My, oh my how this bed has grown! From left to right: June 30th, August 30th, and today (September 21).
I love it. My plants are doing a good job covering the ugly vent pipe! The Purple Heart is gorgeous. It does so well in my yard that I'm thinking of using it a few more places in the garden. The Desert Petunia attracts hummingbirds, and I love hummingbirds. I think it has gotten a bit too big for this area. The size was better suited for the bed on Aug 30th. Time for a trim.
This week on Paula's Home Cooking, Paula Deen made a delicious blueberry coffee cake. My husband adores blueberries, so I thought I'd give the recipe a try. Boy, was it good! This has to be my favorite Paula Deen recipe so far. We ate it for breakfast all week. I tweaked the recipe just a bit to cut down on the butter (a must for most of Paula's recipes).
Country Blueberry Coffee Cake
3/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1 (12-ounce) can buttermilk biscuits 1/4 cup (1/2 stick) butter, melted 1 cup quick-cooking rolled oats 1 1/2 cups fresh or frozen blueberries 1/4 cup sugar Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 10 minutes. Serve warm.
"If we look at the path, we do not see the sky. We are earth people on a spiritual journey to the stars. Our quest, our earth walk, is to look within, to know who we are, to see that we are connected to all things, that there is no separation, only in the mind." - Native American, source unknown