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Tuesday, June 23, 2026

Fresh Succotash

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Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from a Narragansett word meaning “broken or boiled corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s.

  

In a few weeks, it will be 4th of July. Today is the perfect time to introduce a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash is a highly underrated dish made with fresh sweet corn kernels, squash, onion, tomatoes, and lima or other beans. I remember enjoying it as a child with summer meals. Many Americans consider it a southern dish, but there are variations of the dish across the country. Now in modern times you can personalize the seasoning blend to be Greek, Latin, or Cajun. For example, you could use a green bell pepper or a red one. Today I am adding green beans, red bell pepper, cumin, and a jalapeño pepper. You can add whatever beans you have. Nearly every version has lima beans included but sometimes with the addition of other beans. I recommend using fresh vegetables in the summer if available, except for the lima beans. You may use frozen lima beans defrosted.

Fresh Succotash

Use organic when available. Serves 6

Ingredients

  • 6 ears of corn kernels cut off the cob (abt 1 1/2 cups)
  • 1/2 onion diced
  • 1/2 red bell pepper diced
  • 1 Jalapeño pepper seeded and sliced
  • 3 cloves garlic minced
  • 1/2 cup diced fresh tomatoes
  • 1/2 tsp ground cumin
  • 1 pinch cayenne pepper
  • 2 zucchini cubed
  • 1/4 cup fresh green beans cut to 1/2" pieces
  • 1 tbsp olive oil
  • 1 1/2 tsp butter or margarine
  • 1/2 cup water
  • 1 cup baby lima beans (can use frozen and thawed)

Instructions

  • Heat olive oil and butter in a skillet over medium heat
  • Add onion and cook stirring often for about 6 minutes until onion is soft and slightly golden
  • Add red pepper, jalapeño, and garlic; stir and cook for 3 or 4 minutes until red pepper is softened
  • Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture
  • Cook and stir for 1 to 3 minutes until heated
  • Add zucchini, green beans, water, and a pinch of salt
  • Cook until zucchini is tender about 5 minutes
  • Add corn and lima beans to mix and heat about 3 to 5 minutes
  • Adjust salt and pepper to taste and serve  



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Monday, June 22, 2026

Mango Bliss Frozen Smoothie

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The summer heat is here, and I need a cold breakfast, lunch or snack drink. If you like mangos like I do, you must try this luscious and creamy smoothie. It is both refreshing and filling. You can use fresh or frozen mango chunks. If you start with fresh mango, cut in chunks and place on a parchment covered cookie sheet. Place in the freezer for 30 minutes along with a sliced banana. Use immediately or store in a freezer container.  The frozen banana and mango add a creamy smoothness reminiscent of ice cream. Yum!

This is also a fabulous afternoon snack or even a dessert that is filled with antioxidants. Research shows that antioxidant compounds found in mango help protect against a long list of cancers. Besides that, it helps with eye health, gut health, lowers cholesterol and more. Add low fat Greek yogurt for protein or a tablespoon of protein powder, a frozen banana, & juice and in 5 minutes you have a frozen, lush treat that is good for you! Surprise family and friends with a fast dessert in a pretty glass with optional garnish of fruit.



Mango Bliss Frozen Smoothie

Ingredients

  • 3/4 cup frozen mango chunks
  • 1/2 banana sliced and frozen
  • 1/2 cup non-fat plain Greek yogurt
  • 3/4 cup cold mango or pineapple juice

Instructions

  • Combine all ingredients in a food processor or high speed blender
  • Process 5 to 6 minutes until smooth and creamy
  • Serve immediately

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Thursday, June 18, 2026

June Afternoon Sky

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One day the clouds were so beautiful that I had to stop what I was doing and take photos. Sometimes the sky seems to reach all the way up to heaven.

 

 


 


 

 


 

 


 

 


 

 

 

 

 


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Tuesday, June 16, 2026

6 Tips To Style A Picture Ledge

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If you’ve visited with me before, you’re probably aware of my love of wall art. I have several frames that I use for seasonal art throughout the year. Today I’m sharing my research into using a picture ledge in my home to create visual interest. Making a gallery wall  is a great way to display art.  Arranging prints on a wall isn’t always easy, but putting up a ledge and playing with the arrangement of frames is. Besides, no more holes in the wall, I can add and subtract as needed!

 

 

Photo via Pottery Barn
 

 Nothing makes a house feel more like home than an enticing display of contemporary wall art. The big question is do you make a gallery wall or do you use a picture ledge? Today we’ll look at 7 ways to style a picture ledge.

 

 

Photo via Anna Truelsen

 

 

                                                         Photo Hurd & Honey

 

Photo via  Pinterest

 

 

 

 

A. Paint your ledges the same color as the wall and go vertical.  I love the look of the ledges below.

 

 

                                                        Photo via Apartment Therapy

 

B. Use the same shelves/ledges for a cohesive look. If you have shelves of books or plants, a hat rack, or hooks and other objects on a wall, add a ledge of pictures as part of the wall design.  A ledge over or under a shelf of books  becomes part of a larger composition – the wall.

 


Photo via Pinterest
                                                                                Photo via Etsy
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Monday, June 15, 2026

The Many Colors of Tropical Hibiscus

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 Living in semi-tropical central Florida with the hot, humid summer requires tropical plants in the garden. Tropical hibiscus are favorites in my area. I see them planted nearly everywhere. They are planted by the pharmacy drive-through, by the windows at fast food restaurants, by libraries and city hall. Today I’m sharing hibiscus photos from the archives. Let's start with single hibiscus flowers, like the fiesta hibiscus. 

 

 

 

 

 

 

 

 

 My pink hibiscus was one of the first plants I bought for my garden back in 2016.

 

 

 

 

 I even added one flower to a bouquet I made.

 

 

 

 

 

 

I saw this beauty at a garden center; it's called Snow Queen.

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

Double hibiscus have multiple layers of petals with a sort of ruffled appearance.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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