Friday, March 19, 2010

Green Dreams

Our early burst of spring weather has gone a long way to lift spirits around here. The sun is shining, the birds are singing and little green things are poking up through the soil. For a gardener, this time is sacred. For me, this time is a much needed tonic.

Last fall, before we gathered the leaves for mulch, I planted a few bulbs. Daffodils, grape hyacinths, tulips, gladiolas... and a few more that have escaped my memory. I am awaiting the results with a mixture of reserved anticipation and wiggly-puppy delight.

My seedlings are behind schedule already; Tuesday I finally sent in my Veseys order. I laid out the vegetable garden on paper a few months back, but with everything that has happened since then I've been unable to work on it until now. This year I'm planning more variety, a more complex layout, higher yields and some special attention to the beautiful details.

2009 was my first year out in the homeowner/gardener category. I tried to grow quite a few different things; some worked, some did not. Some vegetables, such as corn and squash, I planted just so I could say "I grew that". This year's plan is a bit different...

The tomatoes (both beefsteak and cherry/grape) were a big success. I plan to continue that this year, expanding the tomato crop to include both vine and roma tomatoes. With one plant per square foot, this summer's layout will be two beefsteak plants, two vine tomato plants and three roma for sauce/canning. I'm also going to try my hanging baskets again, this time with vine tomatoes that will (hopefully) be less weighty than the beefsteak and allow the plants to develop better. I also read the instructions (harrumph!) this time around and will use the proper soil mix for the hangers. From Veseys, I chose Roma VF and Sweet Cluster to add to my tomatofest. I will also be growing leftover Tiny Tim and Ildi Cherry and Grape tomatoes in planters. Those were fantastic.

Other leftovers that will reappear this year include Black Seeded Simpson Lettuce (3 squares), Fat n' Sassy Peppers (4 squares), Sweetness III carrots (5 squares), Parade onions (2 end pieces and interspersed amongst the larger plants) and Salad Bush Cucumbers (2 squares). All did pretty well for such an awful growing season. I want to try them again in a hot dry summer... which I am convinced this year will be. I've added Stonewall cucumbers (3 squares) which I plan to use in salads and for homemade relish (yum!).

The next purchase was completely on a whim. Red Zepplin onions. Seriously? How could I not?? Those 2 squares will be strategically placed amongst the more tastier greens to keep the bunnies over the hills and far away.

My layout is a bit different this year as well. Since the physical garden is slightly larger than two feet wide, instead of making over sized squares and leaving a lot of (potentially) wasted space, I will instead ring the outside of the 12"x12" squares with a strip a few inches wide. In this space I will plant my aromatic herbs; not only a welcome addition to my kitchen but they will also aid in animal control. On the list this year are cilantro, basil, oregano, parsley, rosemary, thyme and dill.

The rest of the yard will also benefit from my recent splurge. To delight the eye, I've indulged in my weakness for dahlias. For the various pots that I plan to strew about the place, I've chosen Karma "Prospero" and a very unique variety named Edge of Joy. They are both very striking.



Karma "Prospero"

Edge of Joy

I've also ordered some calla lilies. Two varieties, both lovely in their own way. Crystal Blush is a classic white calla with a kiss of pink, while Majestic Red is a rich burgundy which will add a lovely splash of colour for the years to come.



To finish the order (ostensibly to get my $25 discount, but also to add some colour to my front garden) I purchased some Begonias. Lovely, ruffly, shade loving and (supposedly!) dirt-simple to grow begonias. Of course, I chose red from the Non-Stop variety.


Non-Stop Begonias

I won't forget some old friends either... Once the bulbs have bloomed and I am working the soil, you'll find me flitting about the yard sprinkling lobelia, nicotiana, mirabilis, sunflower and morning glory seeds into any bare spots. Sometimes the best results are totally unplanned.

We will see what happens this summer, but it will prove an interesting journey. With a little bit of luck and some half decent weather, it should create the oasis of calm that it is intended to be, while providing some much needed nourishment for the soul.

"Garden writing is often very tame, a real waste when you think how opinionated, inquisitive, irreverent and lascivious gardeners themselves tend to be. Nobody talks much about the muscular limbs, dark, swollen buds, strip-tease trees and unholy beauty that have made us all slaves of the Goddess Flora." ~Ketzel Levine's talkingplants.com

Wednesday, March 17, 2010

Ch-Ch-Ch-Changes...

Once again, I find myself overcoming a long stretch between blogs. It's now March and I've been staring at my Christmas cookies on both Blogger and Facebook for far too long now. (They were delicious, btw).

It's not from lack of trying... I simply have not been able to put my thoughts in order for some time now. The usual winter fatigue, in itself, has not been solely to blame for this; how can it after a winter as mild as the one we have just experienced? There have been a lot of little things and a lot of big things as of late. I guess it's just taken me this long to process them all.

