New Year's Day Dinner

Happy New Year Everyone!

I so look forward to January 1st each year. It is a time to be thankful for all that we have had in the past and a time of regeneration and hope for the future. I am a traditional southern gal who cooks the same way.

Legend has it that we have the black-eyed peas, collards or cabbage and cornbread on this day because as the Union troops came through and ravaged the South, those were the only food left. Seems the black-eyed peas were considered "fodder" as was the dried corn. They took with them any livestock for the Union soldiers. They had no idea that the collards could be eaten.

Thus the tradition was born. Out of ignorance, these foods were thought to be feed for livestock. Southerners considered these foods to be a blessing in disguise. Apparently the ham was a European tradition chosen because the animal roots forward looking for it's food instead of scratching backward as does a chicken or turkey.

I too love these foods and included two of my favorite recipes which I serve on New Year's Day.


HOPPIN’ JOHN (quick version)

1 medium onion, chopped
1 sweet red pepper, chopped
1 green bell pepper, chopped
1 Tbsp vegetable oil (keeps butter from burning)
2 Tbsp salted butter
2 cans (15.8 oz) Black-eyed Peas
1 Tbsp Pace Picante sauce
1 bay leaf
3 cups cooked white long-grain rice

Cook rice as usual but substitute liquid of one-can black-eyed peas (approx. ½ cup) for equal amount of water as flavoring. (i.e. Bring to boil 2 ½ cups water plus ½ cup black-eyed peas juice; pour in 1-½ cups uncooked rice to make 3 cups cooked rice. Bring to a boil then turn down heat; simmer 20 minutes until liquid is absorbed and rice is tender.

In a large Dutch oven, sauté’ onion & peppers in oil and melted butter for approximately 4 minutes or until tender but not brown. Drain Black-eyed peas, reserving liquid. Add peas, Picante and ½ cup reserved liquid to onion-pepper mixture. Add bay leaf and simmer for 15 minutes. Salt & pepper to taste. Remove bay leaf.

Gently fold in cooked rice with black-eyed peas mixture.

Serve as a side dish with ham and sweet potatoes backed in jackets. You can also serve with Whole Cranberry Relish as a garnish.



CABBAGE WEDGES with CARROTS

1 large cabbage cut in wedges
4 large carrots, peeled; cut in ¼” diagonal slices
1 medium onion, finely sliced
1 can chicken broth
1-½ cups water
¼ tsp peppercorns
2 bay leaves
Pinch of salt

Remove any damaged leaves from cabbage. When slicing cabbage, leave the heart in tact; only trim off the stem where it was cut from plant. Slice lengthwise (so each wedge has a piece of the heart to hold it together) into 8 wedges.

In a large Dutch oven, add chicken broth, water, onion, carrots, peppercorns and bay leaves to boil. Cook until carrots are tender. Turn down heat just a bit and add cabbage wedges. Cover & cook about 6-8 minutes only until heart is fork tender. Cabbage should not be “transparent” but “just cooked” or “al dente.” Remove vegetables from broth and serve.

Save the broth for making soup.

Throw a Labor Day grilled pizza party!

The last days of summer are upon us but that doesn't mean you need to let the winter doldrums take over just yet! If you don't already have plans, why not organize a backyard BBQ with a few good friends or your family? To make it a bit unpredictable, throw a grilled pizza party with homemade dough (or store bought if you're not feeling so adventurous) and set out all the toppings so everyone can throw on whatever they like.

Suggested bases: marinara, pesto, flavored olive oil, barbeque sauce

Suggested cheeses: mozzarella, fresh mozzarella, ricotta, goat cheese, Parmesan, Gorgonzola

Ideas for toppings: grilled vegetables, prosciutto and fresh figs, salami, chicken, fresh herbs, fresh arugula, toasted pine nuts, olives or capers, caramelized onions, roasted garlic

You'll need to grill them on high heat and your pizza crust should be no more than 1/4 inch thick. Grill one side first then set the pizza to the side and let each person add their toppings. Once they're ready, put them back on the grill until the cheese is melted and your toppings are warm (anywhere from two to ten minutes). Visit the link above to get a full rundown to ensure success - and find a few recipes for inspiration if you're not sure just what you want on your own pizza. And if you're feeling intimidated, Allrecipes.com even has a how to video describing exactly how to go through the grilling process!

WEEKEND PROJECT: Garden Chaises

Garden Chaises

Every backyard can use a few of these chaises for drip-drying on after a dunk in the pool or for just lounging around after a day in the garden. They're made entirely out of 1x4 treated pine boards and finished off with exterior primer and paint. If you wish, substitute cedar or redwood for this outdoor furniture and let the wood weather naturally. A power saw, though not absolutely necessary, will make cutting easier.

Materials You'll Need:

1x4 treated pine boards

11 4-inch galvanized finishing nails

Sixteen 1 1/4-inch galvanized deck screws

Exterior paint primer

Crosscut saw, circular saw, or table saw

Rafter angle square

Pencil

Tape Measure

HammerDrill

Clamps

Paint brushes

To make Garden Chaises:

1. To form the side rails of the chaise base, lay out two 6-foot-long 1x4s like train tracks, approximately 20 inches apart. Cut three 20-inch crosspieces. To form the rectangular base, nail a crosspiece at each end, overlapping the side rail ends and squaring the crosspiece up with the outer edges to form a butt joint. Repeat at the other end. Set aside third crosspiece.

2. Cut two 12-inch 1x4s for the front legs. Position legs in the inside corners of the base, with the leg tops flush with the tops of the side rails and front crosspiece; use four screws to attach each leg. This should leave 8 ½ inches of leg exposed.

3. The back legs are 27 inches at their highest point. Mark 27 inches on each board, then cut down from there a 35-degree angle. (For angle, mark line with a rafter angle square. With a power saw, simply adjust the bevel gauge.) Attach the back legs at the inside corners of the other end, with 8 ½ inches of leg exposed. Attach to base frame using four screws for each leg.

4. To make the angled backrest of the chaises , trim the end of a 1x4 at a 35-degree angle. Line up this piece flush with 1 back leg. Clamp to hold it against the leg and the side rail. Draw a line where the backrest meets the side rail. (This will be a 55-degree angle.) Unclamp and cut, then nail in place. Repeat on the other side. Nail the third 20-inch crosspiece across the top of the back legs, aligning the ends of the crosspiece with the outside edges.

5. Cut eighteen 20-inch slats. Work from the back legs to the front, evenly spacing the slats and nailing into place.

6. To finish, prime, following product instructions. Lightly sand. Paint two coats of the finish color, sanding lightly between coats.

Country Home Magazine

August 2001

MEET INGRID FREEMAN

Having lived in Coral Gables, Florida for several years, I discovered that the most delectable food in the world is found in and around Miami. Nothing compares to the atmosphere of food, music and people. One of those people who emcompasses all qualities is Ingrid Hoffman who showcases her incredible talent on Food Network .With a name like Ingrid Hoffman you'd never expect she is of Latin descent. Her cooking videos are superb and her recipes are "delicioso!" Here's more about her.


Learn how to spice up your meals with Latin flavors

Ingrid Hoffmann is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. Her recipes and entertaining ideas are showcased in her Food Network series, Simply Delicioso. In addition, Ingrid hosts her Spanish language cooking and lifestyle show, Delicioso (www.delicioso.com), on Galavision/Univision and is gearing up for her cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist (February 2008, Clarkson Potter/Random House).

Ingrid's obsession with food, cooking and style began as a little girl. She started cooking with her mother, a Cordon Bleu chef, at such a young age that she needed a stool to reach the stove. With her mother she discovered not only a love of cooking, but found a flair for entertaining, and in no time developed her own distinctive style.

