Life On Regal-Hill: Aug. 4, 2010
We finally finished filling the silo before the first of August. George seemed glad to have that done. I hope we get some drier weather to get the first cutting finished and start the second cutting. The grass is definitely growing, as most of us know by our lawns that need to be mowed. We will soon begin getting the second crop harvested from the fields, weather permitting of course.
No matter what the weather, the weeds continue to grow both in the flowers and in the garden. I try to keep them under control but that is easier said than done.
It has been nice lately, so it wasn’t necessary to water any flowers or vegetables for awhile. But with all of the wind we have been getting lately it really doesn’t take long for the ground to dry out. However, it has been a big help in coping with the heat and humidity.
The vegetables that have been ready to eat lately—peas, asparagus, broccoli and lettuce—are beginning to wane. Hopefully others will be ready soon. I’m looking forward to green beans, beet greens and carrots. We can enjoy vegetables from the garden with our meals and freeze some for future use. Summer is such a great time to enjoy fresh vegetables.
It seems like some flowers are blossoming earlier than usual this year. The glads are already starting. Both bright red and some yellow ones are beginning to show their color now. All the phlox plants are blossoming as well.
It is so much fun now to check the flowers or the garden to see what is ready to cut and arrange in bouquets or serve for supper.
Today promises to be another great day, even though there was some rain earlier. I am hoping I can get Allegra to do some baking for me. We found a couple of cool desserts that she wanted to try. One was raspberry bars. She and her mom picked some wild raspberries and we found a recipe for root beer cake that we thought would be good since we all love root beer floats.
After trying the cake, we didn’t think it was that good, so I guess we won’t be making that cake again. Hopefully the bars will be better.
Frosted Pineapple Lemon Gelatin
1 can (20 ounces) crushed pineapple
2 packages (3 ounces each) lemon gelatin
2 cups boiling water
2 cups ginger ale, chilled
2 large firm bananas, sliced
1/2 cup sugar
2 Tablespoons all-purpose flour
1 egg, lightly beaten
2 Tablespoons butter
1 cup heavy whipping cream
Drain the pineapple, reserving the juice, set pineapple aside in a bowl, dissolve gelatin in boiling water. Stir in ginger ale, bananas and reserved pineapple. Transfer to a 13-in. x 9-in. x 2-in. dish. Refrigerate until firm.
For topping, combine the sugar and flour in a small saucepan. Gradually whisk in the reserved pineapple juice.
Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount into the egg; return all to pan, stirring constantly. Cook and stir until a thermometer reads 160 degrees and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
In a small mixing bowl, beat the cream on high speed until stiff peaks form. Gently fold into custard. Spread over the gelatin. Refrigerate for 1 hour or until chilled.
Yield: 12 servings
2009 Taste of Home Annual Recipes
BLT Turkey Salad
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1-1/2 cups chopped tomatoes
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped cucumber
1 cup (8 ounces) plain yogurt
1 cup mayonnaise
1/4 cup sugar
1/4 cup red vinegar
1 teaspoon garlic powder
In a large salad bowl, combine the first nine ingredients. Just before serving, whisk dressing ingredients. Pour over the turkey mixture; toss to coat.
Yield: 12 servings (1-1/4 cups each)
2009 Taste of Home Annual Recipes