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Easy-to-grow perennial partner plants include bleeding heart (Dicentra spectabilis), creeping phlox (Phlox subulata), lungwort (Pulmonaria sp), and Siberian bugloss (Brunnera macrophylla). Scatter baby blue eyes seeds between clumps of these early-spring perennials to create a carpet of color. Add summer-blooming perennials to take over the color show after these plants stop flowering. Create a gorgeous rock garden using these design ideas! Baby Blue Eyes Care Must-Knows Baby blue eyes grows best in loose, organically rich, well-drained acidic soil in full sun to part shade....

BBQ Wine Pairings From crisp white wines to tannic reds, here are our picks for the perfect wine and barbecue pairings. Steak It’s hard to beat a classic steak and Cabernet Sauvignon pairing, with its firm tannins and bold dark fruit flavors, but bold, red Italian grapes do well with steak also, and Bonariggo prefers her steak with a dark and dense Sagrantino. For fattier cuts like ribeye, pair the steak with a fruit-forward Zinfandel to contrast with the ribeye’s richness....

1 ½ cup reduced-sodium chicken broth ⅔ cup frozen whole kernel corn ⅓ cup chopped red sweet pepper 1 tablespoon finely chopped fresh jalapeño chile pepper* 1 cup whole wheat couscous 2 tablespoon snipped fresh cilantro

Tips For a spicier version, leave seeds in one or both of the jalapeño peppers.

1 cup chicken or beef broth ½ cup sweet rice wine (mirin) ¼ cup reduced-sodium soy sauce 3 tablespoon sugar 1 tablespoon grated fresh ginger 1 tablespoon minced garlic 1 teaspoon fish sauce ½ teaspoon ground black pepper **Tip: If using wooden skewers, soak in water for at least 30 minutes; drain before using. Tip: If you like, you may omit the Tare Sauce. If you do, omit the marinating step as well and season the food with salt and ground black pepper....

¼ cup cider vinegar 2 tablespoon packed brown sugar ½ teaspoon salt ½ cup very thinly sliced radishes

Blue-Eyed Grass Care Must-Knows An easy-to-grow plant, blue-eyed grass thrives in full sun or part shade and moist, well-drained soil. It produces a thick stand of healthy, dark green foliage when planted in soil that is rich in organic matter. Prior to planting, enrich the planting area with well-decomposed compost, mixing it into the soil in the planting hole and the surrounding area. Plant nursery-grown transplants 18 to 24 inches apart in early spring....

The key to this concrete patio table DIY project is it’s built with powerhouse materials. Cedar’s natural resistance to the elements, including moisture, helps it withstand outdoor weather. We left this table base unfinished, but you can stain the wood to make it even more durable. This homemade base is 22×46 inches from the outside edge of each leg. For the tabletop, we used concrete. Concrete is a surprisingly manageable medium with an earthy look and unbeatable durability....

Tips Prepare as directed, except cool cooked rice, roasted squash, and cooked vegetables before combining with ingredients in Step 2. Stir in 1/2 cup milk with the soup and sour cream. Turn off oven. Cover tightly; chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until an instant-read thermometer inserted in center of squash mixture registers 165 degrees F....

1. Check the Temperature Before You Hang a TV Over a Fireplace You may be planning to burn a fire while watching TV. If so, the place you’ll be hanging your TV mustn’t exceed the recommended temperatures noted on the unit’s technical specifications. Too much heat adversely affects a TV’s lifespan and creates a situation that could void product warranties. To check the surface temperature, tape a thermometer onto the wall or fireplace face when a fire’s blazing in the hearth....

1 ½ cup coarsely ground walnuts (6 ounces) 3 tablespoon melted butter or margarine 2 tablespoon sugar

2 tablespoon very hot milk 1 teaspoon instant coffee crystals 1 cup sifted powdered sugar

Cara was nominated for a James Beard Award for Vegetable Cooking and won the International Association of Culinary Professionals Award for a Cookbook on a Single Subject in 2017. Cara graduated from the Culinary Institute of America’s chef training program.