A Grand Flag, Indeed. . .

Retirement affords one with the gift of time!
For many years, 
I've wanted to do something "more" for Flag Day!

This year, On Crooked Creek,
I'm paying tribute to our Grand Old Flag 
along with honoring two of my former students 
now serving in the U. S. Marine Corp.

I've chosen the Entry Hall On Crooked Creek
for A Grand Old Flag themed vignette.

I began by decorating my Victorian chalkboard
with the Red, White and Blue and a phrase dear to my heart
from the lyrics to You're  A Grand Old Flag.

Red and white gingham checked ribbon, 
blue faux hydrangeas and a 4~inch American Flag 
greet our family and friends upon arrival On Crooked Creek. 

To set the tone for this Flag Day vignette, 
I angled a small American Flag with a slight drape.

Then, I placed my white lidded urns
atop the flag to ground the vignette.

Since both of my students photos are the same size,
I chose "Mr. Ed's" copy of Book Of Worship For U.S. Forces,
as a riser to vary the heights.  

A vintage cream ware USA vase 
holds an arrangement of red faux hydrangeas
and three 4~inch U.S. American Flags.

Having recently received my male students photo

upon his graduation from Boot Camp, 

a quick shopping trip was needed to find a suitable frame.

Using a beaded napkin ring,
I added a decorative touch to the sconces.

The photo above is an heirloom from "Mr. Ed's" Grandmother.

I adore how the couple 'giving thanks' for their bountiful harvest

looks down upon my students photos.

For an added touch of blue, I place an acrylic paperweight 

next to the vintage counter check holder.

This is the view of A Grand Old Flag tribute On Crooked Creek 

as you enter from the Kitchen to the Entry Hall.

A visual reminder for me to pray daily for

Matthew Bradley, my favorite male U. S. Marine. . .

and for Kaley Binford, my favorite female U.S. Marine. . .

as they serve our Country striving daily to make this 

"The home of the free and the brave",

under A Grand Flag, Indeed. . .

Until next time. . .

Garden Tour Tea Recipes. . .

One of the benefits of hosting Tea 
with a group of amazing friends, 
such as The Brunch Bunch, is trying new recipes!

Today, I'm sharing two recipes from A Garden Tour Tea 
recently held On Crooked Creek!

First, is my Spring Pea Salad!
Pictured here from a Ladies Salad Luncheon held in May.
The recipe is an adaption from my dear friend
Martha @ Lines from Linderhof! (here)

Spring Pea Salad

Ingredients:

1 (12 oz.) package frozen peas

1/2 cup sour cream

1/2 cup mayonnaise

1 small onion, chopped

1 rib celery, finely chopped

1/2 tsp. coarsely ground sea salt

1/4 tsp freshly ground pepper

1 Tbsp. lemon zest

1 Tbsp. freshly chopped basil

1/2 c. bacon bits (real bacon bits)

Directions:

Place the frozen peas into a colander

while preparing the dressing for the salad.

Fry 4 ~ 5 slices of bacon until crisp.

Drain and set aside.

Whisk together mayonnaise and 

sour cream with the salt and pepper.

Chop the basil, celery and onion and

 zest the lemon. Add to the dressing and

stir gently to blend.

Add the peas.

Stir gently until combined.

Refrigerate until serving.

Crumble the bacon and toss into

salad just before serving.

Makes:  6 ~ 8 servings.

Southern Lady March / April 2013.

Next, is my White Chocolate Fruit Tart!
Pictured here from page 85 of Southern Lady.
I was so~o~o busy enjoying my guests and serving, 
that I didn't take time to photograph my tart.

White Chocolate Fruit Tart

Ingredients:

1/2 (14 oz) pkg. refrigerated pie crust*
1 (8oz) pkg. cream cheese
1/2 cup confectioner's sugar
1/2 cup sour cream
1 (3 oz) box white chocolate flavored 
              instant pudding and pie mix
1 cup heavy whipping cream
1/4 cup milk

4 kiwis, peeled and sliced into quarters
1/2 (1~pound) container fresh strawberries, halved.
1 pint fresh blueberries
1 pint fresh raspberries

2 Tbsp. Apricot Preserves, melted.
Garnish: Whipped Topping

Directions:

Preheat oven to 450 degrees F.

