Thursday, May 14, 2020

This year has brought more time spent in the garden and my yard. Let's just say the garden is my yard...I love these flowers called Alliums. I am learning there is quite a few types and the goal is to plant more of these pretty things all in due time. I am really quite thankful for the joy these flowers bring to me. I have pretty much worked from home as a realtor in my home office but like most people due to the Covid 19 I was longing for a break. Keeping my eyes on these flowers daily as they popped out of the ground was a sweet treat. Unlike my tulips and artichokes the deer leave these alone.
Pinball Wizard’ allium is a showstopper in any garden.

‘Pinball Wizard’ allium (Allium hybrid)

This standout cultivar has densely packed flowers, which are easy to see from a distance. Groups of three to five bulbs planted together really pop. ‘Pinball Wizard’ is a slightly smaller version of ‘Globemaster’, which grows a little taller — up to 36 in. If you’d like a similar look with white flowers, try ‘Mount Everest’ (A. stipitatum); it has 4- to 6-in. flowers on 24- to 36-in.-tall stems.
Type Bulb Blooms 6- to 8-in. lavender flowers in late spring Light Full sun Soil Well-drained Size 18 to 24 in. tall, 5 to 8 in. wide Hardiness Cold hardy in USDA zones 5 to 8

How to grow allium

Ornamental onions thrive in full sun and well-drained soil. Early alliums need moisture while growing, then dry soil the rest of the year. Later bloomers do well in a typical well-drained garden site. You can buy alliums as plants or bulbs. The onion family includes all sorts of ornamental bulbs for almost every garden situation. Plants are available spring to early summer, and that’s the time to plant and transplant them.

Plant allium bulbs in fall

The time to allium plant bulbs is fall and a stand-up bulb planter can make fast work at planting time. Here are some tips to get you started:

Planting tips

  • Space allium bulbs at two to four times the bulb’s width and set them two to three times as deep as its diameter.
  • For large alliums that’s about 8 to 10 inches apart and 6 inches deep.
  • Smaller allium should be 3 to 4 inches apart and about 4 inches deep.
  • After the soil freezes, mulch the new bulbs.
  • Fertilize alliums in fall when roots begin to grow. Use an all-purpose bulb slow-release fertilizer that supplies nutrients throughout the growing season.
You Might Also Like: Loving my garden gate magazine, great read!!!
Find the Right Bulb for Your Garden
How to Buy the Best Bulbs
Elegant Spring Garden Bed

Monday, April 27, 2020

Adding some Thrill, fill, and spill in my life...

My Granddaughter is here with me for several weeks and with everything still somewhat shut down working on some yard things has been fun. I have a few pots around the house and wanted to add some flowers. Plus I really enjoy visiting a few flower nurseries to see the flowers, colors and dream... For me it's a heath thing, reduces stress, and it's part of creating working and beautifying your surroundings. When it comes to container flower gardening there are three rules of thumb to use. Thrill, Fill, and Spill...not only does it apply to flower design but I believe you can apply it to your own life...just a thought...
I am a supporter of garage, other people's throw stuff they no longer want. Like this planter and the cherub...It's just perfect for the out side. 

It's a do it yourself look, not expensive out side patio furniture but it works and I quite enjoy it...

Using the Thrill, Fill, and Spill: Three Easy Steps to Container Gardening

Container gardening is a great hobby that can be enjoyed by virtually anyone. That’s because container gardens can be grown in confined spaces like patios, decks, balconies, and even screened-in porches. And with carefully selected plants, they can also be grown in a variety of light conditions, from full sun to partial sun, or even full shade. We discussed the basics of container gardening on WISH-TV’s Indy Style, but we’d like to provide some additional tips on how to create a container garden.
“Thrill, fill, and spill” is a phrase that’s become popular in describing how to arrange a container garden. The idea is to group together various plants with similar growing needs using three key components of design to create a fabulous container garden that will be sure to turn heads. Here’s how it works:
  1. Thrill: This refers to the addition of a unique, eye-catching plant—one that usually has some height to it. It should be the showpiece of your container. You can choose to focus on foliage, color, or texture. Some great thriller plants include banana plants, purple fountaingrass, lavender, caladium, or salvia.
  2. Fill: This is exactly what it sounds like—selecting plants to fill out any remaining space in the container. You typically want to use shorter plants or flowers as to not take away from the height of the thriller. This is also where you should add color. Annual flowers like petunias, begonias, aster, impatiens, lemon drops, or coral bells work very well as filler material.
  3. Spill: The final component of creating a great container garden is adding plants that spill over the edges. You can add more color to complement the existing colors of the container or you can use vining plants that focus more on foliage. Spilling plants include lobelia, sedum, dichondra, wave petunias, trailing rosemary, sweet potato vine, or an ivy.
Using the thrill, fill, and spill technique essentially creates three layers of interest—a structure that is commonly used in floral design. And when the right combination of plants, colors, and textures are used, it can make for a stunning container garden.

