Asian Plum Sauce

The fruit markets are getting in the most beautiful variety of fruits and last weekend the plums were just too tempting to pass up.  I love fresh plums and was considering canning some so we could enjoy them in the wintertime. 

As I thought more about canning the plums it occured to me that these beauties would make a lovely plum sauce.  Yummmmm...plum sauce for ribs, pork, chicken, spring rolls and as a dipping sauce or a marinade.  YES!  I would make plum sauce.  And so I did.

Asian Plum Sauce

Yields approximate six 1/2 pint jars

Ingredients:

• 4 cloves finely minced garlic
• 1/2 ounce fresh ginger, minced
• 1 small onion, minced
• 1 cup brown sugar (I used 1/2 cup brown sugar and 1/2 cup honey)
• 2 cups water
• 1/8 cup teriyaki sauce
• 1 teasoon sesame oil
• 1/8 cup soy sauce
• 1/4 teaspoon crushed dried hot pepper flakes
• 3 lbs plums, pitted and chopped
• the juice of 1 freshly squeezed lemon
• the juice of 1 freshly squeezed orange
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions:

1. Place the first 12 ingredients into a large pot and bring ingredients to a boil.  Once boiling, turn down the heat to a simmer and simmer for 30 minutes stirring occasionally to prevent sticking to the bottom of the pot.
2. After 30 minutes of simmering, pour the plum mixture into a blender or food processor and process just long enough to create a smooth texture.  If you prefer a chunky sauce you may omit this step.  I like the smooth texture so I did process in my food processor.
3. Return plum mixture to the pot and return to a slow simmer. 
4. Mix water and cornstarch together in a small bowl and add it to the simmering plum mixture.
5. Simmer until thickened.  (Depending upon how much your plum sauce cooked down and thickened on its own you may not need to add the cornstarch/water.  I used just a little because my plum sauce was thickening nicely and only needed a small amount more of thickening.)
6. Pour into sterilized jars and place into a water bath for 10 minutes.
7. Remove jars from the water bath and cool undisturbed for 24 hours.  Label and store in a cool dark place until ready to use.

This plum sauce is full of plum good plum flavor and is tangy with the ginger and garlic and just a wee bit spicy.  If you like a spicy-er plum sauce you could always add more ginger and hot pepper flakes.  It is fabulous as a dipping sauce with spring rolls.

 

 

And this evening I made spare ribs marinated in the plum sauce.

 

This plum sauce was very fast to make and put up.  The recipe and process is not complicated at all. I know this winter we'll especially enjoy having this flavorfully delicious plum sauce to bring a little spring fruit fresh flavor to the table when it isn't normally in season.

 

Until next time,

Cheers!
 

Jennifer

 

 

 

I can be found sharing at these online parties:

 

 

Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , Share your Cup Thursday Have a Daily Cup,  Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday

Cake dome Sunday #25: Cherry and Almond Tart

It's official! The Mister is spoiled! When I bought this domed caked saver at a second hand shop just a year ago, the salesperson told me I needed to keep it filled and not let it gather dust. Little did I know that the Mister would demand, insist upon be surprised to find a new dessert nearly each week...and so "Cake Dome Sunday" was born.  We are now up to dessert #25 !!  WOW!
 

Today's Cherry and Almond Tart and Tartlets are a huge hit in our house!  You can make the components of it in advance and put it together right before serving if you need to.

The tart pastry is made of ground almonds, a little sugar and butter. The cherry vanilla filling is a simple jam you cook on the stovetop.  The whipped cream topping was supposed to be Creme Fraiche but I improvised and made a whipped cream and Greek yogurt topping that rivals any creme topping you've ever tasted. 

 

After preparing the almond pastry and lining my 9" tart pan with the pastry, I had a little bit of left over almond pastry left with just enough to roll out about a 1/2 dozen little tartlets.

