Remind me: Why did I buy these?
sushipup2
7 days ago
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Someone Please Remind Me Why We Do This
Comments (15)Yup, NAF, I'm right there with ya. My grass looks like native pasture and has native pussytoes, thistle, alfalfa, sage, quack grass, brome grass, native grasses, big bare spots where not even weeds will grow, and dandelions galore. We have an ENORMOUS farm yard, and half of it was once cultivated, so mowing it with the ride-around feels like a horrible circus ride from hell. (and my tractors shocks aren't too happy) My flowerbed, which was dug deeply and amended, already seems to be reverted back to straight clay in some places. :( I need to do more composting, because peat moss sure doesn't do the trick. Most of my lily leaves are starting to turn yellow from all this rain. My martagons have either iron chlorosis or serious over-watering issues. One of my Emily Carr roses still hasn't come back. A bunch of plants that I would have been happy to have go away DID come back. My Josee lilac hasn't come back, and I seem to have lost the bill for it, so I can't even cash in on the guarantee. Our long lane has really bad washboard and pot holes but we can't afford the $800 price tag for 2 loads of gravel. My round pen is under water, and my 4 year old colt still hasn't been ridden! Nothing except some NOID red tulips are blooming. My plants are all leggy. My Black Lace elder died. *siiiiiggghhh* Oh I could just go on for pages. Suffice to say...I feel your pain. But I AM optimistic that the sun is going to kick in (this coming week by the sounds of it) and then the garden is going to kick into super high gear and everything will bust into bloom. Sure, there will probably be some thistle blooms too, and certainly some dandelion bloom...but blooms just the same. It'll happen, NAF. Its got to....See MoreLyle's Golden Syrup- Why did I buy it?
Comments (20)My recipe for Anzac biscuits calls for it.\ Anzac Biscuits � Dark and Crispy 350 degree oven 1 � cups flour 1 � cups sugar 2 cups rolled oats 2 cups dessicated coconut 1 cup butter 2 tablespoons golden syrup 1 teaspoon baking soda 4 tablespoons boiling water Bring small amount of water to a boil. Mix together flour, sugar, oats and coconut in a large bowl. Melt butter in a small bowl. Add golden syrup and baking soda dissolved in boiling water. Make a well in the dry mixture and add wet mixture. Mix thoroughly. Roll small, uniform pieces of dough into balls and place on a lightly greased baking sheet. Bake for about 12 or 13 minutes. These cookies are flat and crispy and would make good sandwich cookies. Excellent with tea....See MoreWhy did I buy lemon curd?
Comments (17)I used bought lemon curd a couple of years ago, and asked the same question! Readinglady posted this recipe for use with orange curd. YUMMM. Chocolate Orange Paradise Bars from Rose Levy Beranbaum's "Rose's Christmas Cookies" posted by readinglady Chocolate Shortbread: 10 tablespoons unsalted butter 1/3 cup powdered sugar 1/3 cup granulated sugar 1/4 cup unsweetened Dutch process cocoa 1 cup bleached all-purpose flour Orange Curd: 1 cup fresh squeezed orange juice 4 tablespoons unsalted butter, softened 4 large egg yolks 1/2 cup sugar pinch of salt 2 tablespoons grated orange zest Orange Chocolate Topping: 1 ounce bittersweet chocolate, finely chopped 2 tablespoons heavy cream 1 1/2 teaspoons Grand Marnier Base: In medium bowl, whisk together sugars and cocoa. Add flour. Cut in butter, as for piecrust, until no dry particles of flour remain. Mixture should be small, crumbly pieces. [This step can also be done in the food processor, using cubes of chilled butter.] In a large bowl or a plastic bag, press mixture until it holds together, then knead lightly to form a dough. Place 1 oven rack in the middle of the oven. Preheat oven to 325 degrees. Line an 8x8" baking pan with heavy-duty foil. Pat the dough into prepared pan. Use a fork to prick dough all over. Bake for 45 minutes. While the shortbread is baking, prepare the Topping. Topping: Pour the orange juice into a greased heatproof measure. Microwave on high until it is reduced to 2 tablespoons. This will take about 15 minutes. Watch closely toward the end as the juice gets very syrupy and reduces quickly. Stir the butter into the concentrated orange juice. In a heavy saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the orange mixture, salt and orange zest. The mixture will be very thick. Cook over low heat, stirring constantly, for about 3 minutes or until it pools up on surface when dropped from a spoon. (A candy thermometer will read 155-160 degrees) It must not be allowed to boil or it will curdle. Whenever steam occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling. When the curd has thickened, pour it at once into a bowl. When the shortbread is baked, remove it from the oven, lower the temperature to 300 degrees, pour the orange curd on top of the shortbread and return to oven for 5 minutes. Cool completely in the pan on a wire rack. While this is cooling, prepare Orange Ganache Lace Topping. Topping: In a small bowl, place chopped chocolate. In microwave or saucepan, bring cream to the boiling point. Pour it on top of the chocolate and stir until smooth. Cool to room temperature and stir in the Grand Marnier. Pour the mixture into a quart-size resealable bag and close securely. Set aside. When the orange curd-covered shortbread has cooled, cut off a small corner from the bag. Drizzle swirls of chocolate over the top of the orange curd. (Save any leftovers for ice cream.) Before the chocolate drizzle sets, use the foil to lift out the shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread into thirds, then in six the other way. Wipe the blade after each cut. Store in an airtight container at room temperature, or in the refrigerator or freezer. Keeps 3 days at room temperature (individually wrapped in plastic), 3 weeks refrigerated (also individually wrapped) or 3 months frozen. Note from Readinglady's post: Personally, I can't imagine this lasting 3 weeks in the refrigerator. I hope you enjoy it. Let us know how it works with the bottled curd. I believe I ended up using it in a recipe Ann-t posted for Shortbread Tarts with Lemon Filling Posted by ann_t Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature Preheat oven to 325¢XF. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. Note from Thibeault¡¦s Table: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened. These were wonderful. My pics weren't very good, so I found the ones Ann took of her tarts on Thibeault's Table. Thanks Ann, for sharing!!...See MoreRemind Me Again Why I Live in Minnesota? Am I Nuts?
Comments (20)I've been asking myself the same question lately. I was in New Mexico for 16 years so I know it can be better than this. But, duty calls; My Dad is 90 and my Mom is 81 so I need to be around to help them. They had just 2 boys and it doesn't seem right to leave it all to my brother to take care of. I do dream of living someplace warmer when I retire. As for right now; it's warmed up to -6 and the wind has died down so that the windchill is ONLY -27. It's time to go out and clear the driveway and shovel the sidewalk before it gets dark. Will someone make a cup of hot chocalate for me to thaw me out in a couple hours? Ron...See Moresushipup2
7 days ago
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