The Queen Has Arrived

I have been anxiously awaiting her roadside and open field arrival.  Her appearance was very sparse and late this season in my vicinity.  However, last week she made her formal debut in full blooms with her face bright and detailed as she decorates our walkways and roadsides.  I love the delicate intricacy of the teeny white blooms that weave together like a thoughtfully crafted lace.  Just like her name proclaims.

Again, I implore you to dispense the notion that pretty flowers, some of which are useful and practical as well as attractive, should bear the unflattering and rather degrading title of weeds.  This well-known hardy weed not only grows vigorously amidst traffic pollutants and old unattended fields, but it has, as a matter of historical fact, yielded medicinal results and a healthy vegetable we eat without a single regard to its provenance.  Now, does that exemplify a scraggly old, land ravaging, unsightly and harmful plant growth?  Naw.

Queen Anne's Lace

This stalk was the biggest flower I have ever seen of the Lace.  It was about four and a half feet high towering over smaller blooms.   Her face looked over the road perched upon a stalk about an inch thick until it slimmed at her neckline.

Fun Fact 1:  The carrot was bred from this plant.

ct-botanical-society.org

Fun Fact 2:  Species name is Daucus Carota

meaning Wild Carrot

Fun Fact 3:  Women have used the seeds as a contraceptive since the 5th or 4th century B.C. appearing in written work by Hippocrates.

  Sisterzeus.com

Fun Fact 4:  This plant is biennial meaning it lives for two years, growing the first then blooming the second.

fcps.edu

Fun Fact 5:  It is very strong and will outcompete native plants.

ncsu.edu

Fun Fact 6:  Each flower produces two seeds.

ncsu.edu

I just think they are beautiful.

Simple Tomato Basil Sandwich

Start with simple fresh ingredients:

Sweet ripe tomatoes

Whole basil leaves

Soft dense garlic loaf

Then just merge them for a flavorful mouthful of sweet, simple, tomato-basil-garlic scrumptiousness.

Sometimes the basics are simply the best.

Rose of Sharon

Thanking God for His tender care and perfect love.

Dressing Blue Delftware

Blue Delftware is as striking to me today as it was to those whom adored it when it was first created in the Delft region of the Netherlands way back in the 1500's.  My daughter is a loyal blue fan, and she requested her room to be blue and white several years ago.  I was all over it, using antique delftware pieces and some replicas as the design inspiration.  I was the antique lover, but she didn't care as long as things were blue.  Her room captured people's breath when they saw it.  It was in the rounded turret part of our antique victorian.  Huge curved windows were draped in white swiss dotted panels parted as an invitation for sunlight to swarm and illuminate the periwinkle blue walls.  The hues of blue walls and decor framed by white trim made a gentle statement of the classic delft pottery.  Accents in deeper blues, including the dishes and a vase, enriched the palate with authenticity of delftware design.

The room, reminisced now in memory and photos, was a true blue beauty.

Here is my nod to delftware in garment form.

Shirt: JCrew, Skirt: TJMaxx, Shoes: Zulily, Belt: TJMaxx

Grilled Peaches, Zuchini and Eggplant with Basil Ribbons

It WAS grillin' time.  Emphasis on past tense very intentional.  It was brief.  In between rain storms and the high humidity.  So glad I got it in before getting back to rain today.

My grill was looking very lonely and forlorn having been ignored since Memorial day.  The weather just has not permitted its use.  Unless you are an avid griller rain or shine, 120 degrees melting at it or 15 degrees frozen in front of it, either of which I am not.  But when its about 80ish and dry, I show it some love.

Looking at these gorgeous peaches we picked up, I got an urge to try them with some of my basil that I gaze upon just waiting to eat it on something-anything.  It is a flourishing green beauty in my window.  I figured why not give it a shot and see.  If it comes out gross, I only wasted one peach (they were huge).  Plus, I wanted to throw some vegetables on there, too, so perfect reason to test my peach and basil craving.

Let me tell you, it was an amazing little bundle of flavors.  The ribbons of fresh basil snuggled up against the warm juicy grilled peaches, and the aroma flirted salaciously with me.  Then the taste just pried my little food heart wide open and cuddled in with all my other favorites residing there.  I fell in love.  I couldn't help myself.

I do not really know how to describe the mix, but they just go together like chicken and barbecue, lemon and poppy, vanilla and fudge, cocoa and marshmallows, rosemary and garlic, osso and buco (just kidding), but, you get the match made in heaven concept.

I am of the opinion that fresh basil is the whipped cream of savory toppings.

Slice eggplant and zuchini into wedges and season with your favorites plus a little sea salt.

Slice a peach and several basil leaves into strips ( I call them ribbons because they twist and curl so prettily).

Place on grill and only turn when the grill has done its duty and left its delicious black tracks.  The vegetables will take a little longer than the peaches so put them on a side of the rack that is hotter.

Place all on a platter and spread basil across entire dish.

 Don't be shy with the basil.  Let it all meld together.  

Smell that?!