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Saturday, March 25, 2017

Persistant Purple


There are only a few of these blooming so far, and I'm chiding myself 
for not digging them up last Fall and spreading them apart to have more room to grow.
They multiply well...they crowd each other out, and they don't like crowding. 
And they are one of my favorite bloomers because of this color! 

 

Friday, March 24, 2017

Chunky Carrot Cake



Chunky Carrot Cake

4 large eggs,     2 c. sugar,     1 c. oil
2 c. all-purpose flour,     3 tsp. cinnamon
¾ tsp. baking soda,     ½ tsp. baking powder,     ½ tsp. salt
2 c. grated carrots,     1 c. raisins,     1 c. pecan halves

In a large bowl, combine the eggs, sugar and oil. Combine the flour,
cinnamon, baking soda, baking powder and salt; beat into egg mixture. Stir in carrots.
Pour into a greased bundt pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 
center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool.

This cake is very moist, and doesn't need a frosting. It also freezes well! 

Tuesday, March 21, 2017

Summer Strawberry Stack Cake




Light and delicious, and simple... uh, huh!

Mix a Duncan Hines yellow cake mix according to package directions. 
Bake @ 350 in three greased round pans until it pulls away from sides of pans.  
Let cool completely! 

Meanwhile, mix a 16 oz. tub of completely thawed whipped topping with 
1/4 c. powdered sugar. Slice 1 lb. box of strawberries. (I use an egg slicer.)

Spread slightly less than 1/3 of the frosting on first layer and arrange strawberries.
Then repeat for 2nd layer, and 3rd layer, with slightly more frosting on top layer.

(If you wanted to, you could use 1/4 of frosting on each layer and use the rest to 
cover the sides.  I like this look better though, and it's a bit less work.) 

Refrigerate immediately.  The strawberries will start oozing and so this cake 
needs to be eaten within 24 - 48 hrs. for best appearance.

If your layers break, layer it in a bowl and enjoy! It will still taste great :-) 

 
 
 

Monday, March 20, 2017

Sunday, March 19, 2017

Red & Robust


I love how bulbs multiply, and these Amaryllis are really a thriving example!



Saturday, March 18, 2017

First Pretzels


This is the first time I made soft pretzels, and they were soooo good! 
I used the mix from Nuts.com, and I recommend it. 
Matter of fact, I really love that company!

Thursday, March 16, 2017

Fresh Cabbage


Finally picked our one and only head of cabbage. Not sure why there was only one as I imagine I scattered several seed back in the Fall. But one is better than none :-) 
I chopped it up and pan fried it with onion, carrots, and pablano pepper in 
a bit of coconut oil. Served with cornbread. Not too bad :-) 


Wednesday, March 15, 2017

Just Below The Surface


 The splash of water above the diving head reminds me of an exclamation point.
But of course, it caused no alarm for the other duck because it's a common occurrence.


No big deal...just searching for dinner down there :-) 





Tuesday, March 14, 2017

What We Have To Look Forward To :-)


LOL...Highly ambitious, huh? I loved it. So cute, and sweet. 
Thankful for my husband, and that we can laugh together.


 

Saturday, March 11, 2017

Hidden Yumminess!






The outside
didn't look 
too great...























But inside
it was pure
perfection! 











Beautiful
salmon-
colored...





The juiciest
and sweetest
grapefruit
I've ever 
tasted! 





Using our Jack LaLanne's juicer, yielding liquid yumminess! 
And our friends gave them to us, free for the picking!

 

 

Monday, March 6, 2017

Spring...What Is It Like?


‘Is the spring coming?’ he said. 
‘What is it like?’ …
‘It is the sun shining on the rain 
and the rain falling on the sunshine, 
and things pushing up and working under the earth.’ 
—Frances Hodgson Burnett, The Secret Garden
 


Saturday, March 4, 2017

With A Black Toupee


Doesn't this little Wilson's Warbler 
look like he's wearing a black toupee?  
 

Wednesday, March 1, 2017