Friday, June 20, 2008

Echinacea purpurea/Purple Coneflower


are beginning to bloom along with cleome.


Pittsburgh, Pennsylvania


We were talking about the steamed seafood we had on the coast. And, pow! We had a super supper served with melted butter and Baringer White Zinfandel.


In a large boiler with a lid, put small potatoes, an onion, corn on cob, sausage links, your favorite shellfish combo, add a cup of water, cook on medium heat for 20 minutes and, voila! steamed seafood feast.

Chef Roger

Life is good.

2 comments:

Nancy J. Bond said...

Yummy! Chef Roger certainly knows how to put together a delicious spread! Your coneflowers are lovely, as is the rest of your blog. I intend to add your blog to my list of Favs and visit often. :)

Mother Nature said...

Nancy,
Thanks for the fave. I'm delighted you want to return.
Donna