The Crepe Myrtle is one of my favorite trees/bushes. When everything else in the garden starts looking a little tired in the hot days of summer, the Crepe Myrtle still shines bright.
Unfortunately, the beautiful Crepe Myrtle is also one of the most abused of plants. I have seen such abuse in my own neighborhood just this week. It makes me very sad. Cutting the poor tree down to the knuckles or “topping” them by cutting off all the beautiful arms is just wrong. It has even been referred to as “Crepe Murder.”
I am writing this post in an attempt to “stop the abuse.” If you want a short Crepe Myrtle, buy the dwarf variety. The natural form of the Crepe Myrtle is a lovely bottle shape that makes a wonderful addition to the landscape.
Southern Living wrote a great article on the proper care of Crepe Myrtle and included alibis for anyone who may have been guilty of abuse
Hope you are enjoying your Saturday – and feeling PINK!
Today’s Lagniappe: Lemon Garlic Chicken Breast
Something light and delicious.
2 tbsp. olive oil
2 lg. cloves garlic, minced
Grated peel & juice of 1 lemon
1/2 tsp. coarse salt
4 lg. chicken breasts, skinned & boned
1/4 c. chicken broth
2 tbsp. butter
1/2 tsp. coarse ground pepper
Heat small skillet over medium heat. Add olive oil. When oil is hot add garlic and saute 30 seconds. Stir in lemon juice, salt, pepper and bring to boil. Set aside. Arrange chicken in single layer in a lightly buttered shallow baking dish. Pour lemon garlic mixture over chicken. Sprinkle with lemon peel. Cover with foil. Bake at 400 degrees for 15 minutes.
Remove foil and bake additional 10-15 minutes or until chicken is cooked through. Transfer chicken to individual dinner plates and keep warm. Pour liquid from baking dish into small skillet. Add chicken broth and bring to boil. Cook until reduced by half. Whisk in butter. Pour sauce over chicken and serve immediately.