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July 12, 2017

Our Garden Tour | Summer




This is the third summer in our home since the new addition/renovation.  Each season we've added new elements, moved things around, replaced and replanted.  This year I finally feel like we have established most of the elements I had planned for our garden.  You can see the original garden plans here.  

What I've discovered about gardening is that I love the creative process and the constant changing and tending.  It is my never ceasing project.

During the winter months I look out the window and notice the structure of the yard, the beds and the evergreens and I think about what spring will bring and what new elements we'll add.  In the spring, I'm constantly walking around the yard and looking for the new buds to make sure everything is still alive.  I look for the peony shoots to sprout, the first daffodils to poke through (sometimes in January or February) and anxiously urge the cherry blossoms, as they are the first to come.  In the summer, I'm watering and weeding all of the time.  And mowing.  All of the time.  In the fall, I will be monitoring the maple trees as they change, endlessly raking those leaves and collecting privet berries.  I love it all.

When I was designing our garden, I had trouble finding plans for a standard 1/6 acre neighborhood yard.  I started looking at arial overviews online of neighborhoods and home I admire.  While you never view your garden overhead, I think it is really helpful to plan it with that layout in mind.  I also like thinking about it from the perspective of walking - like coming around this corner there is a lilac, and then the gate is overgrown with honeysuckle, and hasta fill and bend over the path below.  Now that the structure of our garden is in place, I look forward to adding more whimsical, eye level elements like vine covered trellis or climbing hydrangea.  


I moved the large boxwood from the foundation last year and put them on the back fence line.  We replaced them with Annabelle Hydrangea with a small boxwood hedge.  We also planted a small tulip magnolia tree and dogwood to the left of the drive.  To the right there is a plum tree... oh and that massive 150 year old oak tree.  Did I mention the leaf raking?



The Window Boxes were a super easy DIY project.  In the spring I fill them with hyacinth, daffodils and pansies.  In the summer and fall, they are boxwood.  I will plant them in the ground at the end of fall, then hopefully they'll be healthy enough to put back in the boxes in the spring.  I forgot last year and they died in the boxes over the winter.  Hopefully I do not have to buy new ones every year : ). Though I do know they will grow to large at some point and I'll need to get smaller ones.




They've doubled in size this year and I can't wait until they really fill out and spill over next summer.




We love the long porch on the back of the house.  I added the boxwood hedge at the end of last summer.  Boxwood are always my go-to because they just make everything feel lush and green all of the time.


Sandwich Lantern Co. copper onion lanterns.





This is a Hydrangea Standard Tree (see how it has bloomed below), surrounded by garden roses and a small boxwood hedge.  This is the most "structured" area of our garden, which I love, but I didn't want too formal of a feel for the rest of the yard.  But I love the little formal touch here.



They smell so good.








Annabelle Hydrangea are always my favorite.  I pruned them back to 6 inches in January and it has helped provide big blooms this year.






Resident porch pup.





The pots are planted with boxwood, then surrounded by smaller pots.





The view of the back of the yard looking off of our porch/patio.


Against the back fence line we have a fire pit.  You can see the large boxwood here that were moved from the front of the house.


These are a full sun hydrangea called Prairie Fire.  They sit in front of some Leyland Cypress Trees and to the left of the Privet Berry Shrubs.



To the right of the Privet are our Garden Boxes.


In our garden boxes, we grow tomatoes, cucumber, eggplant and herbs.  This photo was taken about a month ago and now the tomatoes have taken over the trellis completely.  I love these trellis' better than a traditional tomato cage - from Lowe's.




They also are the home of our fairies.





I've put in some new climbing garden roses that I'm hoping will take over this fence and perfume the entire yard.


We hosted a party in our backyard a couple of weeks ago.  I'll share those photos next  : )



Did you notice how much I "worked" last week?  Lots of new blog posts!  I have a couple of more planned of recent dinners and parties, so stay tuned for those in the next couple of weeks.  However, this week, I'm done for a bit and ready to relax the summer away... so, its time for a sale.  Everybody wins!

