Posted on 08/31/2019 7:42:36 AM PDT by Diana in Wisconsin
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Looks like Lady Bender’s baking skills are beyond compare!
(drooling)
My Grandma always had a veggie garden on her small city lot in Milwaukee. Fond memories of helping her grow food there, and also trips to the Municipal Market, which was the HUGE Farmer’s Market in Milwaukee; this would’ve been in the mid-60’s.
It wasn’t unusual for us to come home with a live roasting hen and we’d butcher it right there in the back yard. No one called PETA to rat us out either, LOL!
I still have her market basket. It will be the last thing they pull from my cold, dead hands. ;)
She loves you, Yeah, Yeah, Yeah! :)
Give our best to Lady Bender. It wouldn’t be a gardening thread without a picture of one of her pies now and then. A berry pie is my absolute favorite - black raspberrys if I can get them.
Research shows... The day we're most directly pointed toward the sun is the summer solstice, the longest day of the year. Summer solstice is always June 20 or June 21.... The farther north you go, the longer the day. Just north of Fairbanks, the day is 24 hours long. In Fairbanks, there are nearly 22 hours of daylight, about 19.5 hours in Anchorage and 18.2 hours in Juneau...If you add up all of the daylight throughout the course of the year, every place in Alaska receives more daylight than every place in the Lower 48. - https://www.adn.com/science/article/sunniest-day-year-look-why-alaska-has-most-daylight/2015/06/20 /
Oh my word! Stunning. I’d love a roasted head of that garlic shmeared on a piece of crusty bread.
We’ve been enjoying unseasonably mild weather here in Central Missouri.
Mrs. Augie’s cucumbers are pretty much finished. The tomato plants are finally starting to come out of the funk they’ve been in all summer long and are producing nicely.
I still need to find the garlic that’s buried somewhere in a weed patch. I’ll get to it eventually.
That garlic is DIVINE!
I’m with MWH about the roasted garlic paste. Nothing better!
I think I’ll just buy some at market this season and when I have my next ‘dedicated’ raised bed built, it will be for garlic.
You mean a family with more than 1.5 children? How could they do it!
There were 4 of us kids. His garden was as long as yours but a couple of feet wider. My mother used to swear that each year he took a little but more of the lawn. He even grew potatoes and sweet corn. He made great use of space, planting root crops next to leafy crops early yield stuff next to late yield. He even planted his cucumbers in with the sweet corn and had the vines training up the corn stalks. He had really built up the soil. He fished a LOT in the Calumet River and Wolf Lake from the shore, buried catfish and fish guts in the garden. He also drove his car across the state line with Indiana (blocks away) and would shovel horse poop from the riding trails into the trunk of his car.
You’re just plain evil... (but I agree with you) I had Applesauce bread for a late snack
Carola is a great potato! I’ve stopped growing Yukon Gold as they’re so readily available now - but years ago I always grew them and was Fingerling-Nutty for a few seasons there, too. Yukon’s are pretty much the perfect potato for flavor, IMHO. I’ve still got 8 hills to dig - waiting for my squash vines to die back some more so I can get at them.
I had to improvise this year because it was way too wet for either the squash (Butternut-type) or the taters to go into the lower garden. They had to share a bed with the squash growing over the side and into the grass on top of cardboard - that the puppies re-arranged for me every other day. ;)
Ooops there's already a square missing.
My actual bread pudding recipe which is pretty old calls for coconut which I did not have but is great in bread pudding with dried cherries instead of raisins.
French Almond Cake with Berries and Cream
ING 4 oz almond paste½ cup ea sugar, butter 3 large eggs
Cream Cheese Topping: 4 oz cream cheese ¼ cup powdered sugar½ cup h/cream¼ tsp. almond extract
For the berries: ½ pound strawberries (hulled and sliced), cup ea raspberries, blueberries or blackberries, 2 Tb conf.
PREP Grease/flour 9" round tart pan w/ loose bottom (foil outside), or 9" round cake pan. CAKE Crumble 4 oz almond paste into processor. Pulse in 1/4 c sugar til fine-ground. Add 1/2 c softened butter; process smooth. Add 3 lg eggs; process/combine. Add ½ cup flour½ tsp. baking powder ¼ tsp. salt flour, baking soda, salt; proc/ blend. Spoon evenly into prepared pan. Bake 375 deg 20 min (browns/springs back pressed lightly in center). Cool completely in pan on rack. If using a cake pan, cool in pan 10 min, then invert on rack to cool completely.
TOPPING elec/mixer four oz cr/ cheese smooth. Add quarter cup conf; beat well. Add 1/2 c h/cream, droplets almond extract, increase to high; beat light/fluffy. Fridge/Covered til needed.
BERRIES Steep 10 min 1/2 c strawberries, cup ea raspberries, blueberries or blackberries, 2 tb conf.
FINAL Remove pan sides. W/ knife or metal spatula, loosen cake; place on server. Spread on top to ½" from edge ¼ cup seedless raspberry jam (stirred up well, so it's spreadable). Spoon on cream, spread/cover all but edges. Spoon berry mixture over cream.
SERVE immediately.
That looks scrumptious.
Some of the best things can be just thrown together with whatever is on hand if one has that skill.
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