garden

Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Jalapeño Spiced Green Beans! I must admit, the first time I tasted these incredible green beans, it was as a garnish in a Canadian Caesar Cocktail (a seafood version of America’s Bloody Mary). Talk about a natural kick of spice! Oh. My. Gosh! If you don’t mind a little kick of heat and like green beans, you must try these. Toss them into a garden salad, layer them inside a grilled cheese sandwich, top them on deviled eggs, pair them with shrimp cocktail. Do you see where this is going? It’s extreme, it’s appetizing, and it’s a party in your mouth. 
JALAPEÑO SPICED GREEN BEANS
Ingredients:

2 garlic cloves

1 cup apple cider vinegar 

1 cup water

1 tablespoon agave nectar 

2 tablespoons kosher salt

5 jalapeño peppers, sliced and stems discarded 

1 pound fresh green beans, stems snipped and snapped to fit in the jars. 
Instructions:

In a medium saucepan, combine garlic cloves, apple cider vinegar, water, agave nectar, and kosher salt. Heat to boiling. Stir until dissolved. As it continues boiling, add the slices jalapeños. Keep them submerged under the pickling liquid. Remove the pan from the heat. Set aside for 10-15 minutes. Have ready 1-2 clean, sterilized pint jars. Fill a large saucepan with water; bring to a boil. Add the green beans. Cook until the beans begin to turn bright green, 3-4 minutes. Drain the pan. Rinse immediately with cold water; place green beans in an ice bath for 10 minutes. Drain well. Divide the green beans between the jars. Using a slotted spoon, transfer the jalapeños and garlic cloves to the green beans. Ladle the pickling juices over top until the jars are filled. Discard any leftover brine. Let cool at room temperature before securing lids. Store in refrigerator at least 24 hours before serving. Store in refrigerator. 

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Zucchini Cornbread! Jazz up the breadbasket with homemade cornbread that has been enhanced with garden-fresh chopped zucchini and jalapeño peppers. Mix it together in a blend of cornmeal and cheddar cheese before popping it in the oven. Thirty minutes later the aromas rev up your appetite. Can you say “Yum”? Zucchini Cornbread goes especially well with grilled barbecue meats and seafood. Now this is how we kick off the summertime months. 
ZUCCHINI CORNBREAD 
Ingredients:

1 zucchini, chopped

1 1/2 cups yellow cornmeal 

1 1/2 cups flour

1 tablespoon baking powder 

1/4 teaspoon salt

1/4 cup sugar

2 eggs, beaten

1/2 cup vegetable oil

1 1/4 cup skim milk

2-3 jalapeño peppers, seeded and chopped

1 teaspoon red pepper flakes

1 cup cheddar cheese, shredded

For garnish, reserve a few zucchini slices, jalapeño pepper slices, and shredded cheese for topping
Instructions:

Preheat oven to 400°. Spray a nonstick ovenproof dish or iron skillet with nonstick oil. Mix together cornmeal, flour, baking powder, salt, and sugar. Set aside. Blend beaten eggs, vegetable oil, and skim milk. Add liquid ingredients to dry ingredients. Sir just until blended. Fold in chopped zucchini, chopped jalapeño peppers, red pepper flakes, and cheddar cheese. Pour into prepared iron skillet. If you prefer a garnish, place a couple zucchini slices and jalapeño pepper slices on top. Sprinkle with cheddar cheese. Bake 30-35 minutes until center is set and edges are crusty. 

From Poi Pond to Bird of Paradise 

The white surf on the coral reef disappeared into the blue shadows along the shoreline. From the cliff house, on the East Shore of the island, the daily temperature rarely dipped below 71° and seldom peaked above 84°. Our exercise regimen included a two-mile walk along the small stretch of beach on Kalapaki Bay. Looking out beyond open waters, the azure blue of sky and sea melded together until it disappeared into a hazy horizon. The sun shown so brilliantly white, I often had to squint behind polarized sunglasses just to find shade in the leafy fronds of a towering palm tree. Evening strolls through the cultural garden past bridges, waterfalls, and statues led us on stone pathways from magnificent Poi Pond to exotic Bird of Paradise. A nightcap against the radiant sunset soothed the senses. Two tropical cocktails arrived decorated with a maraschino cherry and fresh-cut pineapple wedge skewered by pretty paper umbrellas. Well done, Kauai Marriott Beach Resort. 

Boston’s Public Garden Charms Everyone

Young and old alike may be drawn to Boston’s Public Garden for a treasured Swan Boat ride experience or to simply stroll along the breathtaking pathways to gaze at the ornamental landscape in awe. Bronze figures and animated statues add to its allure. Have you seen the infamous Duckling Sculpture of mama duck with eight baby ducklings trailing behind in military formation? Its story dates back to 1941. The evening we were drawn to the Public Garden, it became the perfect backdrop for high school prom attendees. The air was alive with lighthearted laughter, captivating dialogue, good-humored fun, and romantic love stories. We walked hand-in-hand crossing the beautiful arched bridge as the evening shadows cast a warm golden glow over the village green. Well done, Boston!

Bellagio Conservatory is Transformed into Japanese Tea Garden in Las Vegas, Nevada 

Fragrant cherry blossoms, graceful pebble fountains, delicate origami cranes, and exotic koi fish in a tranquil pond are a few of the eye-popping elements in this vibrant display. At every turn, thousands of fresh tulips, daffodils, snapdragons, and spring flowers blanket the ground among botanical animals enormous in size. Overhead ethereal hand-painted parasols appear floating in air. Linger among the bonsai trees, note the abstract stone art of Mount Fuji, and be inspired by the karma of the Far East recreated in the Bellagio Conservatory at Las Vegas. 

The Open Arms of Love

“Just imagine becoming the wayyou used to be

as a very young child,

before you understood

the meaning of any word,

before opinions took over your mind. 

The real you is loving,

joyful, and free. 

The real you is just like a flower,

just like the wind,

just like the ocean,

just like the sun.”
~ Miguel Angel Ruiz

Behold the Lovely Clematis 

“The common hill-flowers wither, but they blossom again. The laburnum will be as yellow next June as it is now. In a month there will be purple stars on the clematis, and year after year the green night of its leaves will hold its purple stars. But we never get back our youth.”~ Oscar Wilde, “The Picture of Dorian Gray”.