Be sure to look around, many items that were previously out of stock we have restocked with "finds" while we were sorting out our inventory.  There is still stock of kitchen and laundry room bottles, gold frames, botanical prints, wraps, candles, baking supplies, tablets, kitchen essentials and home decor items.  It is a great time to stock up on these essentials we have each season.

15% off orders over $50, code : Summer-15
25% off orders over $100, code : Summer-25
35% off orders over $150, code : Summer-35
+ FREE SHIPPING on all orders over $50 (automatically applied)

Shop away!  The Everyday Occasions Store >

July 10, 2017

Summer Pasta | Creamy Pesto & Rigatoni with Tomatoes, Grilled Chicken & Fresh Mozzarella


I love a good summertime pasta.  Or really, anytime pasta.  This recipe uses pesto in two ways - first, as a marinade for the chicken (which is great even without the pasta - so make an extra batch of the chicken, or make this pasta from leftover grilled pesto chicken) and second as the pasta sauce, paired with some cream to make a creamy pesto.  

This pasta comes together in 20 minutes (+ pesto making time, 5-10 min) making it a great quick summer dinner.  


The key to this pasta is adding plenty of pasta water from cooking the pasta to the creamy pesto sauce, and cooking the rigatoni in the sauce for a couple of minutes.  This method makes the pasta and the sauce become one - and so delicious.  


We made a big batch of Herb Garden Pesto last week.  Our herbs in the garden were going a little crazy, so we picked as much as we could and put it all into a yummy pesto.  Instead of just basil, we also used Italian parsley and chives, hence the name Herb Garden Pesto.  It was so delicious.  


Chives Hair



Herb Garden Pesto

4 cups of fresh basil
2 cups of fresh Italian parsley
2 cups of fresh chives
6 cloves of garlic
1 cup of olive oil
1/2 cup of grated parmesan cheese
1 tablespoon of sea salt
1/4 teaspoon of red pepper flakes

In a large food processor, start by chopping 6 cloves of garlic.  Add fresh herbs and whirl until finely chopped.  Add olive oil and blend.  Add parmesan, salt and red pepper.

Store in the refrigerator or freezer in Kitchen Containers.

Creamy Pesto & Rigatoni with Tomatoes Grilled Chicken & Fresh Mozzarella

1 box of rigatoni pasta
1 tablespoon of sea salt
.....
2 chicken breasts
1/4 cup of pesto (for marinate)
....
3/4 cup of pesto (for sauce)
1 pint of cherry tomatoes, halved
1/2 cup of cream
1/2 cup - 1 cup of pasta cooking water*
1 teaspoon of sea salt
4 ounces of fresh mozzarella

Here is a timeline instruction list to help with the timing.  I know it can be a tricky thing to time everything perfectly, so you can see exactly how this dinner takes about 20 minutes to make if the pesto is made ahead of time.  If not, allow about 5-10 minutes to make the pesto.

0 : Turn on the grill.

1 : Start pot of water for pasta.

3 : Brush chicken with pesto.

4-5 : Cut cherry tomatoes in half.

  6 : Put chicken on the grill.  (set timer for 5 minutes)

7: Add pasta to boiling water.

8-10 : Put pesto in the saute pan, add cherry tomatoes.  Cook for just a couple of minutes on medium.  Add cream and let simmer on medium.

11 : Flip chicken breasts.  (set timer for 5 minutes, again)

13-15 : When the pasta is ready, transfer it directly from the water to the sauce by using a Spider Skimmer   You can also dump it into a colander, but *be sure to reserve some of the pasta cooking water to add to the sauce.  Toss the pasta with the sauce.  Add about 1/2 cup of pasta water to the sauce and pasta.  Cook on medium/low heat for a couple of minutes.

16: Check chicken on the grill with meat thermometer.  Should read 145-150 degrees.

17-18 : Chop fresh mozzarella into cubes.  Slice chicken into thin strips.

