2018 SF Flower & Garden Show

The Gardens

Plants and Garden Decor

Ikebana and Bonsai Displays


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2017 SF Flower & Garden Show

World’s Rare Plants

Succulent Gardens

Hot Pick Plants

“Butterfly Experience”


There were many demonstrations, workshops, and talks throughout the day. I took in “Bringing Magic to the Garden: Attracting Birds, Butterflies, and Other Wildlife” (David Mizejewski, National Wildlife Federation), “Designing with Ornamental Grasses and Groundcovers” (Susan Morrison), and “Simple Ideas for Elegant and Creative Flowers for the Home (Rizanino ‘Riz’ Reyes) – Riz gave bouquets to those celebrating birthdays that month. This is the beautiful one I received:

I’ll be sharing my “booty” with all of you in the next Post – so stay tuned…

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Reminders + Recipe + Poll ( my 1st )

San Francisco Flower & Garden Show
April 5-9, 2017

I have MY ticket ≋;>

BIG BIRTHDAY BASH @ The Quarter Note
April 8, 2017

Madman’s Lullaby (Brett’s birthday), The Wicked Fools (Zoidy’s birthday)
plus these ARIES: Lori Kinyon (3.30), Jeff Blackburn (SJ Sindicate, 4.9), Linda (QN Bartender, 4.10), Greg Hill (Dammaj, 4.11).

Mine’s on the 4th –
and to celebrate I’ll be bringing some special goodies for everybody.

Mediterranean Eggplant Stew

Preheat oven to 400ºF


  • 1 large can diced tomatoes, undrained (I substitute fresh tomatoes when they’re in season)
  • 1 bunch chard, chopped
  • ½ medium onion, chopped
  • 1 large eggplant, peeled and thinly sliced
  • ¼ cup raisins
  • Red wine vinegar
  • EVOO
  • salt & pepper

Drizzled EVOO on roasting pan and place eggplant slices on top. Drizzle them with more EVOO, sprinkle with salt & pepper. Roast until bottom of slices are nicely browned – flip them over and roast until brown on BOTH sides (slices should be soft/limp). Transfer to a plate (This can be done several days in advance – store eggplant in a covered container in the fridge.)

Place a large saucepan on medium heat and cook onion in EVOO until soft. Add chard and a pinch of salt. Stir until chard softens, then add ½ the canned tomatoes. Let cook until chard becomes very soft. Add rest of tomatoes, eggplant, and raisins. Stir well. Add red wine vinegar – a little at a time, tasting each time until it strikes the right “balance” on your palate. (Remember: you can add but not subtract so take it slow…)

I like to add sugar – again a little at a time, tasting as I go along – I like a nice balance between acid (vinegar) and sweet. Substitute your favorite sweetener for the sugar.

Serve over rice, pasta, couscous, quinoa, whatever you wish. It’s also good with just crackers, bread, naan, etc.

Bon appétit!

Who’s your favorite Female Character on Game of Thrones?


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SFFGS Countdown: 10 days

San Francisco Flower & Garden Show
April 5-9, 2017

Whether you’re growing edibles, flowers & shrubs, or a combination of both, the show is always packed with great ideas on how to make the most of your growing area (and for those of us living in apartments, that means a small patio or balcony). Vertical gardening has been “in” for a few years and I don’t expect that to change. Around the web, gardeners are coming up with very creative ways of growing plants in less space (the last photo is from MY Concrete Jungle, 2013)

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