Heat the cherry juice in a small saucepan over medium heat or in the microwave. Pour the heated cherry juice into a small cup and add the liquors. Stir gently to combine. Top with whipped cream, pie crust crumble, and a maraschino cherry. To make the pie crust crumble, roll pie dough into a thin sheet (about 1/8” thick). Place the sheet on a baking sheet lined with parchment paper or a silicone mat. Bake at 425˚F for 8-10 minutes or until lightly browned. Cool completely on the baking sheet and then break into small pieces
‘Imogen,’ another shrub rose from English breeder David Austin, has a button eye, like most so-called Old Roses (a class of roses grown before hybrid teas debuted around 1867). Its lemon-yellow buds open to frilly flowers that gradually become cream-colored. Michael Marriott, an Austin rose expert, recommends growing it with soft blue and lilac perennial flowers. 'Imogen's' scent is a mix of fresh apple and almond with a touch of musk and cloves. Grow it in zones 5 to 9 and expect flowers from early summer till frost.
To create this scrumptious treat, heat the cherry juice in a small saucepan over medium heat or in the microwave. Then, pour the heated cherry juice into a small cup, and add the liquors. Stir gently to combine. Finally, top with whipped cream, pie crust crumble, and a maraschino cherry. Tip: to make the pie crust crumble, roll pie dough into a thin sheet (about 1/8” thick). Place the rolled dough on a baking sheet lined with parchment paper or a silicone mat. Bake at 425˚F for 8-10 minutes or until lightly browned. Cool completely on the baking sheet, and then break into small pieces
Virgin Atlantic Airways offers their own in-air take on high tea with a specially-curated tea created by master patissier Eric Lanlard on day flights featuring handmade sandwiches, scones and an assortment of macarons. Upper Class, Premium and Economy cabins can all enjoy variations on high tea . The afternoon tea is also offered in the Virgin Atlantic London Heathrow Clubhouse between 3 and 5:30 daily with a pot of tea and Lanson rose champagne served alongside a host of savory and sweet treats including sultana scones with strawberry preserve, lemon and clotted cream; Eton mess verrine with strawberry coulis; broccoli, goat cheese and cress tart and proscuitto, tomato and rocket on a stone-baked brown roll.
Pamper yourself by transforming an outdoor space into a custom retreat. Japanese forest bathing research shows that time spent in the Great Outdoors brings significant health benefits—lower blood pressure, less stress, greater empathy. Green spaces soothe both body and brain, and you can reap the results with a spot in your own yard. Start your project by choosing an area with easy access. A small deck, porch, patio or corner of a garden provides a terrific foundation for a home-sweet-home getaway. Approach your project with an eye to design by including touches that speak to your style (retro? chic? urban?). You don’t have to spend big bucks to make it work. This welcoming retreat features a crate coffee table that blends beautifully with wooden chairs. Pots of colorful annuals bring nature near. Annuals include purple Angelonia with Raven (dark) sweet potato vine, Yellow Chiffon superbells, Royal Velvet supertunia, and ‘Banana Cream’ Shasta daisy with Vertigo purple fountain grass.
When Erin first moved in, the accent wall behind the bed was painted a loud orange tone, the previous tenant's homage to the San Francisco Giants that play just across the street at AT&T Park. To keep the space open and airy, she and Chris painted the walls a classic white (Benjamin Moore 01), then selected a palette of light grays, muted blues and creams. To add a personal touch in keeping with the airy aesthetic of the room, Erin added photographs with special meaning for her and her husband, Chris. "I don't like having photos of people everywhere. I like photos that are more landscape or locale-based, but hold personal meaning," Erin explains. "The photograph print of Outer Banks, North Carolina means a lot to Chris and me because that's where we first met, at a friend's wedding. I gave it to him for our first anniversary. I think it's the perfect inspiration piece for creating a bedroom that's calm, serene and all about Chris and me."
All parts of a pea plant are edible, including blossoms, shoots, tendrils and pods. Young shoots taste the best, while older ones tend to be tough and stringy. Pea shoots and blooms make a beautiful addition to spring salads and stir-fries. Many chefs use young pea plants to make pea stock or even ice cream. If you’re growing peas for shoots, harvest micro-greens when plants are 2-4 inches tall (roughly 2 weeks) and snap greens when plants are 4-8 inches tall (roughly 2-4 weeks). This pink-flowered variety is a snow pea known as ‘Dwarf Grey Sugar.’ Vines aren’t dwarf, though, growing 4 to 5 feet tall.