Well, it's been a few months now and I wasn't any closer to writing more often than I had hoped tp be.
As os this writing, I am caring for 3 cats that came with their owners, who would be my brother nad his girlfriend. I am letting them stay here as they find work and try to establish themselves and get a place of their own.
In the meantime, I have a garden of my own in the backyard of my home. I'm harvesting cabbage, tomatoes, carrots, broccoli, turnips, radishes, rhutabegas and peppers so far with onions, beans, watermeon, cataloups, pumpkins, and various squashes in the near future.
More immediately, I have chilling in the refrigerator, the makings of a cherry-chocolate chunk ice cream I plan to make in an hour to take with me to work to share. It's a different recipie from ones I've tried in the past. Thanks to my Kindle app, I've bought 4 more, new as of this past April, ice cream cookbooks to add to my 20 or so hard copy editions that I've been collecting.
Sorry that it's been a while since my last post. Been working, I moved almost 2 years ago, and quite frankly, I've been distracted by Twitter.
You see, unlike LJ, I didn't need to sit down at or carry a computer to write a pithy comment or check on a friend. I could do it from my cell phone so long as I kept it to 140 characters or less.Well, now that I have an Android with a LiveJournal app, I can write from work, or almost anywhere else that I can get a connection to the internet with my phone.Not sure who's left but, I plan to be.
So, I've been patiently concerned with a few of the herbs. The ones listed in the last post were just the ones that were already growing or sprouting but not all the ones that I had started or the ones I plan to eaither buy or start to add to my garden.
Among the ones that I had started from seed that weren't yet sprouting were:
Chives Oregano Sage Jalapeno Pepper Chili Pepper
Well, as of yesterday, only the oregano and sage haven't yet sprouted. If they haven't by Friday, I'm tempted to replace them with purchased plants as it will have been two weeks since I planted the seeds.
On a further note, I think I'll purchase a couple of more pots and get some rosemary and thyme plant. Then my fair will be complete.
One of many small projects I have begun in my new home is a small herb garden in the kitchen bay window looking out toward the back yard where I hope to soon put in a permanent vegetable and herb garden.
2.5 cups sugar 0.5cup (1 stick) butter, cubed 1 can (5 ounces) evaporated milk 0.5 cup canned pumpkin 1.5 teaspoons pumpkin pie spice 1 package (12 ounces) white chocolate chips 1 jar (7 ounces) marshmallow creme 1 cup chopped walnuts 1.5 teaspoon maple flavoring
1) Line a 9x13-inch pan with foil, with ends of foil extending over edges of pan. Spray foil with nonstick cooking spray set aside.
2) In a large, heavy 2-quart saucepan, combine sugar, butter, milk, pumpkin and pumpkin pie spice. Bring to boil over medium heat, stirring constantly with a wooden spoon until sugar is dissolved. When mixture comes to a boil, lower heat to medium-low and continue to boil, stirring constantly, until a candy thermometer inserted into pan reads 234*F, or mixture reaches a softball stage (about 15 to 20 minutes).
3) Stir in chocolate chips, mashmallow creme, nuts and maple flavoring. Remove from heat; stir constantly until chocolate melts into the cream mixture and fudge becomes satiny. Immediately pour into foil-lined pan (do not scrape sides of saucepan) and spread evenly. Let stand at room temperature until cool. Refrigerate until ready to serve. Use foil to lift fudge out of pan. Remove foil and cut into squares.
Both Karl Rove and The Hill(a congressional newspaper that publishes daily when Congress is in session) follow me on Twitter.
Yeah I know what you are thinking, that they followed me back after I followed them.
Au contraire!
They followed me before I followed them.
Yeah, I know, it's Karl Rove and The Hill. Love 'em or hate 'em they run in the halls of power (but not with scissors, hopefully) AND by following me on Twitter, they show true wisdom. ;)
You too can follow me at www.twitter.com/Blacksphearvoid
From Fall Freezer Meals by Taste of Home October 2010 edition
3-1/3 cups all-purpouse flour 3 cups sugar 4 teaspoon pumpkin pie spice 2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 4 eggs 1 can (15 ounces) solid-pack pumpkin 2/3 cup water 2/3 cup canola oil 2 cups (12 ounces) semisweet chocolate cups 1 cup sliced almonds, toasted
1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
2 Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350 degrees for 70 - 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw bread at room temperature.
Substituting some whole wheat flour for all-purpose flour is an easy way to sneak extra fiber into your diet. Use equal amounts of whole wheat flour and all-purpose flour. Baked goods made with whole wheat flour tend to be denser and have a courser texture.
And as with any any professional news service, I'm going to scare the bat crap out of you (why you have crap a'la bat inside you is a topic for another sweeps season) with things you never knew that could KILL YOU......or at least make you grossed out.