On a lightly floured surface, roll crust to a 12~inch circle. 
Fit crust into the bottom and up sides 
of a 9~inch tart pan with removable bottom.
Cut out a circle of parchment paper to cover bottom of crust.

Place pie weights in a single layer to cover parchment.
Bake 12 to 15 minutes, or until lightly browned.
Remove pie weights and parchment, let cool completely in pan.

* I omitted the above by using a Marie Callender's 
frozen pie shell. Once cooled, I place the shell onto my cake
stand before filling and refrigerated until serving time.*

In a medium bowl, combine cream cheese, confectioner's 
sugar, sour cream and the pudding mix. Beat with an electric
mixer at medium speed until smooth. Add cream and milk,
beating until smooth.

Spoon cream cheese mixture into prepared crust.
Cover and refrigerate for at least one hour.

When ready to serve, top with kiwis,
strawberries, blueberries, and raspberries.
Brush fruit with Apricot preserves.
Add a dollop of Whipped topping to serve.

Makes: 6 ~ 8 servings.

The only thing better than basil with peas
and white chocolate with raspberries,
is sharing the fruits of your labors with friends!!!

A Garden Tour Tea Tablescape.(here)

Until next time. . .

A Garden Tour Tea. . .

When the Brunch Bunch Ladies gather,
these three things are a given. . .
food, laughter and prayer!

To honor my guest,
I set a simplistic Garden themed tablescape!

I began with a vintage white damask tablecloth and
orange scalloped floral place mats, 
then I added my everyday white porcelain dinnerware 
and everyday Oneida flatware.

Wanting to keep this tablescape totally feminine,
I used an ecru linen gauze topper with embroidery 
as an overlay to accent the centerpiece.

Everyday stemware served as our water goblets
and my rose etched crystal for a 'party' refreshment!

Using a triple napkin folding technique from Susan @
Between Naps On The Porch, gave a decorative touch
while providing the menu to also become a place card!

Placing the napkin atop the dinnerware,
balances the color palette around the table. 

Grouping together newly purchased decorative urns 
with a cauliflower tea pot from Nell Hill's 
made a unique centerpiece.

Two individual white scalloped bud vases
filled with Gingersnap and Creamy Ivory Rose buds 
with stems of Purple Salvia from On Crooked Creek's Gardens
extended the centerpiece with a touch of added color. 

A Garden Tour Tea

Spring Pea Salad

Grilled Pork Sirloin

with

Fire~Roasted Marinara

over

Campanelle Pasta

Mini Croissant

with

Herb Butter

Cran~Raspberry Fizz

 * * * * * * * * * * * * * * 

White Chocolate

Fruit Tart

Irish Tea

Dessert was served 
using my Bavarian china dessert plates
with matching cups and saucers.

Following our lunch, 
we gathered in the upper level Living Room
and enjoyed each others company.

Next post, I 'll be sharing recipes from A Garden Tour Tea Menu 
which will showcase several fresh herbs 
from The Herb Garden!


Until next time. . .

On Crooked Creek will be joining

Susan @ Between Naps On The Porch 

for Tablescape Thursday!!!

www.betweennapsontheporch.net

Be sure to visit for inspirational ideas 

to use within your own tablescapes and 

several napkin folding tutorials!!!

Through The Garden Gate. . .

Let us be grateful to people who make us happy;

for they are the charming gardeners

who make our souls blossom.

                                                                  ~Marcel Proust

The Brunch Bunch Ladies June 2013. . .
Brooke, Julie, Barbara, Chantelle
Pat and Linda!

This past week, On Crooked Creek,

"Mr. Ed" and I had the privilege to host 

A Garden Tour Tea for a group of Christian Ladies

I affectionately refer to as, The Brunch Bunch!!!