Cherry and Almond Tart

Ingredients:

     For the Almond Pastry:

• 1 cup of ground raw almonds (I ground my almonds in the food processor)
• 1 cup of butter, softened
• 1/2 cup granulated sugar
• 2 cups plain flour

     For the Cherry Vanilla jam filling:

• 2 heaping cups of Bing cherries, pitted
• 1 cup granulated sugar
• Juice of 1 lemon
• Juice of 1 orange
• 1 vanilla bean, split and seeds scraped

     For the Topping:

• 1 cup whipping or heavy cream
• 6 ounces plain Greek Yogurt
• 1/4 cup powdered sugar, sifted, plus extra for dusting

Directions:

1. For the cherry vanilla jam filling, combine the ingredients in a saucepan and stir over medium high heat until the sugar dissolves.  Bring the mixture to a boil and cook, stirring constantly, until the mixture reaches the setting point, about 6 - 8 minutes.  (Note:  To test for the setting point, place a couple of small plates in the freezer before you start cooking the jam.  When the mixture becomes thick, remove it from the heat and spoon a small amount of jam on the clean, frozen plate.  Wait about 30 seconds and then run your finger through it.  It should be "set" if the mixture will hold a trail as you draw your finger through it.  If not, continue cooking a few more minutes and then try again on another frozen plate.)  When your jam is set to your liking refrigerate it until it is well chilled (1 or 2 hours).
2. Once you've prepared the cherry vanilla filling it is time to prepare the almond pastry.  In a food processor, process the almonds until they become coarse crumbs. (Reserve a tablespoon or two of the crumbs to sprinkle over the top of the finished tart later if desired.)  Beat the butter and sugar in a mixer until light and fluffy, scrapping down the sides of the bowl.  Add the flour and the almonds to the butter/sugar mixture and beat to just combine.  Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
3. Preheat the oven to 350 degrees F.  Roll out the pastry on a lightly floured surface to about 1/4 inch and line a 9" fluted tart pan, trim edges and refrigerate until firm.  After it has chilled, lay a piece of parchment paper over the almond pastry and weight with pie weights (dry peas or beans make excellent weights).   Bake in 350 degree oven for 10 - 12 minutes until lightly browned.  Remove parchment and weights and continue baking until golden and crisp (6 - 8 more minutes.  Cool completely.
4. For the whipped cream topping, whisk the cream and powdered sugar in a chilled mixing bowl until soft peaks form.  Gently fold in the Greek Yogurt until blended.  Refrigerate until ready to use.
5. To serve, spread the chilled cherry vanilla filling onto the base of the cooled pastry.  Spoon the chilled whipped cream/yogurt topping over the jam and top with fresh cherries and dust with powdered sugar, a dusting of almond crumbs and serve. 
6. If you have made little tartlets, assemble them in the same manner and serve.

 I would love to know if you would enjoy it if I started and hosted a "What's under your cake dome" linky party?  Once a week I'd open the linky party and you could link up any type of sweet treat you've made and it would link back to your own blog.  For the past year I've had a great  time joining linky parties all over the blog-o-sphere. These linky parties allow you to "meet" new friends and gather new tips, ideas and recipes too.  Please leave me a comment if you'd be interested and like for me to set it up.  I will try to figure out the details on adding "Mr. Linky" and we could begin next week.

 

Until next time,

Cheers!

 

Jennifer

 

 

 

I'm often can be found at the following link parties:

Whimsy Wednesday

Knick Of Time

Hickory Trail

Make the Scene Monday (at Alderberry Hill)

From the Farm Blog Hop
A Peek Into My Paradise

Share your Cup Thursday Have a Daily Cup

Homework

Green Willow Pond
A Stroll Thru Life
Work It Wednesday

Savvy Southern Style

I Should Be Mopping the Floors

Common Ground Be Inspired
Simple and Sweet Fridays
Frugal Fit Family Friday Follow Along
Sweet and Savory Sunday
Sugar and Slice Sunday

The Service Member's Flag

June 14 is Flag Day in the United States of America. As a nation, we've carried and displayed many different flags as our nation grew, as well as flags to honor and remember specific causes.   One flag that has seen a resurgence since its use during WWII is the Service Member's Flag, also known as the "Son in Service Flag."

 

The framed flag (above) is the Service Flag that was displayed in the homes of my Grandfather during WWI and then for my father, in the framed photo next to the flag, during WWII.  Carrying on the family tradition, I displayed this flag in my front room window while my former husband served in Iran and finally when my son served each of two tours in Iraq.  Time and direct sunlight has taken its toll on the flag. We've preserved it in a frame due to the extensive wear this dear flag has endured over the years.

