Designing a landscape is so much more than just about plants and patios. What do you remember about a special landscape? The maple trees, the bed of petunias, the driveway? It's not the specifics, but the feel of the space that evokes memories. With landscape design the space is multi-dimensional, artistic and sensory. It's not just about what plants go where, it's about all the landscape ideas you have when determining how to landscape your property and the materials and supplies needed.



Landscape Ideas, Lake Geneva Wisconsin, Sheldon Landscape

Our landscape architects look at the site from many views when creating a landscape design. Creating a feeling is what landscape design is all about. One aspect of design that should not be overlooked is the use of structures in the landscape. Unique landscape structures add dimension and interest to any design. A container pot, custom designed pergola, which supports a client's favorite fragrant plant, may be a design focus. Or a pergola that not only protects a family from the afternoon sun, but repeats an architectural element of the home is as important as the plants and hardscapes.


Pergola Ideas, Lake Geneva Wisconsin, Sheldon Landscape

Each design should be unique to the owners, their home, property and desires. By incorporating unique pieces of sculpture (fountains, pots and statues) as well as custom built structures such as gazebos, pergolas and arbors, the design becomes personal. Landscape design is more than just placing plants; garden structures have become an integral element as well, and should be an important part of each project.


Outdoor Dining Room Idea - stone fireplace and raised stone plant beds, bluestone patio floor, pergola with outdoor chandelier - Sheldon Landscape in Lake Geneva, Wisconsin



Published in Landscaping
Wednesday, 23 September 2015 10:14

6 Trees To Plant Now

"Autumn is the perfect time for planting these trees", says Therese Ciesinski, a Houzz contributor and former managing editor of Organic Gardening magazine. We agree with Therese and her selection of trees, read more...


Plant ornamental trees in the fall for spring blooms.


Published in Landscaping
Tuesday, 11 August 2015 11:25

Turn Your Side Yard into a Room


With just 8 feet or so, you can turn a plain side yard into a garden that lets you get carried away.

I am sharing a section of this blog entry written by Debra Prinzing, a Houzz Contributor. Debra Prinzing is a Seattle and Los Angeles based outdoor living expert who writes and lectures on gardens and home design.  She featured our tic-tac-toe design for a side garden.

Read the entire article with photo's at:

Published in Landscaping

Enjoy this yummy dessert from my friend and chef Laurie Bakke and her cookbook, Laurie Bakke's Kitchen.

• ¾ lb. Butter – unsalted and at room temperature
• 2 C. Sugar
• 5 Eggs – large and at room temperature
• 2 t. Pure Almond Extract
• 1 ½ t. Pure Vanilla Extract
• 3 C. Flour – all purpose
• 1 t. Baking Powder
• ½ t. Baking Soda
• ½ t. Salt
• 1 C. Buttermilk – shaken thoroughly
• 14 Oz. Coconut – shredded and sweetened

• Cream Cheese Icing
• 1 Lb. Cream Cheese – at room temperature
• ¾ Lb. Butter – unsalted – at room temperature
• 2 t. Pure Almond Extract
• 1 t. Pure Vanilla Extract
• 1 ½ Lb. Confectioner’s Sugar – sifted
• In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
• Makes 18 to 20 Large Cupcakes or 24 Medium Cupcakes

•Preheat the oven to 325 degrees.
•In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy – about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down after each addition. Add the almond and vanilla extract and mix well.
•In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
•Line a muffin pan with paper liners. Fill each cup to the top with batter. It is very important to fill each each cup to the top evenly, so the muffins come out looking consistent. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with the cream cheese icing and sprinkle with the remaining coconut.
•Chef Laurie’s Note:
•With any leftovers, make sure to cover and place in the refrigerator. Allow to come to room temperature before serving again.
•The cupcakes can be made, baked and cooled completely; then can be frozen. Make sure they are wrapped with plastic wrap two times and store in an air-tight container in the freezer. When ready to use, remove the cupcakes from the freezer and allow time to thaw. Frost the cupcakes and serve immediately.

Courtesy of my friend Laurie Bakke's Kitchen and her cookbook
Visit Laurie at her new store Sage Gourmet on Main Street in Hendersonville, North Carolina



Published in Landscaping

Make a pumpkin family portrait — no carving! — and other simple but eye-catching fall tabletop and mantel arrangements from Houzz Editor, Sheila Schmitz.  Read More:

Published in Landscaping
Monday, 06 October 2014 08:55

13 To-Dos: Your October Home Checklist

It’s a great time to clean your gutters, swap out seasonal clothes and wallow in favorite fall traditions, says Laura Gaskill, a Houzz Contributor. From raking leaves to sharpening knives, see which of these 13 to-dos make your list this month. Read More:

Published in Landscaping
Monday, 08 September 2014 10:41

Save a Taste of Summer

Besides the sunny days, barbecues and vacations to the lakeshore, juicy fruits, aromatic herbs and garden veggies are some of the best parts of summer. Extend the season by freezing, canning, pickling or preserving your favorite produce. These kitchen essentials from Houzz Products section will help you enjoy the fruits of your labor, long after the lazy days of summer have morphed into the brisk days of autumn.


Published in Landscaping

Height and generous flower heads earn Arnoglossum atriplicifolium the attention of both human and insect visitors, says Heather Holm, a Houzz contributor, read more:


Published in Landscaping

Enjoy delicious shrimp, savory peanut sauce, crispy asparagus combined with rice noodles.  This easy to make recipe will be ready from start to finish in under 30 minutes.  

1/2  14 ounce package dried medium rice noodles
1 tablespoon cooking oil
12 ounces uncooked peeled, deveined medium shrimp
12 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut into 3/4-inch pieces (1 cup)
1/2 cup bottled peanut sauce

1. Place noodles in a large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 10 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add shrimp, asparagus, and sweet pepper. Cook and stir for 3 to 5 minutes or until shrimp are opaque. Add peanut sauce; heat through.
3. Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests. Top with shrimp mixture

Published in Landscaping
Thursday, 21 August 2014 08:46

Grilled Zucchini Pepper Salad

Nothing better than Zucchini.

Enjoy this week's Recipe Thursday.

Grilled Zucchini Pepper Salad

•1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
•2 red bell peppers, quartered
•1/4 cup extra-virgin olive oil, divided
•2 tablespoons balsamic vinegar
•2 teaspoons packed light brown sugar
•2 tablespoons chopped basil


Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot.

Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces.

Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.

 From Gourmet | September 2009 by Ruth Cousineau
Nutrition Information
per serving (4 servings)
POWERED BY EdamamCalories183
 Carbohydrates13 g (4%)
 Fat14 g (22%)
 Protein3 g (5%)
 Saturated Fat2 g (10%)
 Sodium19 mg (1%)
 Polyunsaturated Fat2 g
 Fiber3 g (12%)
 Monounsaturated Fat10 g

Published in Landscaping
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