Entrance to an art gallery in Snug Harbor, Bowen Island, British Columbia, Canada

Recently, while on vacation visiting a dear friend on Bowen Island, British Columbia, (a stone’s throw from Vancouver), I happened upon this wonderful art gallery in the little town of Snug Harbor. The entrance, colors, and chalkboard quote drew my attention. This is what I love about traveling, the unknown to explore and experience, coincidences that are not really coincidences but subtle messages, the culture and people to immerse yourself with, and new things in general to try and acquaint yourself with. Traveling expands your horizon, and it expands your life.

Bowen Island, by the way, is a “Places to Know” kind of place, but that is another post for another time. The sheer beauty of the water on Howe Sound, snow capped peaks, and a chance to do nothing but stare into the water and Douglas fir landscape mesmerized is an idyllic setting to listen to your thoughts. If you are lucky, you might even catch a glimpse of a soaring bald eagle, a bobbing seal, a water’s edge heron, or a few curious orca swimming with the current. Truly a very special and beautiful place, and a place to know.

Outside the art gallery on a chalkboard was this touching quote by an unknown person which really resonated with me. A perfect message for me now, and to remember. Perhaps this quote might touch you too. I happily share this quote with all of you. I wholeheartedly encourage you to give something a try that you have been wanting to do, dreaming of doing, aligns with your bliss, and listen to your heart.

Listen to Your Heart Quote

Past Related Posts

Brunch With A View

Oceanside’s The Seabird Resort

The Floral Palette

Bon Appétit et Bon Weekend…Bonnie

Entrance to Viewpoint Brewing Company

From time to time I write about “Places to Know” around San Diego County which are special. Viewpoint Brewing Company is one of them. I had heard about this Del Mar brewing company located near the water, but never explored it until recently. Located across from the Del Mar Fairgrounds, and along side the San Diego Lagoon and trails of the San Diego River Park, it is a very well done 7,000 sq foot restaurant and experienced brewery offering 20 tasty beers that is a real surprise.

A Partial Glimpse Inside Viewpoint Brewing Company

The menu is as diverse as the crowd that sips the beer and soaks in the view. Open Tuesday through Friday noon to 9pm, Saturday and Sunday 10:00am to 9:00pm, and closed on Mondays. When I walked into Viewpoint Brewing Company for the first time, it was packed for one thing, but I thought what a great place for weekend brunch before or after a walk on the river trail. The valet service confirmed that before noon on weekends is a good time to come.

Can’t Go Wrong with the Food, Flatbread and Caesar Salad

Viewpoint Brewing Company Has Great Views

After you have had your brunch and hike around the trail, if you are heading north for home, why not stop at the Sunday Solana Beach Farmers Market on the south end of Cedros Avenue, noon to 4pm, for fresh vegetables, flowers, and more.

Solana Beach Sunday Farmers Market on Cedros Ave.

A Few Related Past Posts on “Places to Know”

The Flower Palette

Oceanside's Seabird Resort

Wicked Maine Lobster

Bon Appétit et Bon Weekend….Bonnie

Sweet Peas On New Trellis

I always love making seasonal garden bouquets for my home, and maybe some to share. It means so much that they come from my garden, grown with love and care, but also the beauty and happiness they resonate. They also are such a big part of seasonal living which I love!

I recently started a project close to my potager. I created a dedicated trellis row for growing more flowers, and perhaps a few other things like extra tomato plants. It is a more focused attention to growing flowers for cutting, which can be rotated season to season. Think planting sweet peas and ranunculus in the fall, sunflowers in the spring, pumpkins and gourds in the summer.

Impromptu Winter Garden Bouquet, Narcissus and Viburnum ‘Spring Bouquet’

I really owe this to the talented flower farmers, floral designers, garden stylemakers, and garden enthusiasts that share their flower passion online and on social media. There are so many, and it seems everyday a new person pops up. Here are a few of some that I follow and in no particular order. Some have their own websites, and most are on Instagram.

Slow Flowers Society. Founded by Debra Prinzing in 2013, after writing her book Slow Flowers. A Who’s Who of American Floral Farmers, Slow Flower Florists and a branding platform that promotes, connects consumers with farmers, florists, designers and retailers.

Floret Flowers Erin Benzakein heads up her family run flower farm and seed company that specializes in unique, uncommon and heirloom flowers.

