Turns out the stump grinder last weekend shattered the existing sprinkler line running perpendicular to the bed. This set back our weekend plans of installing a cinderblock bed. We effected repairs on the exposed pipes, which hopefully will be ready for burial this coming weekend.
A mystery wire also got severed during the stump grinding, which we still haven’t been able to identify. This makes for 3 unidentified cables that we unearthed in the removal of the old photinia.
Tyler’s Municipal Rose Gardens offered more flowers for our viewing pleasure. Especially noteworthy during our stroll was their Camellia garden, where nearly every giant camellia bush was drenched in enormous blooms. The park also displayed some seasonal color throughout the gardens, including daffodils, tulips, pansies, and hyacinths. Meanwhile, it appeared that most of the roses we saw had been recently pruned and mulched with pine needles.
We took a short road trip to East Texas to see the daffodils at Mrs. Lee’s Daffodil Garden in Gladewater. Unfortunately, we were a week to late; about 70% of the daffodil blooms had already faded by the time we got to view them. Still, the farm is a beautiful and serene retreat from the hustle and bustle of the city.
The daffodils are in bloom for a very small window of time, maybe at most 2-3 weeks. Maybe next year!
I haven’t posted a recipe in a quite awhile, but the ingredients in this soup include some of my fave veggies: asparagus, spinach, and leeks! I discovered my taste for asparagus soup after a recent dinner at Greenz in Addison, who served up a creamy, yet refreshing version of this. My recipe is a modified version from How2Heroes.com, which includes buttermilk and is served warm.
Leeks, 1 bunch (2 or 3 leek roots = about 1 cup), sliced
Garlic, 10-12 cloves, chopped
Asparagus, 1 bunch, chopped into 1-2″ stalks
Oil, 4 tbsp (I used canola/EVOO mix)
Baby Spinach, 2 cups
Buttermilk, 0.5 cup (substitute milk, cream or yogurt)
Vegetable Broth, 2 cans (2 cups ea.)
Shredded or cubed cheese (optional)
Scallops or other seafood protein (optional)
Slice the whites and light green parts of the leeks (omit the dark tops) and saute in pan with oil over medium heat. Add garlic when leeks have softened, saute until aromatic. Add chopped asparagus, reserving tops; saute until softened. After 3-5 minutes, add vegetable broth to pan and bring to boil. Reduce heat and simmer for 20 minutes. Add buttermilk to thicken, then add baby spinach. Remove pan from direct heat. Stir spinach into soup until lightly wilted. Immersion blend the soup mixture to desired consistency. Serves 2 people at about 380 calories per serving.
Garnish with cheese or add seared scallops for extra protein.
