Blend 2 cups almond or coconut milk +
1 cup frozen or fresh fruit (strawberries or peaches)
Add touch of vanilla
Pour into molds, freeze 1 hr

This Month in the Garden
Image item
The garden is bursting with hydrangeas right now! The mazus, which is the ground cover that is in between my stepping stones and underneath the fountain has grown in nice and full.  All of the supporting plantings, such as astilbe, hostas, ferns, roses and spirea have bloomed and are at their peak. This is honestly the height of the blooming season. 
 
I will take every chance I get to be outside and soak it all in! 
 
In the photo below, you can see 2 limelight hydrangea trees flanking the arbor gate. Those are now gone. After years of frustration that they were uneven and that their structures were quite different, I had them removed and replaced with boxwoods. The blooms were pretty, but they were not worth the 11 months of the year that they were not in bloom. 
 
This is all to say….gardens evolve. And, change. If something isn't working, you can only fight it so long. Don't be afraid to take something away. That can be as important as adding something in.

Image item

 

Our book club just picked this for our September meeting! Beatriz recently had a glowing review in the New York Times, so add this one to your reading list…stat!

 
Image item
 

LIVING
Let's Grill!
When the heat is on outdoors, I find that I am less interested in turning on the oven or cooking heavier meals. We tend to grill steak, chicken or fish outside and add some simple sides like a rice pilaf and a corn salad. While I may be the Queen of the Kitchen, my husband is most definitely the King of the Grill! He grew up on a cattle ranch in Kansas, so let's just say he knows a thing or two about meat and how to grill to perfection! I got him to share his famous meat marinade with y'all, so download it for your next outdoor bbq! 
Happy Grilling!
 

Grant's Grillmaster Marinade
 
This is for 2 lbs of meat, so adjust quantities as needed
 
In a gallon zip lock, add the following:
4 oz. of Stubb's beef marinade
4 T. fresh ground pepper
4 T. Lawry's season salt
4 oz. Lea & Perrin's Worcestershire Sauce
1 T. melted butter
Add your meat
 
Shake and let sit for 4 hours in the fridge
 
Remove from fridge for 1 hour before grilling
 

Upcoming Event!
 
Join me for the inaugural 
KR Book Club on July 12th and meet 
author, Annabel Monaghan &
 artist/designer, Kerri Rosenthal!

Image item
LivE Give Entertain
Until next time…. xxElizabeth
 
Instagram
Pinterest