Raised in Colombia, Ingrid moved to Miami where she opened La Capricieuse, a high fashion luxury boutique in Miami's Coconut Grove. Soon after, the store grew into a chain of four boutiques with a flagship on the island of Aruba, as well as a men's shop in Miami.

Her infatuation with food was so strong that Ingrid returned to her passion, and opened Rocca, the first restaurant to feature tabletop cooking on heated lava rocks. Within weeks, Rocca was touted as a hot destination for Miami's movers and shakers - it was even featured on Robin Leach's Lifestyles of the Rich & Famous. Ingrid also became one of Miami's premier live event planners with a client list that included M&M Mars, Bottega Veneta, Gucci, Thomas Maier and Comercio.com.

While both businesses thrived, she had the opportunity to host a cooking segment on a local Miami-area TV show. Executives at Univision were so impressed that they offered her a bi-weekly cooking and style segment on Despierta America, the most popular morning show in the US Hispanic market, and the number two morning show in the US (after Today Show).

Ingrid launched her own show, Delicioso with Ingrid Hoffmann, on DirecTv in September 2005, which propelled her popularity to new heights. In November 2006, the show premiered in its second season on a new network - Galavision. Each episode centers around a theme that Ingrid uses to connect segments on menu planning, shopping, cooking and decorating. The show's light-hearted, interactive style draws in viewers for both Ingrid's talents as well as her vibrant personality. Regular appearances by three pound Salsita, Ingrid's charismatic dog adds to the lively environment.

Aside from hosting her English and Spanish-language shows, Ingrid appears regularly on Univision's Despierta America, contributes her decorating and cooking expertise regularly to BuenHogar, the Spanish version of Good Housekeeping, and publishes a bi-monthly syndicated column in the Rumbo chain of Spanish daily newspapers.

Crazy Coconut Lemonade

Crazy Coconut Lemonade
Recipe courtesy Ingrid Hoffmann

6 to 8 mint leaves, plus more for garnish

1/2 cup sugar

1 cup mixed lemon and lime juice

Rum, optional

1/2 gallon water, or to taste

Lemon and lime slices

Sweetened shredded coconut

Muddle (If you don't own a muddler, use the back of a wooden spoon) the mint leaves with a pestle in the bottom of a large pitcher. Add sugar, lemon and lime juice, and rum, to taste. Cover with water and refrigerate until cold. When ready to serve pour over ice, slices of lemon and lime, and coconut flakes. Garnish with a sprig of mint.

MUDDLE Definition: To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler before add the majority of the liquid ingredients.

A muddler is a small wooden pestle shaped like a baseball bat. One end is large and rounded and it used to mash the ingredients. While the other end is skinnier and flat and is used to mix ingredients.

Pineapple Mojito Gelatin Shot

Pineapple Mojito Gelatin Shot
Recipe courtesy Ingrid Hoffmann

12 fresh mint leaves

3 tablespoons fresh-squeezed lime juice

3 tablespoons pineapple juice

1 box lime gelatin

1 box pineapple gelatin

1 teaspoon sugar

1 cup boiling water

1/4 cup light rum

10 to 12 small plastic cups or shot glasses

Bruise the mint leaves in the bottom of a cocktail shaker using a muddler. (If you don't own a muddler, use the back of a wooden spoon.) Add the lime juice, pineapple juice and shake the 2 together. In a medium bowl combine the lime and pineapple gelatins, and the sugar. Stir in the boiling water and whisk until the sugar dissolves. Stir in the rum and pour into the plastic shot glasses. Refrigerate until set, about 3 hours. Enjoy!


MUDDLE Definition:
To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler before add the majority of the liquid ingredients.

A muddler is a small wooden pestle shaped like a baseball bat. One end is large and rounded and it used to mash the ingredients. While the other end is skinnier and flat and is used to mix ingredients.

Garden Pests & Summer Heat

These notations are taken from GARDEN NOTES which is written by Justin W. Hancock, who is the Garden Editor for Better Homes and Gardens. As always, he gives us useful ideas and sugestions to have a happier, healthier garden.





Stop Garden Pests

This is the start of a 3-week series of tips to help you keep your garden safe from weeds, deer, bunnies, bugs, and other pests. Week 1 is about weeds. Check back next week for tips on saving your yard from critters.

Weed Control Guide
15 Tips for a Weed-Free Garden
Smother Weeds with Mulch







Survive Summer Heat

It's hot outside, and the heat can be as much a burden to plants as it is for you. Help your plants by making sure they're watered adequately and there's a layer of mulch over the soil to help keep their roots a little cooler. For more tips, check out these links.


Container Plants That Take the Heat
The 15 Top Low-Water Plants
Tips for Using Less Water
Easy-Care, Heat-Tolerant Garden Plan





Make the Most of Shade

When I have to be out in the yard on hot, sunny days, I make the most of it by working in the shade. It can make things complicated (like weeding one garden bed, then taking a break and waiting a couple of hours for the sun to move so I can work in another shaded area). Try these tips for making the most of your shade.

The Best Perennials for Shade
10 Beautiful Shade-Garden Plans
Wishbone Flower: A Great Annual for Shade
Find More Shade Plants with Plant Finder






Question of the Week
How to Keep Your Lawn Green

Question:


How can I keep my Kentucky bluegrassgreen if there's a drought this summer?



Answer:


The easiest way to keep your cool-season lawn green during the hot months is to keep it watered. But that can be expensive and time-consuming.



Letting your lawn stop growing and turn brown in midsummer won't hurt it. The grass copes with hot, dry weather by taking a summer siesta before greening up again as soon as rain and slightly cooler temperatures return. If you don't like the look of a dormant lawn, look for turf paints that ensure the green appearance during summer's heat or winter's cold at local sports-supply stores or online. Mix the paint with water according to directions and spray it on your lawn. The average application lasts about 6 weeks. If you paint your lawn, allow it to go dormant and do not water it. Click here for more on lawn care.

What's going on in your Yard?

Hi folks!

It's definitely summer here in East Texas. The rains although welcome have caused major flooding in certain areas of our great state. Seems that developers of every kind, commercial, residential and highways, have forgottten that the more concrete you put on the ground, the less ground is available for water absorption.

Years ago, the Corp of Engineers would dredge out rivers and other waterways due to the constant flow of soil into those tributaries but that doesn't seem to happen anymore. So therefore the lakes and rivers overflow their banks much more often. We have to dredge our own small creek and under our bridge once in a while so you can only imagine how much a larger creek or river accumulates over years of rain.

I am not going to get on the band wagon with Mr. Gore with his Global Warming program or the Green Earth surge. Each one of us has a responsibility to do his or her share right in their own little piece of the world.

At this point, I am basically a homesteader after living in a corporate world most of my adult life. My home was in a Master-Planned community with a manicured yard and cookie-cutter house. My ultimate goal now is to have a totally self-sufficient small farm complete with solar and wind power.

I garden, have a rain barrel and make compost. I also can fruit and vegetables, love to cook and share recipes. I mow my own yard and propogate everything I can get my hands on. Although I live a meager existence compared to my former life, it is absolute bliss.

What's going on in your own backyard or kitchen? If you have suggestions, questions or need help, I'd love to hear from you, no matter what your world may be. In the meantime, I'll continue to post information from the various sources I use and hope that you will enjoy!

Dale

Beat the Heat Lemon Sorbet

From the Kitchen of: Two Blonds & Co.

