Sweet Peas and Dill

 

I was puttering away in my flowers when I happened to see that one of my perennial Sweet Peas is a light pink. I think I previously mentioned that I used to have a white one but after that one failed to stick around I had just dark pink. Now I have a light pink and I've marked the plant and will keep the seeds in the hope that they will give me more of the same, I hope you can tell on the picture that some are lighter than others. 

 In response to a question from an anonymous follower I'll explain how I freeze my dill. It's so easy. You wash the dill and cut it into whatever length you want your little 'bundles' to be. you can tie the bunches...that's what I do. About including the stems....that's up to you. I kept some but mostly I kept the lovely "heads" and ferny leaves.   I will use them when I make pickled beans later in a month or so.  If I want just a few Tbsp of fine dill for a recipe I can just use a scissors and cut off part of a frozen bunch.  I hope this explanation helps. I freeze my Summer Savory in the same way. 
This is what the internet has to say on that subject:

Freezing dill is an easy kitchen activity: First, wash the dill in cold water and shake or pat dry. Then lay the sprigs out on a cookie sheet and pop them into the freezer to flash freeze them. When the dill sprigs are all frozen, transfer them to a freezer bag and return it to the freezer.

Connie wondered what the pink/red flowers behind the lavender were. They are roses. Two little bushes that didn't thrive in the back garden were moved to the front, set together in one hole, and went on to do so well!!  There's so much about gardening that is frustrating but also so much that's  rewarding.
Thank you for all the lovely comments on my lavender. Our sandy soil provides the drainage that lavender needs which is the reason it grows well around here.

In spite of the heat I am baking bread and buns today. I better go check if the breadmaker has finished mixing up the dough for me.

Thanks for visiting,  GM