, August 03, 2008
RURAL said…
Joey, breathtaking photography! Amazing!

Please keep them coming, I am so enjoying reading your blog.
Jen
Sunday, August 03, 2008
joey said…
Hi Gina ... cute comment (I don't have a dog, simply an unruly husband who, though very helpful, is often interferring). You must know I have been gardening for eons and am 'as old as dirt'. All of these daylilies are over 25 years old and dug and divided more times than I can count. Their offspring reside in my children's gardens and am now carting some to the cottage, which I swore I would NEVER do! But rules are meant to be broken and they look lovely there also.

Hi dear Cat ... big thanks and a huge compliment coming from you, oozing with talent behind the lens. Wishing you a lovely week ... Hugs

Thanks Katarina ... I love them also and, like old friends, delight each summer when they return.

Hi Jen ... you have a delightful blog also. It's been fun connecting with you.
Sunday, August 03, 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