Everything is in bloom and this area is absolutely beautiful. I like to go around and see how many species I can identify. I used to work in the landscaping and floral business and I just love flowers. They just make you feel happy to look at them. There are some around the City Building here in town that the bees absolutely love. Momma Said, “That is okay unless you are allergic, watch when you pay your water bill.”
I like flower beds that have a variety of different blooming plants together. Some bloom early some bloom later and that way your bed is always pretty. Out front of this building I have butter cups, purple iris, yellow iris, columbine, black eyed susan and hosta. In the bed next to it, I spread the seeds of the black eyes susan a couple years ago and it is thicker than hair on a dog’s back. I think every seed I cast took root, and it is beautiful when it blooms.
I moved the butterfly bush I had in the second bed because the flowers took over and was crowding it too much. I hope it takes root and lives to attract a million butterflys. At home I have planted a couple hydrangeas, some creeping phlox, lilies, moved some iris and spruced the place up a bit. Momma Said, “You can’t have enough beauty in the world.”
I may take out a couple trees that are making a mess and plant something smaller that I can control. I have a sweet gum in the yard and the seed pods that fall from it look like a little ball about the size of a ping pong ball but they are covered with spikes that really do a number on your foot if you step on them. I use them a lot in my Christmas decorations instead of pine cones, that is about the only use I have found for them.
Bacon Egg and Cheese Quiche
1 store-bought pie shell
3/4 cup Half and Half Cream
2 shallots (green onions) chopped
1/2 red bell pepper, chopped
6 strips bacon, chopped
1 cup shredded cheddar cheese
salt and black pepper to season
Preheat your oven to 375F, 190C.
Place your store-bought pie shell on the counter and poke a few holes in the base with a fork. Pop your pie crust into a preheated oven.
Into a mixing bowl crack in 6 eggs, 3/4 cup half and half cream, green onions, red bell pepper, bacon, and cheese.
Season with salt and black pepper. Whisk all the ingredients until well combined. Remove pie crust from oven and cool. Add quiche mixture until your crust is about 3/4 full.
Pop back in the oven and bake for 45 minutes until cooked through.