This week is all about the romantic garden.  Shawn and Blinda talk about things they love in the garden, about their favorite moments in the garden, and about–what else?–heart shaped pools.

Yes, Shawn has installed a heart-shaped pool.  Listen to the show, because trust me, you’ll want to hear about that!

And, as usual, they pack in some great interviews!

There’s Brian Hill with the Houston Zoo to talk about toads, their champagne brunch, and the zoo Free Day!  Brian always has tons to tell about the wild events over there at the Houston Zoo, so be sure to listen to all they have to offer us this month.

Then there’s Marie Lincoln with the Chocolate Flower Farm and wow, they have some incredible photos on their website!  Marie creates/grows/sells chocolate-colored flowers.  Listen, I thought it sounded crazy when I first heard about it, too, but I have to admit that I went to her website and was delighted to find photos of flowers that looked good enough to eat!  And of course, Shawn loves that many of the flowers are considered maroon in color.  Aggies.  Anyway, check out Marie’s website and I promise you, you’ll dream about brownies tonight!

We also hear from Greg Harmison with Mercer Arboretum.  He talks about Mercer’s splashy Color Garden, their Endangered Species Garden, the Thelma Mercer Garden (with the waterwall), the Vine Garden, and their Desert Garden.  Turns out Greg met his wife in the garden, which I think may qualify as a truly romantic garden encounter…he may win the YLG contest for Most Romantic Garden Story!

And finally, we hear from Molly Fowler, the Dining Diva!  She shares with us “A Romantic Grilling Recipe”

First, you must create Ambience: choose non-harsh lighting (don’t use tapered candles! This makes a Halloween look of flickering light right in your eyes). Do a canopy of lights instead, line a table with Christmas lights, or use votives on the table (avoid scented candles so it doesn’t conflict with the food).

Continue that ambience with flowers on table, and keep it simple, keep it low; make the focus on your Beloved, not the centerpiece.

Catching and reflecting the light is key–use china or porcelein dishes, metallic gold or red chargers, clear or crystal glasses.

Music is important, but keep it soft and soothing, low in volume.

Keep an ice bucket handy to keep champagne chilled, and it’s important to open it table-side to really set the mood.

CREATE GREAT SMELLS–THIS IS WHERE THE GRILLING AND MENU COME IN.

-Make sure your table is UPWIND

-Start with a grilled salad: Grilled Head of Romaine.  Use the heart, slice in half, but keep core on, wash early in day to ensure total dryness so there is no wilting.  Key is having the grill very clean and very very hot.  Brush cut side of romaine with olive oil, put cut-side down on hot grill right on flame, just briefly, creates great aroma and visual.  Serve with bleu cheese dressing and homemade croutons (you can find these recipes on her website!)

-Entree: Applewood Bacon-wrapped Filet Mignon. Wrap filet with bacon and secure with toothpick or cotton twine, 1.5″ thick steak, season with salt and pepper, allow to be at room temperature first!  Then put on grill with high heat and sear on each side, 2-3 minutes, then turn off part of grill and put steaks on the “off” side.  Then put steaks back on the “on” side and let it cook the rest of the way through.  Serve with horseradish sauce (recipe found on Dining Diva’s website).

-Dessert: buy a frozen pound cake, slice inch and a half, brush each side with melted butter or olive oil, scrape grill so your dinner remnants are gone.  Put on grill very hot over direct flame.  Sugar in pound cake will caramelize and it’s going to give it that crunchy, sweet taste, top with sliced strawberries and Gran Marnier and chocolate sauce, serve with champagne.

Ahhh…well, I know I’m thinking romantic thoughts now!  What a great combination! 

There you are, folks, a perfect recipe for romance in the garden.  Let us know how it goes for you!