The Secret Garden

After our Mother's Tea at 'The Secret Garden', we were ready to take a look around.

Of course we had to investigate the gift shop located at the front of the mansion.

So many pretties!

Sweet little hats - I love the pink one.

Naturally there were lots of tea related items!

My sweet daughter J told me to pick something out for Mother's Day! I chose the blue coffee pot on the top shelf! It will match my dishes perfectly.

From there we made our way outside to view the gardens.

Little surprises were around every corner.

Don't you just love this plant stand?

An old sink was put to good use in the shade garden as a home for ivy.

Of course what garden would be complete without a home for feathered friends?

These darling heart shaped rocks were attached to the back stairs!

These plant combinations were so unique.

Soft pink geraniums in a weathered crate = love!

These beauties rest on the garden bench awaiting planting.

We had a lovely day, enjoying our Mother's Tea, and browsing the gift shop and gardens.

So glad you could join us!

You can experience 'The Secret Garden' tea house, gift shop and garden yourself if you are in the Tacoma/Seattle area.

It is located in Sumner, WA

www.sgtea.com

Tea at The Secret Garden

On Saturday, my two daughter's, Heather and Jennie took me to a place called, 'The Secret Garden' for a Mother's Tea.

It was held in a beautiful old mansion complete with ornate moldings, floral wallpapers, and lace curtains.

And all around the mansion were lush 'secret' gardens.

There was a whole book of tea selections to choose from! I chose a Black Tea called Angel's Dream, with Blackberry and Lemon Balm.

Look at the little colored heart shaped sugar cubes! I need to find out how to make these!

To start the 'Tea', we were served cold cucumber soup with dill and cilantro. Very light and delicious!

Daughter Heather through the glasses of our sparkling cider toast.

Next we were served a salad with walnuts and a breaded goat cheese 'medallion' topped with a sprig of thyme. Everything was served on the prettiest china.

Once we were done with the salad, our plates were whisked away and we were brought a tiny goblet of mango sorbet 'to clean the palate'.

Once our palate's were cleansed, we were brought sweet tender scones with cream, raspberry jam, and lemon curd. Oh my! So delicious.

And then the Grand Finale! Our eyes were as big as saucers when our server carried this to our table! She explained that we should start with the center tray of 'savories', consisting of spinach tarts, mushroom quiche, and sun dried tomato roll ups.

Next were cucumber and egg salad sandwiches, and a savory deviled ham croissant.

The dessert tray consisted of white chocolate cups with mint leaf, chocolate bon bons, tiny wedges of rhubarb tart, shortbread, and miniature lemon cakes with rose petal whip.

My goodness! We couldn't finish it all! So take home boxes were dispensed all around.

And just when we thought things couldn't get any sweeter, we were brought miniature hat boxes, each with a beautiful tea cup and saucer inside, exactly like the ones we were served tea in.

It was a lovely tea. A gift from my sweet daughters to commemorate Mother's Day.

Thank you, my sweet girls.

If you are ever in the Seattle/Tacoma area, you can find 'The Secret Garden' in Sumner, WA. Reservations are required.

www.sgtea.com

Next time I will show you the little shop inside, and of course, the gardens!

I hope you enjoyed sharing my 'Mother's Tea' with me. I wish you all were there! We would have had so much fun!

xx

Mother's Day

Happy Mother's Day!

 God could not be everywhere, Therefore he invented Mothers. 

A Day In May

We have had the most beautiful sunshiny days for the last few days. It streams in through the curtains early in the morning.

Illuminating everything in it's path.

Encouraging even the houseplants to bloom!

Sunshiny mornings call for Mango Smoothies!

1 banana
1 mango, peeled and chopped
1 (6 oz) container fat free vanilla yogurt

Blend

Then a little cuppa out on the deck for some nature journaling.

This entry requires copying from a book, as it is an endangered wildflower, Trillium, which I never disturb.

Over the weekend, Hubby put out the umbrellas and put the screens on the glass doors - a happy sign that summer is almost here.

Another happy sign - my little apple tree is blooming!

While weeding the flowers under the apple tree, a hummingbird visited each delightful blossom, oblivious to my presence. As she buzzed from blossom to blossom, I was able to see her up close; her tiny feet, her iridescent feathers, her sweet little face. She was no bigger than my thumb.
I named her Thumbelina.

 Another favorite place for feathered friends to gather, decorated by the drooping sprays of Bleeding Heart.

Of course sunny days are perfect for yard work, and that is where you will find me! There is always something to do!

 My tulips are dancing their last dance and want me to show off their beautiful skirts before they disappear until next year!

There are always new dancers to take their place! But none can compare with such beautiful attire!

 As the sun sets on another beautiful day in May, Mt. Rainier reflects the rosy glow.

I hope you are having some beautiful sunshine in your little corner of the world, in this beautiful month of May!

Three Cheese Manicotti

This is one of my family's favorite recipes! It is great for family dinners or even for guests, and is simple to prepare.

You can add your own special ingredients to make this recipe your own by varying the herbs, cheeses, and sauce.

Three Cheese Manicotti

serves 6-8

Bake at 350 degrees for 1 hour

Ingredients

1 (8 0z) pkg. Manicotti shells

4 cups shredded Mozzarella cheese, divided

2 cups Ricotta or small curd Cottage Cheese

1 cup grated Parmesan cheese, divided

1 Tbsp minced garlic

1 egg

2 Tbsp dried basil

2 (26 Oz) jars Pasta Sauce (or 4 cups home-made)

9x13 pan

Save 1 cup Mozzarella and 1/4 cup Parmesan for sprinkling on top

To Prepare

Mix the three cheeses, garlic, egg, and basil in large mixing bowl.

I halved the recipe.

Spread 2 cups sauce evenly on bottom of 9x13 inch baking pan.

No need to par boil the noodles, and it is much easier to stuff them if they are uncooked. An easy way to do this is to use a soup spoon and slide the filling off onto the top of the manicotti by inverting the spoon.....

Then mash it in (gently) with the tip of the spoon turned upright. Repeat until manicotti is full. Hold it over the bowl to catch the extra.

Hold the manicotti so you can feel the end in the palm of your hand. You'll know the manicotti is full by feeling it in your hand as it reaches the bottom.

Leave a little on top, like an ice cream cone and place it on top of the sauce in the pan, pressing down to nestle into the sauce.

Alternate the manicotti to give it a pleasing look, leaving a little space in between for proper cooking.

Spoon sauce over center of manicotti noodles, then sprinkle with the Mozzarella and Parmesan that was set aside.

Cover pan tightly with foil and place on center rack of oven at 350 degrees for 1 hour. (Test after 45 min. by piercing center of manicotti with a fork )

Your kitchen will smell delicious!

Serve with a salad and a smile!

Enjoy!