I love the Victoria Magazine.
They have so many wonderful articles and inspiring photographs!
In the March/April issue of Bliss Victoria,
they had an Edible-Flower Bark article in their Cooking and Entertaining section.
I knew I had to make some for our family.
It was their special Garden Issue and
you know how much I love gardening.
I always have edible flowers growing in our garden,
that way I can use them in any recipe.
I used some white chocolate,
then heated it up and poured it onto
some parchment paper to harden.
I used flowers from the garden.
Roses, calandulas, lavender, pansies, geraniums
and chopped pistachios.
I sprinkled some salt onto it.
A beautiful bouquet of color!!
With some vanilla ice cream,
it was a perfect dessert!!
My husband Stan is officially retired now.
After 38 years working for the same company,
we decided it was time.
We made a special dinner to celebrate.
Ahi, Avocado and Shrimp Stack for starters.
Filet mignon, mushrooms and tattooed potatoes for dinner.
Our daughter, Carly,
made her famous bearnaise sauce.
It was delicious!!
Some strawberries for dessert!
It was a meal our family will never forget.
Happy Retirement, Honey!!
It was a wonderful weekend!!
Hoping you all had a great week too.
Let's see what you've been working on!
Last weeks features:
The French Hutch - MARDI GRAS AND CARNIVAL
Walnut & Vine - February Red 3
Fabby's Living - A Romantic Valentine's Setting
Beatrice Euphemie Vintage Cottage Style - Cherubs, Paper Hearts and Roses, continued .....
A Dish of Daily Life - MEDITERRANEAN QUESADILLA
Parsimonious Decor Darling - A Winter Spruce Up and Growing a Collection of Pretty
Island Rustic - Ducks in a Row...
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