It’s hard to believe that this is the last Saturday Meanderings in February. Next week is March where, hopefully, Spring is just around the corner. Happy Saturday and thanks for joining me today! I love writing this post as it is a time where we can catch up on all good things this week.

Guest Cottage Update

The exterior of the guest cottage is painted. Even though the painters failed to use the correct color paint on the antique shutters, I think it is a happy mistake. Originally the shutters were painted a very dark blackish green, but this time, the shutters are painted the same color as the body of the cottage. I actually like it so, like I said, a happy mistake!

The painters did not want to paint the details around the front door, so I took care of that this week.

Attending an Art Class

If you live in this area, you know what a gem The Hermosa Inn is to our community. Not only is it a lovely place to stay or dine, but they hold fun classes on the weekends. Last Saturday, thanks to my husband for buying tickets, my friend, Tevia and I attend an acrylic class called Mimosas and Monet.

The class is taught by artist Carrie Curran out on the patio of the beautiful inn. For 3 hours, we sipped on mimosas and had step-by-step artistic instruction. The above painting is the inspiration for the class. Aprons, canvases, paints, brushes and easels are provided.

Certainly a fun way to spend a Saturday morning with a dear friend!

Cleaning an Oven

The double ovens in my kitchen have a self-cleaning option, which is really a gift. Unfortunately, the gas stove in the guest cottage does not have that, and I can honestly say it has been a LONG time since I’ve cleaned an oven.

The inside of this oven is so gross. It took me two days, two cans of Easy-off oven cleaner, but it now looks brand new. This picture doesn’t do it justice~grease caked on the sides, bottom and top of the oven, oven racks thick with icky cooked on food remnants.

Not the best picture, but trust me, this oven is 1000% cleaner! Oh happy days!

Making Candied Orange Peels

With March just around the corner, I am trying a few new Irish recipes. One of the recipes I’ve never heard of before (and will write a post about it soon) called for candied orange peels. Since we are in the height of citrus season here, all it takes is a quick trip to the orchard with fresh oranges in hand.

Perhaps the most challenging part is trying to get long strips of orange peel off the orange. Cook in sugar water and simmer. Dry the orange peels on a rack and then toss them in sugar. Relatively easy and they do add a bit of sunshine to the recipe. Here’s the link to the recipe.

Love this Litter!

When our sweet girls found 2 kittens in our yard, the agreement was that I would never clean the litter box. Personally, I cannot stand the smell and it was supposed to be a good lesson in animal care responsibility. Fast forward to now and the children gone, and now guess who cleans the litter box?

My friend, Christine, recommends this product called Pretty Litter. I cannot tell you how much I love this litter as it creates NO ODOR. It’s more expensive than typical cat litter, but my goodness, I am such a fan. Not only does it trap odor, but it monitors your cat’s urine health (color indicator for pH and blood).

Here is the direct link to their website.

Cooking Class this Week

A dear friend of ours is such an advocate for eating a plant-based diet. She hosted a cooking class this week at her home. It was informative as we watched the chef and nutritionist explain that plant-based eating is not only healthy but can be tasty too.

The nutritionist recommends eating 35 different vegetables (and fruits, I think) per week. Do you eat a lot of vegetables? In my stir-fry above, I have red bell pepper, snap peas, cauliflower, mushrooms, onion, and garlic contributing 6 veggies toward my 35. And yes, there is chicken in this dish.

Also, I find that if I pre-slice mushrooms and cut up the veggies before hand, freeze them in ziplock bags, then it is easier to throw all of this together for a quick and healthy meal.

Eat your fruits and veggies, folks!

What I was doing a Year ago?

In scanning through last year’s pictures, I realized I did a post on drying roses. Quite honestly, I forgot about these roses and now you can see what they look like after 1 year of drying. See the blog post here.

What project can I make with these? Maybe something for Easter? It would have been nice to remember them for Valentine’s Day but that obviously didn’t happen. Would love your thoughts and suggestions.

From Around the Internet

My spice cabinet is one hot mess. Looking for a particular spice is so very frustrating. It’s on my list of many things to do when I finally get to the kitchen (I am working my way from one corner of the house to the other).

Michele from Vintage Home Designs does a spice cabinet refresh. The spice jars she uses are cute and different. Check it out here.

