A friend of my grandson gave me these sunflower starts and we are having a contest. Mine are 5 to 6 feet tall…
Posted on 07/04/2014 12:43:46 PM PDT by greeneyes
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I use a mix of butter and coconut oil for my crusts, and also replace half the water with vodka. It works well :)
Look for a short-season corn. There should be time for it to ripen still.
Thank you
A friend of my grandson gave me these sunflower starts and we are having a contest. Mine are 5 to 6 feet tall…
Greeting fellow gardeners! Hope Y’All all had a safe, happy, & delicious Fourth.
We made the drive home Thursday night with a lot of trepidation, but traffic really wasn’t too bad even though there was a thunderstorm to drive through.
My leafy critters are being “veddy veddy good to me”. Sea grape is roaring back & the Allamanda is coming back, too. The turnips are even leafier. Whether that means we’ll get some noms out of them, I don’t know. The Valley Cats are just really looking good.
How cool about the water from the AC, greeneyes! Ours (overflow) keeps the grass green around it. I never thought about tapping it as a source for water.
God Bless & have a great weekend!
You should post your Ice Cream Recipe as it must be better than my ice cream I made last week that had milk in it. I have some heavy whipping cream now, and the cuisinart ice cream freezer tub is in the deep freeze ready for some ingredients...
1 pint heavy cream, 1 pint whole milk. Scald the milk. Be careful, this is the part where you can burn the house down.
In a mixing bowl, put 2 cups sugar and 8 egg yolks. Mix well. SLOWLY pour in 1/3 of the hot cream/milk while whisking (This is where you can make scrambled eggs if you aren't careful). When the eggs are tempered, slowly pour the egg/sugar/liquid back into the pan, whisking to keep from making scrambled eggs. Return to medium heat, whisking until the mixture thickens to coat the whisk heavily.
Strain the mixture through a fine strainer, and completely cool.
Freeze per normal. After freezing in the ice cream freezer, I put it in the freezer and allow to harden, and transfer to a quart container.
Makes a little over a quart.
That recipe is difficult to do without scrambling the eggs, but it's worth the effort.
/johnny
/johnny
Oooh, that’s a gelato recipe...way better than ice cream.
I am making oink, oink pig noises right now...
/johnny
Well, maybe, it's frozen custard. Sounds heavenly. BTW, I don't take any meds...But I might need to after eating that.
Looks like you have quite a production line going on the paprika.
/johnny
Sometimes 'sunscald' will stain on both fruits and stems , although it may be more tan colored than taupe
the only correction/ assist might be shade cloth.
and provide more water.
Arrrrgh! You have pumpkins too?
A young lady who participates in our framers market came in with two large pumpkins. She only lives 40 miles from me. My vines have just started spreading out. They're about 12 inches long.
Wow. That’s great news. Everyone needs a particularly good year now and then I think.
LOL. Well.....mmmhhh.
Granny traded the farm for a little house in a small town close to a relative, and some money to boot, after grandpa passed away.
She still had some berries and grapes and made jelly, but not much gardening at all, as the yard was quite small. The house had a washer and dryer in a utility area, and an indoor bathroom and tub, as well as modern heating system.
The farm house never had an indoor bathroom, and only cold running water, and wood heat. She did her laundry in town at her mother’s house on an old wringer washer, and hung them out to dry.
Grandpa always chopped down the trees and split the wood, and so much more that she really didn’t feel she could manage there on her own.
Indeed, those were some really nice pics too - don’t you think?
I’m growing these BLACK tomatoes. No kidding, they are black!
Problem is, how do I know if they’re ripe? They are kinda hard, but getting much bigger than tomatoes when they first start...
I can tell you about a quick and easy batter for dipping and frying stuff, and of course you could always add a little spice to your tastes.
Just take some flour and add any kind of white wine to the thickness you like. This makes an excellent batter that is quite lite, tasty, and yet doesn't overwhelm the veggie.
This trick is courtesy of food network and traces back to Chef Bartelli(?? spelling).
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