Reduce Stress by getting out in the Garden. The rewards are awesome, the food is better, it's fun, share what you grow...a little dirt never hurt anyone!!!

Friday, April 17, 2020

Rhubarb pie and other family, family, and fun!!!

With this corona virus  going on I decided to take the Realtor apron off and put on the Grandma apron spending some extra time with those I love... Oh yea...1st picking of the Rhubarb means it's pie time...
Pie for Easter, Pie is a family tradition, teaching granddaughters how to make Pie...means Pie is a good thing!!!
Waiting to put these in the has been a tradition to make 2 pies one for the family and one for a daughter that loves pie!!!

1 st cutting of the Rhubarb April 2020
Don't you just love this fitting this year. Ella our artist is responsible for this...loving it !!! 
Small Easter dinner at the Cabin this year 
It was a small group, we played all kinds of games, laughed, had pie, deviled eggs and fried chicken ...
That's my baseball player Ty...yea I like watching him play!

Let me tell you about this sweet girl...she's my oldest Granddaughter, beautiful, a complete joy to hang out with, and she loves Rhubarb pie!!!
I have taught her along with my daughter's how to make pie. They have brought this tradition into their families.

For the family recipe see the link below...sharing our love of Rhubarb!!!

Deviled Eggs (we have at all holiday dinners)

Raspberry Pears (a must at all of our family dinners)

Thursday, April 9, 2020

Is it a weed or is it a keeper...

Every year here in Farmington, Utah come Spring when life has decided to come alive, slowly pushing their tops above the surface I ask my self is it or is it not a weed? Sometimes I need to wait a bit so that I can identify the plant. Here's a handy reference I like...

Life has been a bit hard, lets say hard with this crazy Corona Virus...but it's up to each and everyone of us to do our parts. My Father always said when you get bucked off baby girl you get back on... How true his words were and they apply to life right now.

I have enjoyed living here in Farmington, Utah. My love for the area has grown deep. Other resources I am enjoying is the Gardener's Almanac monthly check list. You can find it here...

I have a lot of seeds to plant, goals set in reference to growing some awesome flowers in my yard. Life, is a whole lot sweeter when there is simple beauty around you.
Today in Farmington  we have quite a few homes listed. I love the Farmington area, the weather, people, shopping, beauty and our gardening season time.
Farmington Homes 4 sell... from HomeswithGeorgie

Back to my office, goal get it done...then outside to prepare the ground for some seeds!!!
I have lots of people I want to share with...

New addition coming to the yard...
Oh this is going to be so sweet!!!

Thursday, January 2, 2020

It's that time once again to reset, reorganize myself. To be truthful it overwhelms me and at the same time I can truly evaluate what is working and what is not. So the saying out with the old and in with the new applies to so many things in one's life. So January is going to be getting my marketing and year in place. It appears that I am going to have some additional down time with a knee surgery. It comes at a good time.

Wednesday, October 16, 2019

Fall, pumpkins, pies, halloween, family, costumes...oh how I love the's a treat!!!

We all want to keep our little ghosts and ghouls safe this Halloween. Here are some simple reminders on how to protect your trick or treaters so everyone has a great time.

