First Peony Clippings

I clipped the first peonies from our garden the other day. The blossoms are much bigger than last year as I had just planted them last spring. This variety is called 'Shirley Temple'. I love the fluffy white softness of the white petals.

I put the little bouquet on my night stand.

Link Love No.12!

First of all, I would like to say thank you for all of your nice comments on my last post. Most of them were congratulating us for my husband for finding a job.
I am so touched by your kindness for taking the time to leave comments. Yes, we are so relieved!

Also, some of you are going through the same type of situation and having difficult times. I hope you and your loved ones can find a job quickly and not need to worry...

We had a layed back and fun Father's day yesterday. My husband opened presents from the kids, and we just enjoyed each other's company. I cooked one of his favorite Japanese dishes called "Tonkatsu". It is basically, breaded deep fried pork.


I hope you had wonderful Father's day as well.

Ok, it is time for link love! Here are some of my picks for this week...

I have been thinking about making over my laundry room this summer. Then, this link caught my eye. Junk Style shared her laundry room makeover, it looks very nice and functional. I love the hooks she created.


It's a wandering woman's life shares her Butter Cup Bag. She used a pattern from the 1950's and created this bag. I think the fabric she chose is perfect for this project. Very pretty and classic looking.


Check out this Beach Towel Backpack from The Train to Crazy. Isn't this so nice? It is soo cute and functional! She shares the tutorial on her blog if you want one for your loved ones. Very nice summer project!


Craft & Sutch shows us how to make these picture holders. This will make a nice gift, even as stocking stuffers (it is never too early to think about Christmas gifts)....


I fell in love with this Fancied Up Clock by The Roseland Family. Several days ago, I noticed that my clock was broken. I always forget that it's not working and look up to see what time it is. I seriousely need to get a new one. This will go on my to do list. I love the color she used on this project, so pretty!


Thank you again for your participation! If you are the ones that are featured, go ahead and grab the "I was featured" button for your sidebar. I hope to see you all at the next link party too!

Asparagus Pizza

I want to share with you the most delicious recipe that we've been enjoying lately. It is a recipe that came to us from Smitten Kitchen. If you haven't already taken in her mouth watering culinary skills, you most certainly should.

Most of the time, I merely drool over her delectables...making mental notes of 'having to prepare that myself someday.' But my lack of follow-through changed a few weeks back when she sent a recipe for Asparagus Pizza.

Go here for her delicious recipe.

Below is my version, slightly modified for what I had on hand at the house.

Ingredients:

20 stalks of asparagus (about four cups shaved with vegetable peeler)

olive oil

two shallots (four bulbs)

salt and pepper

mix of shredded Italian cheese (I use Horizon's Organic Italian Blend)

Saute sliced shallot in olive oil until cooked. Throw in shaved asparagus and cook until slightly tender. Add salt and pepper to taste.

The pizza dough recipe is one I've used from the Moosewood Cookbook for eons. It never fails.

Dough recipe:

1 package yeast

1 tablespoon honey

1 1/2 teaspoons salt

1 cup wrist temperature water

3 cups or so of flour (use any flour you like)

olive oil to drizzle on top

Combine yeast, honey, salt and water in a large bowl. Add flour and knead into firm dough.

Return to bowl and drizzle top with olive oil.

Cover and let rise for at least an hour or until it doubles in size.

The recipe makes two large pizzas. I roll out the dough on each pizza pan and then I bake the dough for a few minutes on 475 until it doesn't stick to the pan and is slightly golden (see above).

I remove from oven, add toppings (cheese and asparagus) and then bake for several minutes longer until cheese is nicely melted and crust is nice and golden.

Bon Appetit!

It's a wonderful way to enjoy lots of yummy asparagus while it's in season! It's also a perfect preview to the fresh tastes of all of the summer produce to come.