Skip to main content

'A SOUL IN BLOOM' ~ EXBURY AZALEA

"If you've never been thrilled to the very edges of your soul by a flower in spring bloom, maybe your soul has never been in bloom."


~Terri Guillemets


Exbury Azalea

Labels:

Comments

Scott Law said…
Really like the shades of yellow and green and the stamen reaching out. Great shot.
Wednesday, May 12, 2010
Rick said…
What a gorgeous flower POD - I've never seen an azalea like that! And that quote is right on the money!!
Thursday, May 13, 2010
Rick said…
joey - I think this late night stuff is getting to me - did I call you POD in my comment ?? mea culpa! Was looking at another website (too many windows open).

Anyway, the comment on the azalea was meant for you :)
Thursday, May 13, 2010
Anonymous said…
Beautiful, Joey. :) Love that quote. (I've been trying to give Picks this morning, but it seems they aren't cooperating.)
Thursday, May 13, 2010
joey said…
Thanks, Scott. Exbury azaleas are one of my favorite spring flowers.

Thanks Rick. I'm a night owl too :)

Thank you, dear Nancy. A bit baffling, I have yet to have time to figure out the new picks system. I saw your FB note to Monica ... wish you were here too! The weather couldn't be much worse, flood warnings, thunderstorms and heavy rain but that never stopped a good gardener :) Lunch will be steamy asparagus soup, roasted red pepper, pine nut & feta boboli (cheesy one too), Rosemary pound cake ... macadamia caramel clusters ... and May Wine! Can you make it in time!
Thursday, May 13, 2010
Roses and Lilacs said…
Good morning Joey. I thought it was a squash bloom when I first looked at it. It's beautiful but seems very unusual for an azalea.

Wish I could grow azalea here but they don't appreciate our alkaline soil.
Marnie
Thursday, May 13, 2010
imac said…
I feel summer is on its way.
Thursday, May 13, 2010
joey said…
I love my exbury azaleas, Marnie. I shot this yesterday in between the rain.

You think, imac! (April was friendlier than May) But I'm an optimist and my thoughts are with you :)
Thursday, May 13, 2010
Kala said…
Usually the azaleas I see have pink or red blossoms. This is so pretty!
Friday, May 14, 2010
garden girl said…
So pretty Joey. A neighbor at my last house had these in her foundation landscape - they really glow with a little sunlight on them. Hmmm. . . sunlight - I think I remember what it looks like. . . ;)
Friday, May 14, 2010
joey said…
Thanks,dear Kala. Exbury azaleas (deciduous) bless us with an amazing array of color, making a huge statement in a quiet spring garden corner. If you don't have one, you must :)

Hi Linda ... yes sunlight ... hope after these dark May days you were blessed today to see the light of day as we were. But regarding this beloved plant ... a must. Even one 'happy camper' makes a huge statement!
Saturday, May 15, 2010
Carol said…
Exquisite Azalea! I so love the quote too.
Saturday, May 15, 2010
joey said…
Thank you, Carol. I get excited when these exburys are in bloom!
Monday, May 17, 2010
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