Costume Choices
  • When choosing or constructing your costumes make sure masks fit securely and provide adequate vision and ventilation. Children should also wear shoes that are well-fitting and sturdy.
  • Costumes should be made of flame resistant materials.
  • Accessories can be a real hazard. The best swords and knives are short, soft, and flexible.
Be Seen
  • Add reflective tape to the costume or bag your child is using to carry candy. Walk with a flashlight so everyone can see where they are going and in turn, others will see you.
  • Walk from house to house as a group, and make sure children are accompanied by an adult.
  • Stick to trick-or-treating in well-lit homes in familiar neighborhoods.
  • Look both ways when crossing the street. If there is a crosswalk available, use it.
Home Safety
  • Keep candles and jack-o-lanterns away from landings and doorsteps at your home where costumes could brush against the flames.
  • Be sure the walkway to your house is clear and free of any tripping hazards.
Have a great Halloween and don't eat too much candy!

Treats for Fall
...More of fall from the Elliott Home....

Monday, February 26, 2018

French Macaron's....they look to good to eat...

A love affair with a French Macaron...

   Just the sight of these brightly colored, beautiful light treats is enough to make your mouth water. Salted caramel, blueberry, pistachio, vanilla, chocolate, raspberry, oh the varieties are endless. Have you ever wondered about their history? Let me share what I have learned.
   First, let’s discuss some confusion about their pronunciation and spelling. Macaron or macaroon .. While some experts say that they are interchangeable, most seem to agree that an extra “o” makes all the difference! Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for "to crush" — but that's where the similarities end.
   The macaroon (rhymes with “soon”) is a dense shredded coconut biscuit while the macaron (rhymes with “ron – or drop the “n” for the French pronunciation) is the wonderful light French confection created by sandwiching two meringue based biscuits together with jam, buttercream or ganache filling.
   While the macaron is accepted as an iconic French treat, there has been some debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery in the centre of France. Some have traced its French debut to the arrival of Catherine de Medici. Upon marrying Henry II of France in 1533, she brought her Italian pastry chefs and the early form of macarons with her.
   In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.
   It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.
   Either way, they are very very good!!! It was my cute Granddaughters who turned me on to this sweet love affair with the French Macaron. For that matter any kind of Macaron. I love them so much I am going to make a hamburger one for my Husband, Yes, I found a video and recipe....I'm excited to try them. But back to this French Macaron.

The colors remind me of Spring, Easter, and that's what I am going to do this Easter Holiday is make some....

The French Macaron

Prep Time: 2 hour
Cook Time: 12 minutes
Total Time: 3 hour


1 cup powdered sugar
3/4 cup almond flour
2 egg whites
1/4 cup granulated sugar
drop of food coloring paste of your choice
1/2 cup filling of your choice


1. Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about 12 1 1/2-inch circles in rows on the paper, about 1 inch apart.

2. Process powdered sugar and almond flour in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside.

3. In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until very stiff peaks form, about 5 minutes.

4. Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined. Add a drop or two of food coloring to tint the batter. Continue to fold the mixture until it has loosened and falls in a ribbon from the spatula.

5. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers.

6. Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 - 45 minutes. This allows the cookies to develop their crusts.

7. Preheat oven to 325F. Bake the macarons for 10 to 12 minutes, until set but not browned.

8. Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.

9. Spoon or pipe a teaspoon of filling onto each of the upside-down cookies. Top with the remaining cookies.

So you want to see the Hamburger Macaron...

and here's the video...

Tuesday, January 30, 2018

Game Day Eats

2 pounds lean ground beef
2 eggs
22 saltine crackers, crushed (approx. 1 cup)
1/3 cup dry minced onion
1/3 cup milk
1 tablespoon brown sugar
1 tsp EACH garlic pwdr, onion pwdr, salt
1/2 tsp EACH chili pwdr, smoked paprika, ground cumin
1/4 teaspoon pepper
Honey Buffalo Sauce
1/4 cup Frank’s Red Hot Original Sauce, plus more to taste
1/4 cup + 1 tablespoon honey
1/4 cup apricot preserves
1/4 cup brown sugar
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch


Preheat oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside.
In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
Meanwhile, add all of the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to combine (only use 1/4 cup hot sauce at this point. You can add more hot sauce to taste at the end of cooking).
Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce.
Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional hot wings sauce (I add 1 1/2 more tablespoons which is pretty spicy.) Keep warm until serving.

