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Archive for January, 2018

These beauties can always be counted on in the middle of winter when nothing else is blooming!

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We have an abundance of Collard Greens this year, which is fine by me – they are one of my favorites. I have tried several recipes over time, and this is an adaption from one I found several months ago.

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Start with one large yellow onion and 5 strips of bacon. Slice bacon and cook on med-high. Once the bacon starts to crisp, lower heat to medium and add onion. Cook together until soft.

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Mix 4 cups of liquid. I used 3 cups of duck stock with 1 cup of water. I’ve also made this with just chicken stock. Add 1 tbsp sugar, 1/2 tsp salt, 1/4 cup white vinegar to the liquid. Turn heat back up to med/high and add liquid to bacon/onion mixture.

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Once sugar and salt are dissolved add collard greens. I cut the collards into 2×2 inch squares. Lower to a simmer and cook for at least an hour.

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The collards will darken and soften during cooking, absorbing all the goodness. Add salt to taste if necessary during cooking.

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I served the collards with roast duck, and roasted duck fat potatoes.

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Desert Botanical Garden

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Growing up in the Phoenix area, I took the obligatory field trip to the Desert Botanical Garden in elementary school, but had not been back since. I really have no excuse, since I visit the area 1-2 times a year. After reading numerous posts from bloggers, I finally made it a priority. I invited my family members to come along, and 8 of us enjoyed the garden.

The desert garden is all about structure, and this one does not disappoint.

Cluster plantings also provided the wow factor.

There is also a natural trail, which shows the plants in a less formal setting.

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I loved this garden! It was a great way to spend the morning, and my membership to The WFC got me in free!

 

 

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