19-20 : Add last bit of fresh pesto into the pasta and toss.  Spoon pasta into shallow bowls, top with slices of chicken and mozzarella.




Brush on chicken breasts as a marinade before grilling.


Start with a big dollop of pesto in a saute pan (reserve a coupe of tablespoons to add at the end), then add halved cherry tomatoes.  Cook on low for a couple of minutes.  


Add 1/2 cup of cream.


Add rigatoni directly from the water to the saute pan.  The Spider Skimmer is especially helpful for this.





Toss the pasta and the sauce.  The Tongs are especially helpful with this.

Cook the pasta in the sauce for 3-5 minutes on low heat.  By finishing the pasta cooking in the sauce with a little pasta water, the sauce will be absorbed into the pasta, and it will become one.  


Add a dollop of pesto at the end to add a little brightness.  Toss with tongs.


Slice the grilled chicken.



Cube fresh mozzarella.


Top pasta with chicken and fresh mozzarella.

July 05, 2017

The Biggest Summer Sale! 15-35% off entire order + Free Shipping



Did you notice how much I "worked" last week?  Lots of new blog posts!  I have a couple of more planned of recent dinners and parties, so stay tuned for those in the next couple of weeks.  However, this week, I'm done for a bit and ready to relax the summer away... so, its time for a sale.  Everybody wins!  

Be sure to look around, many items that were previously out of stock we have restocked with "finds" while we were sorting out our inventory.  There is still stock of kitchen and laundry room bottles, gold frames, botanical prints, wraps, candles, baking supplies, tablets, kitchen essentials and home decor items.  It is a great time to stock up on these essentials we have each season.

15% off orders over $50, code : Summer-15
25% off orders over $100, code : Summer-25
35% off orders over $150, code : Summer-35
+ FREE SHIPPING on all orders over $50 (automatically applied)

Shop away!  The Everyday Occasions Store >

Cooking with Emma | Lemon Thyme Chicken, Green Beans & Mashed Potatoes


Emma and I were at Williams-Sonoma a couple of weeks ago when she spotted the American Girl Cooking cookbook.  She was convinced she needed it.  It was the first week of summer, so I thought the little investment might help us fill some of the summer evening dinners with something other than burgers and caprese salads.

It probably comes to no surprise to all of you that Emma and I spend quite a bit of time in the kitchen together.  She knows a lot of recipes and has her "specialties" that she's in charge of, like making marinades, dressings, chopping soft things (like mushrooms and cherry tomatoes) and of course baking.  

While I would never want to force her to love my passions, she seems to be interested in making and doing as much as I am.  It is our goal for her to be capable of helping herself and others, and these kitchen skills will go along way for her.  I think parents can get caught up in making sure their kids are very competent at many different swimming strokes, soccer skills, ballet positions and gymnastic tricks, but forget about life skills like being capable of making their own breakfast, lunch, or bed!  Sorry, off my soapbox.  I'll continue : )


She had her heart set on making the Rosemary Roast Chicken with Mashed Potatoes & Green Beans.


Like her mother, she does not like to follow a recipe to a "T."  She decided to omit the grain mustard from the chicken and almonds from the green beans.


We also changed it from Lemon Rosemary Chicken to Lemon Thyme Chicken when we discovered our rosemary had been uprooted and shriveled up.


A little lesson in being resourceful instead of running (back) to the store : )  Thyme it is.


I try to let her do as mush as possible all by herself.  Here she is using the tongs to squeeze the juice out of a lemon.  A little thing she learned on YouTube, she told me.  (insert eye roll emoji)




We used frozen green beans that were already blanched and just needed sautéing in butter and tossed with balsamic.  Pretty good, actually!


I find that if I put the heat on very low in the middle burner, it is far enough away so she can't hurt herself, but she can still reach it.  I cut and boiled the potatoes (on the back burner), but everything else was up to her -


Including setting the table, which is something she is always in charge of.


 Very proud!



My Roasted Lemon & Thyme Chicken (recipe here)


Mashed Potatoes!

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