When I was growing up, I loved rearranging my bedroom. Courtney, from the French Country Cottage shares her living room with 5 different configurations. So if you are thinking about a Spring refresh, you may get some ideas from Courtney’s post. If nothing else, you will love her pictures.

I want to try this….a 3 ingredient dish that takes 20 minutes? Has anyone tasted Trader Joe’s cauliflower gnocchi? This entrée from Kitchn sounds delicious and healthy too. Looks like I need a trip to Trader Joe’s this week.

Well, happy weekend, friends! We have house guests and our daughter is visiting for the weekend. It’s supposed to get really chilly again on Sunday and Monday. I am ready to plant our Spring garden but we are not out of the frost danger yet.

Being well into our citrus season, I am taking advantage of all the different fruits available to us. A typical day means a walk to the orchard to pick an orange, tangerine, grapefruit or kumquat from a tree. This year, my Lisbon lemon tree did produce quite a bumper crop! Today’s post is about lemon love and all the recipes I enjoy making with these gorgeous yellow gems.

Eureka and Lisbon lemons grow well here in Phoenix. Meyer Lemons, with their thinner skins and less tart flavor are harder to come by. But now is the time to use all the fresh lemons, because at least here, once the season is over, lemons get very expensive. Plus, can’t we all use a little more Vitamin C?

Since I am on a make-all-you-can with lemons mode, here are my favorite lemon love recipes.

Lemon Pots de Creme

Pot de crème, plural pots de crème, (pronounced “poe da krem”) is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of cream”, which also refers to the porcelain cups in which the dessert is served.

I love collecting these sweet porcelain cups and their size makes for the perfect small dessert. The main ingredients are eggs, cream, milk and flavors such as chocolate, vanilla, berries, lemons and more.

To see my detailed post about making this light and refreshing dessert (original recipe from Epicurious), please click here. I just received a large bag of Meyer Lemons from my neighbor, Steve and am looking forward to making a Meyer Lemon and Thyme pot de creme.

Lemon Ricotta Pancakes

The very first time these delicate pancakes passed my lips, I was at the dreamy Shutters on the Beach restaurant in Santa Monica, California. Every time I taste these, I am transported back at the beachfront restaurant smelling the ocean air.

The original recipe I use is actually from this restaurant and can be found in The Summertime Anytime cookbook by Dana Slatkin. For the full post with the lemon ricotta pancake recipe and yummy pictures, click here.

There are many similar recipes on the internet for these pancakes, but I have only used the original one from the hotel.

Joann’s Lemon Cake

My sweet friend and art instructor, Joann shares her DELICIOUS lemon cake recipe. What makes this loaf cake special, is the lemon syrup that is absorbed into the cake after baking. Similar to a pound cake with lots of lemon flavor, this is perfect for dessert or as a snacking cake with coffee or tea.

For the recipe and more detailed instructions, click here.

Lemon Curd

Last year is the first time I tried my hand at making lemon curd. It is SO easy and you can also make this with Meyer lemons, too. Lemon curd is a fruit spread and is often used instead of jam on scones or toast. It can also be a filling for cakes, small pastries and tarts. The lemon filling in a lemon meringue pie is lemon curd.

Since it doesn’t keep as long as jam, it is best made in small quantities.

With only a few ingredients (eggs, lemons, butter, sugar), you too can whip this up in a short period of time. It tastes WAY better than store bought lemon curd. Now I need to make some scones! Recipe from Sally’s Baking Addiction is found here.

Lemon Blueberry Bread~gluten-free, grain-free, dairy-free

Who doesn’t love the combination of lemons and fresh blueberries? Using coconut and almond flour, not only is this loaf is easy to make, but it’s gluten, dairy and grain free. The berry icing is just so tasty on top. The recipe is from Ambitious Kitchen and you can find the blog post with further instructions here.

Freshly made Lemonade with a twist

Everyone loves fresh lemonade but have your tried it with fresh herbs? This Basil Lemonade is a family favorite. The addition of basil simple syrup takes the taste up a notch! Lemonade can be made with Meyer lemons too, for a different twist that requires less sugar.

See the recipe here.

Limoncello

Limoncello is a lemon liquor which is mainly produced in southern Italy. It is typically served chilled and after dinner as an aperitif. If you have a lot of lemons (this recipe uses 11), you may want to try this. And I wonder if this recipe counts as getting your daily dosage of Vitamin C…..See post here.

