Good morning to you all! We sure hope today finds you all in good health, and a good frame of mind. As for me, I’m still catchin a little flak over those dern tomatoes and cucumbers that died, OR, as Deb puts it…I killed!
Evidently she’s getting over it now though. We passed each other today, and for the first time in over a week…she didn’t take a swing at me! Things are indeed, lookin up! Life is good!
We did get the micro-jet hooked up in the greenhouse, and man is that going to make things a little easier. Hopin next week we can get it in the grow areas and get the power tied in. We’ve always had to move sprinklers and drag water hoses, so this will be a really good change, plus you can cover more ground much quicker too!
We fired it off for the first time, watched those muthas spray, and good night a livin, how easy is that? I was pretty set on a drip system, but decided against it. I know this could cause some plant disease, but with a few tweaks, and lifting some of the plant growth up, especially the tomatoes, I don’t think it’ll be a problem. We’ll see.
If so, well ole Deb will be mad at me once again. It’s literally become just a cycle we go through around here. I screw up, Deb gets mad with me, and after a few days, weeks, months or years, she’s over it. The time frame just depends on HOW BAD I screwed up! I can understand that. LOL!
Well, I’ve also started “hardening up,” our new plants. Again, I didn’t know that when setting plants out, that if they’d been grown in a greenhouse, you had to set them out a few hours a day to let them adjust to full sun, or “harden up.”
Good night, it was kinda depressing to find out that I didn’t know…a whole lot! LOL! But, I’m learning, and more than willing to learn more. So again, if you’d like to see ways of how NOT to do things, shoot, just c’mon down and hang out with me a few days…that’ll be all you need! You’ll be an old pro in no time at all!
We did pick up a couple more greenhouses, but these may have to sit under the barn for a while yet. Our money, like a lot of you I’m sure has gotten pretty tight. Plus, we’re not sure what tomorrow brings anymore in regards to our elected leaders, huh?
Looks to me like if the President declares we’re goin to “spend our way outta debt,” then that oughta be just fine for us to do as well. I mean, they have a printin press, right? Well, how come we can’t all have one too?
If they’d let that happen, and the way they spend our money it ought to be MANDATORY they do, then I got a feelin we’d turn this economy around in no time. On top of that, if I could print my own money, then I’d probably feel much less aggravated about giving away what I’ve had to work so hard for to someone who’s never worked a day in their lives! Though I may at that point just buy em all a ticket with my “new and shiny, printed money,” and fly em on outta here!
Then they wouldn’t have to keep hangin around in a Country that they despise so much.
We could then keep our work ethic, our values, our freedoms and liberties, our integrity, our RELIGION, and our word again be, our bond! Imagine that…at that point we might just have elected leaders who may even have those same traits!
Come to think of it, we need to demand a few of those printers, don’t we? After all, what’s good for the goose is good for the gander, right? I think so.
Anyway, why don’t we take a look at some of the things we have goin on in the green house, then, let’s fire off a dern cook stove! Today’s lookin like it might be a good day for those who just might like a sweet every now and again.
Texas Pecan Cake
- 1 lb. butter
- 2 cups sugar
- 6 eggs separated
- 2 oz. lemon extract
- 1 qt. pecans
- 1 lb. candied cherries
- 1 lb. candied pineapple
- 3 cups sifted, all-purpose flour
- 1 teaspoon baking powder
Cream butter and sugar; add egg yolks and flavoring. Roll nuts and fruit in ½ cup flour. Mix remaining 2-1/2 cups flour, and baking powder into batter; add fruit mixture. Fold in stiffly beaten egg whites. Place in angel food cake pan or two standard loaf pans. Bake on 300 for 1-1/2 to 2 hours.
Nellie (Granny) Flowers
Super Cake
- 1 cup tomato soup, undiluted
- 1 cup sugar
- 1-1/2 cups flour
- ½ teaspoon grated cheese
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup chopped dates or raisins
- 1 cup chopped walnuts
Combine soup and sugar. Thoroughly mix flour, cloves, and cinnamon by hand. Stir in dates or raisins and nuts. Pour into an oiled 9 x 5 inch loaf pan. Bake on 350 for 45 to 50 minutes, or until done in center.
Cookie Bush
Cane Syrup Sponge Cake
- 1 egg
- ½ cup white sugar
- 1 cup shortening
- 1 cup cane syrup
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- Pinch salt
- ½ teaspoon allspice
- 1 cup boiling water
Preheat oven to 375. Grease a 13 x 9 inch pan. In a large mixing bowl combine eggs, sugar, shortening, and cane syrup. Sift together flour, soda salt, and allspice. Add to cane syrup mixture and beat well. Add boiling water and beat well. Pour into pan and bake 30 to 35 minutes.
Betty Fortner
Low-Fat Cinnamon Rolls
- 1 lb. frozen bread dough (loaf)
- 1 tablespoon margarine melted
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- ½ cup glaze; confectioners sugar
- ¼ teaspoon grated orange peel
- 2 to 3 teaspoons orange juice
Punch dough down. On a lightly floured surface, roll dough into a 12 x 8 inch rectangle. Brush with margarine. Sprinkle with sugar and cinnamon. Roll up, jelly roll style, starting at a narrow end. Slice into 1 inch rolls. Place in a 9 inch round baking pan coated with non-stick cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake on 375 for 15 to 20 minutes or until golden brown. Combine glazed ingredients; drizzle over warm rolls. Serve warm.
Frances Belcher