It has been hotter than hot here in Texas with daytime temps in the upper 90's and evenings that only cool down to the lower 80's. Finding recipes that are simple, don't heat up the kitchen and still taste delicious are my goal. This sorbet beats the heat everytime.

LEMON SORBET
Recipe courtesy Emeril Lagasse, 2003
See this recipe on air Thursday Jul. 26 at 2:00 PM ET/PT.
Show:
The Essence of Emeril
Episode:
Ice Cream/Sorbet

LEMON SORBET
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest

Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Difficulty: Easy
Prep Time: 10 minutes
Yield: 1 quart

BEGINNERS GUIDE TO FLOWER GARDENING

Improved garden products and new, tougher plants mean that even newbies soon will be cutting bouquets and collecting compliments.

By Marilyn Lewis

Expert picks: Top 'no-fail' flowers
4 hot backyard trends
How to landscape on the cheap

There's never been a better moment for beginning gardeners. Improved garden products and easy-to-grow plant varieties have made starting out truly easy.


The first thing you'll want to cultivate, however, is a list of local resources and experts to assist your newfound quest for vegetation:
Many colleges' cooperative extension programs offer master gardener consultants, expert gardeners trained to answer questions from the public on everything from what plants thrive in your climate to how much soil you need. Wikipedia has a list of cooperative extension services around the country, as does Bayer (that's right: the aspirin folks; they also make garden products).

Garden clubs are great for getting started. Find one at National Garden Clubs, check your newspaper or search the Internet.

Explore independent garden stores and nurseries. Find them in the Lawn & Garden Yellow Pages or use the search page at Garden Centers of America, a national affiliation of independent garden centers. Home Depot garden centers are another fine resource.

Now choose a sunny spot in your yard, select -- or dig -- a bed about 10 feet long and at least three feet wide, then try the following pared-down instructions and soon you'll be sporting a green thumb of your very own.

The "dirt" on soil

Here is, hands down, the best garden advice you'll ever get: Spend your money on buying or making great soil. Good dirt does the work for you. You can plant in poor soil until you're 100 and reap nothing but grief. Sow a handful of seeds in rich, well-aerated soil and you're suddenly a genius.

"My mom lives in the Mojave Desert, which is all sand. Her plants just would not grow," says Everett LeRoy, Northwest territorial manager for Burpee, which sells seeds and plants through its catalog. "In the street meridians of her town, she wonders why the plants are so lush and the grass is so green. I tell her, 'It's because they just dig the sand out and replace it with wonderful, wonderful soil.' "

LeRoy did the same for his mom: "I dug 2½ feet down in the bed and I filled it up with soil from a landscape materials place. Now she is the talk of the town."

Where to get such fabulous dirt? If you've inherited a garden, your soil might already be in good shape. But probably not. If you've got a patch of rocks, you'll be starting from scratch.
Either way, here's what to know: When gardeners talk about soil "structure," what they mean is, is it mostly clay? Or mostly sand?

Clay -- is thick and heavy. Water pools up and sits there. It won't drain, so your babies' roots just drown. Clay is hard to dig and a shovelful weighs a ton.

Sand -- well, you know what sand's like. It's easy to dig. Too easy. It slides right through your fingers. It drains alright -- too well. Water runs through so fast your seedlings can't get a drink, no matter how much you water them.

Fabulous dirt, the kind that makes a gardener's life easy and rewarding, has a consistency between sand and clay. It's sort of fluffy and it doesn't stick together. Water disappears, but enough moisture is trapped to keep plants from instant thirst.

Try this test: Water your soil and watch what happens. If the bed is sloped and water runs off in a river, modify the grade or use rocks to shape little terraces so water can soak in. Wait 24 hours, then stick your hand in the soil and grab a fistful -- getting dirty is part of the fun. It should feel moist but not wet, and your hand shouldn't come out slimy, says Barb Pierson, horticulturist and nursery manager for White Flower Farm, the venerable catalog company. "It should have a little bit of soil stuck to it but not with mud on it, and no pooling or feeling of actual water," she says.

For soil that's less than ideal, there are easy fixes. You can go one of two routes:
Simple: Put a handful of dirt into a sandwich bag and get it tested at a garden center or extension service. With test results, your expert can help you choose soil "amendments" (supplements) to turn your poor dirt into rich loam. When the ground is dry, dig or rototill the amendments into your flower bed.

Even simpler: Buy perfect potting soil by the bag. It's not cheap; you'll need it 18 to 24 inches deep the length and width of your bed. But there is no easier or quicker path to the perfect gardening experience. A compromise: Dig bagged garden soil -- not potting soil -- into your garden dirt. Ask your local gardening resources and neighbors what soil and amendments to use. Pierson likes Miracle-Gro Organic Choice Garden Soil.

Now, dig in

With your preparation done, you're ready for the fun: picking and planting seeds. Initially, the variety of plants is beguiling and even overwhelming. To improve your chances of success, stick to no-fail plants such as hardy geraniums, daisies and echinacea (see more plant recommendations here).

Simple: Plant seeds indoors in February in peat pots (here are the Burpee pots) filled with bagged garden soil. Scratch the soil with a fork and drop seeds into the shallow grooves. Smooth a wee bit of dirt over the seeds. Water daily until shoots and leaves emerge (about six to 10 days). After that, keep them moist but not soaked. When you see two sets of leaves and you're sure there's no chance of frost, plug those little cups right into the garden. (Here are Miracle-Gro tips for planting peat pots.)

Even simpler: When you're sure that winter frosts are over, buy six-packs of annual and perennial flowers and plants and install them according to directions on the label. You can also get a few bigger plants if you want instant gratification, but you might as well save your money since small plants grow quickly and catch up. One note: planting seeds is more economical, but can be trickier.

The key is learning to read plant labels. They tell you everything from the climate zone it thrives in, how far apart to plant, water needs and flowering habit, to whether it's an annual or perennial, maximum height and breadth and other tidbits. Don't be afraid to ask your local resources a lot of questions, especially about the climate zone and watering. You can also find plenty of information online:

Good sites for looking up plants are Virtual Plant Tags, Better Homes and Gardens plant finder or the plant search tool at Dave's Garden. Wikipedia is another excellent plant search site.

Wondering what climate "zones" are all about? It's easy: Plug your ZIP code into the Proven Winners' zone map. Better Homes & Gardens has good climate maps, too.

A word about water

Plants are like people. They need food, air, water and light. As with human babies, you can't just throw all this at them at once. Consistent, regular attention is the trick.
Decide early how you will water your garden: Hand watering? Irrigation? Automated sprinklers?

Plants need watering when first put in the ground. Then, they need constantly moist (not wet) soil for at least a week or two after planting. If the soil an inch beneath the surface is moist, it's just right. Even drought-tolerant perennials -- plants that can go for long periods with little or no watering -- need regular water for the first couple of years to get established.

But the beginner's big mistake is over-watering. "When plants are over-watered, they start turning yellow, so then people think, 'I'm not watering them enough.' It turns into a mean, vicious circle. Then it's death," says White Flower Farm's Pierson.

On the other hand, plants that droop are too dry. Choose plants with similar water needs so you can water them all at once with no fussing over individual requirements. Or simpler yet, use only drought tolerant plants. Once established, these need the least water of all; low maintenance for you, easy on the environment and easy on your water bills.

5 more tips from the experts

Check labels for potential height. Place tall plants in the back, medium in the middle of the garden and low plants along the edge. Use a couple of evergreen shrubs -- or a small tree, if there's room -- since evergreens keep leaves or needles all year long, giving color in the bleakest months of the year. Easy evergreens include camellia, evergreen clematis vines, some magnolias, some grasses, boxwood, juniper and hebe.

