Several months ago, we had an arborist come out and tend to two of our precious trees – the plum/apricot tree and this darling rose tree. He cut it back MUCH further than I thought proper, but, of course he knew what he was doing.
This is how she thanked us for taking such good care of her.
At least this year I will be able to reach the deadheads!
This is my version of a representation of the delicious bruschetta that we purchased at the winery. It was only a coincidence that I placed it on this chopping block/hot pad for its portrait. I guess the complementary colors drew it in for me.
As I was taking the snap, I was reminded that this photo would show the name of the artist that painted the original picture that was used to manufacture this cutting board. As a complete coincidence, “Diane Knott” is the very artistically talented mother of a dear friend who lives on the other side of the continent. How’s that for a coincidence. I did not know it would be her work when I ordered the board.
Click on her name above if you would like to see some of her other work at her Etsy Shop. Such a talented lady!
There is leftover pizza for lunch today, so I think I will dab a bit of this bruschetta on it for extra flavor.
Posted in Food, Trip, Uncategorized
Tagged Arizona, Artichoke Bruschetta, Bruschetta, Diane, Elgin, Holly, Red Peppers, Sightseeing, Vegetables, Winery
Here is the other side of the trees – from the winery – looking back down the road the way we came. The winding road, looked at from this direction, is the tiny little line at the bottom left of this photo, and not nearly so interesting. But the trees are still magnificent!
This was a beautiful day spent at a lovely location.
After we left the winery, we drove on down the road towards Parker Canyon Lake, but it was getting late, so we turned around to head home. But not before seeing this lovely home. I have no idea who lives here, but it certainly is picturesque. Love the wraparound porch!
As we started up the squiggly road to the winery, we screeched to a halt so I could take this photograph. The way the road led to the trees on the horizon was irresistible! And, no, I didn’t do anything with the color of the grass. We have had a LOT of rain this summer, and the whole area around here has blossomed into a desert jungle.
We didn’t go far, and not for very long, but . . . YAY . . . we got out on a road trip yesterday.
We had planned to go to Patagonia Lake State Park, but we got waylaid enroute passing a winery where we like to take photographs. The last time we visited there, a few months ago, the monsoon rains had not yet begun. But now that they have, the greenery in our desert is really something to behold at this time of year.
Believe it or not, there are a lot of wineries in this part of the state. Apparently the weather is similar enough to France and Italy that it is a profitable venture here. We don’t partake, but I am fascinated with the process, the labels, the history, the shape of the bottles, and, of course, the vines themselves.
The picture above (taken with my iPhone) is just a place along the way where we stopped to aim our cameras in a few directions. The mountains off in the distance called to me, and, as it turned out, the door to the van was in just the right place.
I took a lot of pictures at the winery, and have been fiddling with one in particular with photo manipulation software on the iPad. The effects are totally amazing. I’ll post it in a few days.
I know – this is not a picture of the dinner rolls, but isn’t this a beautiful combination anyway? See the entry here for the photograph of the rolls.
QUICK YEAST DINNER ROLLS – 400° for 15 – 20 minutes
1 pkg. yeast
1 cup warm water
2 tablespoons sugar
1 cup flour
1 teaspoon salt
Beat until smooth. Then add in
1 egg at room temperature
2 tablespoons very, very soft butter
Then beat in 1-1/4 additional cups of flour. Scrape bowl, cover and let rise until double – about 60 minutes.
Stir down and spoon into 12 well-greased muffin tins until about 1/2 full. Let rise to top of tin – about 30 minutes.
Bake at 400° for 15 – 20 minutes.
NB: Adjust yeast at higher altitudes. I used about 1.5 teaspoons here at 4500 feet elevation. (A package holds 2.25 teaspoons of yeast.)