Having moved to a new house with a sunny southern exposure, I’ve been on the hunt for plants that will survive full sun.
It’s quite different from the mostly shady acre property where we lived in Minnesota. I’m almost giddy with all the selections I now have.
In Minnesota, we were able to plant bee balm because we had some sun in a corner of our property. Did we attract hummingbirds, bees or butterflies?
We mainly attracted large butterflies and hummingbirds. It was rare when we saw a bee on our mostly shaded lot.
After planting this one bee balm plant, I was surprised that it did so well in its first year.
After being in the ground for about a month, the flowers started withering so I headed online to see if I should “deadhead” them. Deadheading is when you remove the withered flowers so that new buds can grow ~ I usually just use my hands and twist the dead ones off.
Online, this is what I found:
“If you want a bushier plant, pinch off the stem tips as new growth appears in the early spring. In late fall, cut the bee balm down to just a few inches tall. In cold areas, it may die completely to the ground during the winter, but will reappear in the spring.” This was from the “gardening knowhow” website.
Isn’t this one of the prettiest pink bee balms? Next year I’m hoping to plant several of these.
Do you have any bee balm photos you’d like to share?
Being home most of the day now, I’ve been looking for easier recipes to make. Call it laziness ~ although, I am looking for NEW recipes to make during this coronavirus pandemic.
Seeing as I had purchased tuna in bulk (shouldn’t we be prepared for food shortages, after all?), I needed tuna recipes.
This recipe was quite easy to make and tasty.
It does require chickpeas. Chickpeas?!!! Yes, this is the first pasta recipe I’ve tried with chickpeas. And it came out quite good.
I did cut back on the dressing though as I thought it would be a little strong and was wise to do that. I also didn’t use cucumbers. Maybe next time … Since I had olive I decided to toss a few in there. So daring I am! Ha!
I decided to use Farfelle pasta for no other reason than it was on sale at the store plus I like the cute bows.
As I mentioned before, I cut the dressing in half using about 1/8 of the red wine vinegar and olive oil. I also used 1 tablespoon of the Dijon Mustard as I didn’t want it to taste too mustard-y.
This recipe was easy and quite good. I served it with toasted garlic bread.
So ~ here’s the link to where you can find the whole recipe. And, enjoy!