My mother passed away on May 8th, 2010 this post is dedicated to her. Her middle name is Rosa and we picked out and planted this rose bush together, it’s blooming beautifully and I know she would have loved it.
She loved flowers and we were fortunate when we bought the house that there were a few established flower gardens. We have also added a few flowering plants here and there.
The poppies, peonies, astilbe and foxglove were already here…
I have added miniature roses in yellow, pink and mystery color I can’t remember. The yellow are blooming now and looking fantastic
I have also received a beautiful hydrangea plant that will be going in as a memorial to my mom in the front garden. In addition to that my ultrafabulous neighbor bought too many petunias and gave me her overflow. I love petunias and these colors will go beautifully with the hydrangea
1935 – 2010
This week’s recipe I don’t have a photo for, it’s one of those simple pasta recipes that’s quick in a pinch.
Extra Virgin Olive Oil, 1 tbsp Earth Balance Natural Buttery Spread, 1 tbsp Garlic, 8 cloves roughly chopped Goya, White beans, 3.5 cup Spinach, fresh, 2.5 cup Collards, 5 cup, chopped Vegan Vegetable Bouillon – Rapunzel .25 cube Barilla Whole Grain Rotini – 13.25 oz Salt to taste Pepper to taste Parsley for garnish
Set a pot of water to boil – in the meantime
Add oil and butter to a large saucepan
When hot add garlic and cook until browned
Add white beans and cook for a few minutes
Add about 3/4 cup water and bouillon to beans and garlic
Once bouillon is dissolved
Add greens and cover pan
Add pasta to boiling water
While pasta cooks – about 10 min – the greens should still be green and wilted by the time the pasta is ready
When pasta is ready drain and add to saucepan and mix well
Add salt and pepper to taste and serve garnished with parsley
Number of Servings: 6