My favorite time of year is Spring. It’s a short season in Texas, and we spend as many evenings outside before the 90’s are upon us – that’s temperature and humidity, and voracious mosquitoes! It’s time to admire the wildflowers, in particular the bluebonnets that line our highways and carpet the landscape. The pictures above and below were taken by the lake in my neighborhood.
I can’t resist the profusion of color and aromas that seem to appear overnight in our garden. The grass is suddenly greener, the crepe myrtles leaf out quietly and the azalea bushes are a burst of color, alas, for only a couple of weeks. Let’s see what’s blooming in my garden this Spring.
Here are blooms from our Formosa azalea:
The delicate flowers of the African Iris plant dangles upon long stems:
This Firecracker plant lives up to it’s name:
The Mexican flame vine attracts bees, butterflies and birds. This makes Husbie very happy! He plants native species in order to attract small, interesting critters around the yard.
A busy bee on the Meyer lemon blossoms. It didn’t take long, did it?
A Monarch butterfly caterpillar chilling on the Plumeria:
A variety of vegetables and herbs, now planted in the garden. This makes moi very happy!
A fig lover’s delight! Makes moi so happy I can hardly bear it!
Mexican (Key) lime blossoms – I know what you’re thinking!
The elegant Calla Lily:
Cat’s whiskers!
And finally, a fabulous Knockout rosebush that blooms all year and never fails to impress:
I am honored to belong to a group of lovely ladies called the ‘Darling Bakers’. I’ve been getting to know them on another website, and boy are they a talented and interesting lot. Our theme this month is ‘Spring Fling’.
One of the things I look forward to in the Spring is fresh, ripe, sweet strawberries. For this occasion, I would like to share with you my recipe for Muesli, which includes a healthy portion of them.
Years ago, when I first moved to Houston, I enjoyed muesli at Marshall-Field’s department store in the Galleria. A German woman who worked in the little cafe made it and she called it Birchmuesli. I tried to coax the recipe out of her but all she offered were vague instructions on how to prepare it. I immediately began experimenting, and my latest version is right on! I’ve included variations for you to experiment with.
This recipe makes a healthy and delicious breakfast. It combines raw oats with crushed pineapple, nuts and fresh fruit. You can adjust the proportions to suit your taste. Begin the night before you plan to eat it.
Muesli
Serves 2
1 cup raw oats (not minute or instant)
1 8-ounce can crushed pineapple in it’s own juice (you will use the pineapple and the juice)
2-4 tablespoons plump raisins, cranberries, dried blueberries, dried cherries, or a combination.
2-4 tablespoons cream, half and half, milk or yoghurt. The cream will make it rich and creamy – go for it!
2 teaspoons brown sugar (or honey), optional
1/4 cup chopped pecans, walnuts or almonds, toasted
fresh fruit of your choice, cut into bite-sized pieces - strawberries, blueberries, apples, bananas, peaches, raspberries, blackberries
The night before you plan to eat the muesli, combine the oats, crushed pineapple and its juice, and dried berries in a bowl until well mixed. Cover and refrigerate overnight.
The next morning add the cream, half and half, milk or yoghurt to loosen the mixture. It should be easy to stir but not too thin. Add the sugar (optional), chopped nuts and fresh fruit. Enjoy!
Prijatno!
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