Skip to main content

THE EVENING OF THE DAY (EARLY JULY GARDEN)

"I often think that the night is more alive and more richly colored than the day."

~ Vincent Van Gogh












Comments

Fabulous! I love your garden!
tina said…
Those shastas are so pretty. I hope your summer is going well-I can tell your garden is having a good one.
Rose said…
Beautiful, Joey! Everything just glows in your garden at twilight.

I find that evenings are the best time to enjoy the garden this time of year, too. I wilt under the heat of the sun:)
Yum. Those are beautiful night pictures. I wish I could take mine the same way. I'm just not good enough yet. Beautiful, lovely, serene.~~Dee
Kathryn/plantwhateverbringsyoujoy.com said…
Oh, Joey, it looks so utterly refreshing and cool! We are facing yet another day in the near 100's so your garden is particularly inviting today! Beautiful, as ever.
Unknown said…
Stunning photography - you make it all look so amazing.
Karen said…
I adore your mosaics, I get lost in each and every one. The flowers are so lovely in the twilight, your photography and gardening skills are amazing!
imac said…
Wonderful, and a glass of red wine to finish the evening off too.
Thank you my friend.
sweetbay said…
Your July garden looks beautiful! I love the lilies and the Monkshood.
Anonymous said…
What a gorgeous collection of photographs, Joey. Your talent is amazing. Your July garden has a splendid array of blooms. I'm so glad I visited. Thank you for your kindness.
Gatsbys Gardens said…
Beautiful shots of the garden Joey, hard to believe we are already in July!

Eileen
joey said…
Thank you, dear Tatyana. I love it too :)

Thanks Esther and 'HAPPY BIRTHDAY'!

Hi Tina and thank you. I love the shastas that treat me well.

I hear you, Rose. Today was a wilting day in the garden. Twilight is good ... thank you.

Thank you, dear Dee. Wishing you a relief from the heat. But your gardens look stunning!

So I hear on the news, dear Kathryn. Do wish you lived near. How fun to relax beside you in 'the cool of evening'. Wishing you relief from the heat. Happy July :)

Welcome Barb and thank you. How kind.

Thank you, Karen. It was fun shooting! Had been away for almost a week ... so much had happened ... it's impossible to capture all.

Thanks fun imac :)

Thank you, Sweetbay. A small sampling of July goodies popping like fireworks.

Delighted to hear from you, dear Kate. I'm honored by your visit. Thank you for the kind works, special friend.

Agree, Eileen. I'm stunning on how fast time is flying. Thank you. Let's enjoy :)
Anonymous said…
Joey... your collages are so beautiful, they just don't come often enough! ;) I had that petunia in the top group but I don't have enough sun. Glad I can enjoy yours!!
joey said…
Barely home enough to shoot, Jewel, but when I am, it's a joy. Life changes from morning to night ... July is like a fireworks display ... I love it! Happy summer :)
Unknown said…
Dear Joey! I love these photos of the yellow lilies with the melding of blues and greens in the background. It's so cool and calm... and reminds me to rest and relax a little bit.
Kala said…
Beautiful collage! I love that wrought iron bench Joey! And those yellow lilies. And that Van Gogh quote!
Andrea said…
Yes Joey, they look more enchanting as presented here. Now you had me again, as how to capture them like these, haha! I am again at a loss! But thanks.
joey said…
Thanks Kim ... kick back and relax!

Hi Kala and thank you. Your last post was amazing!

Thank you, Andrea. You are most kind.

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...

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...

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...