English Ivy is my arch nemesis!

When I purchased this house ten years ago I noticed the back door neighbor and their wild lot of English ivy covered trees but never realized it would be such a problem.

All the trees in their yard next to mine are covered in English ivy. When ivy grows upright it produces mature stems which bloom and produces berries which the birds love.

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The vines produce racemes of tiny white flowers in the Fall which in January ripen into black berries the birds attack in flocks. The seeds in the berries pass through the digestive tracks unharmed and are deposited coated in a natural fertilizer.

Along the fence and other areas where the birds rest and defecate, hundreds of ivy seedlings germinate in the Spring.

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After several years of neglect this has produces colonies of ivy along the fence and around the bird bath.

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I am going to devote an afternoon to pulling up these ivy plants and cleaning these areas soon!

About ten years ago I planted Holly Osmanthus (Osmanthus x fortunei) along the parking area on the North side of the house when I purchased the house. I love the holly-like evergreen leaves and the very fragrant white flowers which are produced in the Fall.

They keep their limbs down to the ground and it was time to limb them up as they were making it difficult to park two cars side by side. In ten years they have grown from about two feet high and wide to about 15 feet tall and as much wide.

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I trimmed off all the lower limbs that were making it difficult to park on that area of the drive.

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I did find two empty bird nest but I haven’t seen bird activity in that area this season so hopefully I didn’t interrupt any breeding cycles.

Now the entire parking are is open and I can also get under them to weeds out oak and ivy seedlings!

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Driving through a neighborhood back from Cup-A-Joe coffee shop today I saw this yarn bombed stop sign!

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Love it!

XXX

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Filed under Pest, Plants

A rainy day off- Zesty lemon drizzle cake.

So I am off work for a few days for the holiday. Its a little rainy outside so no yard work today. There is always tomorrow, the fourth, for yard work if it is not raining!

Gus went to the Vet School in the morning to donate blood. Since he is half pitt bull he has a universal blood type and his blood can be used for any dog.

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When we returned home it was  still raining so I look around to see what is in the fridge and what needs to be used before it could go bad…

I had saved an email from LeCreuset so I had something to do during the rain! :

Zesty Lemon Drizzle Cake

Cake Ingredients:

2.5 sticks of room temp butter

1.5 cups superfine sugar

5 large eggs

2 cups self-rising flour

1.5 teaspoons baking powder

3 tablespoons lemon juice

zest of 2 lemons

4 tablespoons sour cream

2 teaspoons vanilla extract

Lemon Glaze:

1 1/3 cups powdered sugar

zest and juice of one lemon

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Directions:

Preheat the oven to 350f. Grease the loaf pan with butter or line bottom with wax paper or parchment paper.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing just until combined. Sift in the flour and baking powder. Stir to combine.

Add the lemon zest, juice, sour cream and vanilla extract.

Pour the batter into the loaf pan and smooth the top down. Bake 50-60 minutes or until the top is golden brown and the center springs back when lightly pressed.

Let cool 15 minutes before turning out of the pan.

To make the icing: stir together the powdered sugar, half the lemon zest and enough lemon juice to make a consistency that will just coat the back of a spoon. Drizzle the icing over the top and sides of the warm cake, and sprinkle over the remaining zest. Allow to cool completely before slicing.

Adapted from lecresuset.com : Zesty Lemon Drizzle Cake.

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TIPS:

Don’t forget to send all your scraps to the compost bin and not to the landfill!

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And you can also save the butter wrappers in the refrigerator to use to grease pans in the future!

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I love this combo juicer and measuring cup I found years ago:

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xxxx

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Filed under General Gardening

Grilled corn with chive-sage butter

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It’s amazing to think the Native Americans bred corn for a short, multi-stemmed grass which only produced a few kernels. Some believe maze, as it is called outside the USA, is a hybrid of several species. None the less, it is one of the most important food crops. Not only is it used to feed humans but it is an important food source for livestock. Products such as corn starch, plastics, fabrics , and adhesives are made from corn. I will mention high fructose corn syrup but will not argue its merits as sweetener and its possible effects on diabetes and other health concerns. Corn is becoming an important source of biomass, too. Ethanol made from corn is mixed with gasoline to reduce pollutants.

It’s corn season here in North Carolina! For only $5 you get this much Johnston County corn at the Farmer’s Market- 12 ears! 20130630-060613.jpg

It’s so sweet when it is fresh! Grilling only makes it better!

Grilled corn with sage-chive butter:

Peel back the husk and remove the silk. Fold the husk back over the corn. Wash if needed. Gus has to sniff everything!

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Soak the corn in a bowl of water for 20 minutes to prevent the husk from burning. Grill on a medium heat grill keeping the lid closed.

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Make the herb butter:

Snip the herbs into the softened butter.

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Use a fork to blend the herbs and butter. Place it in the refrigerator to harden.

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After about 15 minutes the corn will be done! Keep an eye on it to prevent a fire but try to keep the lid closed .

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Let it rest for about 5 minutes then peel back the husk to serve.

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A little fettuccini Alfredo on the side and you have dinner.

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***

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Filed under cooking, Food