Hotter than Tamale Weather ~Changes in Garden and the Kitchen

Nothing is permanent but change.

~Heraclitus

Butterflies are the reward for warmer temperatures. This beauty; anyone out there know her name? If she posed for the laminated fold out ID pamphlet for Southern California, she was turned so the inside wing pattern was hidden. 

Inside the house, the thermometer smiled that it never had to exert itself over 78°  F. Outside, was another matter At her cruelest,  the sun's breath broiled the garden at 107.5°   Still, that was merciful compared to the brutal 118°  inside my husband's shed. 

Thank God for James Carrier, inventor of air conditioning and for Trevor Plunk. Our oldest son installed our automatic sprinkler system between college and career. Hand watering may be the most pleasant chore during So Cal heat spells, the plants, particularly in pots, get tired of waiting.

If skiing in a blizzard is a sign of kamikaze sportsman, gardening in this heat is the sign of a gardener obsessed.  It was a relief to see the the 'Easy Does It' rose settled in over the weekend with just a jigger of B-52 washed down with a gallon of water. 

Autumn is for action. Some pots were moved to interim locations. The honeysuckle planted by the birds won the right to its corner. This meant saying au revior to the Cleveland sage. Some branches holding still in a bucket bouquet. Plan A is to root some cuttings for the outback.



Buddleja with butterfly image from  Viette's 



We bid Adieu to a buddleja.  Not all worms are created equal. Whatever the maggot like creatures infected the woody stems- they are on the way to the dump. No plant is so precious as to risk an entire garden.

My husband, lover of Tabasco and all things hot and spicy, has been having a bout of tender tummy. For the time being, offerings from the kitchen need to be kinder and gentler than nut and chili encrusted deep fried whatever.

With football and the World Series upon us, this concoction is GOOD enough for game-time company.

Hot Brie Garden Dip

Gently melt a skinned wheel of brie snuggle fitted into a heat-proof bowl in the oven. While this is warming-

Sauté in extra virgin olive oil (infused with just a touch of garlic) sliced button mushrooms. Set the mushrooms aside.

Repeat with artichoke bottoms (If canned, rinse first to tame the acidity). When heated through, give them one good mash with potato masher.

Boldly stripe the top of the brie with sliced black olives, mushrooms and gleaming artichoke mash. Finish well with drizzling of pan deglazings. 

Serve with crackers.

Bon Appetite!

All photos, except the one from Viette's are by Gene Sasse.