One of the most fragrant and beautiful of all the plants surrounding our house is wisteria. We have a trellis outside our sunroom that’s been taken over by wisteria and trumpet vines over the years, and this time of year, the gorgeous purple blossoms hang down from overhead, their clean, sweet scent wafting through the house.
Today I’m celebrating America’s whiskey and the fact that it’s almost (officially) summer with a pitcher of bourbon-spiked chamomile and bee pollen honeybush iced tea. This stuff tastes like a gloriously lazy summer afternoon and pairs perfectly with my honey spice cookies, glazed with lemon icing and topped with tasty bee pollen.
Happy World Gin Day! There are SO many ways to celebrate, with all the brands and varieties of gin available these days. One category I’m just beginning to explore is pink gin. Originally a type of cocktail involving gin and Angostura bitters (which turned the cocktail a lovely hue of pink), today the term also applies to a wide variety of pink colored gins flavored with botanicals like rhubarb, raspberry, gooseberry, and strawberry.
It’s June, it’s finally warm outside, and it’s finally Negroni Week! I’m super excited to share my new favorite rocks glasses, some fun variations on the classic red cocktail, and not one, but four Instagram giveaways!
There’s nothing quite like the scent of new lilac blossoms wafting through my kitchen windows on an early Spring morning. Lilac is one of my very favorite flowers, and possibly my very favorite scent, so this year I decided I had to do something to preserve that beautiful, clean, but fleeting aroma.
It’s been a long, cold winter and the bright yellow blossoms of our forsythia bushes are an incredibly welcome sight to see. We actually had more snow last week, but somehow new life is beginning to emerge, the first signs of Spring peeking through the gray-brown New Hampshire landscape. I’ve been really interested in wild edible plants recently, and specifically, local, New England-native edible flowers I can forage for.