Work, well, is just that. Work. It challenges me daily and can lift me to the stars and throw me back down to earth within minutes. I honestly can say that I am in the right place. It is tiring and I've been trying to take some time off for a while now. That in itself is a bit tricky as it is such a small place to begin with, there just isn't oodles of staff to choose from. The politics and the workings of the corporate machine I can also do without... but we'll put that on a Post-it and come back to it later.

I guess the biggest thing to come my way lately (if not ever) is my Dad's illness. For those of you that don't know already, he was diagnosed with lymphoma recently. Diffuse Large B cell, for those of you keeping score. He has already been through two surgeries and a barrage of tests in the last month and a half; he starts chemo next week. We still do not have an idea of what stage he is at, so we do not have a prognosis, a timeline, etc. It's been so very frustrating for all of us. This nasty disease has managed to permeate every aspect of our life. Every waking hour, even when I'm not thinking about it, I'm thinking about it. I've gone through the grieving spectrum at least twice now and am currently flipping back and forth between acceptance and anger. It has thinned my skin, yet still brought me closer to my parents. We'll write "lymphoma" on several lime green Post its. Maybe draw a little ribbon...

The problem really with all of this is the amount of mental post-its that I've been accumulating lately. I'm at that point again where I feel like they are stuck all over me, flapping in the breeze as I walk. A few come off on the sheets at night and get found, all folded up and dirty, on the bottom of my foot later on. Mental clutter. With the mental clutter comes the physical symptoms, the IBS, the aches and pains, the PVC's, the headaches...

This past weekend, I turtled. I chose not to go visit my parents and instead stayed home and did a few things around the house. I organized my pantry. I cleaned the kitchen and living room and sorted out all the toys. I fixed loose cupboard doors. I also drank a lot of wine and Jack Daniels while listening to good music. That managed to rinse off a lot of the residue.

So, dear readers, if I haven't been rabbiting on about the various things in my life, this is why. I talk when I need to those in my immediate circles. I haven't been inspired to write, photograph, create, do a craft or anything like that in some time. My gardening is also behind schedule, but I have some grandiose plans that will come to fruition.

I am very thankful for many things and for the wonderful people I have in my life. Please be patient...

Jxox

Wednesday, December 16, 2009

The Great Bake V

I managed to find time away from today's Iron Mom, dealing with my appliances and the related fall out to continue with a little baking. Since I'm on nights for the next two, I'm not sure how much more baking I can get done before our big thing this weekend. Nevertheless, we press on.

My mom used to make these every Christmas. The whole house would smell wonderful from the toasty coconut and almond flavours. She usually puts a small cherry bit on top of each mound, but I omitted that part this year. (Sean will be disappointed as he likes them to look like boobs.) I need my cherries for another recipe and quite frankly, I didn't feel like chopping the damn things up this morning. You can garnish as you will.

These lovely coconut confections are so seventies, and so very yummy. I've watched quite a few doubters as they take their first bite and then five minutes later I've had to smack their hands away from the tin. Don't worry loves, I can hook you up... the first one is always free.

Coconut Macaroons


You will need:

3 pkgs (200g ea.) flaked coconut
1 can condensed milk
2 tsp vanilla
1 1/2 tsp almond extract

Preheat oven to 325 degrees F (160 C). In a large mixing bowl, combine coconut, milk, vanilla and almond extract, mix well. Drop by rounded spoonful onto a well greased cookie sheet. Bake on middle rack of oven, 12 @ a time, 10-12 mins or until browned on the edges. Cool slightly. Remove to wire racks; cool completely. Store loosely covered at room temperature. Makes about 4 dozen.

Variations

Chocolate: Omit almond extract. Add 4 squares (28g ea) unsweetened chocolate, melted. Proceed as above

Chocolate Chip: omit almond extract. Add 1c mini chocolate chips. Proceed as above.


Coconut Macaroons
Lightly Toasty Coco-nutty Loveliness

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Four bloody ingredients, does it get any simpler?

You will want to squish them together and mound them up a bit as they never seem to drop from the spoon intact. Again, I use parchment paper for everything which is handy for these as you don't want the bottoms to be anything more than slightly toasted.

My bed and then duty await.

Happy noshing.

"Eat, drink, and be merry, for tomorrow you may work." ~ Anonymous

Saturday, December 5, 2009

The Great Bake IV

I'm taking a small break from what will now be referred to forever more as "The Christmas Light Catastrophe of 2009" whilst Honey goes to Canadian Tire again. I'm sure it will look lovely when we are done... next March.

Here's hoping that typing about my latest baking effort will bring the circulation back to my hands. Why I insist on puttering around outside in subzero weather in bare feet and Crocs is a totally different matter.

