Also just realized that is our old kitchen counter. Remodeled in 2009 to quartz.Old pic!
Posted on 08/01/2026 5:02:22 AM PDT by Diana in Wisconsin
The MONTHLY Victory Garden 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.
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Here’s a two-layer version of the Blueberry Lemon Cake:
https://theviewfromgreatisland.com/blueberry-lemon-layer-cake-recipe/
Thank you!! I won’t hate you ... I’ll just envy your luck and breakfast choice!! 🍋 💙
I’m going to start off with that delicious sounding two layer version. What a perfect summer cake!!
Thanks, again.
Also just realized that is our old kitchen counter. Remodeled in 2009 to quartz.Old pic!
“Well, our worst days so far this summer were more like ‘steaming...’”
One DOES tend to feel like a steamed clam these days!
Not too hot (high 70’s) today, but sticky and no breeze. If the lawn dries out well enough I will mow. If not, maybe tomorrow, though some rain is predicted overnight.
Going out to the garden soon to see if there’s any more ripe tomatoes or green beans to harvest.
What a great use of carrots. Ithaca would lick that plate clean, LOL!
Love the presentation with the pea pods. ;)
“LIKE it”, not “kike it”!
NWS finally got around to predicting we might get a little wet - after the 1st shower.
This system is definitely overproducing - like many this summer. The farmer’s corn and soybeans sure look great, though! Of the corn, almost most all is feed corn, but, maybe some big juicy ears of 25 cent local sweet corn will show up at WalMart again. Canned veggies and, outside of a few “manager’s specials”, some frozen and fresh produce just jumped up in price at our WM again, I noticed. :-(
Speaking of farmers, check out THIS kerfluffle!
https://www.youtube.com/watch?v=_VQmrPuGMTA
Geezo-meezo!!
Picked about half a gallon of pole beans yesterday. Mrs. Augie has been making pickles as fast as I can pick the cukes. She's done 16-ish quarts so far. Hot peppers are just about ready for the first picking. I think there's enough out there to make a decent-sized batch of hot sauce. Tomatoes were finally starting to look happy but they sure didn't need all of this new water.
I got more shots in the back yesterday. This round was a test to see if nerve ablation might be a treatment option. The spot where they put the medicine was pain-free for several hours afterwards, which is what we were hoping for. They'll do one more set of shots in the same spot, but with a different medicine, in a week or so. If the results are good the nerve ablation will be the next step.
One of the native Coral Honeysuckle vines that we planted a few years back.
Not a day goes by without Howard doing something that makes us laugh. He is a happy clown.
Thanks for the Howard fix! I hope things keep moving forward to manage your pain. Beau is coming home early from camp to get some shots in his hips for his arthritis/bone spurs.
Good looking pup. I hope the shots help your hubs. Chronic pain takes the fun out of life.
Tomato Butter Sauce Recipe (with Onion and Butter)
Ingredients
¼ cup butter (salted or unsalted)
1 small onion, chopped
28 ounce can San Marzano tomatoes, crushed
kosher salt to taste
Instructions
In a medium saucepan over medium heat, melt the butter and then add in the chopped onion. Stir and cook just until the onion is tender. Add in the San Marzano tomatoes and bring to a low simmer. Cook, stirring occasionally, until the sauce is thickened, about 40-45 minutes. Taste and add kosher salt as needed.
You can serve the sauce as is or puree it with an immersion blender. Serve immediately over hot pasta with a sprinkle of parmesan cheese.
Notes
Use good quality canned tomatoes like San Marzano tomatoes for best flavor. They are naturally sweet and perfect for this sauce. For a smoother finish, puree the cooked sauce with an immersion blender before serving. Store leftovers in an airtight container in the refrigerator for a week, or freeze for up to two months.
Diana’s Note: If you want to use FRESH tomatoes, you’ll need 2.5 pounds. Slice the tomatoes crosswise. Over a bowl with the large holes of your grater, grate down the cut side of the tomatoes until only the skins remain. Give the skins to the chickens! ;)
Recipe from: This Italian Kitchen
https://thisitaliankitchen.com/tomato-butter-sauce/#wprm-recipe-container-19847
That cake recipe looks do good! SO many recipes, so little time! :-)
Hmmm, what types of tomatoes would you recommend, if fresh? A batch of Early Girls should be blushing soon. (The fruits have stayed green for a long time, but seemed to be VERY slowly growing after reaching about 2” diameter.) Thing is, EG’s are pretty bland.
Thanks!
Thanks, yeah, that’s what I’ve been seeing online for Cannas, but, my pods are red, from red flowers & reddish plants, so I’ve not seen green. Sometimes the pods fall off B4 they get brown.
Just wait until the pods seem really dry, regardless of color??
Anything red and round. Paste tomatoes would work fine too but would take more to make it to 2.5 pounds. Throw in some cherry tomatoes if you need to - they’ll cook down just fine.
You’re going to simmer it for a while, so if a few skins get in there, who cares? Immersion blender it if the texture doesn’t appeal to you.
2.5 pounds of tomatoes is the key to this recipe, unless you’re using the canned tomatoes that is called for.
Tomatoes. Spices. Butter. Pasta. Crusty bread on the side? Hello, Darling! I’ve been thinking of you all day! :)
“Just wait until the pods seem really dry, regardless of color?”
Yep. Or you can take the EASY WAY OUT and just dig and store your Canna bulbs/corms until next season.
More advice from Longfield Gardens:
How to Store Canna Lily Bulbs Over Winter
https://www.longfield-gardens.com/blogs/canna-care/how-to-store-canna-lily-bulbs-over-winter
How do you pickle the hot peppers?
. Make-Ahead Bacon-Topped Mashed Potato Casserole
ING: 3.5 lb Russets 2/3 c whole milk (lite ok) 2/3 c EXTRA milk for make-ahead option 5 tbsp unsalted butter cubes 1/2 cup sour cream (or yogurt), full fat best 1 tsp k/salt, 1 1/2 c (tightly packed) mozzarella, 1 cup (tightly packed) shredded Cheddar.TOPPING: 6 oz chp cooked bacon 1/4 cup green onion/finely sliced
METHOD: Assemble: Spread room temp mashed potato in 2 qt baker). Smooth surface. Sprinkle w/ cheeses, cooked bacon. Bake covered loosely with foil 400 deg 20 min (or 35 min make-ahead). Remove foil then bake 10 min; cheese is bubbly and golden.
Recipe Notes: 1. Starchy potatoes work great. 2. Extra milk for make-ahead makes mash creamier. 3. Mozzarella for excellent melting, plus cheddar for flavor (or use colby, gruyere, Swiss). 4. Use streaky/fatty bacon. W/ lean bacon, cook in preheated oil.
Make-head – Keeps fridged 3 days, uncooked, sans green onion. Set on counter 2 hours prior to baking. Leftovers keep 3 days; not as creamy. Make mashed potato cakes instead.
Unfortunately (just regarding “American” food), my wife is a Filipina and has never adjusted to most American foods. (She’ll enjoy a good grilled pork steak or BBQ ribs, though! And Hawaiian rolls are American - uh, sort of.)
Anyway, thanks for the advice! I can make a reduced size (all ingredients) batch to experiment, and I can throw in some Sun Sugar tomato fruits too, next try.
I was thinking I could just “screen” the skins out and use them elsewhere or give ‘em to the chickens.
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