Wednesday, November 15, 2017

I Love cooking on Special Days, Thanksgiving is one of those DAYS...I have cooked many a Turkeys and tried a few different methods. I think I have found that I like brining. I have use a wet brine and though I like it the Turkey does not get that golden brown color I like to see. So I am sharing a recipe I found and use....It's perfect!!!

This turkey dry brine recipe has just a touch of orange and maple mixed with the traditional Thanksgiving flavors.  I love it so much! So this year if you facebook me, you live near....tell me you want a jar and I will deliver it to you!!! I am making it in the next few days, grew all the herbs, garlic and onions. If you want to Gobble and Wobble in great taste, try it!!!

Dry brining simply means pre-salting with salt and/or other herbs and seasonings. There’s no water or liquid involved and no mess.

The salt helps draw out the moisture. Then that moisture dissolves the salt crystals. And this is where the magic happens: the now dissolved salt, moisture and seasonings get reabsorbed back into the meat all the way down to the bone. The salt helps break down the tightly woven proteins resulting in the most tender, moist meat. And the seasonings get infused throughout the whole bird. You won’t want to make a turkey (or chicken) any other way once you try it!

Dry Brining benefits include:
  • far more flavorful than any other method 
  • crispy golden brown skin and moist, tender meat 
  • less mess compared to a wet brine 
  • no fancy equipment 
  • super easy 
  • turkey is prepped and ready to go for the big day 

Recipe: Dry Brine Turkey Mix. A touch of orange and maple added to the traditional Thanksgiving flavors is a delight to the tastebuds!


¼ cup coarse sea salt
1 tablespoon maple sugar ( because it adds a touch of wonderful maple flavor, but if you can’t find it, you can use brown sugar or coconut sugar.
2 tablespoons orange zest
2 teaspoons dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Mix all the ingredients together.

How to Use Dry Brine:
*Use 1 tablespoon of dry brine for every 5 pounds of meat* Pat dry the outside and inside of the turkey. Then season the entire outside and inside cavity using the dry brine. Don't forget to loosen some of the skin and season directly on the meat, too, especially on the breasts.
Refrigerate, uncovered, for at least 12 hours up to 72 hours (the more time it sits in the fridge, the more flavorful it will be, but you'll still get a really great tasting bird even if you do the minimum time)
When you're ready to cook, pat dry the outside of the turkey and cook using any method you prefer. I like the long and slow oven roasting method: 325 degrees F for approximately 15 minutes per pound.


If you are not stuffing your turkey, add the orange you used for your orange zest to the cavity! I also like to add in an onion, a few cloves of garlic and a handful of fresh rosemary, thyme and sage. SO YUM!

Monday, October 30, 2017

When your Gardner Guy fills up the Refrigerator with carrots it's time to make a  Carrot cake!!!

Makes 1 (9-inch) double layer cake (16 to 22 slices) or 22 to 24 cupcakes


2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake or carrot peels and spearmint leaves for a fun look.


  • Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
    In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
    Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Nuts and raisins are optional...
    • Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
      Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. 
    • Tips
For the Carrot Flowers:
Fill bowl or saucepan with cold water and add lemon juice. Cut carrots lengthwise into paper-thin ribbons using vegetable peeler or large mandolin on its thinnest setting. Place carrot ribbons in water and let stand for 15 minutes. Some ribbons will begin to curl, this is normal. Remove ribbons from water and pat dry with paper towels. Roll carrot ribbons into spirals and arrange on top of cake. Arrange mint leaves around carrot spirals.

For cupcakes,  bake for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes.

Happy Halloween

Frankenstein Pudding Cups

These are so cute and fun to make....All you need is a Black Sharpie Marker, clear cups, Oreo cookies and pudding...

Draw all the faces on the cups with a black Sharpie, mix up some vanilla pudding, use food coloring to tint it green. Then crush some Oreo's to sprinkle on top of the pudding.

You can also use pistachio pudding and skip the green food coloring
Super, super  cute, fast and easy!

This year has brought more time spent in the garden and my yard. Let's just say the garden is my yard...I love these flowers called All...