“Flowers always make people better,
happier, and more helpful;
they are sunshine, food, and
medicine to the soul.”
~ Luther Burbank
Think Like Flowers
flowers
Kindness For All
“Without butterflies, the world
would soon have few flowers.
There is enough room
in the sky for all fliers.”
~ Trina Paulus
Flowers of Spring
“You can cut all the flowers
but you cannot keep Spring
from coming.”
~ Pablo Neruda
Time for Tulips
“There are always flowers
for those who want
to see them.”
~ Henri Matisse
Be Still and Listen
“The temple bell stops
but I still hear the sound
coming out of the flowers.”
~ Matsuo Basho
Café du Parc in Washington, DC
Dining Outside the Home: Café du Parc in Washington, DC! For al fresco dining under a canopy of trees among the flowering planters of a French bistro, take a seat at the sidewalk table where the flurry of Pennsylvania Avenue never ends. This is how to take it slow with a strong admiration for everything French. Coffee and croissants, for starters? Mais oui. The Croque Madame is a Parisian delight with smoky ham, Swiss cheese, a soft-cooked egg with a slightly runny yolk, and velvety smooth Béchamel sauce. Experience the enticing cuisine while taking time out. You’re worth it.
The Color Purple
“He wrapped himself in quotations-
as a beggar would enfold himself
in the purple of Emperors.”
~Rudyard Kipling
Fall Into Chrysanthemums
“There is a time
in the last few days of Summer
when the ripeness of Autumn
fills the air.”
~ Rudolfo Anaya
Lilac, Sugar, Sugar
What’s Cooking in Gail’s Kitchen? Equal Measures: Lilac, Sugar, Sugar! Here’s a way to capture the essence of an early Spring morning. By infusing lilacs into ordinary table sugar, any bakery item or tea beverage can be transformed into an European delight. The unique floral flavor of lilacs is amazing paired with lemon citrus or wild berries. Think scones, muffins, cookies, and ice cream. Or what about an aromatic herbal infusion to iced tea? I like mine fizzy with lemonade and sparkling water. How refreshing! In any event, the possibilities are endless. The next time the lilac blossoms come around, get picking. Your taste buds will thank you.
LILAC, SUGAR, SUGAR
Ingredients:
2/3 cup sugar
1/2 cup lilac petals
Instructions:
Rinse lilac flowers under running water. Let dry. Remove blossoms from stem with scissors. Discard stems. Alternate layers of sugar and lilac petals in a jar. Close lid. Place the jar in a dry dark cabinet. Every day, gently shake the jar to mix the sugar and break up any clumps. After one week, sift the sugar to separate the dried petals from the flavored sugar. Crush the petals or discard them. Spread the lilac sugar on a parchment paper-lined baking sheet to dry one week longer. Transfer lilac sugar to an airtight container for storage.
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