Saturday in the garden

I love fall and I love my time in the garden. Right now, that time is a bit too limited for my taste. We're all back to work and back to schoolish here. That mode seems to have brought with it the practices and meetings and evening events that have muscled their way into onto my summer's once free flowing calendar.

It could be that the once free flowing calendar was a figment of a summer dream. 

It maybe lasted a couple of weeks, but I really liked it and prefer to think of it as a more permanent way of life. Isn't denial lovely?

But I digress. Today I'll spend a while pruning in my garden. It's time for some fall cut back, but I'm a bit reluctant when the Scabiosas, which have been producing since February, continue delighting.

And then, this summer beauty has more to offer in continuing blooms.

Still, I'm going in.

October has many more delights, the salvia is blooming and the Amemonies are just about to grace the yard. It's time to make way for what's coming and the anticipation of the inevitable pleasures a change of season brings.

Food Friday - My favorite Vinaigrette - oh, but I repeat myself

Last night I shared dinner with my lovely friends. Our topic is Simplicity for the Soul, so, I brought a simple salad (see what I did there?) I tossed a little arugula, baby greens, a firm, chopped Ricotta Salata and Heirloom Tomatoes. And topped it with my favorite Dijon Vinaigrette and was reminded, this recipe truly is perfection. If all you have to keep in your pantry is Grey Poupon, Apple Cider Vinegar and good, rich, extra virgin olive oil, you'll never have to buy dressing. Ever. In your life. Pretty pure and pretty yummy. It's also quite versatile.

Here's a link to the recipe for Sheri and I'll recommend these variations:

• Switch vinegars to Rice Wine vinegar, it's milder, tender and subtle, doesn't require so much of the salad
• Throw in pico de gallo for a Mexicany flavor (crush tortilla chips and add avocados to the salad - it's also good as a French dip for tortilla chips)
• Pour it over the Cafe Un Deux Trois  salad: romaine, chopped Granny Smith apples, walnuts, crumbled blue cheese (I beg you, hand crumble, the ready-crumbled stuff has a powdery texture). I note they now serve this with endive, but the original recipe was with romaine. It has a good crisp bite.

Do you have a favorite, workhorse dressing?

This pretty salad is found here. I sure wish they had a location on the left coast.

Appreciating

Rain yesterday. Today beauty.

The forecast? Gratitude with a bit of appreciation.