September 2, 2010

Morning Glories....For the love of Purple!

Your Inspiration.....Look outside your window.....

Everyplace we have lived, I have planted Morning Glories! They are big, beautiful and happy..trailing over a garden trellis. I have a new little area of Morning Glories currently growing outside the front porch so I am hoping to see a little magical hummingbird soon....it just seems like a gift doesn't it?

These wonderful creatures are such a delight to watch! They are attracted to the bright colors; reds, pinks, purples and oranges. By planting an assortment of perennials that return each year and then adding some annuals ~ coupled with a feeder or two ~ you will have all the ingredients to sustain a wonderful habitat for these marvelous jewels.

Many perennial favorites are: bee balm, coral bells, foxglove, and hollyhocks. Their most favorite flower is a fuchsia, and you get them upright or in trailing varieties. They also like: petunias, lantana, morning glories, larkspur, nasturtium and four o'clocks. Both annual and perennial salvia and phlox are good choices too.

If you have a small garden, a hanging basket or a large potted container is sure to bring hummingbirds for you to enjoy. You don't need a large garden to attract them. They love trumpet vines (also is a perennial) which come in reds, oranges and yellows. If you have a chain link fence, the vine will weave through it beautifully and in no time you will have a wonderful wall of color.

So why not sit down to a delicious fall breakfast, linger over a cup of coffee and watch for your own magic!

Estelle's Sausage Breakfast Quiche
1 pound ground sausage, I prefer Hot or Sage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt 
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled

Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the pie crust. Top with cooked sausage, and bake for 30 minutes, or until set.

Cranberry Apple Crisp
4 large green apples, peeled, cored, and sliced 1/2 inch
1 cup(s) fresh cranberries
3/4 cup(s) brown sugar
1/2 cup(s) flour
1/2 cup(s) rolled oats
3/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) ground nutmeg
1/3 cup(s) butter, softened

Heat oven to 375 degrees F.
Lightly coat an 8-inch-square baking pan with butter. Add apples and cranberries to the pan. Combine the sugar, flour, oats, cinnamon, nutmeg, and softened butter in a bowl. Sprinkle over the fruit and bake until golden brown--about 30 minutes.

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