Chive blossom vinegar (you can do it with light olive oil, too) just involves infusing chive blossoms in vinegar--I prefer white wine vinegar but plain white vinegar works, too. Turns the vinegar an amazing color! Some recipes call for the vinegar to be heated, but I don't. Just let the blossoms steep until you like the color and flavor. Usual caveats...don't let the vinegar touch a metal lid.

Great in salad dressings or marinades.

The sundial garden came into existence because I had a sundial, a pillar base for it, a bunch. Of salvaged bricks and a strong desire to eliminate as much grass that would Ned mowing as possible. It's gone through a lot of incarnations...first mostly artemisia, then I discovered the bonica rose loved it. I need to replace the border of lambs ears because the hummingbirds loved them. Tall bearded iris, Siberian iris (I think that migrated there on its own from the other stand, and a precursor to foxglove that the hummingbirds also like. Oh, chives because I've got chives all over the place. I wonder if any chamomile survived?

Today, besides getting some cards in the mail (birthday, sympathy...I'm getting really sick of sending sympathy cards...I HAVE to organize the slate tiles for the bathroom. The new composting toilet arrives on Monday.

Linn