How Does Your Garden Grow?

I love to collect plants...they mean so much more to me when they have a history and I can say, "this I brought from our home in North Caroline" (yup, despite my husband's protests, I packed as many plants into several pots and stuck them in the car for our move), "these ferns came from Mom and Dad's woods in Wisconsin", "this rose bush is from the farm where Ernest grew up" (note: Ernest is a former neighbor and he's now in his early 80's), and I have a Foxglove from George Washington's home, Mount Vernon, although I'm not sure it was around when he was around, etc...

So here is what is blooming right now in our yard...

Julie mentioned that I haven't posted a recipe in a while so wanted to share this easy recipe from Real Simple....

Satay Chicken Stir-Fry (serves 4)

2 tbl peanut butter

2 tbl soy sauce

Juice of 2 limes (okay, I just use the squirt bottle kind!)

1/3 c. chicken broth

3 tbl light brown sugar

1/2 c. coconut milk (that's half the can, what will you do with the leftovers?!? I just dump it all in!)

4 boneless, skinless chicken breasts

2 tbl oil

1 long red chili, thinly sliced (haven't had one yet on hand to use)

1 1-inch piece of fresh ginger (yes, you guessed it, I use powder)

1 clove garlic crushed

2 cups snow peas (I use skinny long beans)

2 cups broccoli

1/2 cup fresh cilantro leaves

I usually toss in a can of baby corn because the kids love it.

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar and coconut milk. Cut the chicken into one inch wide strips. Heat oil in a large skillet over medium-high heat. Add the chicken, chili, ginger, and garlic -- and I usually add some onion slices since they are so healthy for you. Cook, stirring occasionally, until the chicken is gold, about 5 min. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 min. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 min. Garnish with the cilantro and serve over cooked rice.

I am working on another Victorian Elements card (or two) that I can't wait to share with you!