Welcoming a Dwarf Lady Finger Banana: My Latest Tropical Orchard Adventure

 

I. AM. EXCITED!!

 Every year, I love adding something fresh and exciting to my indoor/outdoor orchard. This time, I've gone full tropical and ordered a Dwarf Lady Finger Banana Plant (Musa acuminata) from Logee’s.

 This compact gem stays a manageable 4–5 feet tall, making it perfect for containers or small sunny spaces. It produces adorable 4–5 inch sweet, thin-skinned yellow bananas — BANANAS!! — and often fruits within 1–2 years. I can't stop smiling at the thought of harvesting my very own homegrown bananas!

 I already grow my own lemons, a charming little Calamondin orange (ideal for homemade marmalade and cocktails), and an avocado tree that's bloomed beautifully for two years running—though the avocados are still playing hard to get. This banana feels like the perfect next chapter in my edible garden adventure.

 What I love most is how seamlessly it moves between indoors and outdoors. Those broad, lush leaves instantly scream “tropical paradise,” bringing vibrant energy to my conservatory in winter and my deck garden in summer. The plant is fast-growing in warm weather, and the fruiting stem arches gracefully from the crown like a natural showpiece.

 For those of you interested, here’s the skinny:

Size: Compact at just 4–5 feet tall—ideal for patios and pots.

Fruit: Super-sweet, 4–5 inch bananas with thin skins.

Growth: Quick to fruit and easy to manage in containers.

Care: Give it plenty of sun, warmth, water, and fertilizer for a bountiful harvest.

 If you've even considered growing your own bananas, you're in for a treat. I'll be documenting the entire journey—from unboxing the plant to planting, caring for it through the seasons, and (hopefully) that first sweet bite. I can't wait for it to arrive!

With those tempting 95°F days in March and my favorite pop-up plant nursery reopening on Good Friday, the gardening itch is real. This year I'm keeping it smart: sticking with proven winners like tomatoes, cherry tomatoes, cucumbers, and green beans after last year's pepper experiment taught me a valuable lesson about space and performance.

 Stay tuned as I welcome this little tropical beauty into my leafy family. Let the banana-growing adventure begin!

All photos from Logee’s.

Creamy Spring Asparagus Chicken Penne

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Every spring, when the first tender asparagus spears hit the market, I go a little overboard. I buy as much as I can carry and happily eat it every single day—in a quiche for breakfast, in soup, salad, tucked into a sandwich, pickled, and especially in this creamy, dreamy pasta dish.

This is everything I want in a weeknight dinner: fast, flexible, and full of fresh seasonal flavor. The asparagus stays bright and crisp-tender, the mushrooms add earthy depth, and the light garlic-Parmesan cream sauce ties it all together without feeling heavy. Best of all, you can have it on the table in under 30 minutes if you prep your ingredients ahead.

It’s also incredibly customizable. Add fresh peas or sugar snap peas if you have them. Serving a vegetarian? Simply pull out a portion of the veggies and pasta before stirring the chicken back in. The result is light yet satisfying—perfect for those warm spring evenings when you still want something cozy. 

Creamy Spring Asparagus Chicken Penne

 
8 oz. penne pasta
2 T. olive oil, divided
½ lb. boneless, skinless chicken breasts, cut into strips
Salt & freshly ground black pepper
8 oz. cremini mushrooms, sliced
1 bunch Melissa’s organic asparagus, sliced on the diagonal into 2-inch pieces
4 medium garlic cloves, minced
1 c. heavy cream
½ c. chicken broth
½ c. grated Parmesan cheese
1 t. dried thyme (or 1 T. fresh)
Fresh parsley, chopped (for garnish)

 

 Bring a large pot of salted water to a rolling boil. Season the chicken strips generously with salt and pepper.

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and fully cooked through. Remove to a plate and set aside.

While the chicken cooks, add the penne to the boiling water and cook until al dente (about 10–11 minutes).

In the same skillet, add the remaining 1 Tbsp. olive oil. Sauté the mushrooms and asparagus for 5–7 minutes until the asparagus is crisp-tender and the mushrooms are golden.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy cream and chicken broth. Stir in the Parmesan and thyme. Simmer for 2–3 minutes until the sauce thickens slightly.

Using a spider or slotted spoon, transfer the cooked pasta straight into the skillet (a little pasta water helps create a silky sauce—don’t drain it completely!). Add the reserved chicken and toss everything until beautifully coated.

Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

Chef’s Note: Don’t skip seasoning the chicken well, and use real heavy cream and good Parmesan—these are what make the sauce luxurious.

For a change of pace here are some interesting flavor additions:
Lemon zest + a squeeze of fresh lemon juice at the end: brightens everything and cuts the richness.

Red pepper flakes (½ tsp.) sautéed with the garlic for gentle heat.

Fresh basil or tarragon stirred in at the finish.

Handful of fresh or frozen peas or sugar snap peas added with the asparagus.

Sun-dried tomatoes (oil-packed, chopped) for sweet-tangy depth.
Toasted pine nuts for crunch on top.

For fun, set up a pasta bar with small bowls of all of the above on the table, and let your guests choose how they want to top their pasta.

