Search Results for strawberries
Couldn’t pass up the fresh strawberries today. Made my own whipped cream because I prefer less sugar than any pre-made stuff. A cup of whipping cream, 2 tsp sugar and a dash of vanilla. I got the cream really cold before whipping, but it is so hot here it still didn’t take long for it to soften on the berries.
I’ll update you on my getaway later in the week. There were some interesting food experiences…and by interesting I don’t necessarily mean good. I need to get the photos from my friend’s camera first. Until then, here’s a rainbow from tonight’s evening shower.
Mrs J was kind enough to bring a few quarts of berries home today. Ran across this recipe for shortcake. It worked very well indeed.
Strawberries are everywhere. They are best when sliced, tossed with just a touch of sugar, to bring out the juices, and served with some whipped cream. You can serve them over angel food cake, ice cream, or stir them into some lemonade. I love them in my morning cereal and I’ve used them in a tangy salad (especially with fresh spinach).
A terrific treat is to get two slices of whole wheat bread, spread both slices with crunchy peanut butter and then slice lots of fresh strawberries onto the peanut butter (the peanut butter keeps the bread from getting soggy). Press the bread together and you have a wonderful peanut butter and fruit sandwich. You may never use jam again.
Buy all the strawberries you want, because they’re great fresh, and use them liberally. And don’t worry about those that become overripe (as always seems to happen before you can use them all), because the following recipe is great for those. This bread will be gone before you know it, it’s that good.
- 1 ½ cup flour
- 1 cup sugar
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- ½ cup butter
- 12 oz strawberries, chopped or mashed
- ½ cup chopped pecans
loaf pan, greased
Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.
This recipe is from What’s 4 Dinner Solutions weekly menus.
This little peony is stuck in a dark corner of the yard and I wasn’t sure I was going to save it (I inherited 12 or 13 already) until it opened. It’s too pretty to let go, so I’ll find a good home for it with some more light in the yard.
This week will be one year since my offer was accepted on the house. Since then I have not had a day off. Not only was I busy putting the house in order, but my business exploded and I struggled to keep up. I’ve now hired some awesome help to keep the work load manageable. And with the help of friends and family, the house is also coming together.
See those 4×4 posts? They were here, cemented in – kind of covered with plants and vines. Once we uncovered them I knew it would be where the vegetable garden could be stationed. Bad Horse built the fence and next week I’m going to the salvage yard to look for a gate.
The backyard is really all that’s left to tune up. Then it will be more normal maintenance efforts – still nothing to be scoffed at – but I’ve been working to make things as low-maintenance as possible. Especially the garden beds.
I pulled out all the plants and the walkway in this corner, in order to add more grass for the dogs (and to ease up the backyard maintenance). Once it’s in, I’ll do the same with the bed to the left of it.
It has left little time for blogging, even though I’ve been cooking up a storm. I love my kitchen, but by the end of the day, I’m toast and there is nothing left so taking photos and blogging recipes has taken a backseat.
The beginnings of my garden. By the end of today, I’ll have the rest planted.
The person who lived here before loved Iris and I have an abundance and lots of different colors. Here are a few of the early blooms:
And poppies, lots of poppies. Still waiting for the red ones to open:
And my first strawberries. The bed is looking good – but in the fall I will move it behind the garden fence. Where it will be safe.
That’s if for today. I’ll keep you posted.
Spring is happening and I couldn’t be happier. If you all remember I moved to my new house in July. When I first looked at it, it was mid-May and it was a whirlwind time. So it should come as no surprise that my spring garden holds many unknown treats for me. I’ve been enjoying each and every one (yes, even the daylilies that will soon be removed). Here are few shots from this week:
Lots of bulbs, most of the greens are up, can’t wait to see what types and colors I have.
The strawberries appear to have survived the dogs. I have the bed fenced off, but Bixby seems to think that means it’s his own private playpen. Sigh.
Bleeding hearts that I will move to the rock garden as the weather warms up and I don’t risk losing it.
A few good days of rain (thank fully the snow stayed west and south) and my lilacs are ready to pop. There are over a dozen in my tiny yard and I couldn’t be more thrilled.
I’m plotting out the vegetable garden, but that’s a good month away….