My summer breakfast spot

Pan seared sea scallops with saffron creamed corn

First step is food prep

Cut the kernels off fresh corn


Chop celery, carrots, and an onion

Get a pinch of saffron

Add the saffron to a cup of heavy cream

bring to a boil, and then cover, remove from heat,

and let saffron infuse into cream for 10 minutes

Cook the veggies in olive oil for 5 minutes

Add corn and cook for 5 minutes

Add the saffron infused cream

and cook stirring often

for 10 minutes

The saffron creamed corn is ready

In the meantime, while I wait for Mary and Ed to come home from work, I set the table, including fresh flowers from the garden.

When they arrive I sear the scallops for just a couple of minutes in a mixture of butter and vegetable oil.

Place on top of creamed corn and garnish with parsley.

I season some thick slices of tomatoes with salt and pepper,

brush with olive oil, add some breadcrumbs and basil,

and grill.

Warm up some bread

Enjoy dinner with Mary and Ed

Here is the chef with Mary in my dining room.

For dessert we had fresh raspberries and whipped cream

over sponge cake.

Flowers of the Day

Foxglove May 26

Cranesbill Geranium May 27

Peony May 28




Sage May 29



Chives May 30

Poppies and Peonies May 31

Foxgloves and Hostas June 1

Geraniums in the rain June 2

Wisteria June 3

Pink Poppy June 4

Roses June 5

Roses and Foxgloves June 6

Roses June 7

Day Lilies June 8