Menagerie Flower Felicia Alvarez with her beloved garden rose production farm offers bare root and potted roses, and educational workshops. She has a new book rose book coming out, Growing Wonder, for all rose lovers.

Willow Crossley Willow Crossley is a fabulous UK floral designer who offers floral design, and much more, including online floral workshops.

B-Side Farm Lennie Larkin is an incredible Sonoma flower farmer and florist with great entrepreneurial spirit.

Claus Dalby. A mild-mannered Danish gardener, photographer, broadcaster, and YouTuber who is simply amazing. On Instagram.

My French Country Home Sharon Santoni in Normandy, France, gives you glimpses of fantastic gardens all over France, as well as her flowers, floral bouquets, and potager from her own garden.

Potted Vintage Container with Purple Pansies and Ornamental Cabbage

I haven’t even touched on flowers and vintage container design you can create at home like the simple design I did above. That merits a whole category on its own!

Bon Appétit, Bon Weekend, et Happy Valentine’s Day…..Bonnie

Beatty’s Chocolate Cake

Show your loved ones how much you care and love them, by baking this treat for Valentine’s Day, Beatty’s Chocolate Cake from Ina Garten’s Barefoot Contessa at Home (2006) cookbook. This is a really rich, moist chocolate cake made with buttermilk and freshly brewed hot coffee added to the cake batter, and instant coffee powder added to the icing. Make sure you use a good quality cocoa powder and semisweet chocolate, and not chocolate chips because they contain stabilizers.

“Let’s face it, a nice creamy chocolate cake does a lot for a lot people; it does for me.”

— Audrey Hepburn

It is definitely an old-fashioned cake, which harkens back to the days when milk was delivered to your doorstep by a milkman. This cake calls for two 8” round cake pans. Initially, I thought the cake wasn’t going to be very high. However, not the case, this recipe makes two very thick cake layers, and a beautiful presentation with the chocolate buttercream frosting.

“Romance is the icing but love is the cake.”

— Julia Child

A little culinary secret for you that you may or may not know. A little coffee flavor greatly enhances and heightens chocolate flavor. Further layer the coffee flavor theme, and serve this delicious cake with coffee ice cream or coffee gelato. A home run!

Over the years I have shared special chocolate dessert recipes. See below for more fabulous chocolate recipes you can make for Valentine’s Day.

More Related Posts
A Perfect Dessert to Celebrate Valentine’s Day

Jim Dodge Chocolate Pecan Cake

February is Love

Bon Appétit et Bon Weekend….Bonnie

Holiday Spirit in the Wine Room

I am thinking of you all through the holidays. May you be surrounded by loved ones and the holiday spirit now, and throughout 2022. My blog posts will return in January.

Love. Peace. Blessings….Bonnie

Woodland Girl Garden Ornament

I could write a book on garden ornaments, so containing it to this short post could be challenging. In the midst of grocery and holiday shopping I found a lovely garden statuary, a vintage woodland girl at Consignment Classics Decor Store. I wasn’t actually going to the consignment shop, but parked nearby, and thought to pop in for a moment.

When I speak to groups, I always mention to keep your eyes open for unique pieces. If it calls to you, buy it, and ponder later where you will put it. Usually these unique finds come out of nowhere, maybe off your beaten path, and at the most unexpected times. It almost presents itself as a challenge. Where will I put it? How will I get it home? Will I be sorry if I don’t buy it? Will it be beautiful as well as functional? What is the history of this piece?

We all have our unique property and garden style, color palette, and ambience that we create. There are garden ornaments, and actually garden jewels, that punctuate, elevate, and enhance your garden simply by their presence and where they are located. They can tell a story, or create a feeling for your garden, with one glance.

I have a Mediterranean European garden, and so keep to this style. Stone is one common medium, in water features, statuary, furniture, and materials for walls, pathways and driveways.

This vintage woodland girl, and I am going to have to aptly name her, is solid concrete, showing a bit of patina exposure, is perfect scale, and blends beautifully in her new shaded home under the Torrey Pine tree surrounded by acanthus mollis and camellias. She exudes contentment and serenity. What was once a nice shaded garden, now has a bit of interest and intrigue to draw your eye.

