My friend Heather moved a year or so ago from the big city to a fab little house about an hour away. I don’t get to see her as much as I used to, and am ashamed to admit that yesterday was the first I had seen her new digs. She has a great view, loads of land to grow stuff on, and a snow apple tree. She braved the spiders and creepy crawled to harvest these little guys and sent us home with a huge bag. These little apples average a little larger than a ping pong ball and are delish.
Since they are so small, peeling and coring can be a challenge, but I think they are perfect for a batch of apple crisp. I quartered them (with a little help from the husband), cleaned the seeds and added them to my baking pan.
Apple crisp is a great dessert that doesn’t have a ton of sugar but is still a sweet treat. It definitely doesn’t last long around here.
I had been contemplating chopping my very (very) long hair off for quite awhile but waffled on the idea for months. Finally, a few weeks ago, I poured a glass of wine, locked the bathroom door, and chop! I did it. I hacked off 15 inches of hair and bundled it up to Pantene Beautiful Lengths. This is an organizing much like Locks for Love, but from what I hear, has a better track record of doing good for the people they are helping.
Looking to do the same thing? Send your hair (8 inches or longer) to:
Pantene Beautiful Lengths
806 SE 18th Ave
Grand Rapids, MN 55744
I love it! I feel so light and free!
I made an awesome raspberry and fig cake with lemon zest a few days ago – and it was really, really good…What put it over the top was the addition of real whipped cream. If you aren’t using real, made yourself, whipped cream, you aren’t living my friend. It’s super easy to do.
- Send your husband to the store to buy a small container of heavy cream, or ‘whipping cream’
- Add cream to stand mixer and whisk at a medium – high setting until fluffy (approximately 3 minutes)
- Flavor with a spoonful of confectioners sugar, or some of the vanilla syrup you use in your morning coffee and give it a few more whirls with the mixer
- Shove finger into cream and taste test
- Add to cake and enjoy
Fresh whipped cream will stay in your fridge for up to 5 days before it starts to break down and get funky. And since we polished off the previous cake within that time frame, I figured it was a shame to waste the cream…..so I made another cake!
I used the same recipe as before (it doesn’t get any easier) as a base, but omitted the citrus and zest, instead opting for a few good shakes of cinnamon and sliced apples as my garnish. It feels a lot like fall around here these days, so a cake like this was pretty mandatory. Top with leftover whipped cream and it’s the perfect end to a great day! (You can also have it for breakfast. I went ahead and tested that theory this morning and it’s also really good….)
Last week I was seduced by a bunch of fresh figs at Costco. And since it was Costco, that of course means that a bunch is actually a metric ton (only a slight exaggeration). The husband and I have had our fill of the fresh figs, so it was time to come up with something that made use of the not quite turned-still edible-sort of fresh figs. I loosely based my fig cake recipe on the one found here in Food & Wine.
- Beat 1 1/2 cups sugar with 3 eggs until fluffy, about 2 minutes
- Add 1 stick melted unsalted butter and the zest and juice of 1 lemon, mix until incorporated
- Add a few squirts of lime juice (this is technical stuff people) and slowly add 1 1/2 cups flour and mix until smooth
Butter and dust a 9 inch cake pan and add the batter. Using some of last years frozen raspberries, drop a few dollops into the batter and add your cut figs to make a pattern of your choice.
Bake for 40 minutes at 350* on the second lowest rack in the oven. Move cake to the 2nd from the top rack and continue baking for 35 minutes. Cake is finished when a tester comes out clean. Cool, dust with powdered sugar, and enjoy. It’s really, really, good.
I had a few jalapeño plants for sale at my shop, but when they didn’t have any takers are were starting to sprout some baby peppers they became fair game for me! Unfortunately they had a bit of an aphid problem that seemed to come out of nowhere, and instead of battling the little buggers I decided to harvest the peppers and toss the plants. I can’t wait to dig in!!
I finally finished that awesome checkerboard baby blanket! And just in time to blog about it on the fabulous Robin’s Crafting Mommy of Two blog. You get to see the finished piece, snag a free pattern, and learn a little more about me! (I used to throw clay – the cool kid way!)
Click the image for a direct link to the blog post. Hooray!
Well, technically there is some fun in the garden. Some fun-gi. I went out to putter in the boxes this evening and was surprised to find this nasty little fungus taking over one of my carrot boxes. And it popped up basically over night as I poked around last night as well. The horror!
After asking my local Farm & Food group gurus if it was time to panic, I was told this particular fungus is called auricularia and shouldn’t pose any threat to my carrots – just looks kinda gross. It is also known as the Jelly Ear, or Jew’s Ear. And I’m sure no one is surprised that folks in China eat it. Seriously. I don’t think I will be eating it any time soon (or ever, thank you) and will instead be pulling it out of the box with rubber gloves and a possible gagging sound (I overreact, ok?). You can find out some more information about this pretty-anywhere-else-but-not-in-my-garden growth here.