The first of the roses is in flower. This looks like an old rose and I would have expected it to have been hardy but it is the one that has the most problems either aphids or mildew.
I am pleased with this area, when we moved here it was a mess overgrown with calla lillies and other problem plants. The main roses are Icebergs, both the white one and the burgundy. They are just coming into bud now and the lavender cuttings I placed around the base are doing well.
Roses don't like me. I find they either get straggly, diseased, or just die. Our bizarre weather has brought out the Day Lilies into flower again. Very odd!
ReplyDeleteOur day lilies will be a while yet as I cut them back to ground level a bit late this year. I noticed that the tree you said dropped seeds by your pool had the buds cut off - I think it is also next to a pool.
ReplyDeleteCan't wait for the spring - we had a nice sunny day here today as well although the air feels damp. It was quite foggy this morning but lovely once the sun broke through. I still have one or two roses out. I love the 'Iceberg' one.
ReplyDeleteI have such a long wait for spring, now, I can't wait!
ReplyDeleteLavender cuttings??? You can do that? Call me dumb and tell me how that is done, please!
Hope the time change hasn't made this arrive too late Susan. Bon Apetit
ReplyDeleteMary's Chicken Marbella
2 chickens, 2 1/2 lbs each, quartered 1/2 head of garlic, peeled and finely puréed 2 Tbsp dried oregano Coarse salt and freshly ground pepper to taste 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 cup pitted prunes, finely chopped 1/4 cup pitted Spanish green olives, finely chopped 1/4 cup capers with a bit of juice, finely chopped 3 bay leaves 1/4 cup brown sugar 1/2 cup white wine 2 Tbsp fresh Italian parsley or cilantro, finely chopped
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Preheat oven to 350°F.
3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Serves 5.