Lemon Meringue Tart

My mother always made the best lemon meringue pies. This recipe from The Kitchen McCabe reminds me of Mom’s pie. Though I made this in 2020 with rangurs, this year I will try it with our own lemons. Either way, it is truly delicious and you cannot go wrong with the mile-high meringue. For the full post, click here. If you prefer to skip to the recipe from The Kitchen McCabe, you can link to it here.

Preserved Lemons

Every January I make a few jars of preserved lemons that last me throughout the year. These salty, tangy, lemony morsels are an indispensable item in Moroccan cooking…or really a great addition to any dish. Since it takes a few weeks to “cure”, get a jump on your preserved lemons now, while lemons are fresh and affordable.

I know I mention Preserved Lemons every year, but once you make them, you will be hooked. And then the recipe possibilities are endless. We add them to tuna salad, grilled salmon or chicken. And one of my favorite recipes is Farfelle Pasta with Lemon Chicken and Herb Salad. Find that recipe here.

Benefits of Lemon Water

If you don’t feel like cooking or baking, do take advantage of fresh lemons and other citrus in season now. I never tire of lemons and try to add some to my daily water. Here are the top 10 reasons why you should be drinking lemon water according to PositiveMed.

• Boosts your immune system
• Balances pH
• Helps with weight loss
• Aids in Digestion
• Diuretic
• Clears skin
• Freshens breath
• Relieves respiratory congestion (use warm water)
• Keeps you Zen
• Help kicks the coffee habit

Meyer Lemon Marmalade

I am hoping you are excited about these recipes, as they are tried and true. Yesterday, I made a batch of Meyer Lemon Marmalade (my absolute favorite) and will be spreading that on a freshly baked Lemon Rosemary Gruyere sourdough bread.

Happy Tuesday! Wishing you a day of lemons and sunshine!

If you enjoy today’s post, please share on Pinterest.

Last Friday, we hosted a charitable dinner party in the orchard for 33 guests. The last dinner we had was before the pandemic and I can honestly say, I am a bit rusty coordinating venues such as this. But by the time the event started, everything is in its place and ready to go.

Renting What We Need

Fortunately, I am able to rent the supplies we need~tables, chairs, table linens, dishes, glasses and silverware. But, it appears, every business is challenged with finding employees. Our rental company used to deliver and pick up any and all rentals. Now they do not. Fortunately, we have a pick up truck and after a few trips back and forth (thank you, Scott!), we have everything we need to get started.

Rental costs have gone up significantly (nearly double), but I do not have enough items for this many guests.

Centerpieces

Selecting the flowers for the centerpiece was a bit last minute, but our local grocery store, Safeway, has a nice floral department. Fortunately, their spider mums and roses are in perfect fall colors. Coupled with alstroemerias, lilies, and seeded eucalyptus, this combination adds just the right amount of “autumn” to the table.

Since rental tables are rather narrow (30″), the centerpieces cannot be too wide. Twenty-four 16 oz. mason jars are the perfect size for the small bouquets lining the center of the table.

I had no idea it would be hard to find pumpkins in early November (as Christmas decorations take over), but fortunately Whitfill Nursery comes to the rescue. Not only did they have enough small pumpkins, but they kindly gave them to me free of charge (love that place)!

The Menu

I will cook dinner for up to 10 guests, but anything more than that I leave in the trusty hands of our caterer, Julie Greder. Her cool, calm demeanor is exactly what I need before a big event. In addition to developing a delicious menu, Julie and her staff do not disappoint with their high quality of service. Here is the menu for the evening.

Passed Appetizers

• Veggie Stuffed Mushrooms
• Brie with caramelized apples toasts
• Shrimp with spicy lemon aioli

Salad

• Fresh mixed lettuce with apples, dried cranberries, goat cheese, candied pecans, apple cider vinaigrette

Choice of Entree

• Filet Mignon with Caramelized onion, balsamic glaze, Yukon mash & asparagus
• Roasted Chardonnay Salmon with Butternut Squash Risotto & asparagus

Dessert

• Caramel Apple Bread Pudding with Cinnamon Whipped Cream

Since we do wine pairings with each course, Brad from Total Wine suggests everything from bubbly to dessert wine. His selections are spectacular and his bottle count is spot on.

A menu at each place setting is always a nice touch. Using orange stock paper, decorative scissors and grosgrain ribbon, these menus are relatively easy to make, albeit a little time consuming to do 33 of them.