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Perils with Pattie: The Great Potting Soil Heist (and Other Adventures in Independent Living)

In my family, the bar for starting a new “tradition” is embarrassingly low. Do something once (especially if it involves me getting my way) and congratulations, it’s now officially on the calendar forever. Last Mother’s Day, number two son, Andrew, came with me to Lowe’s for the annual gardening supply run. Not only did I love the company, but we flew through that store like a well-oiled machine. I pointed, he loaded, and everything I wanted made it into the cart in one glorious sweep. Best of all, I didn’t have to carry a single thing.

A lovely woman shopping by herself spotted Andrew helping me and came right over to sing his praises. Then she went and fetched her husband so he could meet this “excellent son” too. I just stood there beaming. Yes, he really is a good one. (I won’t bore you with the pistol he was as a child—that’s what the white hair is for—but he’s pure comfort in my older years.)

This year I thought I’d be clever and make things even easier on both of us. “Fewer sacks,” I declared, “but bigger ones.” Brilliant, right? We got the job done in good time, Andrew unloaded everything into the garage like the gentleman he is, and as soon as the rain stopped I was itching to get out on the deck and start planting.

That’s when reality tapped me on the shoulder.

I bent down in the garage to grab one of those “convenient” larger sacks of potting soil and suddenly had an epiphany: bigger sacks weigh more. A lot more. My sons are forever telling me, “Mom, just let us know and we’ll come help—don’t try to do it yourself.” Sweet words. But I am not a waiter. I am a doer. So I hoisted that 50-pound bag and started the trek out to the deck.

If you ever watched the old Carol Burnett show and remember Tim Conway’s shuffling old man character, you now have a perfect visual of me. I wasn’t walking so much as scooting, inch by painful inch, doubled over like I had serious gastrointestinal distress. The bag and I moved as one slow, miserable unit. I’m sure the neighbors got quite a show. I can only hope someone was filming it for the neighborhood watch group chat—title it “Elderly Woman vs. Potting Soil: The Final Battle.”

Everything is planted now, and I’ve made a very important note in my gardening journal: stick with the smaller sacks next year. Live and learn, preferably without needing a chiropractor.

I’d love to tell you that all that’s left is to sit back with a glass of iced tea and watch my garden grow into perfection. But any real gardener knows that’s a filthy lie. There will be weeding, watering, fertilizing, pest battles, and the occasional heartbreak when something you babied for weeks suddenly keels over for no reason. All that effort and expense so you can eventually pick a $20 tomato and feel smug about it.

Still… worth every minute. Even the Tim Conway shuffle.

How about you? Got any “labor-saving” ideas that backfired spectacularly this spring? Tell me I’m not the only one turning routine chores into neighborhood entertainment.

You might also enjoy:

WhenSpring Cleaning Goes Full Dick Van Dyke

Clean and Presentable…or so I thought.

A Winter-Weathered Miracle Under the Chair

My Dance with the Devil

 Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

 Refrigerator Roulette, Round Two

The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle

Mixed Feelings on Mary Kay Andrews' "Road Trip": A 3.5-Star Family Saga

 

Mary Kay Andrews is one of my favorite authors, so I was thrilled to receive an ARC of Road Trip. The novel follows estranged sisters Maeve and Therese Dunagin, who are brought back together after the death of their beloved mother, Mary Helen. To settle the estate, they must fulfill her final wish: travel to Ireland together to uncover their unique family history.

 

 What follows is an adventure filled with mystery, romance, and family drama. The story alternates between the present day with Maeve and Therese and the 1920s, focusing on their great-grandmother Kathleen Connor, who immigrated from Ireland to New York under mysterious circumstances. There’s plenty of history, humor, murder, and a dash of romance—elements that should appeal to many readers.

 

 However, unlike Andrews’ other books, I had no problem walking away from this one. Something felt lacking, and I never fully got drawn in. The pacing was uneven: very slow to start, then it picked up a bit, only to slow down again. I found myself skimming sections just to move things along. Die-hard fans of Mary Kay Andrews will probably enjoy Road Trip, but if you’re new to the author, I wouldn’t recommend starting with this one.

 

 Overall, I’d give Road Trip by Mary Kay Andrews 3.5 stars.

 Andrews fans can order a copy here.

 As an Amazon Associate I earn from qualifying purchases.

 Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.

 

Homemade Buttermilk Whole Wheat Bread: Better Than Any Store Loaf

I’ve officially sworn off store-bought bread. The moment I realized loaves could sit on the counter for a month without a speck of mold, I knew they were more science experiment than food.

 

So this week, with some leftover ham calling my name, I pulled out the bread machine and made a batch of wholesome, hearty whole wheat bread. The result? Perfection. It turned my ham sandwiches into something special, enhanced a crisp cucumber salad, and made chicken salad sing. This bread toasts up beautifully with a golden crust and tender crumb, and it’s dangerously good with just a smear of peanut butter for those late-night cravings.

AMB Whole Wheat Bread (1.5 lb loaf)
 
1 c. buttermilk
3 T. butter
2 large eggs
¼ c. real maple syrup
3¼ c. whole wheat flour
¾ t. kosher salt
2 t. active dry yeast 

Microwave the buttermilk and butter together for 45 seconds until warm.