 

Are you familiar with the history of the Service Member Flag?  If not, here is a brief description:

 

The Service flag was first displayed in the front windows of homes during World War I to signify a son or husband serving in the Armed Forces. The flag quickly became known as the "son in service flag" with each blue star indicating one family member. During World War II, the Department of War issued specifications on the manufacture of the flag as well as guidelines indicating when and by whom the Service flag could be flown or the Service Lapel button could be worn (an example of the flag can be seen hanging in the window of Mrs. Ryan's house in the movie Saving Private Ryan). 

 

The blue star represents one family member serving in the Armed Forces. The blue star is covered or replaced with a gold star to indicate that the family member was killed or died during the war or period of hostilities. The blue star represents hope and pride, and the gold star represents sacrifice to the cause of liberty and freedom.

 

Each blue star indicates one family member serving in the Armed Forces of the United States. If multiple stars are shown, a gold star takes the place of honor nearest the staff. 

 

 

The Service flag is authorized for display by Americans to honor their family members who are serving in the Armed Forces of the United States during ANY period of war or hostilities. It is not necessary for the Service member to be stationed overseas, or be present where hostilities are taking place. All of the military service members contribute to the performance of our Armed forces regardless of where they are located, and they can also be called upon at any time to enter combat!

 

Thank you for letting me share a bit of my family history today as it applies to Flag Day. 

 

Long may she wave!

 

Until next time,

Cheers!

 

Jennifer

 

 

Sites I enjoy linking to:

 

Knick Of Time

Hickory Trail

Make the Scene Monday (at Alderberry Hill)

From the Farm Blog Hop
A Peek Into My Paradise

Share your Cup Thursday Have a Daily Cup 

Homework

Green Willow Pond
A Stroll Thru Life
Work It Wednesday

Savvy Southern Style

I Should Be Mopping the Floors

Common Ground  Be Inspired
Simple and Sweet Fridays
Frugal Fit Family Friday Follow Along
Sweet and Savory Sunday
Sugar and Slice Sunday

 

Cherry Rhubarb Jam

 

The first fruits of the spring:  Bing Cherries and Rhubarb.  Last week I made The Mister his all time favorite Crumble Topped Rhubarb Pie with the first of the rhubarb.  But I wanted to do more than only a pie.  Then I saw Bing Cherries!

 

I decided to perform a marriage ceremony of tart and tangy rhubarb with sweet and rich cherries.  My Cherry Rhubarb Jam was born!

 

I played around with quite a few cherry and rhubarb recipes that I've seen to come up with my own recipe.  I think it is the best jam I've ever made.

 

I had some for breakfast this morning on my English Muffin.  Yummmmmm...  And now, I want to share my recipe with you.

 

 

Cherry Rhubarb Jam

 

Ingredients:

• 2 1/2 pounds of pitted and chopped Bing Cherries
• 1 1/2 cups of chopped rhubarb (chop the rhubarb into 1/2 inch slices)
• 2 1/2 cups sugar
• 1/4 cup Grand Marnier
• Juice of one lemon
• Juice of one orange
• 1 vanilla bean, using the "caviar" (seeds)
• 1/2 teaspoon of butter

 

Directions:

1. Prepare your canning jars by washing the jars, bands and lids in hot, soapy water.   Place the bands and lids in a bowl, covered with very hot (but not boiling) water and set them aside. Place the jars in the rack of the canning pot, cover them to 1 inch ABOVE the top of the jars with water and keep the jars hot until ready to use. 
2. Place all ingredients in a large stainless steel pot (or any large pot as long as you don't use an aluminum pot). Split the vanilla bean and scrap the cavier (seeds) from the bean with the edge of a butter knife and add the vanilla bean seeds to the pot with the rest of the ingredients.  Allow the ingredients to mercerate for 15 to 20 minutes.
3. This is a good time to place a small, clean plate or dish in the freezer.  We are going to use this ice cold plate later to test the jam to see if it will be the right consistency (thickness).
4. On your stovetop put the pot with all of the ingredients and turn the heat on to medium high.  Heat the mixture until it is boiling vigorously.  The butter that you've added should help prevent foam from forming on top of the mixture, but if you do see the foam, just skim it off.  Allow the mixture to continue to bubble viorously, stirring very frequently to prevent it from sticking to the bottom of the pot.
5. After about 20 minutes you'll want to check the consistency of the jam to see if it is ready to can.  Remove the plate from the freezer and spoon a small amount of jam on the COLD plate.  Allow about 30 seconds to pass and then run your finger through the now cooled jam to test what the consistency will be.  Boil for a few minutes longer if the jam isn't the desired thickness.  (Remember to always test it first. When jam cools it will thicken up: thus the use of the frozen plate.)
6. When the jam is the consistency you'd like, ladle it into the hot, sterilized canning jars, leaving a head space of 1/4 to 1/2 inch.  Wipe the rims of the jars clean before placing the lids on them.  Screw the ring bands on to finger-tight.  You'll want to work quickly!  Place the jars in the water bath canning pot and and once the water returns to a full rolling boil cover with the lid and boil for 10 minutes if you are using small jars or 15 minutes for large jars. 
7. Remove the pot from the heat and let it sit for 5 minutes.  NOW remove the jars from the canning pot and set them on a clean towel.  The jars must sit UNDISTURBED for at least 12 hours.  You'll hear the familiar "POP" sound of the lids sealing within a couple minutes of removing them from the canning pot.
8. After 12 hours, check to be sure the jars have sealed, then retighten the bands and store the jars in a cool and dry place for up to 12 months.

NOTES:

 

*  Save the vanilla pod in a plastic zip lock baggie and cover it in sugar and leave it in the cupboard for a week or two.  After the bean and sugar have been left for that time you'll have created vanilla flavored sugar which is great on your cereal, in coffee or tea.

 

**  If, by chance, any of your jars don't seal just put them in the refrigerator and use them first.  I've never had a problem with jars not sealing but just in case, you'll know you can eat it as long as you refrigerate it immediately.

I have more cherries to use. I've chopped and frozen several quarts of rhubarb to use later in the year. Check back for a super yummy cherry dessert next Sunday.

Until next time,

Cheers!

Jennifer

 

 

 

You can find me joining in these blog parties:

 

Whimsy Wednesday
Hickory Trail

Make the Scene Monday (at Alderberry Hill)

From the Farm Blog Hop
A Peek Into My Paradise

Share your Cup Thursday Have a Daily Cup 

Homework

Green Willow Pond
A Stroll Thru Life
Work It Wednesday

Savvy Southern Style

I Should Be Mopping the Floors

Common Ground  Be Inspired
Simple and Sweet Fridays
Frugal Fit Family Friday Follow Along
Sweet and Savory Sunday
Sugar and Slice Sunday

 

Cake Dome Sunday #24: Little Lemon Souffle

 

Tart, tangy, light and airy.  This little Lemon Souffle has great eye appeal and is the perfect dessert for hot summer nights, for an afternoon tea or just because...

It's a bit fussy to make in that it requires a great deal of whisking by hand, but the end product is well worth the effort.  The added benefit is you'll workout your arms and can forget about going to the gym...for one day. 

Come on...you know you wanna play in the kitchen and whip up a half dozen or so of these for your family and friends!  Here's the recipe:

 

Little Lemon Souffles
 

Ingredients:

• 6 large lemons (Meyer lemons if you can find them)
• 3 large eggs, separated
• 1/2 cup granulated sugar (separated into two 1/4 cups)
• 2 tablespoons all-purpose flour
• Confectioners' sugar to sift over the top

Directions:

