PEANUT BUTTER PIE / made in blender
Ing graham cracker pie shell 8 oz pkg. cr/cheese 8 oz tub Cool Whip 3 oz box instant
vanilla pudding 3/4 c p/butter 1/2 c conf 3/4 c milk 12 oz jar Smucker's Hot Fudge topping
Method On bottom of prepared pie crust spread HALF the fudge topping to make a thin layer. Mix cream cheese with blender (to soften and smooth). then add Cool Whip. Beat 2 min then add dry pudding mix, p/butter, conf. Slowly pour in milk. Then pour into pie crust. Freeze 15-20 min. Once frozen drizzle reserved fudge topping on top. Serve garnished w/ chp p/butter cups, chp peanuts, etc.
I have 7 seedling shishito pepper plants from the seeds I saved last year. (Planted 21, got 7, so not a great rate, but this was my first effort in that regard.)
If they don’t like humidity, it may be a good thing that I have 7 plants to work with. They might not produce very well.
I have decided that I will sow zinnia seeds this week in one bed, where I’m certain it will get full sun. That bed has native Dame’s rockets all over right now. So I will sow cut and come again over there. I hope my plan works.
I’ve been working on the meditation garden waterfall feature lately. It had developed algae all over the rocks and around it. So I’ve been working bit by bit to scrub off the algae. That’s not very easy, but doing it every couple of days is helping it look better.
I also added copper disks to see if that will improve the quality of the water. It does already look a lot clearer. I added 2 disks to the reservoir, and then placed 3 others in between the stones. Hopefully this will help out the situation some.
I have one disk in another bird bath, and there it seems to keep the water clear for a long time.
Today is our first dry day in several. It will warm into the low 70’s in a few hours. 67 now and mostly sunny, with a bit of a breeze still. Delightful working weather!