Saturday, August 1, 2020

Poorman's Bouquet and Vintage Haeger Pot

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Well, another week almost gone...the only way I know what day of the week is by looking in my pill box. 
I HAVE to take a thyroid pill every morning, or I am back asleep by noon, so after 40 years or so...
it's totally a habit.
YES, pill boxes. I've reached the age and quantity of pills and use three weekly pill boxes. Granted most are doctor recommended supplements, which keep everything moving (inside and out), and hopefully my few prescriptions keep me functioning for a long time in the future. 

Cooler finally---and open-the-windows
 kind of temperatures! 
After record breaking 90's in June and JULY...
it's a lovely balmy 80 something.

ON to my FIND!


Bathed in sanitizer and masked, I made a quick trip to our local thrift store. 
LOOK what I snagged,
this Haeger vase in an Arts & Crafts style, 
in a perfect matte green. I could tell by the weight, it was a contemporary piece, but the shape and glaze screamed Art Pottery. Plus it's 12" tall x 9"wide.
 Deliciously big as vases go.


A few words about Haeger and Royal Haeger originally located here in Dundee, Illinois. Haeger pottery began on the clay rich banks of the Fox River in 1871, the same year as the Great Chicago Fire. This company produced pottery through four generations and developed ceramic art wares and everyday pieces by expert craftsman through 2014.

As a potter myself, I always enjoyed visiting: the factory, their displays, and envied their glazes in the 70's to late 90's. As a buyer/floral designer for a north shore craft chain store, I was allowed to choose and buy Royal Haeger extensively through the 1990's. The figural and sculptural pieces popular then are quite collectible now. As a USA company competing with imports and the economic aftermath of 9/11, this wonderful company closed in 2014 after 143 years in operation. What a loss! 

Anyway my Haeger find is from the early 2000's in a lotus pattern reminiscent of the art pottery of the 
1920-30's in this delicious matte green.  
Perfect for a large Poorman's Bouquet! 


The garden was so hot the last two weeks, but flowers flourished while our vegetables struggled to hang on. Our Caladiums are insanely happy in the shade with lots of watering and hot temperatures, I  don't mind clipping a few leaves here and there for arrangements.


Not wanting to fill the entire vase with water (to avoid sweating), I inserted an upside down plastic container and a tall pickle jar to hold the flowers in the center. 
It's hard to take photos with the sunlight streaming in.
 I had to place my Poorman's Bouquet in our living room, where the green pot matches my walls!

 I've added some different flowers in this arrangement.  First, I bundled with tape some tall lemon grass
 for the center.


From this side, with my butt on the buffet, you can see the colors and the vase clearly.
I used 3 Caladium leaves, 3 large fronds of unopened Giant Sedum which echoed the matte green of the vase,  Added some damaged lilies, bent over zinnias and I cut a branch of my first year Blackeyed-Susans which immediately wilted, and three bright magenta Phlox stems.


I had added a spray of bleach to the water and a bit of sugar, I'm out of florist preservative. 


The phlox are already dropping...
but I'm sure this will hold for a week with such a large container of water.  

Nothing is better than picking from your own flowers from the garden on a lovely day.

Hugs and have a great weekend! 


Tuesday, July 28, 2020

Garden Food: Overnight Refrigerator Dills

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Overnight Refrigerator Dills
Bohemian Dills from my Mom In-Law

Our cucumbers have been growing crazy...blowing up we have been picking everyday...and now have enough for a gallon of Overnight Dills. 

Beauty of these is they are crisp like Deli-pickles...yes, the $8 a jar ones...and you don't have to can them. 


First have a really big glass or plastic jar (1 gallon) for this recipe. Scrub your cucumbers, trim off both ends, slice length-wise in halves or quarters. Try and make your pieces equal thickness. 

Add a  4" layer of slices (try to keep them the same thickness)
sprinkle with one green onion head and some of the chopped leaves, 
2 cloves of garlic quartered
1-3 large flower of dill and some small dill branches, soft stems are okay.


Repeat layers until the Jar is full almost to the top, 
cucumbers, onions, garlic and dill.


Keep the jar loosely packed...

Prepare your brine:
1 1/2 cup of white vinegar
2 1/2 cups of water
2 TBSP of canning salt
1 TBSP of Sugar


Bring brine to a boil.
Ladle boiling brine over the Cucumbers 
 within an inch of the top. 

Push a spoon down the inside of the jar and move the cucumbers around to release bubbles, or shake the jar. Add more brine to fill, and screw on lid.


Wrap the jar tightly with 3-4 towels, and leave overnight>
You could do these in a stoneware crock like the old days. I have a small crock with a metal push down on the lid...which I have used for a smaller batch.

Perfect Garden Food for summer! 
Thanks Mom, and Hubby is so glad you gave me the recipe!

What's Your Favorite type of Pickles?

Sunday, July 26, 2020

Garden Food: Senf Gherke or Slippery Jims

Senfgurken (Danish) or Slippery Jim's

These were always on the table in my childhood. Perfect on summer sandwiches, a lightly sweet pickle made from overripe or large cucumbers.  
You basically use the outside of the cucumbers and not the center seeded parts.  
I did a nice batch of dills, but so many of the cucumbers were too big, or too round, so I peeled them and 'gutted' the inside if they had large seeds. 


This is a medium Pyrex bowl so about 5-6 cups of thin sliced peeled cucumbers.
The slices are soaked in cold water and I added about 2 tsp of canning salt and stir. Cover and let sit out overnight, covered with a cloth. Rinse very well in the morning and let drain.

Make your brine:

2 cups of white vinegar
1 cup of water
1 cup of sugar
1/2 tsp of Yellow Mustard seeds
1-2 tsp. of pickling spices
4 whole cloves

You will also need canning salt 1/2 tsp per pint
and 1/2 slice of a medium onion per pint jar


Bring your brine to a boil, add the drained and rinsed cucumbers. 
Bring back to a boil, then time 3 minutes to finish cooking the cucumbers.


Have your clean lids in a boiling hot water bath, and your clean jars in a 220 degree oven.


Fill your hot jars with the hot cucumbers, add salt, 1/2 slice of onion and then fill with extra brine to within a 1/2" of the top.

Wipe your rims, and seal with sterile lids. Tighten and cover jars with clean cloths to cool.
If your jars don't seal, keep in refrigerator, if they seal store in a cool dark place.


Classic slippery cucumbers perfect with any cold meat open-faced sandwich or appetizer. This is my favorite on cold turkey, chicken or sliced roasted pork. 

This made 2 pint jars and also a 1/2 jar to eat right away. One to eat and two on the shelf, perfect!
 They really are lovely. And a nod to my 
Danish heritage!

Nyd og Spis!

Enjoy and Eat!