Pour the mixture into the bottom of your bread machine pan.

Add the eggs and maple syrup.

Top with the whole wheat flour, salt, and yeast (keep the yeast away from direct contact with the salt).

Select the 1.5 lb loaf setting and light crust color.

Hit start and enjoy the incredible aroma that fills your kitchen. Fresh, homemade bread really is worth it!

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Overcoming My "Million Dollar" Recipe Skepticism: This Cucumber Salad Won Me Over

 

 

There are some phrases that make me roll my eyes and want to bolt in the opposite direction.  Case in point: anything dubbed “red velvet” is an instant no-go—I'm out the door before you can say “cream cheese frosting.” And don't get me started on the endless parade of “million dollar” recipes flooding the internet. What is it with that over-the-top hype? It feels like every dip, casserole, or salad is suddenly worth a fortune.

But here's the thing: spring is teasing us with warmer days (we hit the upper 80s last week!), and my garden is waking up. My chives are already poking through the soil, sparking that familiar itch to plant and dream about the harvest ahead. Cucumbers are always my star performer—they're a breeze to grow, produce like crazy, and I can't get enough of them. Over the years, I've whipped up every cucumber concoction imaginable: pickles, tzatziki, gazpacho, you name it.

Then, against my better judgment, I caved and tried this so-called “Million Dollar Cucumber Salad.” The name screamed gimmick, but curiosity (and a bumper crop in mind) won out. And wow, was I wrong to doubt it—this salad is fresh, crunchy, and packed with flavor that screams summer. It will undoubtedly become my go-to for potlucks, quick lunches, or just snacking straight from the bowl. Trust me, if it converted a skeptic like me, it'll win you over too.    

Million Dollar Cucumber Salad

2 English cucumbers, sliced into ¼” rounds
½ t. garlic powder
½ t. dried dill
Salt and freshly ground black pepper to taste

Pinch of cayenne
2 green onions, chopped
1/3 c. chopped, cooked bacon
½ c. ranch salad dressing
½ c. shredded sharp Cheddar cheese

In a large bowl, toss the sliced cucumbers with garlic powder, dill, salt, and pepper until evenly coated. 

Add the chopped green onions, bacon bits, and ranch dressing. Give it a good mix to combine everything. 

Sprinkle in the shredded Cheddar cheese and toss one final time for that perfect cheesy finish. 
Serve it up immediately for maximum crunch and freshness—enjoy!

This salad is ridiculously simple, comes together in minutes, and disappears just as fast. Whether you're prepping for garden season or just craving something light and zesty, give it a whirl. Who knows? It might just become your new “million dollar” favorite.

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Tuscan Cream Chicken & Potatoes: The Easiest One-Pot Dinner You’ll Ever Make

 

This past week, my deck garden took center stage. Hauling bags of soil and planting everything left me utterly exhausted, so cooking was the last thing on my mind. I needed something quick, effortless, and completely crockpot-friendly. I dug out an old favorite from the 1970s called Angel Chicken and decided to make it one morning before heading outside. Problem: the chicken breasts were still rock-hard in the freezer. “What the heck,” I thought, and tossed them straight into the slow cooker. I mixed up the Italian dressing packet, butter, chive-and-onion cream cheese, and cream of mushroom soup, poured it over the frozen chicken, and walked away.

Hours later, the house was filled with the most incredible savory aroma. By dinnertime I was too tired to even cook rice or noodles, so I raided the freezer and fridge instead. In went a bag of my pre-blanched Cipolline onions, a handful of quartered button mushrooms, and six halved Ruby Gold potatoes. Everything went right on top of the simmering chicken for a true one-pot meal.

That first bite, curled up on the couch with Stanley by my side and baseball on TV, was pure bliss. The chicken was incredibly tender and perfectly seasoned, the potatoes melted like butter, and the onions and mushrooms were beautifully caramelized. I immediately renamed it Tuscan Cream Chicken & Potatoes.

This is the ultimate stress-free dinner for the busy days ahead. It’s comforting enough for everyday or family movie nights, yet special enough to serve when friends come over for an evening of baseball.

Set it and forget it—you’ll love every bite. 

Tuscan Cream Chicken & Potatoes

1½ lbs. boneless chicken breasts (about 3)

1 envelope Italian dressing mix

½ stick (4 T.) unsalted butter

1 (8-oz) carton cream cheese with chives and onions

1 10.5-oz. can cream of mushroom soup

6 peeled Melissa’s Cipolline onions (or 1 medium yellow onion, quartered)

6 large button mushrooms, quartered

6 Melissa's Ruby Gold Potatoes, scrubbed and halved

 Place chicken in the slow cooker. Combine the Italian dressing mix, butter, cream cheese, and mushroom soup; pour over the chicken. Cook on low for 7 hours. Add the onions, mushrooms, and potatoes. Continue cooking on low for an additional 45–60 minutes, until vegetables are tender. Serve directly from the pot and enjoy this effortless, flavor-packed meal!

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