October
6 years ago
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Veggie Tales >>> October 2023
Comments (11)Sounds easier than my caging Wayne, thanks. Today I used my long fruit picking pole and scooped up another 15 perfect huge pears, not a blemish on them and they were on the shady side of the tree so were still a light green. We have 3 watermelons in the garage fridge and as they are vacated they'll be replaced with more pears, hope to have about 70 in the fridge to last up to New Years, maybe? Of these 3 trees there must be at least 200 nice looking pears waaaay out of reach. We've been giving them away like crazy but many end up in the com[post or as deer snacks late at night. The deer are welcome as they save me a lot of picking up and it distracts them from the fall crops. Sorry to say that the last tomatoes are in the pipeline now, the late plants took it on the chin during last weeks stretch of cool drizzle, late blight has run rampant now. Peppers are still going strong, I pulled the eggplant, had enough, ha, must have picked over 15 from that one plant this year. The persimmons are getting a slight blush to em', probably another month to go on those. Carrots, collards, cabbages, and turnips all look good so far. I watered the late sweet potatoes today and the rest of the fall crops will get a good soaking tomorrow....See MoreOBF FALL FOR RECIPES in OCTOBER
Comments (60)Pecan cheesecake Ingredients Crust: 2 cups graham crackers, crumbed ⅓ cup light brown sugar, packed ½ cup butter, unsalted and melted Pecan Filling: ⅓ cup butter, salted 1 tsp vanilla 2 eggs 1 cup light corn syrup 1 cup white granulated sugar 1 ½ cups of chopped pecans Cheesecake: 16 ounces cream cheese softened 1 cup granulated sugar ¼ tsp salt 1 ½ tbsp flour, all purpose 1 tbsp vanilla extract 3 eggs ½ cup sour cream Pecan Topping: ¼ cup butter, salted ⅓ cup light brown sugar ½ tsp vanilla extract ¼ cup heavy cream 1 cup chopped pecans Directions Preheat the oven to 325* Line a 9 inch springform pan with parchment paper and spray lightly Prepare the crust first Press the crust into the prepared springform pan Bring the crust part way up the sides of the pan Place the pan and crust into the freezer to chill while you make the filling In a saucepan, melt the butter over low heat Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs). Stir continuously to keep the ingredients mixed well. Reduce the heat and simmer until the mix thickens Pour this filling into the prepared crust and set to the side Cream the cream cheese and sugar together and then add in the salt and the flour Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil. Place the springform pan into a pan that is larger than the springform pan Pour water into the outer pan part way up the foil. This is called a water bath Place the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jiggly Turn the heat off for the oven, leave the cheesecake in the oven for 30 minutes, then crack the door open just slightly and continue to leave the cheesecake in the oven for another 30 minutes to cool Place the cheesecake on the counter, wrap it tightly in plastic wrap once it is completely cooled. Then place it in the refrigerator overnight to chill. The next day, remove the cheesecake from the springform pan and prepare the topping Melt the butter and brown sugar together in a pan Bring to a simmer and cook for 2 to 3 minutes As it thickens, it will also become a darker color. Remove from the heat and stir in the heavy cream and the vanilla Spoon this topping over the top of the cheesecake Enjoy!...See MoreAutumn/Fall October Game
Comments (105)Aladdin and his Enchanted Lamp - Philip Pulman ( Wishie Washie is Aladdin's brother in the well-known pantomime!)...See MoreOctober flowers
Comments (81)photos from a Vermont hillside, thanks for the tutorial on downloading photos! Aster 'Purple Dome' Aconitum carmichaelii (blue) with Anemone 'Honorine Jobert' Chrysanthemum 'Brandywine Sunset' Sedum 'Autumn Joy' Chrysanthemum 'Sheffield', aka 'Sheffield Pink' (October 27) Geranium 'Rozanne with Chrysanthemum 'Sheffield' Aster 'Raydon's Favorite' - a single mature plant Chrysanthemum 'Grape Queen' Anemone 'Honorine Jobert' face-on Chrysanthemum 'Homecoming' Aster 'Wood's Blue' here very end of September Hemerocallis 'Olallie Mack' purp Chrysanthemum 'Emperor of China' lavender seedling of Linaria purpurea (crossed with 'Canon Went'?) Hemerocallis 'Autumn King' after a cold morning--a bit less open Chrysanthemum 'Mei-Kyo' Coreopsis 'Full Moon' with Eupatorium coelestinum 'Cori' (lavender blue) Dahlias Dahlia 'American Dawn' Nicotiana alata 'Lime Green' with white Nicotiana alata grandiflora (annuals, self-seeded) un-named purple Aster from a friend,, with blue A. 'Little Carlow' below Verbena bonariensis, annual, self-seeded Anemone 'Serenade' Early stage of garden development, with Aster 'Little Carlow' (light blue in background) and the friend's purple Aster, along with the low A. 'Purple Dome', dark bue Aconitum and white Anemone 'Honorine Jobert', shown with the feathery foliage of Amsonia hubrichtii turning yelow, are very colorful....See More- 6 years agoingrid_vc so. CA zone 9 thanked Melissa Northern Italy zone 8
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