Just pulled them out of the oven. I decided to do the fake White Castles again, so I made rolls sized for that. I also made a couple of larger rolls with the leftover dough for ham and cheese sandwiches later.
/johnny
Posted on 01/24/2014 12:24:31 PM PST by greeneyes
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We are having unexpected moisture in the air. Even tried to rain last night and have a 20% chance of rain tonight. Like yourself, we need rain or some kind of precipitation. If we do not get rain from this, perhaps by the time it blows your way, you can be the beneficiary of this wet air.
We keep praying.
happy gardening!
Brandywine is such an old and popular variety, it’s no wonder if some of them are a bit genetically inferior to others. Our’s tasted great, but were not that productive, though they are supposed to be a good producer. I’m starting brandywine seeds, and will buy some starts and see which does better.
The rest of the seeds that I started are new to me, except for Cherokee purple. One I am looking forward to trying is Boxcar Willie. It’s supposed to be a great all round tomato, according to a gardener on youtube. Others, I just read the list and the virtues of each and picked some. At $2 a packet of about 50-60 seeds and $3 shipping per order of any size, I had a field day, well kinda, not too much to loose.
My mom gave me some cuttings from her 3-year old dragonfruit plant on Thanksgiving. I’ve put a couple in the soil but haven’t seen any growth yet. At least they’re not shriveled up. That’s a good sign, I guess.
She hasn’t gotten any fruit yet, and her Vietnamese friend told her she just needs to fertilize it.
If you decide to grow one, the ones that are red or purple inside are supposed to be a lot more flavorful than the type with the white.
I’ve been nursing a broken rib for the past few weeks. It has healed up enough that I felt like getting outdoors for a bit this weekend. Took advantage of the warm weather yesterday and pruned a few of my orchard trees.
Very sore today and we’re back in the freezer so I’ll have some time to continue my recuperation...
Thanks for the info. When I read up on them, there seems to be a bunch of different varieties, some sweet, some tart.
The wind is from the north today, at about 20 MPH. It would be ok to be outside, if it wasn't for the wind.
/johnny
We are 55 windy, cloudy and grey. Cold bite to the air, north winds 20-30mph. Low tonight 26 with mix of “wintry precipitation” tomorrow morning, high 32, with light snow showers in the afternoon. Low tomorrow night 21. Then sunny and warmer on Wed
Good news for me, my wife will be in “work from home” status tomorrow.
If it wasn't for the wind, I'd be making charcoal. As it is, I'm stuck inside, going quietly bonkers. ;)
/johnny
Sorry to hear about your busted rib. I feel your pain. Besides being painful(breathing is over rated) they are slow to heal. My injury last summer took 5 1/2 weeks of sleeping(?) in the recliner in the almost upright position before I could go back to bed. Prayers up for speedy recovery.
You are welcome!
LOL! about the maggots! You are welcome for the excerpt.
I have 58 here at 4 pm. Forecast is 25 for tonight. Just came in from covering plants.
/johnny
Agreed. I found that the brandywine just did not make a lot of fruit. However, what there was of it - was delicious. Mortgage Lifter is a tasty heirloom tomato. It’s pink on the outside and red inside, wonky shaped or downright ugly. But the yield is good.
It sure is handy having a chef in the house. ;)
/johnny
“...deer hamburger, and I’ve decided I want a burger for supper. So I’m making hamburger buns this afternoon for supper tonight.”
I wouldn’t want to eat Bambi so I’ll just eat a couple of those delicious buns with some real butter.
...and some coffee as it’s cold out here on the highway heading to Ft. Worth.
The house smells like baking bread. That might have something to do with me having bread in the oven right now.
/johnny
Just pulled them out of the oven. I decided to do the fake White Castles again, so I made rolls sized for that. I also made a couple of larger rolls with the leftover dough for ham and cheese sandwiches later.
/johnny
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