Posted on 01/01/2026 5:52:41 AM PST by Diana in Wisconsin
The MONTHLY Gardening Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.
This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.
It is impossible to hijack the Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.
NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.
Wow glad he is Ok. We kept our grain bags in a metal trash can. Friends used an old chest freezer to hold their grain bags.
Many many years ago some of us 4H parents made a field trip with the kids to tour the MSU agriscience building. The had a cow with a rumen porthole. You could open the see through lid if you wanted to. Smelled like a mix of sauerkraut and kimchi and throw-up.
I live with Dog Fur. I vacuum every other day, and need to step it up a bit. LOL!
You have great recipes. I’m a total flop in the kitchen, but I print them out and give them to my infinitely more skilled sister, who sometimes brings me gifts from her own kitchen. Keeps me in fine Neanderthal shape. :-)
I do this with Kimchee.
There’s enough Kimchee Juice in the bottom of a jar that I can cut up a cucumber and make a milder, crispier Kimchee with it.
The Pickle Juice looks good too.
It’s an ingredient in a “dirty” Martini. :-)
So glad you like my recipes.
I remember seeing one of those ‘see through cows’ at the fair as a kid, too. Very interesting!
Dog food is kept in a few old chest freezers. Not sure why the feed room door was left open - but I’m not pointing fingers. ;)
Beau is just glad saving him didn’t involve a steer enema, LOL!
Mmmmmm.....your version sounds good.
The Lemon glazed/frosted cake IS seventh heaven.
I have a Beagle that sheds like the dickens unless I’m good about brushing here - which I am not - and two indoor/outdoor cats that are more indoor these days.
This coming week will be Mud Season with our January Thaw - so I pretty much give up trying to stay ahead of it until everything freezes over again. ;)
My favorite as a kid was Lemon Poke Cake. I don’t think I’ve made it in decades - but I just might have to now!
Ingredients
For the Cake:
1 box 15 oz. lemon cake mix
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
For the Lemon Filling:
1 small box 3 oz. lemon-flavored jello
½ cup cold water
½ cup boiling water
For the Fluffy Lemon Frosting:
¼ cup powdered sugar
2 cups cold heavy whipping cream
¼ cup dry lemon pudding mix or lemon jello mix
½ teaspoon pure vanilla extract
Instructions
If you’re baking with a dark non-stick pan, heat your oven to 325°F. Grease a 9×13-inch baking dish with non-stick spray to make sure the cake slides out easily when it’s done.
Prepare the cake mix according to the package directions but add a special touch by folding in fresh lemon juice and lemon zest.
Pour the cake batter into your greased pan and spread it out evenly.
Bake in the oven for approximately 25 to 30 minutes. Check if it’s fully baked by inserting a toothpick into the middle—if it comes out clean, you’re all set.
Allow the cake to cool for a few minutes after baking, then use a fork, skewer, or similar tool to create lots of holes across the top. More holes mean the jello seeps in deeper and makes it even more flavorful.
Stir the lemon jello into hot water in a separate bowl until it’s fully dissolved, then mix in the cold water.
Carefully pour the lively jello mixture over the cake, filling each hole.
Seal the cake with plastic wrap and let it refrigerate for a minimum of 1 hour and 30 minutes. This step is key, as it gives the cake time to soak up all the lemony goodness.
To make the frosting, whisk the heavy cream, powdered sugar, lemon pudding mix, and a splash of vanilla extract in a big bowl.
Whip it up until it’s thick, light, and fluffy, it should hold stiff peaks when it’s ready.
Once your cake is chilled and the frosting is perfectly whipped, spread it over the top. Take your time and make it look as gorgeous as it tastes.
https://www.bakingtaste.com/lemon-poke-cake/
yum yum yummy
I know you’re in Wisconsin, but New England isn’t much better in the Winter.
AAARRRGGGHHH!!!!!
YAY!!!!
Gorgeous! They will look so nice blooming in front of that window!
Ditto!
Gorgeous irises! Cute doggie, too!
Oops! cute kitty, also!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.