“You can cut all the flowers
but you cannot keep Spring
from coming.”
~ Pablo Neruda
“You can cut all the flowers
but you cannot keep Spring
from coming.”
~ Pablo Neruda
“By plucking her petals,
you do not gather the beauty
of the flower.”
~ Ravindranath Tagore
“A weed is a plant that has mastered
every survival skill except for
learning how to grow in rows.”
~ Doug Larson
Williamsburg Pottery is an endless shopping mecca for bargain hunters. No kidding. If you love a treasure hunt, check out this top tourist destination for everything under the sun…and more. The world-famous salt glaze pottery is their claim-to-fame. But don’t stop there. Hundreds of outdoor accents from colorful banners to cement garden embellishments add character and distinction to any area. Then comb over the interior decor including framed art, Oriental rugs, candles, glassware, bedding, and silk floral arrangements. Don’t miss the gourmet kitchen marketplace on your way out for specialty foods, international wines, and local favorites. Indulge yourself.
What’s Cooking in Gail’s Kitchen? The Daily Special: Pickled Jalapeños! As you may recall, I live in the country. However, I’m really not much of a gardener. Thank goodness my husband is. He cultivates the ground, plants the seedlings, and kicks the weeds to the curb. Then I gather the produce and transform its bounty into wonderful surprises. This pickled recipe makes me feel like a pro. It’s quick, it’s easy, and most of all it’s super delicious! The spiciness has you asking for more.
PICKLED JALAPEÑOS
Ingredients:
15 jalapeño peppers, sliced
2 garlic cloves
1 cup white vinegar
1 cup water
4 tablespoons sugar
2 tablespoons kosher salt
Instructions:
In a medium sauce pan, combine the garlic, vinegar, water, sugar, and salt. Heat to boiling. Stir until the sugar and salt are dissolved. As it continues boiling, add the sliced jalapeños. Keep them submerged under the pickling liquids. Remove the pan from the heat. Let it sit for 10-15 minutes. Using a slotted spoon, transfer the jalapeños and garlic to a clean jar. Ladle the pickling juices over top until the jar is filled. Let cool at room temperature before securing a lid and storing in the refrigerator.
“Even in the smallest and humblest garden, a sturdy hydrangea at once proclaims the place
as the abode of a real gardener rather than
a mere purchaser of plants
to cover the landscape.”
~ Washington Park Arboretum Bulletin, 2006
“I think scent is sensual. I guess evoking a mood or a spirit is key, and I think with the women’s fragrances we have evoked different types, moods, or sensibilities of a woman – whether it’s Daisy with the sweetness and the innocence or Lola which is more provocative, sexy, and sultry.”
~ Marc Jacobs