Burpee's LeRoy spreads a featherweight layer of peat moss over newly sown seeds, then waters. Not only does peat retain moisture and prevent seeds from blowing away, it also turns dark when wet, so you can notice dangerous drying. "The whole secret to seed sowing is to keep soil moist (not soaking wet) . . . If it dries out, that seed is completely dead," says LeRoy.

Plants -- such as like marigolds and petunias -- whose stalks bear a succession of flowers will produce even more prolifically if you deadhead (pick off spent blossoms).

Feed plants regularly with an all-purpose fertilizer. Pierson and LeRoy recommend Miracle-Gro's Water Soluble All Purpose Plant Food or Organic Choice.

Watch leaves for white or dark spots, holes or curled up or ridged edges. Clip a sample into a sandwich bag, seal it (to prevent further contamination) and bring it to your garden expert for diagnosis. Avoid pesticides. Excellent organic horticultural oils and insecticidal soaps are available that are safe to use around children and pets.

NEW TRENDS IN GARDEN ART

It's out with the gnomes, in with the new as Buddhas, outdoor paintings, bold colors and recycled artworks take over 21st century gardens. Here's how to make these trends your own.

By Marilyn Lewis



With garden experts these days urging us to treat our outdoor plots as rooms, the question becomes, "How shall we decorate them?"

Oh, so glad you asked. Fashion changes constantly -- even in garden décor. There's no time for moss to grow in the restless world of floricultural furnishings. You may have fond childhood memories of garden gnomes -- and perhaps they'll have their day in the sun again -- but right now, it's out with the gnomes and in with a statue of Buddha. It's the new American garden essential.

Kay Estey watches garden trends emerge. She produces the San Francisco Flower & Garden Show. To her, one word describes the new American garden: sophistication. "People in the states have become just as sophisticated about gardening as the English and Europeans," she says.

The recent interest in garden décor is led by -- you guessed it -- the baby boomer generation. Boomers, in their great numbers, transform whatever they touch. They have traveled the world, seen its gardens, acquired cosmopolitan tastes and are lavishing money on their home turf, driving the market with their perennial interest in the environment, organics and natural stuff, and their newer interest in transforming homes into high-end cocoons.

Younger generations, too, have taken up gardening. "It's just taken off incredibly," Estey says. "As people get more sophisticated, it seems that the industry follows. Now there's the outdoor kitchen, the outdoor living room, the idea that the garden you create outside is another room in your house."

And like any well-appointed room, you need ways to embellish its natural beauty.
The biggest trends in garden art include the use of sculpture, bold color and recycled materials, Estey says.

JULY GARDENING CHECKLIST

There's plenty to do in the garden this month, including planting, trimming, watering and harvesting.

By Sally Anderson


While you're standing at the grill, brushing barbecue sauce on sizzling chicken and passing out cold ones to your friends, remember that your garden friends will be extra thirsty this month too. Gardens should explode with color and fruit this month, as long as you don't let them dry out -- and be ferocious about pest and weed control.

Annuals

Go wild! "Color spots," usually sold in 4-inch, 6-inch or 1-gallon pots, can go straight from the pot into the ground to instantly jazz up colorless corners.

--Check all annuals often for dryness; new plantings are especially needy as they establish their roots.
--Deadhead spent blossoms -- snap or snip them off -- to reinvigorate flowering plants; you'll be rewarded by more flower and root growth.
--For a second bloom, cut annuals back to half their height and fertilize.
--Replace dead annuals with hardy annual or perennial newcomers.

Perennials

Perennials can be transplanted all month; keep on top of deadheading duties.

--In mild climates, fertilize roses once a month throughout the summer.
--Bearded irises should be separated and given a bit more space between now and August, especially if it hasn't been done in the past three to five years.
--After the last iris blooms fade, stop giving them water.
--When leaves start turning brown, trim them down to green areas in a two-snip pyramid shape.
--Dig them up and cut apart their knobby rhizomes.
--Set them in the shade for a few days to harden off.
--Replant at the same depth (rhizomes should be approximately level with the ground) in soil that's been amended with processed manure and compost.

Lawns

If you're an inveterate summer waterer, your lawn might need a light application of fertilizer this month, even if it was fertilized in early spring.

--When mowing, recycle nutrients by letting lawn clippings stay in place, or spread them with a rake.
--Water early in the morning before the sun is at its hottest, so that plants benefit before evaporation takes place.
--Water deeply and less often -- say, an hour once a week. Aim sprinklers so that their spray benefits life forms only; water on the sidewalk is water wasted!
--In dry weather, trim lawn edges.

Cleanup

Think of July as maintenance month, and roll up the sleeves on that denim shirt.

--Take no prisoners in the war against weeds.
--Trim periwinkle and other ground covers after they've finished blooming.
--Thin plants to give them better air circulation and exposure to the sun.

Compost

--All that nice bacteria you've been nurturing as future plant food needs a little extra attention in the dog days of summer.
--Keep feeding the pile with organic materials.
--Turn compost at least once a week.
--If compost becomes too dry the bacteria will die, so give your heap a shower whenever it starts to get crusty.

Vegetables

Even in the heart of summer, in most areas you can keep planting vegetables for fall harvest.

--Plant potatoes early in the month.
--Sow seeds of these leafy green and red vegetables: spinach, kale, Swiss chard, broccoli, Chinese cabbage, lettuce, radishes, beets, carrots, peas, bush beans, onions and scallions.
--As you start to enjoy the fruits of your labor, there are always a few things you can fiddle with in the vegetable garden.
--Tomatoes and peppers are shameless sun lovers, so you should see lots of growth. Keep them off the ground, and harvest them as soon as they ripen so pests don't beat you to the draw.
--Keep mulch around tomato plants evenly spread and slightly moist.
--Plant veggies now for fall and winter harvest.
--Transplant greens such as kale and collards, broccoli, cauliflower and early cabbage.
--Transplant colorful ornamental kale in midmonth.

Greenhouse

When it's hot outdoors, greenhouses can turn into pressure cookers. Be sure those thirsty hothouse tomatoes and cucumbers are kept satisfied. Provide adequate ventilation during hot months, especially before making a summer getaway.

Pest control

Pests are everywhere, but if you've had a rainy June, you're looking at some serious damage control now.

--Root rot is a frequent hazard of wet seasons; help prevent it by thinning mulch around vulnerable plants.
--Look for slugs under moist mulch and in ground cover -- a favorite retreat.
--Spray honeysuckles for aphids every 10 to 14 days; spray them with an insecticidal soap or give them a strong blast with a hose.

Weeds

The weeds you didn't catch before flowering are probably supping happily on your soil now; stay ahead of the game as the next generation peeps up.

Hoe young weeds and leave them in place with their roots exposed. If you do this early on a sunny day, the sun will do the rest of the work.

Pruning

Because pruning stimulates new growth, if you expect an early winter or you're in a cold-winter region, avoid pruning trees and bushes. In milder climates, prune dead wood from shrubs and trees in early to midsummer.

--Thin apples and pears.
--Trim back lindens, boxwoods and other hedges.

Harvest

As the saying goes, you reap just what you sow, and this month you should be getting plenty of perks from your spring efforts.

--Harvest ripe vegetables and fruits as soon as possible to stay a step ahead of pests.
--Help strawberry plants stay strong after harvest: Clear out weeds, then clip or high-mow tops, avoiding plant crowns.

Container plants

Container plants get extremely thirsty in summer months and may need water as often as once or twice a day. If you're a newcomer to container gardening, you're in for a treat!