Beauty in the Shade Garden

Where to find your garden jewels? Some sources where you might find your treasures are favorite garden centers and shops, nurseries, friends, consignment stores, flea markets, garage sales, antique shops, home decor stores, retailers, and more. I have gotten some nice pieces from HomeGoods in late winter when they stock their spring garden items. Just keep your eyes open when you shop. It is different for everyone.

Please share a story about finding one of your favorite pieces for your garden.

Bon Appétit et Bon Weekend…Bonnie

Vintage Tray Proudly Holds Autumn Splendor

A couple of years ago I gave a tablescaping workshop for one of my garden clubs. I thought it would be fun to revisit my notes and handout and share these with you. This is the time of year when we start thinking about the holidays, gathering closer our families, more entertaining, and heightening of our home decorating.

First, think about the basics of tablescaping. Second, don’t be afraid to mix faux and real. Third, use what you love. Fourth, when decorating, choose objects and pieces that can easily transition from fall to holiday (see some ideas below). Fifth, can I use the “beauty and function” principle, will it be beautiful as well as useful in my space.

Here are some of my ideas and suggestions to get you started.

Tablescaping Ideas

“Simplicity is the best elegance.” Tablescaping is the art of decorating your table with your personal signature, and for the pleasure of sharing and bring joy to others.

Elegant Holiday Tablescape. White. Gold. Monogram China. Pearl Napkin Rings. Rosebud Centerpieces.

Basics:

Know and start with your style. Classic, Country, Eclectic, Modern, Rustic, Traditional, etc.

Find your theme. What do you collect, what do you love.

What types of pieces can bring interest to your table and hold materials.  Baskets, Brass, Ceramics, Copper, Crystal, Ironstone, Mercury Glass, Pewter, Silver, Transferware, Wood Pieces, etc.

Use pieces that can do double duty and easily transition autumn into holiday.  Antlers, Burlap and Burlap Ribbon is your best friend, Magnolia Leaves, Whole Nuts, Moss, Tabletop Topiaries, Pomegranates, Pinecones, Silver, White Pumpkins.

What is your color palette, and color accents?  Blue, Brown, Green, Grey, Gold, Neutral, Pastels, Red, etc.

Use what you have. What is in your garden and on your property? What might your neighbor share with you? What have you collected over the years? What do you have which can be re-purposed?

Include an element for a pleasant surprise. Something unexpected that might evoke a smile.

Keep in mind your intention, menu and presentation of food. Buffet style, formal sit down, or simply a pretty vignette that creates a mood. Elevate serving pieces when using buffet style.

Step-by-Step Flow

1)    Place your tablecloth, table runner, antique shawl, etc. on your flat surface. Select neutrals easily carry into different seasons.

2)    Place your desired theme or objects in place.

3)    Start layering your tablescape by filling your theme.

4)    Continue to layer with smaller objects.

5)    Add accent color, glitter, and glow.

6)    Remember simplicity, and less is sometimes more.

7)    Transitioning from autumn to holiday is as simple as using neutral table runners, tablecloths, and pieces that double duty. Take out autumn pieces that don’t, and add in your favorite holiday choices.

Autumn Suggestions

Setting the Mood. Carolyn Roehm says “Texture is the preeminent design feature in fall.” Fall is all about abundance and warm tones.

Branches

Eucalyptus branches and berries, Dried Kiwi Vines, Lemon leaves, Grapevines, Magnolia Branches and Leaves, Olive Tree Branches, Smoke Tree Burgundy, Pink Pepperberry Stems, Pyracanthus Branches and Berries.

Foliage

Acacia, Cypress, Dried Leaves, Juniper, Privet and Berries.

Flowers

Dahlias, Chrysanthemums, Ornamental Millet, Roses and Rose Hips, Sunflowers.

Dried

Bark Pieces, Indian Ornamental Corn, Ornamental Grasses, Hydrangeas, Seedpods, Wheat. 

Fruit

Apples, Clementine, Figs, Kumquats, Oranges, Pears, Passion Fruit, Persimmons, Pomegranates.

Nuts

Chestnuts, Hazelnuts, Walnuts, Macadamia Nuts.

Gourds, Pumpkins, Squash

All kinds, colors, and shapes.