As we enter Through The Garden Gate,

we'll tour six Gardens On Crooked Creek!

The first Garden we toured, still a work in progress,

is not photo worthy at the present time.

"Mr. Ed" and I have named this The Container Garden.

It's Southern exposure will surely make this Garden 

a challenge of planting materials and containers.

Next up, is The Heirloom Garden.
Most of the plantings in this Garden 
are original to the property. . .inherited! 

A broken handled wheelbarrow filled with ground cover.

Hibiscus bushes in a soft, pale pink.
In past years, 
the blossoms have been the size of a dinner plate!

Our addition to The Heirloom Garden
are Shasta Daisies and Purple Cone Flower
that manage to thrive in the dry, arid climate
here on the Prairie.






I was just telling The Brunch Bunch 
not to be startled if something darted about their feet.

No more had the words left my mouth,
when 'Pee Wee' darted out from The Heirloom Garden
and scurried under the Garden Shed for protection!

The vintage ladder and decorative Garden Hose Wreath
will be joined with a Potting Bench. . .another work in progress!

My favorite Garden, On Crooked Creek, 
is The Sunflower Patch!!!

Since our arrival, "Mr. Ed" has grown Sunflowers. . .just for me!!! 
I  L O V E Sunflowers!!!
Over the past two years, since retiring,
"Mr. Ed" now dries the Sunflower heads, saving the seeds
for the next years plantings!!! 

All the photos of Sunflowers on my sidebar
are grown On Crooked Creek!!!

The most often photographed, most often visited,
favorite spot in the Gardens On Crooked Creek
is The Herb Garden!

My herbs are grown for a variety of reasons. . .
Artistry. . .
Nothing is as eye~catching as the Bouquet Dill as it blossoms!
Color and Fragrance. . .
Lavendar's purple hue and heady aroma enhance the tranquility
of my journey On Crooked Creek.
But, the primary reason I grow herbs. . .
is for enhancing flavors in my recipes!!!

I was thrilled to see The Brunch Bunch Ladies
enthusiasm over the different artistry, colors and fragrances.
Delightful and inquiring questions about uses for each herb
always give me a chance to share my personal choices!

The first of the Gardens in full bloom each year
is The Children's Garden!




The name is taken from our sons' toddler wagon 
and childhood bicycle and from Rose bushes 
gifted from our son and daughter~in~law.









Original to The Children's Garden
are the irises and the climbing rambler Rose bush.

The most controversial conversations
stemmed from the Bicycle Basket Planter 
and the Shabby Chic Wagon!

One final stop on A Garden Tour Tea. . .
The Fairy Garden!

Began as a delicate, petite garden
for me to 'spread my wings' and experiment with flower gardening.

Autumn sedum, soft buttery yellow yarrow,
lemon yellow snapdragons and grown from seed purple salvia!

The two fairies capture both sides of my personality.
The carefree imp , seen more since my retirement,
and the tentative listener with my sympathizing ear.

I loved sharing The Fairy Garden
with all my experimentation and flower selections!

The fairies brought smiles to The Brunch Bunch Ladies!

Dear one, from a distance,
someone is keeping a close watch on your activities.

While The Brunch Bunch Ladies 
rested and had a cool refreshment. . .
I excused myself to begin our luncheon.

An amazing day for A Garden Tour Tea On Crooked Creek!
I am continually blessed by each and every one
of these Christian Ladies!!!

Come back soon and my friend, 
Julie, and I will share with you 
my simplistic Garden tablescape and menu!!!

Until next time. . .

* * * * * * * A Special Thank~You * * * * * * *

to my amazing husband, "Mr. Ed". . .
without whom none of this would have been possible!
Returning the day before from a friend's party,
I was met with the most meticulous attended lawn
in preparation for A Garden Tour Tea!

The day of the tour,
"Mr. Ed" was grill chef, photographer
and kitchen orderly. . . I am so very blessed!!!

* * * * * * * * * * * * * * * * * * * * * * * *