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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared. Sorry about the previous type error with my last post.
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#1
T
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by Tomereader1 - Yesterday at 11:35:11 PMThank you, Amy. I'll try to do a few tomorrow. (I love the idea of stuffing the plain peppers with pimento cheese for a little appetizer/snack).
#2
Is the hydrangea the one that your pour your old pickle juice or vinegar on to make the color brighter? If so, my M-I-L had one that was about the size of the one shown in your picture, but it was blue. I don't know what other things you would feed it, but hers was way past the windows on her mobile home. Of course, she had a "green thumb" and could grow almost anything without trying.
#3
Hi Everyone from the very warm (in the 80's)
rocky coast of Maine.
All is well here in Portland, as we enter into the warmer
My AC is going in soon bur not soon enough for me.
I shan't complain as life is still good for me and
in spit of my limited vision, I am back to overdosing on
Gelli prints and Collage. Still just at
the learning stage of course...
I love having fun with learning new arts and crafts....
until the next one comes along that interests me ...
"fun for the feeble minded" I call it.
Me, being the most feeble minded of all, of course!!
Hi to MaryPage. I hope that you are happy staying with
one of your Grand Daughters... I think that it is easier for
the gals to take care of the gals, when possible....
I am very lucky to have my two daughters, Kelly and Erin,
living close by to help me, when help is needed.
Hi to All... Have a good weekend ... (I prefer week days,
of course, although I do like to watch the PGA (Golf)!
Best wishes, Sandy
#4
Jane , it went to where you wanted it!! Way to go!!
MG ,no the rhododendrens don't get as tall as what son said he saw. Jane's hydrangea grows to 15 feet!
MG ,no the rhododendrens don't get as tall as what son said he saw. Jane's hydrangea grows to 15 feet!
#5
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by Amy - Yesterday at 06:51:14 PMTome ,here are a couple of recipes for you..
https://afarmgirlskitchen.com/pickled-sweet-peppers/
https://peasandcrayons.com/pickled-sweet-mini-peppers/
https://afarmgirlskitchen.com/pickled-sweet-peppers/
https://peasandcrayons.com/pickled-sweet-mini-peppers/
#6
This is a test! I sent that last message through my phone because this thing was acting stupid and asking me for ID that I haven't had to put in for years and then telling me it was wrong. I'm not making this a long one because I want to make sure it goes when and where I want it to go! Enjoy the rest of your day and have a good night!
#7
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by Amy - Yesterday at 06:48:47 PMSwirled Rhubarb Bars
King Arthur 2020 Recipe of the Year
These stunning rhubarb bars are thick, buttery, chewy, and the perfect balance of sweet and tart. The blondie-like base is studded with white chocolate and swirled with ruby-red rhubarb jam. Rhubarb season never looked so good!
This recipe was one of our Bake of the Week features for May 2024.
PREP
15 mins
BAKE
40 to 45 mins
TOTAL
1 hr
YIELD
one 8" pan
Swirled Rhubarb Bars
Ingredients
Rhubarb jam
1 1/2 cups (180g) diced rhubarb, frozen or fresh
3 tablespoons (38g) granulated sugar
2 tablespoons (28g) water
1/8 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1 teaspoon lemon juice
Bars
1 1/3 cups (284g) light brown sugar, packed
1 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
10 tablespoons (141g) unsalted butter
2 large eggs
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/3 cup (57g) white chocolate, chopped
Instructions
Preheat the oven to 350°F with a rack in the middle position. Line a metal 8" square pan with parchment or a reusable liner and lightly grease.
To make the rhubarb jam: In a small pot, combine the rhubarb, sugar, water, and salt. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat to medium-low and simmer until the rhubarb breaks down and the mixture is jammy. This can take anywhere between 5 and 15 minutes; it'll take longer if your rhubarb is frozen.
Remove the rhubarb jam from the heat and stir in the vanilla and lemon juice. Transfer the mixture to a small bowl (you should have a scant 3/4 cup, roughly 170g) and set aside. Do not wash the pot.
To make the bars: In a medium bowl, combine the brown sugar, salt, and vanilla.
In the same pot used to cook the rhubarb jam, melt the butter over medium-high heat, then pour it directly over the brown sugar mixture.
Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color. Add the eggs and continue whisking until just combined.
Using a flexible spatula, mix in the flour and baking powder. Before all the flour is fully incorporated, add the white chocolate and continue mixing until no streaks of flour remain.
Transfer the batter to the prepared pan and spread it evenly to the edges.
Dollop heaping teaspoons of the rhubarb jam all over the top of the batter (a teaspoon cookie scoop works well here) then use a toothpick or a butter knife to swirl the jam into the batter in a decorative pattern.
