Thyme For Home

Thursday, September 20, 2012

Combined Blogs

Hi everyone,

I just wanted all my friends to know that I already combined my Thyme for Home blog and Rooted In Thyme blog. Having two blogs was a bit much for me to keep up with so I will incorporate into one and see how you like the new version. So I will stop posting on Thyme for Home and only post on Rooted In Thyme. Please continue following my Rooted In Thyme blog, I love all visitors and followers. Thanks so much to everyone who has followed me on my blogging journey! I will now have more time to comment and explore everyone else’s blogs and continue to enjoy the interaction and sharing creative ideas with you all. Thank you for your endless support.

Sincerely, Jody Gabara

Tuesday, September 18, 2012

Lemon & Macaroon Cookies

You know when you have one of those days, you just want to make cookies.

I thought of a lemon cookie.

Lemons taste so refreshing.

But, when I saw these at Trader Joe's,

I couldn't say no.

Macaroons was my next choice.

So light and look like little snowballs.

Very pretty.

And they tasted delicious!

Monday, September 17, 2012

~Organic Carrots~

I found these organic carrots at Whole Foods.

The colors were so pretty, I couldn't resist.

I tried to grow the Carnival Blend but they didn't do well this year.

I grew some baby carrots by seed.

I noticed they were ready to be picked today.

We'll have some fresh vegetables for appetizers tonight.

Our Ixia died back and just came back again because of the heat.

I had to take another photo of them.

Too beautiful not to show you.

Thursday, September 13, 2012

~Summer Pumpkins~

A little wagon full of small pumpkins grown this summer.

There's something about pumpkins

that are so beautiful.

Picking them this year was like I was little again.

Walking through the garden

was so peaceful today.

It's so true, there is never enough time.

I could play in the garden for hours.

Our pumpkins were telling us,

it's time for harvest.

Then the clouds came in.

As quickly as they came in.

A short sprinkle of rain,

then they left.

The pumpkins were the reward for today!

Go check out Rooted In Thyme for the Simple & Sweet Fridays party!

Monday, September 10, 2012

The Cutest Owl Cupcakes

Last weekend I went to a Baby Shower and they had made the cutest owl cupcakes.

I haven't been to a baby shower in so long and it was so much fun.

Diaper Cake

Jana loved the baby shower watering can with the nursery rhymes decoupaged on it...

I put some baby's breath in it too.

And yes, she is having a baby girl!

I started making some cupcakes today and they look so cute.

I bought two different kinds of Oreo's.

The colored sunflowers I bought at Trader Joe's.

Great project for kids.

I hope you try to make the cupcakes too.

Have a great week!

Sunday, September 9, 2012

~Halloween at Rogers Garden~

Rogers Garden has ever variety of pumpkins for Halloween.

They have different things for everybody.

Candy Jars

Velvet Pumpkins

So Pretty

They have everything you need to decorate for the holidays.

But, I always love their gardens outside.

Hope you liked the tour.

Happy decorating!

Thursday, September 6, 2012

~Roasted Butternut Squash Salad~

I love butternut squash and saw this recipe

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

made by Ina Garten

for the book

Barefoot Contessa

Back to Basics

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.