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.


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...

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