Checking the Weather

In checking the forecast, we are supposed to have an unusual cold spell.

Fortunately, we have a few portable outdoor heaters, but we inform our guests to dress warmly just in case. The heaters worked well, however, by the end of the dinner I was quite chilly and wrapped myself in a blanket. But with the autumn theme, the crisp night air was still enjoyable.

Lighting/Electricity

When we host this event in the spring, we don’t have to worry about it getting dark so early. Quite honestly, I didn’t really think about the amount of light at 6:00 p.m. so it’s always good to evaluate that a day or two before. Landscape lighting often doesn’t provide enough illumination to those who aren’t familiar with our property.

The orchard and dinner table are fortunately well lit with the overhead string lights.

Cocktails and Hors d’oeuvres

The first hour of the event is a time for everyone to gather. Many people arrive on time, but others filter in as the hour progresses. We have this time on the back terrace, where the gas heaters are on and the fireplace is going. With the sun setting, the temperatures begin to drop and this is a great space to stay warm, while enjoying a glass of Prosecco and hors d’oeuvres.

The mood is jovial because everyone seems to happy to once again be together. A combination of passed appetizers and one where our guests can help themselves provides a few light snacks before dinner. Kyle, the bartender, tops off glasses of Prosecco while guests socialize.

Using lanterns with battery-operated candles, we create lighted “walkways” from the back terrace to the orchard, from the orchard to the nearest bathroom, and from the orchard to the driveway. It is easy to say, “just follow the lighted path” vs. trying to give directions in the dark.

Musical Venue

As a fundraiser and for increased exposure for the renown music program at our church, part of the evening includes a musical venue. With just a keyboard providing accompaniment, these two very talented opera singers graced the evening with their quality voices. What is it about live music that just fills your soul?

As much work as it is to put this event together, we always feel so blessed to be a part of it and share our home with others.

Thanks for joining me today!

Our plans to head up to our mountain cabin for the Memorial Day weekend fizzled out so we are here sort of enjoying the hot summer weather in Phoenix. With the garden in full production, and no one to house sit, it makes sense just to stay home. Although I dream about vacationing at home, that just never happens! Too many projects looming around the house. Welcome to another Saturday Meanderings post where we chat about all good things. It’s been a fun, busy and joyful week.

From the Garden

Being raised by post-Depression parents, we learned early on not to appreciate everything and not to waste anything. Of course, the garden is at its peak production now~tomatoes, zucchini, artichokes, peppers. Another week or so and the peach tree will have given us all its fruit. Since there is only so much you can eat, I am canning or preserving the rest.

This week I made fresh tomato sauce (picked 15 lbs. of tomatoes one day), peach salsa and zucchini relish (which I have never had before~thank you, Karleen for the recipe), peach pie and roasted tomatoes.

Speaking of peach pie, if you read my post on Wednesday about making the perfect peach pie, this recipe is truly a winner. And here is the picture as promised, of the pie after cutting a slice.

Around the Property

Despite the heat, the yard is still looking great. Our yellow bells this year are packed with blooms filling the air with sweet scents.

This prehistoric looking succulent plant is a Pedilanthus macrocarpus, also known as a Lady Slipper. The mostly leafless, lime green willy-nilly stems produce small flowers that look like a lady’s slipper in the fall and spring. It loves the heat and is extremely drought resistant.

Check out our Sago Palm. While “palm” is part of their common name, sago palms are not really palms at all. They’re cycads, a group of seed plants with ancient roots related to cone-bearing conifers.  (Note: I didn’t know any of this prior to writing this post). I always thought it was a fern. It is also known as a Japanese funeral palm as the leaves are used in funeral arrangements.

What is so interesting about this plant, which dates back before dinosaurs, is the way new leaves appear. It goes from this:

To this:

Isn’t this just a beautiful, symmetrical photo of nature? As the fronds grow they fall open. I don’t know how often the plant reproduces like this, but I am happy to capture it.

The asparagus fern in the Haddenstone Eastwell Urn seems to grow well all year long and you can see the large yellow bell bush in the background.

As the hollyhocks die, the canna lilies are now in full bloom. They must love the heat. I truly do nothing to the plant and it produces beautiful, spotted flowers this time of year.

Kim from Shiplap and Shells

In early April, a few of my blogging friends came to Phoenix for a few days. Kim from Shiplap and Shells just wrote a beautiful post about her visit here. She takes amazing pictures and I was so delighted to see some shots she took (like the one above of the garden in the evening) during her visit that I hadn’t seen before. Check out her post here.

