Flowers in the Garden

Pi Day

Okay, so Pi Day is back in March, four months ago. But in the spirit of the event I did make a pie, and here it is. It was a black bottom pie (Better Homes and Garden cookbook), and boy was it ever good.

Sugar Bombs

They're not really called sugar bombs, but they sure do taste like them. They are basically meringue with chocolate chips in them, baked at a low temperature until dry but still chewy. An excellent way to use up extra egg whites.

The Holidays

Yes, it's been awhile since I've posted. I'll try to be better about it now. Anyway, here are a few photos I found hiding on my camera:


This is a whole wheat soda bread from Bernard Clayton's Book of Breads. It's a little richer than most soda breads because it has eggs and butter in it. It's very good, and it's a quick and easy way to make a loaf of whole wheat bread without spending a whole day on it (takes about an hour).

This is parsely from my garden. Once the weather turned cool I pretty much ignored my garden, but one day around Thanksgiving I noticed that my parsely was thriving. Maybe it likes cold weather. There was a lot growing in the herb garden, but also a little plant that must have seeded itself in one of the raised beds. I harvested them at the end of November, before it froze. I've since put the leaves in the freezer so that I can use them for cooking over the winter. (Note: parsely doesn't seem to freeze as well as basil, but since I'll only use it in sauces it's not really a big deal. I did not freeze them in ice cube trays, which is the recommended method, I just washed and dried the leaves and threw them in a freezer bag, which is what I do with basil.)


This is a cinnamon breakfast cake from The Cake Mix Doctor (I left out the nuts). A couple of red and green sprinkles makes it a Christmas cake. I made four of them during the Christmas season: two for school, one for work, and one for DH to take to work. It was well received everywhere.

Zinfandel of Beef

I made the zinfandel of beef recipe from Julia Child's The Way to Cook. I did use a bottle of burgundy instead of zinfandel, but it sure was tasty.

To the stew I added some braised garlic cloves (whole garlic cooked in butter on low heat, covered, for about 20-30 minutes).

The garlic and the cooking butter was put into the stew just before serving.