Just Before Summer Comes

The cool of the early morning and the shade of the late afternoon are the best times now to work and enjoy the garden. The heat chases me inside in between times! Topping up the sugar cane and lucerne mulches on our garden beds has been a priority this past few weeks, as we strive to retain moisture in the soil for plants over the coming Summer. 

There are many flowers, blooming in our garden, ready to greet the new season:

Star-shaped Jasmine lines a fence! Inhale deeply when passing!

Little blue star-shaped Borage flowers. Bees love them!

Deep yellow zucchini flowers.  Zucchinis to eat soon!

Blue and White Agapanthus.  Front fence flowers!

A fancy, ruffled Cosmos flower.  The most delicate of pinks!

 The  creamy, waxy flowers of  Stephanotis. Sublime perfume!

Periwinkles (vincas) in bloom. Simple and sweet!

 A cluster of tiny Cherry Pie (Heliotrope) flowers. The scent of vanilla!

Little yellow Marigolds. The colour of the Summer sun!

Pretty Society Garlic flowers. Edible and garlicky!

Native Ginger Flower spike. Blue berries soon!

All that work in the garden has its rewards, doesn't it! 

Meg

Changing Seasons

Just a few more days of Spring left, according to the traditional European seasonal calendar, but the weather is already changed here.  Perhaps this November, with its bursts of very hot days in the low to mid 30Cs and its thunderstorms, really reflects a uniquely Australian season (for areas to the south of Brisbane). A season, called Sprummer, that is more in tune with our climate and the behaviour of native plants where we live.

In his book, Sprinter and Sprummer: Australia's Changing Seasons, Dr. Tim Entwisle argues that the traditional four seasons we're all familiar with and that all 'change' with the turning of a calendar page, could be extended to these five seasons:  Sprinter, Sprummer, Summer, Autumn, Winter.  You can read more about his seasonal thoughts here.

I feel Entwisle's 'new' seasons help me to think, in a different way, about what is happening both in my local area, which features much bushland and native plantings, and in my garden. Sprinter, which Entwisle describes as an early Spring in August and September, is when flowers in native bushland and in our gardens burst into flower. I remember the fluffy yellow wattle coming into bloom along the paths where we stroll in the afternoons, a native blossoming Entwisle links to his/our Sprinter season.  

 Wattle in bloom.

Sprummer, a season for October and November, is described as a time of changing weather and a second flush of flowering. As I think of Sprummer now, I think of the the high temperatures we've had, the welcome thunderstorms that have brought rain and the lilly pilly hedge just over our back fence that is now covered in little creamy puff-ball blooms.

Lilly pilly blossoms.

As for the Summer that's on it's way, a four-month season that stretches from December to the end of March according to Entwisle, I distinctly remember last year feeling that Summer would never end. I have that same feeling now too, that Summer will be long and hot here where I live. Perhaps it is that extra month Entwisle added in!

How do you view the seasons where you live now?  What signals changes in the seasons for you? 

Meg

White Chocolate, Macadamia and Cranberry Rocky Road

A sweet jumble of marshmallows, macadamia nuts, dried cranberries and coconut all held together with white chocolate makes a delicious Rocky Road.

 A sweet white chocolate treat!

This is the original recipe that I adjusted to suit the ingredients and time I had to make this white chocolate treat. 

White Chocolate, Macadamia and Cranberry Rocky Road

* This recipe is not suitable for those with a nut allergy.*

Ingredients:

200g white mini marshmallows

60g dried cranberries

100 g macadamia nuts

50 g dessicated coconut

225g white chocolate buttons (e.g. Cadbury "Melts" or similar)

Method:

1.  Line a 20cm square cake tin with baking paper.

2.  Blitz dried cranberries and macadamia nuts in food processor until nuts are coarsely 

     chopped.

3.  Mix mini marshmallows, nuts, cranberries and coconut together in a bowl.

4.  Carefully melt white chocolate buttons in microwave, according to instructions on 

      packet.

5.  Carefully pour melted white chocolate over marshmallow mix in the bowl.

6.  Stir until marshmallow mix is coated with white chocolate.

7.  Transfer chocolate-coated mixture into cake tin. Spread out and compact mixture with

      back of a wooden spoon.

8.  Cover and refrigerate until set.

9.  Slice into small sweet squares.

This version of Rocky Road would be a lovely Christmas sweet. It's very easy to make with ingredients that are readily available. It sets quickly in the fridge so is perfect for last minute preparations. And, it would look very festive on a Christmas table or wrapped and tied with a glittery ribbon.

Do you have a favourite version of Rocky Road that you make as a treat or for gifts?

Meg

Yellow Clivia Lily

Almost hidden, growing in shade behind a thriving Magnolia Little Gem, in the further most corner of my garden, is this shy and beautiful lily. 

The beautiful yellow Clivia Lily.

This is the yellow flowering Clivia Lily. I love its strappy green leaves.  I love its clusters of soft yellow flowers. I love that it loves shade! Originally, I had planted two of these lilies. One became infested with lily borers and I had thought that I might lose this one to the same fate. But, look at this strappy green growth and these little pale buds that promise beautiful flowers.

 Pale and delicate buds form...

...and the softest yellow flowers open.

This pale yellow form is my favourite but there are orange-flowering ones too. Originating in South Africa, these lilies like our warm climate. They thrive in shade as too much sun can "burn" their leaves. Once established, Clivias are quite hardy and don't require a great deal of water, especially in the cooler months. 

I hope, over time, that a mass of these lovely lilies will gradually fill in the shade under and around the tree. After flowering, a healthy clump can be divided so more little and free lilies can be planted out. This is wonderful because to buy a yellow-flowering form can be expensive. 

