Red Clementine?
Darb
last year
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Annabelle Hydrangea & lilac cuttings for? see list
Comments (2)the mature hostas are very large and I'm thinking it would be very pricey. The last one I moved had to be at least 30 lbs with all the dirt on the roots. If your local or willing to drive over I would be happy to give them to you, but to mail these would run alot. Best Catherine...See More/nov/23/plant-of-week-rose-lady-marmalade
Comments (3)Well, it's a Harkness rose but I wouldn't be expecting total health. Don't Heirloom stock Harkness in the US?...See MoreMore pictures of the Olallie cultivars from my visit
Comments (9)THANKS for looking, guys. I like all forms of daylilies and I was in heaven in that place! Even though they are simple in their form, they have so much color and grace. I guess I am not picky about flowers in general...I haven't met a flower I didn't like. To me, they all have their own special charm...just like people! Val, the last one was my favorite too! That daylily is a blooming machine and the color was so vivid. Celeste...See MoreNigella's Clementine Cake?
Comments (14)YUM! The clementine cake finally got cool enough for me to cut a slice. I love it! I do not find it bitter, at all. However, it does have the taste of citrus rind, but not unpleasant. It is not a sweet sweet cake. Observations on cooking the cake: I used an 8 inch cake pan, not a springform pan. My springform pan is 9 or 10 inches. I sprayed the pan with Pam and lined the bottom with parchment, which I also lightly sprayed. I had no problem turning the cake out of the pan after briefly cooling on the counter (it was cool enough for me to pick it up bare-handed). I lowered the oven temperature to 350 degrees, based on the comment by Smitten Kitchen. At the 30 minute mark, I laid a sheet of non-stick Reynolds over the top, even though it was not yet browning. At 50 minutes, I removed the foil to see how it was going. The cake stuck to the non-stick Reynolds a little bit. Also, it was not browning at all and it was far from done....a clean knife came out covered with raw batter. I left the foil off and bumped up the temp a little. I continued to cook and check at 10 minute intervals. I lost track of how long it actually took the cake to bake, but it was more than an hour. Next time I will cook at 375 degrees as the instructions state. And there will be a next time!...See MoreDarb
last yearDave in NoVA • N. Virginia • zone 7A
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last year
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