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.  Trim tip end from a lemon so it sits level on the baking tray.  Cut stem end one-third of the way down, cutting parallel with the bottom.  Reserve the top.  Repeat with the remaining lemons.
2. Hold a lemon above a seive set over a bowl and scoop out the pulp.  I found using a grapefruit knife easiest, though you could use a melon baller too.  Squeeze the juice from the pulp and reserve.  Repeat with the remaining lemons.  Place scooped out lemon shells on prepared baking tray.
3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup of reserved lemon juice and the flour in a heat-proof mixing bowl of an electric or stand mixer fitted with a whisk attachment.  Beat mixture on medium speed until pale yellow (about 3 minutes).  Place pan over a bowl of simmering water and whisk constantly until very thick (about 8 minutes).  Remove bowl from heat and return to mixer.  Beat on medium speed until cool, scraping down sides several times (about 10 minutes)  Transfer to a medium bowl and set aside.
4. Combine egg whites and remaining 1/4 cup granulated sugar in a clean mixer bowl.  Place the bowl over the pan of simmering water and stir until sugar has dissolved and the mixture is warm to the touch.  Remove bowl from heat and return to mixer.  Beat on low speed until frothy.  Gradually increase the speed until the meringue is shiny and holds its soft peaks (about 2 or 3 minutes - being careful not to overbeat.)
5. Whisk 1/3 of the meringue into the yolk mixture.  Gently fold in the remaining meringue.  Carefully fill the prepared lemon shells to just below the rims of the lemons.
6. Place baking sheet with lemon souffles in the oven and bake until the meringue is slightly golden and rises about an inch above the shell (about 14 minutes baking time.)  Remove from the oven and transfer to individual serving plates.  Garnish with the reserved lemon tops and dust with confectioners' sugar and a sprig of mint.  Serve immediately.



*   Serves 6 individual little lemon souffles
** Recipe adapted from Martha Stewart

Grab a spoon and let's eat!

 

Cheers!

 

Jennifer

I was featured!

 

You can find me joining in these blog parties:

 

Hickory Trail

Make the Scene Monday (at Alderberry Hill)

A Peek Into My Paradise

From the Farm Blog Hop

Share your Cup Thursday Have a Daily Cup 

Homework

Green Willow Pond

Savvy Southern Style

I Should Be Mopping the Floors

A Stroll Thru Life  "Inspire me Tuesday"

Common Ground  Be Inspired
Frugal Fit Friday Follow Along
Simple and Sweet Fridays
Sweet and Savory Sunday
Sugar and Slice Sunday

 

Saving a folding chair: from the junkyard to the concert hall

Several years ago I discovered in our basement an old folding chair that was bound for the junkyard.  It was filthy, the black vinyl seat and backrest were torn and long ago "decorated" by one of the Mister's sons.   I brought the chair upstairs and dusted it off and since then it is the chair I sit on when I play my cello.  Despite its ugly exterior, this chair is just the right height and balance for me.  I think every musician has particular preferences.  This chair was just right with the exception that it was UGLY! 

I have a concert this coming weekend and I really am embarrassed to drag my ratty chair out in public.  The trouble is, the chairs we have in the concert hall are not quite right for playing a cello.  Necessity is the mother of invention, so last weekend I set about turning this junkyard bound chair into a concert hall chair.

No, it isn't a vintage replica.  And no, I didn't do anything particularly unique or creative.  But I did give it a new life.  Here is all I had to do:

First I removed the seat and back rest.  They were just screwed in, so that wasn't difficult.  Then I gave the chair frame several coats of white satin finish paint.  I think the above photo was taken just after the first coat of paint, but it is showing potential already.

After removing the vinyl and the foam, I replace the original foam with a new piece of memory foam.  VERY comfy!  The pressed wood seat board serves as my pattern.

I had this pretty blue Robert Kaufman fabric that I'd planned on making pillows with but decided this was a better use. 

The backrest was the next piece to go on.  I cut out some more memory foam.  Originally I thought I'd wrap the foam to the backside of the backrest as I did with the seat, but then I realized that, unlike the seat, it would have to fit in the outlined groove of the metal frame and wasn't going to allow for excess bulk.  I trimmed the foam down to fit the backrest.

Time to cut out some more fabric.  Then, with a staple gun, I attached the foam and fabric to the seat as well as to the back rest.  The Mister helped me hold and staple.  You need about four hands to keep everything lined up with no gaps or puckers.

And here is the finished chair.  I'm quite pleased with how it turned out.  It isn't a centerpiece in our home.  It's just the chair I sit on to play my cello.  But now it is comfortable and pretty.

Until next time,
Cheers!

