On Two Acres In Town
I'd much rather read than write so it's not much of a blog...
Sunday, November 23, 2014
Monday, September 1, 2014
Monday, August 11, 2014
Friday, August 1, 2014
Tuesday, July 1, 2014
Sunday, June 8, 2014
I couldn't find a photo of a munk eating an immature, green tomato, probably because no one would expect to see it. I couldn't believe it myself yesterday when I found a half-eaten tomato in the garden. I noticed two missing on the plants, one Stupice and one Rutgers, and I found the second under the lovage.
At least I think I trapped the culprit late yesterday and took it over to the owls at Green Lakes. There's no sign of predation this morning and the eggplant I set out yesterday look lovely.
The usual #1 garden enemy, the deer, have been oddly absent in recent weeks and the one groundhog we saw briefly seems to have moved on.
Still I'm keeping the possibility of a screened garden in mind.
Saturday, May 31, 2014
Thursday, May 15, 2014
May, 14: by far the earliest date on which I have set out tomatoes.
They're only four cherry tomato plants set out in pots but they're planted where they're meant to grow: two different red varieties (Gardener's Sweetheart, a grape, and Fox Cherry) and two Indigo Rose the fruit of which I can't wait to see for myself.
The remaining pots are cleaned and ready. Now I wait for seedlings I ordered from Lazy Ox Farm in Missouri because I just couldn't grow tomatoes without including two of my favorites, Jaune Flamme and Snow White.
Saturday, May 10, 2014
I can't believe how my mindset has swung 180º in less than a week. I can't believe I can look out back and see Stupice seedlings and a big pot of nasturtiums this morning when a week ago I'd all but given up on a garden.
I went to the farmers' market last Saturday and as I stood at the Forty Weight Coffee table talking to Andrew, I glanced at a sign in the stall next to him. It listed the varieties of tomato seedlings they were selling including Stupice!
I went back to the Thursday market and spent a good bit of time talking to Jamie (Wyllie Fox Farm) about seedlings. I came home with a flat of 18 which should be sufficient but I will be going back next week for some additional cherry tomato varieties and a striped eggplant called Listada De Gandia.
Jamie expects to have some nasturtiums in a week or so but I couldn't resist a big pot of three varieties from the only vendor who had them yesterday.
Tuesday, April 29, 2014
Saturday, April 19, 2014
In an effort to avoid doing what I usually do, I'm taking a moment to finish what I started regarding cheesecake.
I made a cheesecake this week but cut it up before I thought to take a photo. This is at least a fairly good image of the texture, light and perfectly dry the way I like it with a lovely touch of vanilla and lemon.
Tuesday, April 1, 2014
Saturday, March 22, 2014
McCall's Cooking School, circa 1975?
I'm going through old recipe files. This one has been haunting me since I pulled it out a few weeks ago.
Many years ago I think I made it twice before I found a recipe I liked better for the filling but I continued to use the Lindy's version for the crust. I have never liked a graham cracker crust for cheesecake. Who's idea was that I'd like to know.
The recipe I use for the filling is one that the Family Circle test kitchen called "Our Finest Cheesecake" and is attributed to John Clancy, author of "John Clancy's Baking Book". I like it because the cake is lighter and drier than most.
1.5 lb. cream cheese, room temperature
1-1/4 cups sugar (or less)
1/4 tsp. salt
6 eggs, separated, room temperature
1 pint sour cream
1/3 cup all-purpose flour
2 tsp. pure vanilla extract
Grated rind of 1 lemon
Juice of 1/2 lemon
With electric mixer on low speed or with a wooden spoon, beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy.
Beat in egg yolks, one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind, lemon juice and salt until smooth.
Beat egg whites until they hold stiff peaks. Fold whites into the cheese mixture, soufflé-fashion, until well blended. Pour into prepared pan.
Bake in moderate oven (350 degrees F) 1 hour and 15 minutes, or until top is golden; turn off oven heat and allow cake to cool in oven for 1 hour and then remove it from oven to cool on a wire rack at room temperature.
Chill to ripen overnight before serving. Dust with powdered sugar if desired just before cutting.
There's no getting around it. I'm going to make a cheesecake.
Friday, February 28, 2014
Saturday, February 15, 2014
I love the snow but I've run out of room to pile it. "Uncle!!"
When the pile in the middle of the driveway gets this size I always wish I knew someone who could help me sculpt it into a replica of the Victor Emmanuel II Monument, Rome's 'Wedding Cake'.
Saturday, February 1, 2014
The fact that I'm sitting here listening to the soundtrack should be some indication of how much I enjoyed this film.
I loved watching Oscar Isaac (and his beautiful complexion) but the image of NYC before the days of Trump et al was, for me, the best part of the movie. I loved the cat(s) (they used several) too and I'm not even a cat person.