A charming vignette at the Chicago Flower and Garden Show. I want to have this in my backyard…oh wait, I don’t have a yard!!!
Not a lot of words today (aren’t you happy to hear that!) just some photos I took at the opening night party for this year’s Chicago Flower and Garden Show, Chicago’s Blooming, presented by Mariano’s at Navy Pier which runs through Sunday, March 26. Mark your calendar for next year’s Show, Flowertales, March 14 through 18 at Navy Pier http://www.chicagoflower.com it is always a bright spot after our winter while looking for those first blooms to appear in our gardens and in all our wonderful outdoor spaces in Chicago.
All the above images are in a massive display by Mariano’s, it truly takes your breath away and much of it you can purchase and make your own bit of floral heaven in your home.
Most of the gardens have experts to give you advice on how to plant and care for your plants as well as displaying many varities for the first time.
I love hydrangeas and am fortunate to have friends who give me bouquets that dry exquisitely for display in my home.
This year’s Show had several waterfalls love this look and what a great idea for an outdoor space whether big or small!
Here are two examples both look quite large in these photos but are easily adaptable for a small space.
I’ll end today’s post with a watercolor painting done many years ago by a dear friend, Ciel Grossman, her ode to Raoul Dufy. I adore it and it is a prelude to tomorrow’s post, yet more flowers, this time featuring some of my rose paintings and embroideries. Until then enjoy this week’s recipe.
From Nena’s Recipe Box
Curried Fruit Bake
1/3 cup butter
1 cup tightly packed dark brown sugar
4 teaspoons curry powder (I usually add a bit more, do to your taste)
1 No. 1 tall can pear halves
1 No 1 tall can cling peaches
1 No 1 tall can apricot halves
1 No 2 can pineapple chunks
10 maraschino cherries
Preheat oven to 325º. Melt butter, add sugar and curry. Drain (save juices for a smoothie or cocktail) and dry fruit, place in 1 1/2 quart casserole, add butter mixture. Bake for 1 hour. I usually serve it with baked ham (great for Easter Sunday), could go well with leg of lamb, poultry…I wouldn’t mind it next to my meatloaf!. Reheats well in a 350º oven. Be sure to refrigerate leftovers, if there are any!!! Can be made the day before serving, refrigerated and reheated. The recipe says is will serve 12…good luck with that’ It is really yummy.