--Planters can be tucked into any cranny. Fill in bare garden spots, arrange them on steps and along walkways, frame a garage door, set them on railings, or circle them around the old oak tree.
--Variety is the spice of container gardening. Combine containers of different shapes, sizes, colors and textures.
--Try grouping similar flowers with a zap of something completely different. Don't worry about being perfect; just choose plants you like and learn as you go.
--Move pots around, from sun to shade, or just for a change of mood.
--Branch out from terra-cotta pots and window boxes. Containers made of resin and other synthetics are available in a riot of shapes and styles, from "estate classic" to "Mediterranean" -- and they're lightweight. Or get funky with old washbasins and hand-painted coffee cans. Just be sure that containers have drainage holes in the bottom.


TWO BLONDS & CO. offers an assortment of monogrammed WHITEHALL MIO PLANTERS online.



Mio Planter Monogram Package

--Constructed from fiberglass reinforced polyresin
--Includes removable drain plug
--Personalized plaque constructed from rust-free aluminum with matching finish

Dimensions (inches): 17.5"L x 17.5"W x 17.5"H

4th of JULY: FREEDOM ISN'T FREE

On this day, perhaps the greatest of all our American holidays, let us not forget the reason we celebrate. Many have died or suffered great pain so that we might gather round the bar-b-que pit, light fireworks and shoot off our mouths.

We must never forget who deserves the credit for the freedoms we enjoy and for which we should be eternally grateful. Whether you are for or against “the war”…stand together in support of our troops.

God bless our Military who are protecting our Country for our freedom. And may God continue to bless America.

“Freedom Isn’t Free”
--author unknown

I watched the flag pass by one day
It fluttered in the breeze.
A young Marine saluted it
And then he stood at ease.

I looked at him in uniform
So young, so tall, so proud
With hair cut square and eyes alert
He'd stand out in any crowd.

I thought how many men like him
had fallen through the years.
How many died on foreign soil?
How many mothers' tears?

How many pilots' planes shot down?
How many died at sea?
How many foxholes were soldiers' graves?
No, freedom isn't free.

I heard the sound of “Taps” one night
when everything was still
I listened to the bugler play
and felt a sudden chill.

I wondered just how many times
that “Taps” had meant "Amen"
when a flag had draped a coffin
of a brother or a friend.

I thought of all the children,
of the mothers and the wives,
of fathers, sons and husbands
with interrupted lives.

I thought about a graveyard
at the bottom of the sea,
of unmarked graves in Arlington;
No, freedom isn't free.

From the Kitchen of: Two Blonds & Co.

Being a Texan definitely has its advantages. We have our fun in the sun non-stop most of the year and that includes lazy days on the lake with scrumptious food after dark. It was nothing to have 25 guests show up at our lake home when word spread that it was my “turn” to cook.

The recipes included here are versatile in that they can be increased for a crowd with no problem or reduced for a smaller group. Throw in a pot of homemade beans and a tossed salad (both can be made ahead of time) and you won’t have to worry about more mouths to feed than you had anticipated. Good food always draws a crowd.

The night before, marinate the brisket and begin the beans. I always cook the beans the night before; they have more flavor the next day. That morning, silk the corn leaving the shucks attached and put in water to soak for 4-6 hours. The brisket will be smoking most of the day so you can enjoy your day out on the lake instead of being stuck in the kitchen. Then come back in a few hours before the rest of the gang to prepare the remainder of the bounty. While the potatoes are baking, toss the salad, spread the butter mixture on corn to make ready for the grill and return them to the “fridge.”

To complete this feast, add plenty of hot sliced garlic bread. When potatoes are done, pop the garlic bread into the already hot oven just before guests arrive.

And what would a July 4th celebration be without ice-cold watermelon; try the yellow meat for an unexpected change in flavor. Slice it into 1” wedges that can be eaten with the fingers.

Set up a table buffet style so guests can walk around it. On one end: plates stacked (if using paper, please get plastic or heavy paper ones,) small cups or bowls for beans, flatware standing up in a small bucket or pottery urn, napkins stacked in a basket. Use hurricane lamps for decorative feature.

Put platters of brisket, hot foil-wrapped potatoes, corn on cob, garlic bread wrapped in foil and placed in basket, pot of beans with ladle, salad with tongs, etc. down the middle of table. Place condiments (i.e. dressings, sauces) beside each respective platter or bowl. Leave room on the edges of the table for guests to place their plate and use both hands to get food. Make a separate table for drinks, ice and glasses. Consider using a washtub filled with ice and canned beverages. Use this area for the watermelon as well.

Take advantage of the bath while your guests are still out on the lake. Then while everyone else is pulling out their boats and cleaning up, you can put the corn on the grill, bread in the oven and set the table. You’ll make your appearance as a cool, collected incredible hostess. The ultimate compliment to a cook in Texas is “That’s fit to eat!”

Happy 4th, ya’ll!




TEJAS-STYLE SMOKED BRISKET
By “The Mommy”

1 (10-12 pound) beef brisket, trimmed

MEAT RUB:
1/4 cup dark brown sugar
1 small box OLD BAY SEASONING

Mesquite wood chips soaked in water
Can of beer or water for smoker pan

ALTERNATE RECIPE FOR MEAT RUB: (if you don't have OLD BAY)
6 TBL chili powder
6 TBL paprika
6 TBL salt
3 TBL garlic powder
3 TBL onion powder
3 TBL black pepper
3 TBL cayenne
2 TBL dry mustard
2 TBL ground cumin
1/4 cup dark brown sugar

Trim fat off one side completely. Trim to 1/4" on other side.

Set the brisket on a large sheet of plastic wrap. Look at the meat and determine the “grain” of the meat. Make several scores with a sharp knife ACROSS the grain, through the fat side. This will make it easier to know which way to cut when meat is cooked.

In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate in refrigerator at least 6 hours or at best overnight.

Remove the meat from the refrigerator and let come to room temperature. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. (Try using oak or pecan chips trimmed from local trees.) Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. (Or you can use an electric smoker.) Place the water pan in the smoker and add beer or water to the fill line, about 2/3 full.

Place the unwrapped marinated brisket fat side up on the lower rack off the direct heat, close lid, and cook. You will need to periodically check the fire & add also additional soaked chips. Cook until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 6 to 8 hours.

Remove the meat from the grill; let rest for 20 minutes before carving. Remove the fat. Slice the meat across the grain (in line with the scores you made earlier) into thin slices.



BAKED POTATOES WITH PIZZAZ
By “The Mommy”

These are great with smoked brisket or ribs, corn on the cob and fresh green beans.

10 large baking potatoes
1 stick salted butter
1 TBL garlic powder
1 TBL lemon & pepper seasoning
1 medium onion (cut into a quarter wedges)

Preheat oven to 400 degrees. Next, clean potatoes thoroughly removing any blemishes. Tear off 1ft squares of aluminum foil. Cut each potato in half lengthwise; once again check for any dark spots and remove; place in center of foil. Spread about 1 TBL butter mixture in center of both potato halves. Place 1 thin slice of onion wedge in middle with butter mixture; press together. Pull sides of foil to top and fold over twice; bring ends upward and fold, forming jacket for baking.

Place all potatoes on cookie sheet; bake in oven 45 minutes to 1 hour or until inserted fork indicates soft cooked potato. Serve hot (with or without foil.)



GRILLED CORN ON THE COB
by “The Mommy”

10 ears yellow or white corn in their husks
1 stick salted butter, softened
1 tsp salt
1 TBL OLD BAY Seasoning

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.

Preheat the grill.

In a small bowl, mix the butter, salt, Old Bay Seasoning, until smooth.

Pull the husks down and spread about 1TBL of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.

Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
Remove from the grill and carefully peel back the husks. Place on a platter and serve immediately.

