Took some pictures this morning
Tiddisolo Wales UK
6 years ago
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Blooms for Monday
Comments (9)Metaphysical Moment performs well for me. It is not in the best location and does fairly well. It took about three years to really get going. I notice that many of the Lambertson's fail to do well in my garden (TURQUOISE TEMPLE - never bloomed out of the foliage, AWESOME APPLIQUE- bloomed once in 5 years and ART GALLERY IRIDESCENCE- I think that I have seen it bloom twice in 6 years). The ones that do well for me are AMBER SPYGLASS, METAPHYSICAL MOMENT, ADA MAE MUSICK, RUTH GORDON, BLUE EYES GLANCE, EYES A BLUE, BLUE EYED BUTTERFLY, CRETACEOUS CRUNCH, and SETI....See MoreEbinger's Blackout Cake
Comments (19)Here's the recipe I copied from CF in May, 2005, which includes an interesting note at the end. Ebingers All-Chocolate Blackout Cake Cake 1/2 cup unsweetened Dutch-process cocoa powder 2 tablespoons boiling water 2 ounces unsweetened chocolate, chopped 3/4 cup milk 1 cup (2 sticks) unsalted butter, softened slightly 2 cups sugar 4 large eggs, separated 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Filling 1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder 2 cups boiling water 3/4 cup plus 1/2 teaspoon sugar 1 ounce bittersweet chocolate, chopped 2 [to 4] tablespoons cornstarch dissolved in 1 tablespoon cold water [see note] 1/4 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons unsalted butter Frosting 12 ounces semisweet chocolate, chopped 12 tablespoons (1 1/2 sticks) unsalted butter 1/2 cup hot water 1 tablespoon light corn syrup 1 tablespoon vanilla extract 1. Preheat oven to 375 degrees. Butter and lightly flour two (8-inch) round cake pans. 2. Make the cake: Place cocoa in a small bowl and whisk in boiling water to form a paste. 3. Combine the chocolate and milk in saucepan over medium heat. Stir frequently until the chocolate melts, about 3 minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for one minute. Remove and set aside to cool until tepid. 4. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. 5. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed. 6. In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter. Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool the cakes in the pans on rack for 15 minutes. Gently remove the cakes from the pans and continue to cool. 7. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for one minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool. 8. Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time. Return the top to the heat, if necessary, to melt the butter. 9. Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using. 10. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers. Set 1 layer aside. Place 1 layer on a cake round or plate. Generously swath the layer with one-third of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes. 11. Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Serve the cake within 24 hours. Store in a cool place. Note: Please note that these ingredients make a very runny filling that pleased the 12 devout Ebingerists who taste-tested different versions of this cake. Those who desire a less syrupy consistency can stir in an additional 1 to 2 tablespoons cornstarch. [The now-defunct McKenzieÂs Bakery of New Orleans baked a dearly-beloved version of the Blackout Cake. We understand from local aficionados that the filling in the McKenzie version was firm and pudding-like, therefore requiring 4 tablespoons of cornstarch...See MoreGot Night Stands/ Please vote on lamps
Comments (34)I folks. I haven't had a time to catch up with forum reading today. DH and I are on vacation in Charleston! What a beautiful city. I can't stay on the computer long, but I wanted to thank everyone for the great lamp suggestions. Nanny2a - I love that lamp! That just might be a winner, although it is more than I wanted to pay. So what do you guys thing of that one? Does it have a cottagey feel? I am through trying to match the one in the inspiration picture, but do want to stay with the feel of the room. I saw an alabaster lamp at Homegoods a few days ago. I'm going to look at it again when I get home. I know the shade was awful, but I could change that. My3Dogs, I want to take another look at the marble ones you found. I can't use the brass lamp I have, 'cause I only have one. Mom2Reese - that red lamp has a pretty shape, and I might end up having to paint, but I'm hoping to find one ready to plug in. Kimberly - here is a link to some of the pictures. There are other pictures of it on another sight. I can give those to you once I get home. Or google Carolina Jessamine Cottage Here is a link that might be useful: Cottage Link...See MoreNeed help for my blueberries. The leaves veins turning red in summer.
Comments (4)They look pretty good to me. The bushes are small now so every leaf imperfection will be highly noticeable. They are most likely older leavers that need to drop at some point. Judge BB by the health of new tip growth and new shoots from the crown....See MoreTiddisolo Wales UK
6 years agoTiddisolo Wales UK
6 years agojosephines167 z5 ON Canada
6 years agolast modified: 6 years agoTiddisolo Wales UK thanked josephines167 z5 ON Canada
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whitewatervol (Z 8a/7b Upstate SC)