Look Who’s Watching Me In My Garden

This hawk flew right over my head and landed in the tree. He sat and watched me for at least ten minutes. Of course, I was watching him too. I just happen to be photographing the wonderful things that are happening in the garden as we get closer to fall.

Here in Central Florida, we wait for fall like I’m sure people in colder climates wait for spring and summer. We plant tomatoes, swiss chard, mustard greens, and flowers at this time of year. Plants that have languished in the garden during the heat of the summer have perked up, are blooming again and setting fruit. Here’s a picture of our eggplants that haven’t bloomed since June. 

Little baby eggplant all over the place.

Lantana bursting into bloom.

We sow Swiss Chard like leaf lettuce and will use the leaves in salads.

Wish I knew if these were edible…you just don’t take a chances on mushrooms if you don’t know the variety. I sending the photo to our newspaper’s Gardening Editor to see what he thinks. So not to end with a question…

you are looking at an avocado tree espaliered on the brick wall…keeping company with collards (small plants on the left) eggplant, okra and basil and of course the vinca blooming at the bottom. Yes, I know… too close together but we are very successful planting this way. I want the garden to produce and be beautiful at the same time.

I hope you enjoyed this little trip through the garden.

Something for Brunch Just In Time For Weekend

Something for Brunch Just In Time For Weekend

This is my version of Eggs Benedict. Lightly toast a English Muffin, layer with 1 or 2 slices of warmed ham* top each with a softly poached egg and homemade salsa. Note while not exactly diet food, this recipe eliminates the Hollandaise Sauce. Enjoy!

Salsa Recipe

1 large ripe tomato preferably home grown or heirloom, chopped

1 Kirby cucumber or a portion of a European cucumber, finely chopped

1/2 red bell pepper, chopped

1/2 yellow or orange bell pepper, chopped

1 or 2 scallions, finely sliced

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

1/4 teaspoon of sugar

Salt and Pepper

Crushed red pepper flakes to taste

Mix all ingredients, add some kosher salt, black pepper, sugar and crushed red pepper flakes. Before you serve, check the salsa for salt and pepper. It’s really a taste as you go recipe.

*I vacuum pack and freeze individual portions of baked ham. Don’t forget to save the bone for soup.

Makes 2 servings

Edgelits and Framelits


Don’t you love the neat label shapes on this card. I am good with scissors…well not exactly. The labels were cut with Stampin’ Ups new Edgelets and Framelits Dies. We now have a number of these sets which coordinate with our new Stamp Sets. The flower stamp on this card is from our Apothecary Art Stamp Set. If you are interested in seeing more of these products or joining my Stampin’ Up family contact me HERE. There is a link on the site to our new 2012-13 Catalog as well as to my Online Store.

Free Ribbon Just At The Right Time!

We all need a little creative fun…we love beautiful paper, we love embellishments, we love color and the time to create. With the kids back in school…take a little time for yourself and use Stampin’ Up’s great September offer. For every $40 dollars you spend, guess what…you choose one of the ribbons from the collection shown below. Remember, we have paper, ink pads and markers that compliment these beautiful ribbons. Oh! I almost forgot we the best Best Stamp Sets in the world.

Call or email me to place your order for your free ribbons! If you prefer shopping online,

you can do that on my website at www.emilyturner.stampinup.net