TEJAS GRANDIOSE BEANS by “The Mommy”

1 cup dried pinto beans
½ cup dried white or navy beans
¼ cup dried split peas
1 TBL OLD BAY seasoning (love that OLD BAY!)
1 tsp garlic powder
2 bay leaves

1 large onion, diced
1 bell pepper, diced
1 10 oz can Rotel tomatoes with juice, mild
1 14.5 oz can Diced tomatoes with juice
1 can Bush’s black beans with juice
¼ cup brown sugar
¼ tsp salt
1 can corn

Pour dried beans/peas into Dutch oven, cover with water & rinse thoroughly; drain. Add water to cover contents; heat on stovetop to a boil; remove and drain. Repeat this process once more. This will take the place of overnight soaking and should help “de-gas” beans. You can also place 1 Russet potato in bottom of pot to “de-gas” (Caution: DO NOT EAT THE POTATO!!) Now, add 2 cups water to drained beans in Dutch oven, seasoning and bay leaves. Bring to a boil.

Add Rotel’ tomatoes, diced tomatoes, onion & bell pepper, brown sugar, salt, corn, black beans bring to boil and reduce heat to simmer; cook for 1 hour or until beans are tender, occasionally stirring the bottom. **

During cooking process, you can add leftover ham or Kielbasa sausage slices. Serve hot with grated cheese on bed of hot rice. Serves four as a main dish.

** (If using a pressure cooker, stir after adding ingredients and bring to a boil. Close lid, put on pressure gauge. Continue cooking over medium/high heat. As soon as gauge begins to clatter, turn down heat to simmer and time for 15-minutes. Remove gauge to release pressure. )

"SICKO" a new movie by Michael Moore

Although I don't often sound off about much and I'm not a fan of Michael Moore, his new movie "Sicko" is right on target. It is time to forget about blaming Republicans or Democrats and get down to the basics of life. 41 million uninsured Americans are the unwilling participants in this blight on our great country. It is of the essence to care for our people.

We encourage you to read this review posted by Lifted Magazine, one of our favorite blogs.

We'd appreciate your feedback.

Dale

Monday, July 2, 2007

New Releases: Sicko

Michael Moore is one of the most controversial documentarists of this time. He has made many friends and enimies with previous films such as Bowling for Columbine and Farenheit 911. But now he has used his personal connections to take his research to a whole new level and perhaps make a positive impact on the lives of many individuals in America.

Although Moore is famous for being one-sided in his political plight, this film is made for the American people in a hope to promote understanding and encourage change in our system. The argument Moore makes is one of a moral and ethical tone. If the United States is one of the richest countries in terms of GDP and other health indices, why do we fall so low in our health care system?

In his film, Moore uses juxtaposition to analyze the US health care system versus counties like Canada, Britain and France. Because these citizens pay for universal health care through taxes, doctors and health-aids are government employees and patients need not worry about their medical bills. Citizens can chose which hospital, pharmacy, and doctor to see – without paying any money. This may seem like a mythical utopia, but as Moore captures in his film, this is a reality. Read our full review online.

For more information on Sicko and local show times, please visit http://www.michaelmoore.com/

Posted by Tiffany at 9:45 AM
Life At Lifted Magazine

Flag Etiquette

"The things that the flag stands for were created by the experiences of a great people. Everything that it stands for was written by their lives. The flag is the embodiment, not of sentiment, but of history."

Woodrow Wilson, June 14, 1915, Flag Day

Whether it be nylon, polyester or plain cotton, the American flag is more than fabric and thread. It represents each of us, our past, present and future. Great sacrifices and national pride are stitched into its stars and stripes, and it stands as a symbol of hope, opportunity and freedom.

The flag is not an inanimate object. It flies freely with a life force powerful enough to unite an entire nation.

Since every person has the right to own and display the American flag, it's important to treat it with respect. Representatives of 68 national organizations including the Army and Navy came together to create the United States Flag Code, which became public law about a year after the attack on Pearl Harbor. This code formalizes and unifies a set of instructions on handling, displaying and caring for the American Flag. It also indicates inappropriate use and disrespectful behavior. By following these rules, you are showing the flag and our nation your reverence and pride.

When and How to Fly the Flag

Although it is permitted to fly the American Flag any and every day of the year, it is recommended to fly the flag on certain holidays and special occasions. Most people associate the flag with patriotic days like Independence Day and Flag Day, but any holiday that is important to our country can be represented by the flag.

Dates:
New Year’s Day - January 1
Martin Luther King Day - 3rd Monday in January
Inauguration Day - January 20
Lincoln’s Birthday - February 12
Washington’s Birthday - 3rd Monday in February
Easter Sunday - Variable
Patriots' Day - 3rd Monday in April
Mother’s Day - 2nd Sunday in May
Peace Officers Memorial Day (half-staff) - May 19
Armed Forces Day - 3rd Saturday in May
Memorial Day (half-staff until noon) Last Monday in May
Flag Day - June 14
Father’s Day - 3rd Sunday in June
Independence Day – July 4
Korean War Veterans Day - July 27
Labor Day - 1st Monday in September
Patriot Day (half-staff) - September 11
Constitution Day - September 17
Gold Star Mother’s Day - Last Sunday in September
Columbus Day - 2nd Monday in October
Navy Day - October 27
Election Day - 1st Tuesday in November
Veteran’s Day - November 11
Thanksgiving Day - 4th Thursday in November
Pearl Harbor Remembrance Day (half-staff) - December 7
Christmas Day - December 25
State Birthdays/Holidays
Other Days Proclaimed by the President of the United States

Hours

For a stationary flag displayed on a building, pole or staff, it is customary to fly it from sunrise to sunset. You are only permitted to display your flag at night if it is properly illuminated. This means that you must have a light dedicated to "spotlighting" your flag. A street light or well lit area will not provide enough light. With the right lighting, you can fly your flag 24 hours a day for as many days as you like.

Conditions

If you haven't invested in an all-weather flag, make sure you bring your flag indoors in weather conditions like rain, snow, sleet or hail. Even all-weather flags can be damaged by severe storms, causing them to become torn and tattered. A damaged flag is disrespectful to our nation, and will require repair or replacement.

The Flag Code describes the flag as a living thing, and it should be treated as such. With the proper care, your flag can last for a long time with little or no repair.

Location

According to the Flag Code, the American Flag should be flown:

--On or near every polling place on election days Voting is one of the most important rights we have as American people. It, like the flag, represents our freedom, and stands as a basis for our governmental structure. It is a requirement that the flag is flown on election days at polling places.

--On or near the main administration building of all public institutions

--On or near every schoolhouse (during school days) The flag is to be flown at public schools and colleges to instill a sense of patriotism in the students. These institutions are owned by the government and important to the nation. Although it is strongly suggested to fly the flag in these areas, it is not required.

Position

The flag should always be displayed upright with the union to the top left. Flying the flag with the union down is considered a "breach of etiquette" (Sharpman). However, it can be used as a call for help, similar to SOS, if you are in extreme danger and need assistance.

Throughout the years war protestors have flown the flag upside down to show that the entire country is in distress. It is still a debate whether this should be considered a desecration of the flag or an expression of free speech. It will usually attract negative attention from law enforcement and civilians alike.


Two Blonds & Co. carries flagpole eagles and other patriotic memorabilia and while doing research for July 4th festivities, we came across UNITED STATES FLAG STORE. Their site is most informative regarding the display of our flag, the history and the meaning of respective holidays and events. They offer many sizes of flagpoles, flags and bunting.

