My try at this pretty one. I just couldn't get it right.

LOL, mxyplux, I was thinking it would be banana/date bread with peanut butter. Yeah....I was wrong. I'd still eat that, though, if I could skip the banana.... Annie

I think plants will add more texture, volume, and true outdoor feel to your space than art or murals. At three areas along the wall, I'd hang a trellis with a planter at the bottom and train ivy, or any other kind of vine that thrives in your climate, to grow up the trellis. You can also put an arm on the trellis for hanging baskets. Or add tall shrubs to them. For more texture add bamboo roll fencing to the wall. Or put tall grasses in containers. They are often fast growing, good bang for your buck, and take up a lot of visual space. They look great in the breeze too. What climate are you in? I disagree with Patricia. I had ivy in planters and it grew quite well up trellises that I used to block the view between me and a neighbor. However, it is not quick and I think you want something more instantaneous.

All cooked out is no way to deal with filo. A little oomph and you can make a baklava in any size. It doesn't have to be "authentic". Find a baking dish that will fit the dough. You'll need at the very least nine layers, though more would be better. You can use melted butter or sesame oil to brush on every 2-3 layers. Finely chop or FP enough nuts or nuts and seeds (walnuts and pistachios are traditional, but whatever you have should be fine). Add spices you like, and optionally some sugar. Line the dish with at least 3 layers of filo, up to six, or a third of the number you have, generously brushing every 2-3 layers with the oil or butter, so the fat seeps through. Spread thickly with the chopped nuts, repeat, then top with another layer of filo, also brushed with fat. Lightly sprinkle with the finest nut crumbs. Cut with a very sharp knife as you would bar cookies, but be careful not to drag, rather slice down through the pastry. Bake until golden and firm, about half an hour depending on size. Water down some honey to make a syrup. You can add flavoring if you like. Slightly heating it may halp the honey and water to combine, but make sure it cools before the baking is done. Pour it into the baklava when you remove it from the oven. Let sit until very cool. Best to serve it next day. If that sounds like too much work, brush every couple layers of the filo with sesame or olive oil, and stack 3-4 layers. Cut into 3-4" squares. Ease into oiled muffin tins or custard cups or ramekins. Fill with anything that needs using up and could use baking. You can use shredded or creamy cheese, or whipped root vegetables as a carrier. Drop a ball of filling in each and bake for about 12 minutes. until the edges are browning and the felling is hot and melty.