Miscellaneous

Antlers, Baskets, Burlap Material & Ribbon, Candles, Copper Pieces, Feathers, Plaid Material & Ribbon, Pine Cones, Silver.

Holiday Table Ready for Tea

Holiday Suggestions

Setting the Mood. Holidays are about anticipation, celebration, glow, glitter, heartfelt giving, and joy.

Foliage

Boxwood, Juniper, Magnolia Branches, Tabletop Topiaries, Pine Branches, Privet Branches,

Flowers & Bulbs

Amaryllis, Dusty Miller, Paper whites, Poinsettias, Star Hydrangeas, White Chrysanthemums.

Fruits

Whole Cranberries, Dried Pomegranates, Oranges.

Nuts

Chestnuts, Hazelnuts, Walnuts.

Objects:

Beeswax Candles and Figurines, Candles, Crowns, Ornaments, Santos, Strands of Pearls.

Pine Cones

Natural, Colored, Glittered.

I would love to hear how you decorate for fall into the holidays, and your favorite tablescaping ideas. Please share.

Bon Appétit et Bon Weekend…Bonnie

Melissa Clark’s Grilled Vegetables with Burrata Recipe

Are you “knee deep” in zucchini from your garden about now, and have exhausted your zucchini recipes? Melissa Clark’s Sweet and Spicy Grilled Vegetables with Burrata featured last May in The New York Times, might be a delicious solution. The beauty of this recipe is you can use just about any seasonal vegetable you like. Fresh green zucchini and yellow crookneck zucchini sliced diagonally is an excellent choice, as well as fresh asparagus, carrots, cherry tomatoes, and eggplant. Recipe Note: If using a dense vegetable such as carrots or corn, be prepared to grill them longer than your other softer vegetables. I chose to leave out the corn on the cob, mushrooms, and red peppers, and made my own medley of seasonal vegetables on hand.

What makes this recipe extra fabulous is not only all the lightly grilled fresh vegetables, but the “Sweet and Spicy Sauce.” Looking at the sauce ingredients you might think, wow, this is a potent sauce with chopped raisins, honey, apple cider, fish sauce, and red pepper flakes. The beauty of this sauce is that it really cuts the vegetables, and really adds a nice acidic accent and brightness to your vegetables. The complementary cheese on the side, also cuts the spicy sauce well. I have made this recipe using burrata and also mozzarella. Both worked equally well with the grilled vegetables. Enjoy!

Sweet and Spicy Grilled Vegetables with Burrata

Lovingly Adapted from Melissa Clark, The New York Times

Makes 6-8 Servings

Sauce Ingredients:

1/4 cup chopped raisins, preferably golden, or substitute dried apricots

2/3 cup white wine vinegar or cider vinegar (I prefer a combination of both)

2 tablespoons honey, plus more to taste

1 tablespoon fish sauce or colatura (optional)

1/4 teaspoon red pepper flakes

Pinch of fine sea salt

For The Vegetables (Use Any Or All):

Extra virgin olive oil

2 to 3 bell peppers, quartered, stems, and seeds removed

1 to 2 zucchini or crookneck yellow squash sliced diagonally 1/2-inch thick

1 small eggplant, sliced diagonally 1/2-inch thick

2 to 4 ears yellow corn, shucked

8 ounces mushrooms, washed, dried, trimmed and halved, or quartered.

1 bunch thick asparagus, ends snapped

8 ounces cherry tomatoes preferably still on the vine, ( I put the tomatoes on a wooden skewer).

For Serving:

2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta

Flaky sea salt and freshly ground black pepper

Basil or mint leaves, for serving

Crusty bread slices

Directions:

1) Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red pepper flakes, and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator).

2) Prepare the vegetables. Lightly brush olive oil on boths sides of sliced and other vegetables. Have a serving platter ready.

3) Grill the vegetables directly on the grate of the grill, in batches if necessary, and turning them as needed. Move them around the grates so they cook evenly. Cook until lightly charred, watching them carefully, 5 to 12 minutes or more depending on what vegetables you use. If necessary, use a grilling basket for the asparagus and mushrooms. Cherry tomatoes grill 1 to 2 minutes, and will start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

4) Add the the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt, pepper, and scatter the herbs generously on top. Serve the extra sauce on the side, and the bread for making crostini with some of the vegetables.

Bon Appétit et Bon Weekend…..Bonnie