U.S. Independence Day a Civic and Social Event

Americans celebrate July 4, 1776, adoption of Declaration of Independence

By Michael Jay Friedman
Washington File Staff Writer


Fourth of July fireworks burst above the Lincoln Memorial, Washington Monument and US Capitol in Washington DC

Washington -- The United States celebrates its Independence Day on July 4, a day of patriotic celebration and family events throughout the country. In the words of Founding Father John Adams, the holiday would be “the great anniversary festival. It ought to be commemorated as the day of deliverance, … . It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations, from one end of this continent to the other, from this time forward forever more.”

The holiday is a major civic occasion, with roots deep in the Anglo-American tradition of political freedom.

A SUMMER HOLIDAY

Community fireworks displays are common. In New York City, Macy's department store for 30 years has sponsored a July 4 fireworks display. In 2005, the 30-minute show featured 35,000 shells launched from seven barges afloat in the East River and in New York Harbor. The Associated Press estimated that more than 3 million watched in person. The event also has been televised nationally in recent years.

"The Fourth" is a family celebration. Picnics and barbeques are common. July is summer in the United States, and millions of Americans escape the heat at beaches and other vacation spots. Independence Day is not among the legal holidays fixed on a Monday or Friday, but many employees use vacation time to create an extended weekend, as in 2006, when the holiday occurred on a Tuesday.

Construction of important public works sometimes begins on July 4. The Erie Canal, Washington Monument and Baltimore and Ohio Railroad (the nation's first) all broke ground on Independence Day. The date reflects a desire symbolically to stamp these projects as true civic improvements.

A CIVIC OCCASION

The Fourth of July is a time when elected officials and other public figures often give speeches extolling American traditions and values.

Independence Day has provided some of this nation's most stirring words of freedom. In 1788, Founding Father James Wilson addressed a Philadelphia gathering that was possibly the largest July 4 celebration in the young nation's history. He exhorted his fellow citizens to ratify the proposed Constitution. "What is the object exhibited to our contemplation?" he asked. "A WHOLE PEOPLE exercising its first and greatest power -- performing an act of SOVEREIGNTY, ORIGINAL and UNLIMITED….”

On July 4, 1852, the black journalist and abolitionist Frederick Douglass decried the evils of slavery, still prevalent in the American South at that time, but identified forces "drawing encouragement from the Declaration of Independence, the great principles it contains, and the genius of American Institutions in operation" that "must inevitably work The downfall of slavery."

Ninety years later, near the darkest moments of World War II, President Franklin D. Roosevelt reminded the nation that July 4 symbolized "the democratic freedom which our citizens claim as their precious birthright:" For the "weary, hungry, unequipped Army of the American Revolution," he continued:

"the Fourth of July was a tonic of hope and inspiration. So is it now…. The tough, grim men who fight for freedom in this dark hour take heart in its message -- the assurance of the right to liberty under God -- for all peoples and races and groups and nations, everywhere in the world.

On July 4, 2001, President George W. Bush spoke outside Independence Hall, Philadelphia, birthplace of the Declaration of Independence. That document, he said, continues to represent "the standard to which we hold others, and the standard by which we measure ourselves. Our greatest achievements have come when we have lived up to these ideals. Our greatest tragedies have come when we have failed to uphold them."

Across the nation, civic leaders of even the most humble station echo these words, and their audiences give thanks for the freedom and liberties that the founding generation won for all Americans.

(The Washington File is a product of the Bureau of International Information Programs, U.S. Department of State. Web site: http://usinfo.state.gov/)










A display of fireworks illuminates the sky near the Statue of Liberty as seen from Jersey City, NJ on July 4, 2004.

TWO BLONDS & CO.- Home & Garden

30" Liberty Flag Weathervane

--Black arrow, mast, directionals and base included with color ornament
--Ornament is available on garden or rooftop weathervane bases.

Rooftop Weathervane Height - 30 Inches

Garden Weathervane Height - 6 ft.

Dimensions (inches): 13.5 L x 12.5 H

Note: Color Finish for rooftop and garden weathervanes shown in picture.

Prices:

Color Finish for Rooftop
Retail price: $79.00
Our price: $75.50

Color Finish for Garden
Retail price: $69.00
Our price: $66.00

Black Finish for Garden
Retail price: $55.00
Our price: $52.50

Black Finish for Rooftop
Retail price: $65.00
Our price: $62.00

TO PLACE AN ORDER: 30" Whitehall Liberty Flag Weathervane

Show your patriotism with this and other quality Whitehall Products available at

TWO BLONDS & CO.

From the kitchen of: Two Blonds & Co.

TOTILLA SOUP

by "The Mommy"

TOTAL PREP TIME: 30 minutes

4 large boneless skinless chicken breasts, cubed **
1 TBSP cooking oil
1 TBSP butter
1 large onion, chopped
1 large bell pepper, chopped
1/4 tsp ground cumin
1/4 tsp Old Bay Seasoning
Pinch of salt to taste

1 tsp sugar
1 14 oz can chicken broth
1 28 oz can “fire roasted” diced tomatoes

1 10 oz can Rotel mild diced tomatoes with green chilies, drained
1 14 oz can sweet whole kernel corn, drained
1 14 oz can black beans, drained

1 bag corn Tortilla chips
Shredded Monterrey Jack cheese

In a 5-quart Dutch Over, cook chicken in oil & butter until done, stirring frequently. Add onion, bell pepper, cumin & Old Bay Seasoning; cook over medium heat until onions & bell peppers are tender, but not mushy. Carefully add chicken broth, diced tomatoes, Rotel tomatoes, sugar & salt. Bring to boil. Add corn & black beans. Turn down heat & simmer for 20 minutes. This dish actually acquires more taste after several hours or over night.

Ladle into oven proof bowls. Break a handful of chips onto center of each bowl of soup and top with cheese. Pop into microwave for 1 minute to heat chips and melt cheese. Serve with Coronas, lime and firehose. Enjoy!

**Frozen boneless skinless chicken breasts are a stock staple in my kitchen. Leave chicken slightly frozen and cutting will be much easier.

Summer Fruit with Sugar & Spice

There are few pleasures tastier than a bowlful of juicy summer fruits. Delicious on their own, a bit of butter, sugar, and just the right combination of spices can make them even more memorable. Here, try our nine great pick-of-the-season desserts ripe for summer entertaining.

SEIZE THE SEASON

The time for summer fruit desserts is sweet but fleeting. Here’s how—and why—to get your fill.

Strawberries If you don’t have a strawberry patch in your backyard, you’ll find the sweetest, juiciest strawberries at the pick-your-own patch nearby. Pick more than you can eat fresh and make jam to enjoy in January. For easy freezer jam recipes, see www.kraftfoods.com/recipes.

Blueberries Dessert may be the healthiest course in your meal if it’s based on blueberries—they have among the highest concentration of antioxidants of any fruit.

Cherries Cherry season is short; sweet cherries reach perfection in late June, tart cherries in July—but they freeze well. Stock up on tart cherries (and buy a cherry pitter), pit and freeze them, then enjoy cherry pie this winter.

Peaches & Nectarines Both of these fruits are ideal for dessert at summer cookouts because they hold up so nicely on the grill. They’re also hard to beat in pies, fruit crisp, and tossed with honey and served atop ice cream. Try white-fleshed peaches as well.

Raspberries More than perhaps any other fruit, raspberries pair deliciously with chocolate. We suggest serving up a bowl of golden and red raspberries with whipped cream alongside a tray of fancy chocolates.

Blackberries These rich, wine-flavored berries have many different names—black raspberries, black mulberries, elderberries, boysenberries, marionberries, and loganberries. They all work equally well for eating out of hand or in dessert. Look for them May through August.