What To Do?

I really need some help here. On our front terrace, I noticed 2 rather large wet spots. At first I thought something was leaking, but the wet stains remain there, in spite of our hot temperatures. Finally, I asked my husband about this and he said that two of the battery operated candles melted in the heat.

I have NO idea on how to remove candle wax that is imbedded into the scored concrete porch floor. The two stains are quite large too. Has this happened to you? Does anyone have a solution?

Penhaligon

Have you ever heard of Penhaligon perfumes? I know nothing about these perfumes until I read the blog post from Between Naps on the Porch this week. Since I don’t believe I will do a good job describing this very unique experience, you must see it here. You can explore the Penhaligon’s website and have an interactive experience with a mansion and a museum. Apparently there is a secret room where you find perfume to buy.

Since I don’t do anything interactive on my computer, it is a very clever way to explore their perfume line. Yes, I bought two fragrances (such pretty bottles) and hopefully will be happy with my decision when they arrive.

A New Chapter

We received fabulous news this week. Our eldest, Benjamin, is heading to graduate school in the fall. He will be attending the University of Chicago Booth School of Business. Chicago Booth is the 2nd oldest business school in the country and is rated the #1 business school by U.S. News. The best part for me is hearing the excitement in his voice as he embarks on this new chapter in his life.

Even though this is a somber holiday, enjoy your Memorial Day weekend.

I bake all the time, however, making the perfect pie is often elusive. Sometimes my pies come out beautifully and other times when making a fruit pie, the bottom crust is soggy and there is just too much juice. I believe this is my life long quest, especially when it comes to peach pie. With a peach tree laden with so much fruit, it it that time of year when the pie is a given to such a great crop. Whether you bake or not, a homemade pie is so superior to a store-bought one.

In most areas of the country, later in the summer signals the arrival of peaches. But here, it is always the 2nd to the 3rd week of May. It’s always a battle with the birds, but I think the birds look forward to the peaches as much as we do.

Which Recipe to Use?

I have tried SO many peach pie recipes but I am having success with Serious Eats’ Classic Peach Pie. In this recipe you have the option to keep the skins on or take them off. For me, I like the skins on and it’s less labor intensive. Only 4 ingredients (not counting the pie crust) and you, too, can make this delicious pie.

If you have a successful peach pie recipe, please send it my way!

The Pie Crust

Nine out of 10 times, I will use the Trader Joe’s frozen pie crusts. Two to the package, it’s a fabulous alternative to making a pie crust from scratch. Often the dough will crack as you are unrolling it, but I keep the plastic on the dough and roll any cracks out of it. Works beautifully.

I generally keep a few boxes of their pie crust in the freezer. They defrost quickly and you can make a savory or sweet pie on a moment’s notice.

The Filling

As I stated earlier, there are only 4 ingredients in the filling: peaches, sugar, cornstarch (or small-grain instant tapioca) and the zest of 1 lime. Yes, lime. I thought the same thing but using lime adds a slight zing to the filling. Also, I LOVE this tool for grating cheese or making zest. Mix it all together and you are ready to go.

The Top Crust

Since peach pies tend to be very juicy, I leave the top crust as one piece and do not do anything fancy with the design. I cut out small holes for steam release, brush it with an egg wash and a large pinch of salt. Finish it off with a sprinkle of sugar and you are ready to bake.

While the oven is preheating, I put the pie in the refrigerator. I find that a cold crust before baking minimizes the chance for a soggy bottom crust.

In the Oven

In less than 1 hour, you will have a beautifully browned, bubbly peach pie! I used my convection oven and it took about 50-55 minutes.

Another important task is to let the pie cool completely. Often I am too impatient and cut into the pie, only to find that the juices haven’t firmed up yet. Nonetheless, the pie always tastes so good.

The pie isn’t cool enough for me to show you a slice, but I will try and share that on my Saturday Meanderings post. My favorite pie dish is a glass one from Pyrex. It is a deep dish and measures 9.5 inches in diameter so I tend to have to make a bit more filling. You can never have too many pie plates!

Happy Wednesday to you! Will you be traveling over the Memorial Day weekend? We hope to get up to our cabin but it’s always a bit of a chore to coordinate a trip with all the pets. Hope this post inspires you to bake a pie. You will realize how easy it is!