Birds Of A Feather Flock Together

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“Hold fast to dreams, for if dreams die, life is a broken winged bird that cannot fly.”Langston Hughes

Good morning everyone! Today I decided to share some pictures of birds that I took at the Desert Botanical Gardens last Sunday. They have so many different birds around the garden. I saw a European Starling, Curved Bill Thrasher, Quail, Morning Dove, Finches, Sparrows, and some Cactus Wren (our state bird). Birds can be so hard to photograph but so fun at the same time. I hope you enjoy these shots.

To plant a garden is to believe in the future.

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“Love is what makes two people sit in the middle of a bench when there is plenty of room at both ends.” Unknown

Last Sunday it was so beautiful outside that mom and I were able to go to the Desert Botanical Gardens. If you are ever in the Phoenix area, I would recommend this as one of your stops. Ok, as long as it is not in the middle of the summer. I suggest spring or fall. Took several pictures while we are there. Today I’m going to post pictures of benches. There are several places you can sit and relax around the garden. I hope you enjoy my shots. Have a great week my friends.

What’s For Dinner

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“In truth a family is what you make it. It is made strong, not by number of heads counted at the dinner table, but by the rituals you help family members create; by the memories you share; by the commitment of time, caring, and love you show to one another; and by the hopes of the future you have as individuals and as a unit.” M. Kennedy and Janet Spencer King

Last night, mom, my brother, and I had a great dinner. It consisted of BBQ pork chops, steamed asparagus, wild rice, and we had delicious sauteed mushrooms over the pork chops. I have made them a few times now and can’t get enough of them. Again, I got this recipe from the Great Foods Fast by Martha Stewart, page 249.

Sauteed Mushrooms With Thyme

2 Tbsp butter

1 Tbsp Olive Oil

1 small shallot, minced

11/2 lbs small white mushrooms, halved

Coarse Salt and fresh ground pepper

1 Tsp minced fresh thyme

1/4 cup dry red or white wine (or water)

1. In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook, stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid. 5 to 6 minutes.

2. uncover; raise heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and wine (or water). Cook until the skillet is almost dry, 1 minute. Serve hot.

Serves 4

***Not the best picture but the mushrooms are oh so good, oh and so is the beer.***