Posts Tagged ‘patio garden’

Mind-Set by Mary Lou Meyers

Sunday, July 12th, 2020
Mary Lou is my classmate from Douglass College and is my “virtual” poet-in-residence. This poem is very thought-provoking! I’ve added photos of one of our patio window boxes and the “trees” on the patio to remind you to stay close to Mother Nature as much as possible.  Even a small patio garden provides pleasure and calmness.
I heard it said, but scarcely believe it,
we may have to become accustomed to the New Normal,
not for just awhile but because of steadily warming temperatures,
the fires in the Arctic, more viruses will spread their venom
while we must stay sequestered for Humanity’s sake.
How thwarted we are, our stock and trade
to be embraced and disarmed by the Human Face.
No longer separate seams united in a whole,
we need to separate dreams and hold beyond arm’s length
with no chance to cut to the chase.
The outside world is now out of our sphere
of influence somehow, somewhere.
Will our tongue become depressed and tentative
when we are re-introduced to society,
no longer tried and true reminders of how Life once was.
The template of Life can bend to your will.
Just digress for a moment, stillness is apropos,
time of the Pandemic, home alone.
But you can be anywhere you please,
It takes only a mind set.
Read their smiles out loud
till they give you what you need,
a suborning witness to a kiss
through the air of your despair.
For images are more real in isolation,
touch them, they’ll feel real,
push the lever of the turnstile
which brings you together with a smile.
Contentment lies as close as your undergarment
as it curves and folds with every part of your moving body.
You will be enfolded by a kind of bliss
that is not makeshift like most of your life.
How you drift from one phase to the other,
how you reveal to those you try to impress
with your thought process,
only feel a loss when you repress who you really are.  
Happiness is really a frame of mind,
it has its own set of wind chimes
which can overcome the lack-luster
or the pit-falls of Covid 19
as it does in any dreamscape
or the Divine Interlude of a moment in time.

National Gardening Week

Thursday, June 8th, 2017

Since this is National Gardening Week, I thought I would post a photo of my patio garden, as I do almost every year, and feature an herbal salad dressing, using the chives you see in the large bin on the right. This plant comes up every year and stays viable for cutting into November, so it is the one herb I can count on.

But first, I want to invite you to go online to read Lisa Scottoline’s latest Chick Wit column in The Philadelphia Inquirer: Live, Life, Love section from Sunday, June 4th. In this week’s witty column entitled “I’m all (green) thumbs,” the lawyer turned writer riffs about middle-aged forgetfulness: “Welcome to gardening for the middle-aged, where you can’t remember what you planted….I did make a map of the garden, but I can’t remember where I put it.” Perfect!Fortunately, my patio garden is small enough that I don’t forget where I planted an herb, but then again, I am always misplacing the seeds somewhere in the house.

In Dr. Douillard’s ( list of plants, with their color, bloom time, taste and fragrance, CHIVES are listed as being in their prime in May and June, although my chives seem to be vibrant from spring through fall. My plant is green; however, the chart lists red to lavender to purple with a strong onion taste.

Here is a spring salad with my chive dressing. Enjoy the tangy taste. The dressing is almost the same color as the lettuce, so it’s hard to see, but you will definitely taste it, especially is you use half an organic lemon with the skin still on, instead of the juice of half a lemon.

Chive Alive! Dressing for Spring Salad

Utensils: Cutting board & knife, blender or food processor, bowl for tossing, serving bowl, container (ex. cream pitcher) for dressing.
Prep. Time: 15-20 minutes
Cooking Time: None!
Categories: Gluten-Free, Vegan



1/2 organic lemon, chopped into small pieces
(Note: You may also just squeeze the juice of half a lemon)
1/2 cup cold water
1/4-1/2 cup olive oil (start with 1/4 cup)
I peeled garlic clove

Salad (Feel free to use your own salad items.)

3-4 cups (or 1/2 head) salad greens (I used red-tipped Romaine)
slivers of radicchio
4-5 slices of leek
1/2  peeled avocado, sliced into bite-sized pieces
salt & pepper to taste (optional)
sprouts or micro greens for garnish and flavor


  1. In a food processor or blender, place chopped up lemon or lemon juice, cold water, 1/4 cup of the olive oil and peeled garlic clove and blend until lemon pieces are well macerated. If too thick, add more olive oil and buzz again. (This depends on the size of your lemon and how thick or thin you like your dressing and whether or not you use whole lemon skins or just the juice.) Set aside.
  2. Wash and dry greens. Tear into bite-sized pieces. Sliver the radicchio, slice the leek (white part mostly) and peel and slice the avocado. Toss, adding salt and pepper, if using. Place in an attractive serving bowl or on a flat platter.
  3. Right before serving, toss salad with a small amount of the dressing. Garnish with sprouts. Place extra dressing in a serving container for guests to add as needed.

    Variations: Substitute organic lime for lemon or a little of each. Add feta cheese in small pieces. Yield: One head of lettuce serves 8 people, so if you use half a head, you have four servings.