Jennifer


 

I'm sharing at these parties:

Hickory Trail
Make the Scene Monday (at Alderberry Hill)
A Peek Into My Paradise
From the Farm Blog Hop
Share your Cup Thursday Have a Daily Cup 

Homework

Green Willow Pond

Savvy Southern Style

I Should Be Mopping the Floors

A Stroll Thru Life  "Inspire me Tuesday"

Common Ground  Be Inspired
Simple and Sweet Fridays

 

Cake Dome Sunday #23: Crumble Topped Rhubarb Pie

I've got to say it, the Mister is happy!  Happy!  Happy!  Happy!  Today for "what's under the cake dome" I've finally made him his all-time favorite pie!  He is fanatical about Rhubarb Pie!  This is my own special recipe that I've created combining the best elements of some of my favorite baker's rhubarb pie recipes.  I love the crumble topping which combines rolled oats, spices, brown sugar and butter.  The pie filling is tart yet sweet (how can that be?).   The butter crust is tender, flakey and as good as a butter cookie. 

 

My crumble topped Rhubarb pie is not for the faint of heart.  It is a thick deepdish style fruit pie that capitalizes on the distinct flavor and pizazz of rhubarb.  The Mister is very specific when he requests rhubarb pie!  He does NOT want to find strawberries in it.  Nope!  Nada to strawberries.  He says to put them in strawberry pie and leave his rhubarb as it is.  *tee hee hee*

Last summer I could not find one stalk of rhubarb anywhere.  The Mister was not happy.  But the other day I spied rhubarb and a local market and I bought nearly all they had in their bin. 

Then I set about washing and chopping the rhubarb and mixing the pie filling. 

Rhubarb pie might not win the "pretty as a picture" award, but I think it is most definitely a flavor winner.   I think this is the best pie I make.  At least that is what the mister says. 

If you prefer a double crust pie or lattice topped Rhubarb pie, just leave off the crumble topping and put a crust on top.  This is one time, though, I like the crumble.  Here is my recipe:

 

Crumble Topped Rhubarb Pie

Filling Ingredients:

• 6 cups chopped rhubarb
• 1 3/4 cups white sugar
• 1/4 cup flour
• 3 Tablespoons unsalted melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

Crumble Topping Ingredients:

• 1 cup flour
• 1/3 cup rolled oats
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cardamom
• a pinch of salt
• 1/2 cup of chilled unsalted butter

Directions:

1. Preheat the oven to 425 degrees F.
2. Roll out your favorite pie dough recipe to slightly under 1/4 thick.  Line your pie plate with the pie dough and pinch or decorate the edge (I like to make a twisted rope edge) of the dough in your pie plate.  Sprinkle the bottom of the pie dough 2 tablespoons of rolled oats.  Put your prepared pie pastry in the refrigerator to chill while you are preparing the filling and crumble topping.
3. Filling:  Place the rhubarb in a large bowl.  In a smaller bowl, stir together the eggs, melted butter and the vanilla.  In another small bowl, mix together sugar and flour and then stir the flour/sugar mixture into the egg/butter mixture until well blended.  Add this to the rhubarb and mix it very well.
4. Crumble topping: Stir the flour, oats, brown sugar, cinnamon, nutmeg, cardamom and salt to combine.  Cut in the chilled butter until the mixture is a rough crumbly texture. 
5. Remove the prepared pie pastry that you've chilled from the refrigerator and spoon the rhubarb filling mixture into the pastry. 
6. Sprinkle the crumble topping over the rhubarb filling.
7. Bake in preheated 425 degree oven for 20 minutes.  After 20 minutes reduce the temperature to 350 degrees F and continue to bake for 40 minutes.

This recipe will make 1 9-inch deep dish pie.

Until next time,

Cheers!

 

Jennifer

I was featured at:

 

I'm sharing at these parties:

Hickory Trail
Make the Scene Monday (at Alderberry Hill)
A Peek Into My Paradise
From the Farm Blog Hop
Share your Cup Thursday Have a Daily Cup 

Homework

Green Willow Pond

Savvy Southern Style

I Should Be Mopping the Floors

A Stroll Thru Life  "Inspire me Tuesday"

Common Ground  Be Inspired
Simple and Sweet Fridays

 

Chalkboard Flowerpot Markers

"Mary, Mary, quite contrary

how does your garden grow?

With Silver bells and Cockleshells

and pretty maids all in a row."

 

I have another idea for a very quick garden project to share. 

Chalkboard Flowerpot Markers. 

I made these as a small tuck-in gift for a gardening friend, but I was thinking that they also would be a fast and fun teacher gift for children to make for their teachers at the end of the school year.