My mother made this recipe a lot when we were growing up. In high school, after I got my braces removed, they left me with a permanent retainer on the back of my bottom teeth. I permanently bent it out of shape eating these squares right out of the freezer. They are that good... and when I say good, I mean "OMG, I need insulin and my stomach pumped". Yes, that good.

Magic Cookie Bars

1/c butter
1 1/2 c graham wafer crumbs
1 can condensed milk
1 c semi-sweet chocolate chips
1/4 c flaked coconut
1 c chopped nuts

Preheat oven to 350 degrees F or 325 degrees if using a glass dish. In a 13x9" baking pan, melt butter in oven. Sprinkle crumbs into butter, mix together and press into pan. Pour milk evenly over crumbs. Sprinkle with chips, then coconut and then nuts; press down firmly. Bake 20-30 minutes. or until lightly browned. Cool well before cutting. Store loosely covered at room temperature.

Makes 24 bars



Magic Cookie Bars
These are Hubby's fave so far...

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These should also be served only to people you like. Pressing down in the pan is important so that all the layers meld together a bit before you put it in the oven. Check it frequently, to make sure the coconut isn't getting too brown.

With any luck, I'll get to more tomorrow. However, with our current plans of "put up the tree", I highly doubt it. That never goes smoothly either.

"Broken cookies don't have calories" ~ Unknown

The Great Bake III

This one is a "two-fer"...

I have been looking for a good gingersnap recipe for a while... one that gives you the snap that you are looking for, but is safe enough for my kid to eat without crying. Like chilies, you really have to titrate the ginger to your own/your guests tastes... to me, what I made are wimpy as I cut the ginger a bit, but you can feel free to let her out to dance.

I have a fantastic Gingerbread Person recipe from my Aunt Linda, but that dough is a different consistency and made for rolling and cutting out. This is softer and chewier and fantastic with a cup of tea. I found this recipe somewheres on the in-tarwebs. If I find the link, I will post credit where due...

Gingersnap Cookies

3/4 cup unsalted butter, vegetable shortening or margarine, room temperature
1 c firmly packed brown sugar
1 egg
1/4 c molasses
2 1/4 c all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar (for rolling in)

Lightly grease or spray (with non-stick cooking spray) your measuring cup before adding the molasses. This prevents the molasses from sticking to the cup.

In a large bowl, cream butter, brown sugar, egg and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Shape dough into 1 inch balls. Roll the balls of dough into the granulated sugar, coating them thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets.

Bake 10 to 12 minutes or until light brown (cookies will puff slightly and then collapse slightly, and tops will be covereed with little cracks). Remove from oven and cool on wire racks

(Makes 3 dozen or so)

Ginger Snaps
Mmm.... we're completely snap-happy here

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The spacing on the pan is very important. These cookies spread a lot and you will be breaking them apart otherwise. I forgot that, so a few of mine have small break marks on one side. I used everyday sugar on them, so in low lighting, they twinkle. You can use a larger grain for really visible sugar.

My son won't leave them alone!

As promised, this installment is in fact, a two-fer. After Quinn went to bed last night, I made some Kentucky bourbon balls. Guess what I used for bourbon? ;) However, after the addition of Tennesee's finest and some Georgia pecans, I'm not sure what makes them "Kentucky" balls... food for thought over a glass of the amber nectar... These are a new addition to the recipe book this year and are an instant inclusion in my list of holiday classics. One year Vic and I made rum balls (I have a good recipe for that too), but it didn't make a lot for the effort put into it. To stretch it out, we rolled them small. Her husband Steve dubbed them "Christmas Pills", which they have remained since, despite how big I roll them. Well, if those are pills, these are certainly Mommy's Little Helpers. These should not be eaten and then get behind the wheel. These should not be given to those pregnant and breastfeeding. These should be served only to people you like, or better yet, hide them in the linen closet and use them to get through the holidays. Inlawsh? Wat inlawsh?

No Bake Kentucky Bourbon Balls

4 T unsweetened cocoa
2 c + 1/2 c powdered (confectioners) sugar
1/2 c good quality bourbon whiskey
1/4 c light corn syrup
2 1/2 c crushed vanilla wafers (cookies)
1 c chopped nuts (pecans, walnuts or hazel nuts)

In a large bowl, sift cocoa and 2c of the powdered sugar together. Add the whiskey and corn syrup; mix well until blended. Fold in crushed vanilla wafers and nuts and mix thoroughly.

Roll dough into small balls and then roll in 1/2 c powdered sugar. Store in an air tight container.

Kentucky Bourbon Balls
Yes, I have combined my love of chocolate and Jack. Help me.

Jeebus Crispy in a rowboat these are good! As you let them sit (if you can resist them that long), the booze will permeate throughout the cookie more and the white sugar will fade. I opened the tin this morning to take this shot and a snootful of deliciousness greeted my nostrils.

These may not make it to Christmas. I'm just throwing that out there now.