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Sunflowers…….

  I Love Sunflowers!  Perhaps because I’m a Leo and resonate with the sunny-sunflower energy.  The sunflower I took the photo of came up volunteer in a crack in the brick patio.  Lucky me!

What an abundance of black raspberries we are going to have this year!  We’ve picked 5 quarts already and they are just beginning to ripen.  It’s also an incredible year for cherries!  Our cherry tree, that we planted 25 years ago, is loaded with cherries.  It’s the best crop ever!

Danny picked cherries and had high hopes of me making a cherry pie.  I made two.  He was happy!  I even froze a couple quarts.  I used the pie recipe out of my old Betty Crocker cookbook from home ec class in high school.  The pie recipes in B.C. are what I’ve used for over 35 years…tried & true.   That old cookbook is a trusted friend.

I’ll make a raspberry sauce with the black raspberries.  I cook down the berries with some sugar and a little water, then strain through a fine mesh sieve to get rid of the zillions of seeds.  It’s delicious on pancakes, waffles, and ice cream.  My granddaughter, Gabrielle, and grandson, Seth love it!  Isabella, our two-old granddaughter, ate raspberries for the first time yesterday and discovered a new taste treat.  She was eating them as fast as her sweet little hand could put them in her mouth.  

The gardens at my cabin in the cosmos are bountiful with many different kinds of lettuce, cilantro, berries, and basil.  After several weeks of rainy weather, and soggy gardens, the tomatoes & pepper plants are finally starting to grow and look healthy.  It was touch & go for awhile, and I was very disheartened as I started all the heirloom tomatoes from seed, along with the peppers.  I planted approx. 100 tomato plants and nearly that many pepper.  A lot of time, energy, and love went into the starting and growing of those plants.  I couldn’t do any of this without Dan….he’s the man with the muscle and the motivation to keep this place going.  Life at the cabin is good. All is well.

This is my favorite banana bread.  I’ve been making it since the early 1970’s.  The addition of whole wheat flour was something most of our mothers didn’t bake with, but we were “back to the land”, earthy and organic.  Now, I add several heaping tablespoons of ground flax seeds, and sometimes I use a good quality organic yogurt in place of the sour cream.  There doesn’t seem to be much of a difference when using yogurt, either in taste or texture.  Here’s the recipe:

Cosmic Banana Bread

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs, beaten
  • 1 cup unbleached white flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon (scant) sea salt
  • 1 cup mashed bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans (walnuts add omega 3’s)   

With a mixer, cream butter and sugar.  Add eggs and mix well.  Whisk dry ingredients together and combine with butter mixture; blend well.  Add bananas, sour cream, vanilla, and nuts; stir well.  Pour into greased 9×5 loaf pan.  Bake 1 hour at 350*.

Fresh garlic, plucked straight from the garden, is as juicy and crisp as a fall apple.  Today, while poking around my spring-time yard, I discovered the garlic I planted in the fall is sprouting.  I’ve got visions of garlic dancing in my head!  While scouting around the yard I took a few photographs of the many Geode rocks dotting the landscape.  They are the neatest and most unusual rocks!  They make perfect additions to the garden.  My husband has started building a rock wall with them.  I’ll post a photo when he’s finished.  I’m thinking of making a batch of my blueberry muffins.  It’s a recipe I found in an early 1980’s magazine and have used ever since.  They really are good, and not your typical white flour muffins.  I’ll post it this weekend. 

Hello world!

Hello World!  This is my first blogging experience.  In future blogs I will share musings on topics such as cooking, gardening, nature, dogs, cats, love, peace, political speculation, metaphysics, and life at my cabin in the cosmos. I look forward to your comments and getting to know you.