Tag Archives: Raleigh

Early morning work in the garden.

The hot and humid summers in the Mid-Atlantic states require garden work to be performed either early in the morning or later on in the evening. Temperatures have been in the 90s with humidity just as high.

Gus usually wakes me up about 5:30 to 6:00 am to go out and do his business so sometimes I take advantage of that time to do some cleaning and other garden chores.

The Basjoo bananas are suckering profusely this year. I have removed several suckers and relocated them to other areas of the garden.

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The rhizomes are large on this little pup! There are two kinds of suckers on bananas. One is called a sword put and have leaves when very short, and generally, but not always, are less vigorous and poor growers. The other is watersprout sucker. They have narrow leaves and large rhizomes. They grow 2-3′ before growing regular leaves.

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This is a watersprout.

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So this pup was moved out near the curb garden. He should do well out there as its hot but the ground is moist.

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I am always finding objects when I dig in the yard of this 50 year old house. Many bricks and bottles and I think Ruby, the former lady of the house, either put a brick or a pipe next to every shrub or tree she planted!

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The mother clump.

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XXX

12 Comments

Filed under Seasonal Maintenance

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

6 Comments

Filed under General Gardening

Homemade chives and sour cream dip on a baked potato with steamed broccoli and cheese.

Sometimes a baked potato is very bla and not very tasty even with salt, pepper, and butter.

I’ve just added some new chives plants to the vegetable garden and they needed a trim. Of course, there was all ready sour cream in the fridge so it was a natural combination!

I used kitchen scissors to harvest the chives.

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Homemade chives and sour cream dip on a baked potato with steamed broccoli and cheese.

Ingredients:

5 tablespoons sour cream
4 tablespoons fresh chives – cut into small pieces with scissors.
2 teaspoons lemon juice
Pinch of salt

Mix the ingredients and serve. Chill to keep firm.

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Baked potato in aluminum foil:

Preheat the oven on 425f. Using a fork, pole holes around the potato. You may rub them with olive oil and salt and pepper.

Wrap in aluminum foil. Place on lower rack of oven. The aluminum foil produces a moist skinned, baked potato.

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Bake for about 45 minutes to one hour or until cooked through. You can test for doneness by poking it with a fork or pinching the potato. Its it is soft its ready!

Top with the chive sour cream dip and more chives, salt and pepper.

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I also steamed broccoli in the microwave for about five minutes and sprinkled with cheese while hot.

Enjoy!

15 Comments

Filed under cooking, Food