They are super simple to make and whether you wrap them up in a little paper sleeve or tie them up with ribbon and perhaps a packet of seeds, it will make a thoughtful gift.

Step one:  Scrounge around in your junk drawer or craft supplies box and pull out some popsicle sticks.  It doesn't matter what size you use or if they are mismatched.  We're going to paint them anyway.

Step two:  Using chalkboard paint (you can find a little can at your local hardware store) paint both sides of the popsicle/craft sticks.  You might want to give them a 2nd coat of paint after the first coat dries.

Step three:  This is optional but I sanded one end into a point.  I just thought it would make inserting the sticks into the flowerpots easier if they had a pointed end.

Step four:  Tie up your sticks with a chalk pencil and give as a tuck-in gift, teacher's present or along with a package of seeds or plant.  You can find chalk pencils in fabric stores, staples and sometimes Walmart or discount stores will have them.  You could also use a white wax pencil.

I didn't write on mine before I gave them to my friend.  My handwriting is awful.  But this gives you an idea what they'll look like.

 

Play around with them.  Perhaps you'd like to add a flourish or stamp a small picture of an herb or plant on them.

Until next time,

Cheers!

Jennifer

 

You can find me at the following parties

From the Farm Blog Hop

Share your Cup Thursday Have a Daily Cup

 

Homework

Green Willow Pond

Savvy Southern Style

I Should Be Mopping the Floors

A Stroll Thru Life  "Inspire me Tuesday"

Common Ground  Be Inspired

Simple and Sweet Fridays

 

Cake Dome Sunday #22: Mint Chocolate Chip Cheesecake

Today's What's under the Cake Dome Sunday #22 dessert treat for The Mister is Mint Chocolate Chip Cheesecake. I made this decadent, rich, creamy, minty, chocolately dessert for the Mister as a celebration and congratulatory dessert to express how proud I am of the huge accomplishment he's achieved. More chat about that at the end of this post because I just know you are going to want this recipe and surprise your family and friends with it too.

Mint Chocolate Chip Cheesecake

Ingredients:

• 1 cup finely crushed Chocolate Wafers
• 3 Tablespoons unsalted butter, melted
• 3 Tablespoons sugar
• 3 packages (8 oz. each) Cream Cheese, softened
• 3/4 cup sugar
• 1/4 cup flour
• 1/2 cup Sour Cream
• 1 teaspoon vanilla
• 3 eggs
• 1 cup of Mint Chocolate Chips

Directions:

1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). 
2. Mix wafer crumbs, butter and 3 tablespoons sugar and press firmly onto bottom of springform pan.  Bake for 10 minutes.
3. In a mixing bowl, beat together the cream cheese, sugar and flour until well blended.  Add sour cream and vanilla and mix well again.  Add the eggs 1 at a time, mixing on low speed after each addition just until blended.  Stir in the mint chocolate chips and pour batter over the crust.
4. Bake for 55 minutes or until center is almost set.  Run a knife or metal spatual around the rim of the pan to loosen the cake and cool before removing the  rim of the pan.  Refrigerate at least 4 hours or overnight (prefered).  Store any leftover cheesecake in the refrigerator.

The cheesecake is all ready and I can barely wait to have a slice.  (Confession:  ok...I did have a small taste while I was taking the pictures, but that doesn't count as a slice, right?)

 

You might be wondering what the big achievement that I'm bustin' my buttons over my hubby is all about.   Well, for the past two years The Mister has been building a 1965 AC Cobra Roadster replica.  Isn't it gorgeous?  Two years ago the Mister arrived home from the Factory Five headquarters in a huge box truck filled to the rafters with boxes and boxes of screws, nuts, rivets, wiring, panels and parts.  In two years The Mister has created this gorgeous automobile.  It runs like a charm and is simply beautiful.  Everywhere he goes in it he draws a crowd.

 

Today The Mister is at a car show with it his Cobra and I know he's drawing huge crowds around it.  He really is in his element at the shows answering questions, letting people take photos of it and generally just enjoying his roadster.

I'm headed off to join him at the show in a few minutes.  He'll have a special celebratory dinner and dessert (the Mint Chocolate Chip Cheesecake) waiting for him when he comes home later this afternoon.

Until next time,

Cheers!

 

Jennifer

 

 

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