Thursday, April 17, 2014

What's Going On

So, here is what is happening in my neck of the woods.
I have herbs planted in my raised beds.  Though, we have had two nights in a row of freezing temps and they had to be covered.

The pavers were delivered for the flooring for the pergola.
Plus, if you look next to the house on the right, there are 6 Knock Out Roses waiting to be planted.
Leaves are starting to bud out on the trees.
And I will be VERY busy all weekend doing a major spring cleaning, because I some VERY special people coming on Monday.  I will tell you all about it on Tuesday.
So, what's going on with you this weekend?

Tuesday, April 15, 2014

A Little French Herb Planter

I love cooking with fresh herbs and plant them in my outdoor kitchen garden every year.  During the winter I buy fresh herbs in pots from the grocery store, but never had a great place to keep them, until now.
I found it at The Screen Door in Asheville.  It is the perfect size for my kitchen counter and it has 3 compartments that are lined with plastic.
These herbs are destined for my outdoor kitchen garden, so during the summer I will place flowers or ferns in it.
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Monday, April 14, 2014

Tasty Tuesday #6 ~ Spring Veggie Frittata

Welcome to Tasty Tuesday #6!  There was a little hiccup last week and I missed posting Tasty Tuesday!  But now we are back on schedule.  A few of the previous entries really caught my eye.  So if you missed them, please go check them out!
My Carolina Kitchen shared a Mussel Throw Down.
Lake Lure Cottage Kitchen shared a Grilled Flank Steak Sandwich
Flank steak sandwich 3
And Meatloaf and Melodrama shared Chocolaty Peanut Butter Treats.
graham crackers and peanut butter bars topped with chocolate and m and m candies
My recipe I am sharing with you this week is a Spring Veggie Frittata.
Spring has sprung in my neck of the woods and the farmer's markets are back in action.  Asparagus and green onions are a perfect pairing for a veggie Frittata.
This was baked in the oven in a cast iron skillet and it turned out perfect!  I usually cook my Frittata in a non stick skillet on top of the stove, but by the time the middle is set, the bottom can get a little dry.
With the oven baking method it turned out perfect.

Spring Veggie Frittata
olive oil for the pan
5 eggs
1/3 cup milk
salt and pepper to taste
6 asparagus stalks - tough end snapped off and sliced into 1/2 inch pieces
2 green onions sliced
1/2 small red onion sliced thin
5 thin slices of deli ham - I used Black Forest Ham cut into pieces
1/2 cup shredded Gruyere cheese
Preheat oven to 425 degrees F.  Place eggs, milk , salt and pepper into a blender and blend until combined.  Heat a small amount of olive oil in the cast iron skillet over medium heat.  Add the asparagus, green onions and red onion to skillet and cook until tender, stirring often.  Remove veggies from pan.  Mix egg mixture, cooked veggies and chopped ham together and pour back into skillet.  Place skillet on middle rack of oven and cook 6 minutes.  Carefully add the shredded Gruyere cheese to top of Frittata and cook an additional 4-6 minutes or until egg is set and cheese has melted.
Here are the linky party rules.

1.  Please have a separate link to this party in your post.  Make sure it is a link to today's party. 
2. Your post must include a recipe. 
3.  Please be a follower of this blog, not necessary, but much appreciated.
4.  Please be kind and visit some of the other blog links here.  After all this is a party!
5.  Please don't link more than two recipes each week.
What recipe are you sharing this week?


Sunday, April 13, 2014

A Mini Cloche

Last week when I was antiquing with Penny, I bought a few things.  I know, you are shocked :-).
One of the things I bought was this tiny, mini cloche with a vintage Staffordshire ironstone plate.  It came with the little fern too.
It looks great sitting on the table in my foyer.  That area is quickly becoming my little conservatory.
On another note.....
Last week, I skipped the Tasty Tuesday linky party, but it will be up and running starting at 7:30 PM EST on Monday night.  See you all then!
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