Bake the rhubarb bars for 40 to 45 minutes until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clean, but you don't want to see any raw batter.
Remove the rhubarb bars from the oven and cool them completely in the pan before slicing and serving.
Storage information: Store any leftover rhubarb bars covered at room temperature for several days; freeze for longer storage.
Tips from our Bakers
If your rhubarb is more green than pink, add a handful (4 or 5 large berries) of fresh or frozen raspberries to the rhubarb before cooking it into a jam mixture to help enhance the red color.
To make gluten-free rhubarb bars: Replace the all-purpose flour with 1 1/2 cups (180g) King Arthur Gluten-Free Measure for Measure Flour. Mix as directed and bake for 45 to 50 minutes. Tent the bars with aluminum foil after 30 minutes to prevent the rhubarb jam from burning.
If baking in a glass pan, reduce the oven temperature to 325°F and bake the bars for 60 to 65 minutes, until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clen, but you don't want to see any raw batter. Cover the bars with a piece of foil after 45 minutes to prevent the edges from becoming too brown.
King Arthur 2020 Recipe of the Year
These stunning rhubarb bars are thick, buttery, chewy, and the perfect balance of sweet and tart. The blondie-like base is studded with white chocolate and swirled with ruby-red rhubarb jam. Rhubarb season never looked so good!
This recipe was one of our Bake of the Week features for May 2024.
PREP
15 mins
BAKE
40 to 45 mins
TOTAL
1 hr
YIELD
one 8" pan
Swirled Rhubarb Bars
Ingredients
Rhubarb jam
1 1/2 cups (180g) diced rhubarb, frozen or fresh
3 tablespoons (38g) granulated sugar
2 tablespoons (28g) water
1/8 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1 teaspoon lemon juice
Bars
1 1/3 cups (284g) light brown sugar, packed
1 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
10 tablespoons (141g) unsalted butter
2 large eggs
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/3 cup (57g) white chocolate, chopped
Instructions
Preheat the oven to 350°F with a rack in the middle position. Line a metal 8" square pan with parchment or a reusable liner and lightly grease.
To make the rhubarb jam: In a small pot, combine the rhubarb, sugar, water, and salt. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat to medium-low and simmer until the rhubarb breaks down and the mixture is jammy. This can take anywhere between 5 and 15 minutes; it'll take longer if your rhubarb is frozen.
Remove the rhubarb jam from the heat and stir in the vanilla and lemon juice. Transfer the mixture to a small bowl (you should have a scant 3/4 cup, roughly 170g) and set aside. Do not wash the pot.
To make the bars: In a medium bowl, combine the brown sugar, salt, and vanilla.
In the same pot used to cook the rhubarb jam, melt the butter over medium-high heat, then pour it directly over the brown sugar mixture.
Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color. Add the eggs and continue whisking until just combined.
Using a flexible spatula, mix in the flour and baking powder. Before all the flour is fully incorporated, add the white chocolate and continue mixing until no streaks of flour remain.
Transfer the batter to the prepared pan and spread it evenly to the edges.
Dollop heaping teaspoons of the rhubarb jam all over the top of the batter (a teaspoon cookie scoop works well here) then use a toothpick or a butter knife to swirl the jam into the batter in a decorative pattern.
Bake the rhubarb bars for 40 to 45 minutes until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clean, but you don't want to see any raw batter.
Remove the rhubarb bars from the oven and cool them completely in the pan before slicing and serving.
Storage information: Store any leftover rhubarb bars covered at room temperature for several days; freeze for longer storage.
Tips from our Bakers
If your rhubarb is more green than pink, add a handful (4 or 5 large berries) of fresh or frozen raspberries to the rhubarb before cooking it into a jam mixture to help enhance the red color.
To make gluten-free rhubarb bars: Replace the all-purpose flour with 1 1/2 cups (180g) King Arthur Gluten-Free Measure for Measure Flour. Mix as directed and bake for 45 to 50 minutes. Tent the bars with aluminum foil after 30 minutes to prevent the rhubarb jam from burning.
If baking in a glass pan, reduce the oven temperature to 325°F and bake the bars for 60 to 65 minutes, until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clen, but you don't want to see any raw batter. Cover the bars with a piece of foil after 45 minutes to prevent the edges from becoming too brown.
#8
Relic
#9
Old
#10
My bet is on Rhododendron, too. They are blooming here now, generally May and June. But it is hard to see the leaves under all those beautiful blooms.
Hydrangea was my very first impression. I thought hydrangea start blooming a little later, but I just looked. The web says late spring through summer, depending on what kind. Mine didn't bloomed this early, though.
Hydrangea was my very first impression. I thought hydrangea start blooming a little later, but I just looked. The web says late spring through summer, depending on what kind. Mine didn't bloomed this early, though.