It might take some time but I can imagine how pretty lots of these lovely lily flowers will be in the further most corner of my garden.

Meg

Little Lemon and Almond Ricotta Biscuits

Fancy a biscuit? These lovely, light and lemony ones are perfect for afternoon tea. They are quick and easy to make, moist and delicious and lend themselves to a sweet, white chocolate dollop on top.

 Afternoon Tea Time Treat!

I love finding new recipes that are well received by the biscuit connoisseurs in my family. I discovered this recipe by following one of the "crumbs" (links) that Rhonda Hetzel left in one of her Down-to-Earth Weekend Reading posts. 

The "trail" led me to this recipe but, as seems to be my habit, I tinkered with it...just slightly!  I substituted white spelt flour for the plain flour. Instead of 3/4cup of sugar, I only used 1/2 cup and correspondingly increased to 3/4cup almond meal. I also added approximately two tablespoons of lemon juice in addition to the lemon rind. I mixed the juice in a little at a time after beating the ricotta, sugar and butter and before adding the egg. 

As for the icing, I just quickly melted some white chocolate buttons and dolloped that on top when the biscuits were cool. A sprinkle of coconut and they were ready to be sampled by aforementioned biscuit connoisseurs. One exclaimed, "Oh, yum!" and the other didn't lick the "icing" off first (as he's been known to do). Another drooled slobberishly while watching his human companions gobble up "his" afternoon tea. 

All that was left was an empty plate. A sure signal to make these again soon.

Meg

The Very Hungry Caterpillars

Look who I found helping themselves to a free lunch of delicious Pentas leaves in my garden.   Hmmm!

Nibble!  Nibble!

Munch! Munch!

 Free Lunch!

These three caterpillars, and a few more of their butterfly-to-be buddies, have stripped many leaves from these usually lush Pentas plants. All in a matter of days. Fast eaters!

Before.

After.

So, what to do? It would be a lot easier if caterpillars feasted on chocolate cake and lollipops and sausage like the fictional one in the classic children's story, The Very Hungry Caterpillar by Eric Carle.  (If you haven't read this delightful story, then here is a You-tube animation of it.)  Alas, though, these caterpillars are real so no amount of chocolate cake will help:(

Instead, I decided to prune the Pentas because they typically respond well to a good 'haircut'. I carefully pruned each plant, removing stems, leaves and caterpillars. In doing so, the Pentas has a chance to recover and rebound with lush, thick growth. The caterpillars can continue feasting on the leaves of the prunings (and fresh supplements from the Pentas they hadn't quite started munching on) while they 'holiday' in an old fishtank. Through the glass of the tank we hope to be able to observe the rest of their life cycle unfold. 

I wonder what butterfly (or moth) will emerge in the end?

Meg

Here & Now 7

Busy days have governed my Here & Now of late but there is always the long, contented sigh of home. Our place here, atop a hill, that looks out over rooftops and trees and toward a very distant horizon where, on a clear day, a sliver of sea sparkles and an island beckons. I have leaned, my elbows resting upon blue railing, and gazed at that view often of late. I've lost myself watching tree tops sway, birds take flight and clouds drift across the blue sky. This looking out has reminded me that there's often a wider view to all that is in front of me.

Pretty pink Springtime blossoms in my garden.

 Lovely little Lemon and Ricotta biscuits.

Under the umbels of the delicate Queen Anne's Lace.

Loving //   The build up of thundery, grey clouds before afternoon storms and the scent 
                      of rain that those storms leave in the air.

Eating //    Healthy, energy-boosting salads! My favourite being this delicious and easy 
                      Beetroot and Carrot Salad with Pomegranate Dressing.

Drinking //  Cool, refreshing drinks with many ice cubes tinkling in my glass.

Feeling //  Like Summer has come too early with temperatures in the mid 30Cs.

Making //  Sweet little ricotta and lemon biscuits. Mmm...

Thinking //  There is still much to do before Christmas and I absolutely can't miss the 
                          post before we leave for our holiday in early December!

Dreaming //  Of  island time with my family that is now just three short weeks away...

I hope you will have time to watch the clouds, in the skies above you, drift by sometime soon. Have a lovely weekend.


Meg

 

Butterflies and a Book

Butterflies are such captivating creatures. Flashes of colour from beautiful wings that beat rapidly yet make no sound or vibration that we can hear or feel. A life cycle that involves a metamorphisis of such magical change that it leaves children and adults alike enchanted. Their brief lifetimes that serve to remind us, should we contemplate it, of the shortness and impermanence of our own lives.

 The butterfly counts not months, but moments, and has time enough.

                              

                                                                                                                                ~ Tagore

This Spring, we have had many beautiful butterflies visiting our garden. From large-winged Orchard Swallowtails coming to lay their eggs on our Mandarin tree to pesky Cabbage Whites stopping in at the last of the kale. And yesterday, these two sweet little butterflies flittered and fluttered here for a while and stopped, just long enough, for me to take their photographs (after cheekily flying away again and again whenever I approached with my camera).

 A pretty butterfly among pretty pink blossoms. 

 A resting butterfly on the leaves of lettuce.

Matching my photographs to the much more professional ones of Densey Clyne, in our favourite butterfly book, Attracting Butterflies to Your Garden, we found out that these two winged beauties are the Caper White (Belonois java teutonia) and the Meadow Argus (Junonia villida) respectively. 

A useful and informative book filled with clear photos and profiles of many butterflies.

We have found that books like these, with clear photographs and easy-to-understand profiles, have been perfect for sharing with our boy and for learning more together about many of the amazing creatures that visit our garden or call it home. 

Out in the garden, in the early morning sun of yesterday, it was lovely to be in the company of butterflies.

Meg