English Garden….

One of my favorite magazines is Country Living….I’ve been subscribing to it for many years…..I also love to go on to their site http://www.countryliving.com/

….they always have such wonderful stories, how-to’s and great decorating….but today I wanted to share “English Garden”  with you…..stop over, have a cup of tea and enjoy………

ducks blog

6 Ways to Plant a Perfect English Garden

When art dealer Joyce Nereaux Moore and her journalist husband, Gerald Moore, bought their home on the riverbank of Hudson, New York, in 1999, they knew they needed to change their then-confused landscape. So the couple devised a grand plan for vast sweeps of color and plantings inspired by the riotous but deliberate English gardening style they adore.


Lesson #1: Make a bold statement by planting in profusion.

Avoid the temptation to snap up every variety that catches your eye, say Joyce Nereaux Moore and her husband, Gerald Moore, who achieved this lavish look with just two types of climbing rose: ‘William Baffin’ and ‘New Dawn.’ “You only need to plant a few kinds of things,” explains Gerald, “but do it in big sweeps.”

Lesson #2: Embrace high-contrast combos.

While citrus-hued daylilies are already pretty splashy on their own, the Moores bucked conventional wisdom by pairing them with alliums in equally assertive but seemingly contradictory shades of purple—to brilliant result. As Joyce says, “Color is particularly important where you don’t have structure.”

Lesson #3: Define a garden with horticulture and structure.

The couple initially installed one of these quaint shelters to attract bluebirds, only to see it occupied by swallows. So they tried another…and another…and wound up with an unintended benefit: The line of roosts provides the suggestion of a garden wall. “Sculpturally, the birdhouses look great,” says Joyce, “and they create continuity.”

Lesson #4: Furniture doesn’t have to blend into the background.

Instead of the usual grays, greens, and blacks, the Moores chose hot, bold hues for their outdoor chairs. The result: a stunning focal point that draws attention to the view beyond. “One chair is orange, the other red, so even when nothing is blooming we still have color,” Joyce explains…….


Lesson #5: Don’t forget the view from inside.

To maximize the scene from their upstairs windows, which overlook this arbor, the duo planted a trumpet vine at each of the structure’s six posts. “It looks like the vines are floating in the air, plus they bloom from July to the first frost,” says Gerald.


Lesson #6: Sun and shade can get along just fine.

Though this collision of light and shadows presents a potentially awkward proposition, Joyce and Gerald embraced it to create a cozy dining area. Hydrangea petiolaris thrives in the shade provided by a north-facing potting shed wall, while desert agaves soak up the bright daytime light.

Now that your bursting with garden idea’s….how about lunch in the garden?
Love this table!!
On The Menu:

TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing

MAKES: 6 servings


Pastry for single-crust pie (9 inches), see below                                  

6 center-cut bacon strips, chopped

6 center-cut bacon strips, chopped

5 cups fresh baby spinach

3 green onions, thinly sliced

1 egg white, beaten

1/2 cup shredded Jarlsberg cheese

3 eggs

1 egg yolk

1 cup heavy whipping cream

3/4 cup 2% milk

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground nutmeg

dash of pepper

  1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpicked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  2. Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack.
  3. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated.
  4. Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top.
  5. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Have a wonderful weekend!……..

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