SkyWatch Friday;
Early morning, it is going to be a fine day...
First we have a look at the Agapanthus. They are just starting to flower. Some are still tight and secure in their "sleeping bags"... yes, most of them I have grown from seed over the years. Most of the time they do all the work. They scatter the seed and I can collect the seedlings grow them on in pots and when they are big enough plant them out into the garden. 
The Agapanthus are an attractive bunch at any stage... 
Agapanthus ("Lily of the Nile") is a genus of flower plants with six to ten species depending on how the different species are classified. They are all herbaceous perennial plants native to South Africa. They have been placed either in the family Alliaceae, or separated into their own monogeneric family Agapanthaceae (e.g. Indices Nominum Supragenericorum Plantarum Vascularium).
Come we go past the Melaleuca, its papery bark is nice to touch... 
Look here grows a Hoya. She has found her way under the canopy of a Wisteria...
This old fashioned climbing rose is still out in full force displaying its bunches of sweeties...
the new fronds of the upside down fern...yes, this is a very hardy fern, it thrives in a moist, shady spot... but it doesn't really mind the sun.
Oh, look here a praying mantis in the Jasmin...a typical Aussie...upside down... 
Look at the tiny bunches of grapes....when are they ripe.... if the weather is favourable at the end of December...yum... 
I like the Coreopsis they look so cheerful. Yes they are ever present in spring through early summer...
You should not leave before you had a look at my day lilies. "Bold encounter" is one of the new ones I planted last winter...
Let me have a look at this wonderful blue...this is the blue bog salvia. The easiest plant to grow. It prefers a wet or moist place but will also grow in a dry area. It has just started to bloom and will do so over the long, hot summer... it needs a bit of a haircut from time to time and it also likes to run.... 
Come this way... I think I have to go now... 
Yes, I know it is time to go, but quickly have a look at those... 
Come on, have a game with me...about time...
Thank you for the visit and come again!
SkyWatch Friday;
Stormy clouds are the background for this climber,a Stephanotis with tight buds, is reaching out and up to the sky.
SkyWatch Friday
Luzern is a beautiful small city with the bonus of a lake and mountains all around it. Please click pictures for a better view.
Last September I was visiting Luzern (Lucerne). My daughter and I thought we could do a spot of shopping. All the shops were closed for the day. The city was celebrating the day of a saint; Instead of shopping we went with one of the old ships and had a great outing on lake Vierwaldstaetten. Please click the pictures to see more details.
For more information please go to Environmentally Friendly Papers.
Happy and sunny days!
Tommycat; 1974 - 1986; 
Native crested pigeon (Ocyophaps lophotes) listening to ABC Radio FM "Morning has Broken" and enjoying SkyWatch.
Cecil Brunner Rose, grows as a standard here. The gentle pink flowers perfume the garden with their warm,evocative scent remaining you of happy summer days.
Click on pictures to see more details.
Ring Around the Rosy Rhyme
Origins of "Ring around the rosy" in English History
Connections to the Bubonic Plague (Black Death)?The words to the Ring around the rosy children's ring game have their origin in English history . The historical period dates back to the Great Plague of London in 1665 (bubonic plague) or even before when the first outbreak of the Plague hit England in the 1300's. The symptoms of the plague included a rosy red rash in the shape of a ring on the skin (Ring around the rosy). Pockets and pouches were filled with sweet smelling herbs ( or posies) which were carried due to the belief that the disease was transmitted by bad smells. The term "Ashes Ashes" refers to the cremation of the dead bodies! The death rate was over 60% and the plague was only halted by the Great Fire of London in 1666 which killed the rats which carried the disease which was transmitting via water sources. The English version of "Ring around the rosy" replaces Ashes with (A-tishoo, A-tishoo) as violent sneezing was another symptom of the disease.
Gladiolus undulatus from South Africa. Growing in freefall together with St.Johns wort and a Geranium.
The beautiful colourful leaves of a Canna are emerging after the cold of winter has gone.
Pickings for a posy...
Strange birds have made an appearance in my garden!
Ah, Birds of Paradise; I thought they looked familiar!
Beautiful Iris; here today, gone tomorrow...
Peruvian Morning-glory I have trained to grow as a standard.
The vegetable gardener has been busy too; The beans are coming along well; I am looking forward to a Salad Nicoise!
He grows the potatoes (Kipfler and Desiree at the moment) in pots; because they get quickly wet feet in our climate and collapse. This way they grow well. When the potatoes are ready to harvest all is tipped out and the soil replaced for a fresh crop. The old soil is left to rest and mixed with fresh soil and compost to be used with other crop; Rotation.
African Daisies are great from spring into summer.
Lotus leaves with the sky reflecting in the water.
Hibiscus rosa sinensis Cuban variety.
The humble Garlic is a must have ingredient in the kitchen!Allium sativum commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, the leek and the chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Cultivation
Garlic is easy to grow and can be grown year-round in mild climates. In cold climates, cloves can be planted in the ground about six weeks before the soil freezes, and harvested in late spring. Garlic plants are not attacked by pests. They can suffer from pink root, a disease that stunts the roots and turns them pink or red. Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth.purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Culinary uses:
Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with eggs and olive oil produces aioli>.
If you like to know more about Garlic please go to http://wikipedia.com
Copyright T.S. 08
Photos T.S. 08
