One thing that I love about gardening is how you can tailor your plantings to match your ambition and space. I like idea of greenery poking out from less conventional objects like the concrete and crates above. I’ve been keen on adding crates to my fence ever since I laid eyes on that image above. The bottom image is actually an art installation but would make a lovely patio or walkway.

(images via: Desire to Inspire, Sunset & Readymade Magazine)

I love food and cooking. I have a particular affection for foods that come from my garden and are healthy. There are a handful of careers that I dream about pursuing and Nutritionist is at the top of the list. The idea of adding pureed vegetables to a pizza crust seems intuitive and delicious, not sneaky.

But, since we all have to indulge every once and awhile, it’s nice to find recipes that use ingredients that are in the backyard. Below is a cupcake recipe from Better Homes & Gardens that I recently made. Rosemary is a prolific herb in my garden and here in NC. The nice thing about these cupcakes (apart from tasting great) is that they are moist without using oil.

Lemon Rosemary Cupcakes:

• 1/2 cup butter, softened
• 2 eggs
• 1-3/4 cups cake flour
• 2 tsp. finely chopped fresh rosemary
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup granulated sugar
• 1-1/2 tsp. lemon extract
• 1/2 tsp. vanilla
• 2/3 cup milk
• 2 tsp. finely shredded lemon peel
• 3 Tbsp. lemon juice
• 1 recipe Lemon Glaze

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.

4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

6. Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel.

A recent photo from my garden. I have a small backyard but it is just enough. I have a large herb bed for cooking and making homemade face masks and teas and across from that I a flower bed for cutting flowers. Until the past few years I have lived in apartments and rented, so though I always had a garden of some sort, seeing the perennials grow in year after year is especially rewarding.