Apricots Like cherries, apricots appear in the markets ever-so-briefly. To freeze fresh ones, halve and remove the pits, then place on a baking sheet in the freezer until solid. Pack in a resealable plastic bag in the freezer.

Plums Part of the fun of plums is that there are so many varieties ripening in stages throughout the summer. Try Santa Rosas in cakes and cobblers and tiny dark-purple Italian (also called prune) plums in tarts.

Melon All fruit desserts have a lightness about them, but those featuring honeydew, cantaloupe, or muskmelon are truly refreshing after a hearty grilled steak. Look for the best melons in late August and September.

SUMMER FRUIT RECIPES
Apricot-Raspberry Almond Tart
Olive Oil-Basil Cornmeal Cake with Strawberry Sauce
Melon and Champagne Slushes
Mango-Anise Panna Cotta with Blueberries and Honey
Plum Upside-Down Cake
Summer Fruits in Lavender Syrup
Grilled Nectarines with Dark Rum Custard Sauce
Tart Cherry & Five-Spice Cobblers
Sweet Cherry-Chocolate Chunk Gelato

Country Home Magazine

DECK DESIGNER

What a great tool for planning a deck! If you can click and drag then you can do this. Our friends at Lowe's always have the "Do-It-Yourself" builders in mind. You will have to register on Lowe's site in order to use any of their calculators, but it's definitely worth your time to do so.

DESIGN YOUR DECK: You'll find examples to use or design your own.

BUILD YOUR DECK: Everything you need to construct your planned deck is listed.

This is just one of many projects in Lowe's "How-To" Library.

Mulch With Style

To accessorize your container garden, banish the bark and add bling.

By Kate Karam
photography: Tom McWilliam
Cottage Living Magazine

Great pot? Check. Healthy, happy plant? Got it. What’s missing? An eco-chic layer of water-saving mulch to top-dress all that bare soil. Sure, you could toss on a few handfuls of shredded or chunky bark, but really, how 1980s is that? This season, cap off your pots and window boxes with a hardworking mulch that matches the mood of your plantings. Think of it as pearls on a little black dress.

Tumbled seashells

With their carved shapes, myriad sizes, and soft, warm colors, seashells are a no-brainer for coastal landscapes but also bring a bit of the beach to even the most landlocked gardens.

Why it works

The right mulch can connect the plant to its container. Tumbled shells like this beach ivory marry the oversize clamshell to its dune grass planting, but any shells (found or bought) would do.

Best combos

Try breezy plants like Northern sea oats, lilyturf, Japanese blood grass, or feather grass.

Crushed glass

Shimmering chips of recycled glass—edges smoothed for safety— come in many sizes and a rainbow of colors.

Why it works
Mixing-and-matching the tones of your mulch to the hue of your container adds visual punch. We used Sunshine mix and Blue and Clear Crystal chips to complement our yellow pot.

Best combos
We like modern, clean-lined containers and plants like this red-leafed cordyline or bamboo, palms, or flax.











Pinecones

Pinecones in varying sizes and shapes have a put-there-by-nature look. They decompose quickly and require a second mulching later in the season.

Why it works
An old hollowed-out tree stump or a container that blends with nature, such as our pot made of cork, looks at home with this mulch.

Best combos
Match rustic and faux bois (imitation wood) containers with shade-loving plants, woodsy plants like toad lily and lady’s mantle, or ferns.

**Two Blonds idea: You can also use the balls from a Sweetgum tree!! They are a great deterrent to kitties who like to play in your plants.

Glass marbles


These marbles, made from recycled glass, add a smooth touch to any planting.

Why it works
Matching the shade of the plant to the color of the mulch finishes the look. Cool, sleek, and modern, silver- and gray-leafed plants are sophisticated spiking above or spilling over watery aqua-toned marbles.

Best combos
Pair pale-colored containers with silvery blue-gray plants like the blue oat grass and Dichondra ‘Silver Falls’ shown here.








Succulents

In addition to the pretty factor, living mulches, such as succulents, keep the roots of other plants cool by providing tightly knit shade on the soil’s surface.

Why it works
Function meets style—both this copper beech tree and the hens and chicks underneath have pale green leaves kissed with red.

Best combos
Succulents love containers that hold the heat (like metal tubs). Other plants that like it on the dry side: rosemary, salvia, moss, and thyme.

Red, White, and Blooming

Clip backyard blooms or grab a few grocery bouquets for a simple and patriotic summertime arrangement.

By Kate Karam

photography: Robbie Caponetto

Cottage Living Magazine

Just in time for summer holidays and cookouts, homegrown flowers are filling backyards. Some—like these hydrangeas—are ideal for an easy yet spectacular 15-minute arrangement.

We stacked hydrangeas ‘Glowing Embers’ (red), ‘Madame Emile Mouillère’ (white), and ‘Nikko Blue’ for a fresh patriotic look, but many other large-headed flowers such as peonies, mountain laurel, rhododendron, or garden roses would also work.

Just grab your clippers and celebrate your independence with a low-maintenance, long-lasting tabletop display.

1. Line basket with a layer of sheet moss.

2. Cut stems of flowers to one length and at an angle. Remove any leaves that will be below water level.

3. Fill cups two-thirds full of cool water, place in basket, and add flowers; surround with moss to cover cups.

Done! To ensure a lasting arrangement, change water daily. If flowers start to wilt, give the stems a fresh cut to reinvigorate them.

What You’ll Need

Tiered basket

Sphagnum sheet moss (available at florists and crafts stores)

Clippers or scissors

Fresh-cut flowers (about 15 to 18 stems)

Plastic or glass cups to fit your stand (we used 6-ounce cups)

Father's Day Image Gallery

Actor Eddie Murphy and children

John Lennon and son

George Bush, Sr. and sons

Actor Will Smith and son

Martin Luther King and children

Paul McCartney and family

To view even more pictures, visit the photo gallery.

About Fathers: Did You Know?

June 17 is Father's Day.

What was your childhood like regarding your father? My younger brother and I were raised by my father until he remarried when I was age ten. Those were some of the most incredible years of my life.

Thank you Dad, I know you did the best you could.

I love you.


Did You Know?

Mr. Mom - 159,000 estimated number of stay-at-home dads in 2006. These married fathers with children younger than 15 have remained out of the labor force for more than one year primarily so they can care for the family while their wives work outside the home. These fathers cared for 283,000 children.

Married Fathers - 26.5 million number of fathers who are part of married-couple families with children younger than 18 in 2006.
- 2.5 million number of single fathers in 2006, up from 400,000 in 1970. Currently, among single parents living with their children, 19 percent are men. Child-Support Payments
- 10% of custodial parents due child support who were fathers. They numbered 740,000
- $2.1 billion amount of child support received by custodial fathers in 2003; they were due $3.3 billion. In contrast, custodial mothers received $23.3 billion of the $33.7 billion in support that was due.
- 46% of custodial fathers who received all child support that was due, not significantly different than the corresponding percentage for custodial mothers. Fathers received an average of $2,797 in child support in 2003, compared with $3,579 for mothers. Dining with Daddy
- 30% of children younger than 6 living with married parents in 2003 who ate breakfast with their father every day. The corresponding number for children living with unmarried fathers was 41 percent.
- 64% of children younger than 6 living with married parents who ate dinner with their fathers every day. The corresponding number for children living with unmarried fathers was 66 percent. Kind Words from Dad
- 63% of children younger than 6 living with married parents who were praised three or more times a day by their fathers. The corresponding number for children living with unmarried fathers was 57 percent.

-Information from the U.S. Census Bureau.