I was just walking through our little breakfast room (which is actually a plant room) and saw this. Boo had chosen to recline at a perfect right angle to the sofa table (which is actually a plant table–are you sensing a pattern here?), exactly in the middle between the two large plants (mmm-hmmm, pattern, definitely). You’ll notice that he was not in his favorite place, which is the patch of sunlight.

Don’t you just wonder what was going on in his little beagley head?

Incredibly fragrant, as one would expect from its name. Heh. Of course I couldn’t help expecting the scent of peppermint, but what it is, for me at least, is an intense, classic old-fashioned “rose” scent. Heavenly.

And I will end this series of back-yard adventures with this:

…because whenever one is in our back yard, there’s always a beagle observing!

These are what we call the “Pink Peggies.” They were a wedding gift from my dear mother Miss Peggie, and meant to be white—but when the bare-root bushes were planted and nurtured and started to bloom that first year, lo and behold they were pink. Much correspondence with David Austin Roses ensued. The true identity of the pink roses was never ascertained, which is how they came to be called the Pink Peggies.

The following year we received a trio of replacement plants, and these were indeed the beautiful white “Winchester Cathedral” variety Miss Peggie had originally chosen. At the moment they are just quivering on the cusp of blossoming—look at those dozens and dozens of buds! Later on I’ll post some pictures of the actual blooms.

Now back to sixteenth-century Scotland, and the flowers there…

“Scentimental” is the peppermint-striped one—beautiful and unusual, with no two flowers alike. The scent is a very rich rose-spice, ergo the name.

“Double Delight” looks rather like a “Peace” that’s gone over to the dark side—deeper crimson edges to the petals and a creamy-gold heart. It also has a fabulous fragrance (one of our requirements for roses), described as both spicy and fruity.

I’m looking forward to planting these and nurturing them along, although I must say that the names “Scentimental” and “Double Delight” are not as romantic or literary as the names of some of our other roses. How can they compare with “Jude the Obscure” or “Fair Bianca” or “Eglantyne”? Once we have them settled in their new homes, we may have to re-name them so they feel comfortable with their siblings.

As you can see, we have a few (!) other plants as well. Sometimes I think it’s a tossup between the number of plants we have outdoors and the number of plants we have indoors!

My central character Rinette Leslie would have known roses somewhat similar to these—”Damascus and “Provence” roses—in the royal gardens at Edinburgh Castle and Holyroodhouse. In her unique (meaning that I’m mostly just making it up) system of floromancy, roses are classifed by scent and number of petals rather than by color as they are in the later Victorian “language of flowers.”

 
So far it’s working. The tomato plants are strong and sturdy (well, other than the one “Early Girl” that Cressie trampled), with burgeoning fruit and blossoms. The cucumber vines are exploding, twining up their posts with a little help from some plastic tape, and covered with bright yellow blossoms as well.

  
As you can see, grass and weeds abound. I whack off a little grass every so often, but that’s all. I didn’t rototill, didn’t fertilize. So far I’ve spent $23.28 for six tomato plants (I’ll have to charge Cressie’s account for the plant she broke off) and $2.95 for a packet of cucumber seeds. So even if I only get one tomato, I’ll still be doing better than the $64-tomato guy!

He called the doggies. (Who could resist?) Chaos ensued. It turned out there were actually two bunnies under the bushes. They calmly went on eating our tender new calla lily leaves as the dogs howled their heads off inside and I tried to fight my way to the window to take pictures. We have three or four generations a year of rabbits in our neighborhood, and by now I suspect the “Pay no attention to the man beagle behind the curtain window” gene is bred into them.

A fine start to a gray, stormy Sunday.

And we have Peace roses:

My beloved Robert Browning’s Pippa knew of what she sang:

Although here along the Elm Fork of the Trinity, it would most likely be a mockingbird instead of a lark.

Tzatziki is a Greek sauce for souvlaki and gyros, although we gobble it up as a dip with pita triangles (or, to be frank, with just about any sort of chip we can lay our hands on). If you can find thick Greek yogurt, use that—it’s turning up in grocery stores more and more. If you can’t find Greek yogurt, use regular full-fat yogurt, well drained.

There are as many recipes for tzatziki as there are Greek cooks. Here’s the Broadcasting Legend™’s version:

1 quart plain full-fat yogurt
1 cucumber
1 clove of garlic
The zest of one lemon
Kosher salt to taste—start with half a teaspoon
2 teaspoons of dried dill
Fresh dill for garnish

The night before (don’t you hate it when recipes start with “The night before…”?), strain the yogurt. It’s easy—line a large strainer with cheesecloth (a couple of dampened paper towels will do in a pinch), put it over a glass bowl, and scoop in the yogurt. Cover the whole shebang lightly with more cheesecloth or paper towels and leave it in the fridge overnight.

In the morning, discard the liquid in the bowl. In the strainer you will have delicious thick yogurt. Put this yogurt into the rinsed and dried bowl. Rinse the strainer because you’re going to need it again.

Peel, seed, and rough-chop the cucumber. Put it in a food processor (yes, we take the easy way) with the garlic clove, the lemon zest, the salt and the dried dill. Process until combined. Leave it slightly chunky so your tzatziki has some texture. Drain this mixture in your strainer. Press down hard. The idea is to remove as much liquid as possible so your tzatziki is delectably thick.

Add the cucumber mixture to the yogurt and fold them together well. Taste and add salt if necessary. Divide into serving bowls and garnish with sprigs of fresh dill.