Wednesday, May 29, 2013

A Garden Tour

Hello world.  We finally had a warm and sunny day after a full week full of rain, wind and cold here.  So after a long and hard work day, I decided to relax in my garden and enjoy the beautiful blooms that are growing all around my ever changing garden.  It is pure magic.  The colors, the fragrance, birds and butterflies that visit each day take your breath away.
So taking inspiration from my fellow bloggers, I decided to take you on a little garden tour of my own. 
Roses and flowers are blooming everywhere.  Oh the splendor of spring.  Such joy that they bring.  Especially in spring.  The anticipation of the lilac trees, roses, and peonies blossoming in May fills my heart with cheer and joy.  I feel the amazing wonders nature fullfilling its orderly promise every spring.

My tour begins with my beautiful climbing Colette in a peachy pink color.  We planted this one about four years ago and it now covers most of the wrought iron fence in the garden.  We try to add one or two rose bushes each year.  I want my garden to be full of color and filled with all my favorite flowers.


 This lavender rose is called Angel Face.


 Purple Clematis

Glorious wisteria.  Only two years old and it is already climbing beautifully along the fence in the back of the house.


My peonies are also on their second year and boy are they spectacular.  In shades of white and blush pink.  They are just starting to bloom and it is pure magic to watch.


My loving garden friend.  Never fails to give the garden character and a nostalgic beauty.


My garden angel.  Always keeping watch over my precious garden.




With such beauty in the garden, there is no place more inviting on a late-summer day than among these beautiful blooms, where teatime awaits .

I hope you enjoyed the tour on my little piece of paradise.   It is my refuge and piece of heaven and I invite you all to visit.  Thank you for stopping by my lovely friends.
Enjoy the beauty of nature each and everyday.

Monday, May 27, 2013

Strawberry Cheesecake

Happy Memorial Day everyone.  Today, I am sharing my recipe for cheesecake.  It is filled with strawberries and topped with a delicious homemade strawberry topping.

I hope you give this recipe a try.  I just made it yesterday for my niece Neomi who celebrated her 14th birthday.  It is her favorite.  I hope you enjoy it.


  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 sm. spoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon of pure vanilla extract
  • 1 sm. spoon of corn starch
  • 1 cup of chopped strawberries 
  • 1 Large Strawberry and mint for decorating

Strawberry Sauce:

  • 2 cups fresh strawberries, sliced
  • 1 Tbsp seedless strawberry jam
  • ⅓ cup sugar
  • ½ tsp pure vanilla extract

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.


Preheat the oven to 325 degrees F.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, lemon juice, chopped strawberries and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes to an hour. Depending on your oven.  (The cheesecake will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours or over night.
Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread the Strawberry Topping over the surface.  Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Saturday, May 25, 2013

A Little French Influence

Hello everyone.  I hope you are all enjoying the long holiday weekend.  The weather has sure been a little unexpected and crazy around these parts.  Too cold and windy to plan anything outdoors.  At least for Friday and Saturday.  I hope things turn around for the remainder of the sinful  weekend.
So I have been keeping myself busy indoors.  Cleaning a bit, organizing my closet and cooking.  Lots of cooking today.  I love to spend the day in the kitchen on days like this.  I even made a cheese cake with strawberries in it and a strawberry topping which is incredibly sinful but delicious.  I will share the recipe on my next post.  I even had a bit of time to put together this sweet vignette inspired by a French Painting I found on my last trip to my local antiques shop.  Here it goes.  I hope you enjoy the photos. 
Have a happy and fun holiday...  Thank you for stopping by.









Sunday, May 12, 2013

Brunch Table

Hello  Ladies..  Happy Mother's Day my beautiful friends.  I hope you all were able to relax, kick back and enjoy your day with your loved ones. 
Today I set a welcoming Mother's Day table with pretty vintage decorative china exquisitely adorned with lilac and pink flowers accompanied by pretty lilacs from my garden.  Casual elegance inspired by the colors of spring.  A serene and beloved color palette that refreshes the spirit. Complemented by splendid array of Crystal, silverplate flatware and vintage linens to add another layer of interest and charm to this romantic and feminine table.  A few finishing accents bring timeless elegance and a personalized touch.   

Thank you for visiting.  Your comments are always appreciated .