Herb Garden Transformation

I'm back! I've been a bit on the busy side lately (catering in Atlanta, social media marketing, writing dessert articles, writing videography proposals, helping at an elementary school, working in the yard, etc.), but I've missed you! So, I thought I would post some transformation pics of the herb garden! Who doesn't like some good "before & after" shots? Exactly.



So... here is the herb garden from last year: mint, sage, and basil.
(Not pictured: parsley and oregano)



Here it is a bit later in the summer... I added some sunflowers that promptly died.
Awesome.

And here it is at the beginning of this Spring.
OMG Weeds.

Whew. No more weeds.
I also added a little mulch... because I only had one bag.
Clever, right?



Then I added a few little guys: basil (it's an annual, so it died at the first freeze), dill, and thyme
(Notice how ginormous the mint has gotten! Yay!)



And then.... there was pine straw. :)

So - there you have it! The above photo is what it looks like at this very moment (I literally took the picture about 8 minutes ago). I'm quite pleased with the transformation and I can't wait until the dill and basil get big enough to actually use them! Stay tuned for more yard updates...

Thanks for looking!

~ Mari

Tarragon and Cheddar Frittata

The incredible edible egg was calling my name today for lunch. Do you ever get in an egg mood? So, I decided to make a frittata (an Italian omlet thingy) with some fresh tarragon that I had in the fridge. If you are also feeling a bit eggish, here's the recipe:

Tarragon & Cheddar Frittata

1 large egg

1/2 cup liquid egg whites (or 2 egg whites)

1 Tbsp. fresh tarragon (1 tsp. dried)

1 tsp. dill

1.5 Tbsp. shredded cheddar cheese

salt and pepper to taste

fat free greek yogurt (for garnish)

salsa (for garnish)


Whisk all the ingredients together (except for the garnishes, obviously) in a bowl until combined. Heat a small non-stick skillet to medium. Once the pan is heated, put about a tsp. of olive oil in and pour the egg mixture in as well. Then put a lid on it and allow it to cook for about 5-6 minutes (until you can slip a spatula underneath the frittata without it still being liquid-y). Flip the frittata over with the spatula and allow it to cook, uncovered, for about 3-4 minutes more. The frittata should be fluffy and set. Next, flip the frittata out onto a plate and garnish with a dollop of yougurt and salsa.

Now... eat it! I think you'll like it.

Thanks for looking!

~ Mari

Rosemary Lemonade

If you've got warm weather on the brain, this is sure to get you smiling! (You know that lemonade makes you smile...) So, if you've got lemons, rosemary, and sugar - you've got a unique drink that is great for a warm afternoon in the sun.

Rosemary Lemonade

5 cups water

2 cups sugar

1/2 cup fresh rosemary (3 sprigs)

8 lemons, juiced & strained

In a medium sauce pot, heat 3 cups of water. While it heats (before it boils), add the 2 cups of sugar to the pot. Stir as it heats, bringing it to a boil. Allow it to boil for about a minute.

Turn off the heat and put 3 whole sprigs of rosemary (1/2 cup of rosemary leaves - off the stem) into the water.

Let the rosemary sit in the hot water for a few minutes (as long as it takes you to squeeze the lemons!).

Take 8 lemons, halve them, and squeeze as much juice as you can out of them!

You'll wind up with about that much juice (below).

Next, strain the lemon juice (don't want any seeds in there!) into a pitcher or storage container.

Then strain the rosemary water liquid into the same pitcher, add 2 more cups of water (this makes it not QUITE as intense), stir it around, and VOILA! Rosemary lemonade!

I like how it has a green tint to it - and the flavor is unlike anything you've ever tasted! It's hard to describe, but it doesn't really taste like rosemary. It's just a hint of an herbal flavor. Chef Joe Cairns taught me how to make this in school - and now I'm passin it on to you!

Enjoy!

~ Mari