Monday, June 3, 2019

No Bake Pumpkin Spice Cheesecake and My Twilight Muse

This year, I thought it was time to physically revamp my herb garden and revamp I did.  I initially wanted a spiral garden, like the one I saw in a magazine 2 summers ago, but lost track of the article!  Needless to say, better late than never!  I built my new garden around my gorgeous rosemary bush, which stands about 3 feet tall and looks amazing.  Rosemary has elevated many a meal from beef to chicken and pork, even squirrel ( I prefer the French word Ecureuil) Ecureuil in Confit I have the same bush as when I wrote that recipe.  She is an Allstar!
This time around, Sage is doing so well.  In the beginning, I had a surplus of oregano and parsley, that returned happily year after year.  The parsley had run it's course and the oregano had bid adieu.  I was gifted some oregano from a portion I'd gifted to my sister Gayle, but I had to buy new parsley seeds, no problem.  I also have more chives, basil, cilantro, Chocolate and regular Mint.  I once had a bright and beautiful Borage plant, with its vibrant purple, white and pink edible flowers, she flew the coop years ago as well.  I'm growing some micro greens and sweet salad greens in the back garden spot, along with some colorful carrots.  I have yet to plant my Rainbow Chard, gotta get on the ball!
I replaced Borage with other edible flowers this time like Marigolds and Nasturtiums, also some "Cheese and Wine" Verbenas. I threw in some Red Russian Kale for adornment and fast greens for salads and sautes and a couple of plants from my compost garden.
I love those (now big) little guys because they grew from what we could not use of veggies past.  Now, they are thriving alongside the other garden goodies and will provide us with its fruits of labor once again.  These plants have come full circle, that's an example of the perfect produce scenario. I am tickled.  I placed some heirloom tomatoes (Purple Cherokee and Giant Pink Belgian ) along the outer wall of my herb garden and also a cucumber plant for dexterity and ready to go salad ingredients.
We have a larger garden where all our other produce is growing, providing some exercise and much  needed therapy in an ever increasingly stressful world.
 My herb garden has become my new Sanctuary, my serenity, my rock of solace.  I embellished her with solar lights, as I may see her when I am seeking refuge in the twilight hours.  She is like a lighthouse beacon, showing me the way, beckoning me to come close, smell the fragrant bounty, entertain her with accolades of how lush and fertile she is.

I have renewed vigor with my latest herb garden design, and not a moment too soon.  Summer for my tween and teen is here, cousins will follow....the "there's nothing to do" and "It's Hot" and "I hate Mosquitoes" will become the summer anthem.  "I'm hungry" will be their calling card, but I wouldn't  trade it for the world.  They are my little herbs too, only not so little anymore...   I have fairy figurines representing my little gems among the greenery.  My fairies even have a wishing well, a bird bath with bedazzled 'water' and a flower laden Trellis for their enjoyment.  I will probably come confessing to my twilight muse, that is this new exciting place, more often than not.
Hello Summer Break, Let the games begin!

2 pkg. Softened Cream Cheese
1 c. Confectioner's sugar or to taste
4 oz. Sour cream
8 oz. whipped topping or whipped cream
1 tbs. Pumpkin Pie Spice
1 tsp. Pure vanilla extract
Juice and zest of 1 lemon
1- 9 inch Graham Cracker Crust
Combine cream cheese, sugar, sour cream, lemon,  zest and spices in stand mixer, whipping until light and fluffy.
Add whipped topping and continue whipping until incorporated.
Pour into crust and smooth evenly.
 Refrigerate at least 4 hours or overnight.
Serves 8.
Serve with cherry or favorite topping.
Feel free to make lighter substitutions/combinations as desired.

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