This will be a different type of post.  Usually I write about a designated recipe using flour, and more often than not the finished product is sweet.  Then I write about two or three plants or flowers that are popular or something about them is current.  Today I want to touch on healthier eating for both flour and flower.
    For instance, I have been trying to manage my cholesterol for a year without having to take medication.  This means being careful about everything I eat, reading labels a lot, and exercising.  Fortunately, I have been successful in that my cholesterol level has dropped enough to please my doctor for the time being.  I have also managed to lose some weight in the process, which I deem a benefit.  Has it been easy?  NO, but my small success has encouraged me to continue.  Just recently I was reminded of a person who tried to live a healthy life for as long as I can remember.
     In the last week, a family I have known for many years and its friends said good-bye to their patriarch, a man blessed to have reached his 94th birthday.   It was bittersweet, but wow, what a milestone!  I realize many people reach an advanced age and until the end are actually quite vital and much the same as always.  But my cause and effect brain began to wonder, how was this gentleman able to achieve his advanced years.  Then it hit me...food.  It could have been the food he ate.  Now I am no doctor or specialist, but I think the food we eat is significant to our health.  Remember...you are what you eat.
    Having been a friend to this man's oldest daughter and playmate to all three girls, I was invited, beginning at a young age, to spend the night occasionally and to eat lunch or dinner with the family.  I do remember them having lots of fresh vegetables, fruit, and healthy ingredients.  One daughter particularly liked cauliflower.  I did not at the time, but was impressed by that.  Green salads were colorful with tomatoes and bell pepper rings that rested on end all around the sides of the glass bowl like little wheels.  I can remember many tomatoes grown from their own plants and fig trees bearing much fruit. 
     I often got to see this man in his later years when I visited his daughter.  He enjoyed food, but continued to be concerned about what he ate and how much.  I sometimes took him a small banana, zucchini, or pumpkin bread.  I was tickled that he liked them, but he would only eat one slice at a time.  So to honor this man for not only who he was, but how he took care of his health, I will share a short anecdote below.

WATERMELON MAN - During those hottest days of summer when every fruit or vegetable possible was available, he would bring a watermelon home nearly every day.  His three daughters would be outside playing when he came home for lunch and they would run to meet him at his truck.  I can picture the light green fruit, much like an oversized jelly bean, resting atop his shoulder, his arm curled around it and the fingers of his hand tucked underneath as he walked towards their back door.  

     The watermelon would serve as an afternoon treat for the girls.  It was immediately placed in what was called the deep freezer to chill for a couple of hours.  Later this melon would meet its fate as it was halved, then quartered, and finally cut in eighths on their newspaper covered picnic table.  Many times I was lucky to be the recipient of a section.  As we delighted in the sweet taste of those cold red bites, seeds flying, giggles flourishing, none of us knew we were doing something healthy..... but he did.   

FLOUR

     I decided to feature a savory baked good here just to mix things up.  It only includes one tablespoon of brown sugar, so it is not sweet.  I found this recipe in a book I purchased recently from a vintage/antique store.  During these early Spring days when it can be still cool enough for a pot of soup or a casserole for supper, these Caramelized Onion and Thyme Muffins would be the best accompaniment.  I made these along with a pot of Corn Chowder last night.  Enjoy!

     This recipe was taken from the muffin book, published by Fog City Press, San Francisco, CA, copyright 2002.  As I suspected, the aroma coming from my oven when these were baking was absolutely fabulous.  It only got better when the muffins were done and they were out of the oven when the smell of cooked onions and thyme wafted from the kitchen into my living room.

CARAMELIZED ONION AND THYME MUFFINS

Makes 12 standard muffins

2 tablespoons butter                                                   1 onion, thinly sliced
1 tablespoon firmly packed brown sugar                   1 tablespoon balsamic vinegar
2 tablespoons fresh thyme leaves                               2 cups self-rising flour
1/2 teaspoon baking powder                                       2 eggs, lightly beaten
1 cup milk                                                                   2 oz butter, extra, melted

     Preheat oven to 400 degrees.  Grease twelve standard (1/2-cup) muffin cups or line them with parchment (baking) paper cases.  (I used my muffin pan that makes six large muffins.)
     In a small saucepan over low heat, melt the butter.  (I used margarine because of no cholesterol and a saute pan.) Add the onion and cook, stirring, until softened but not browned, about 20 minutes.  (As I understand the explanation of preparing caramelized onions, they are to cook until the natural sugars in them turn the vegetable a soft brown.  So...I don't think of the onions in this recipe as caramelized, just cooked until they are softened.  I put a lid on my pan.  The process took about 15-20 minutes.)  Add the brown sugar, balsamic, and thyme and cook over low heat for 5 minutes more.  Set aside to cool.  (I used dried thyme which is three times more concentrated then fresh.  Therefore, I used 1 teaspoon of dried thyme for every tablespoon, OR, I used two teaspoons.)
     In a large mixing bowl, sift together the flour and baking powder.  Make a well in the center.
     In a small mixing bowl, combine the eggs, milk (I used skim.), and extra butter (The two ounces equaled four tablespoons of margarine.).  Add all at once to the flour mixture together with the onion mixture.  Stir until just moistened (the batter should be lumpy).
     Spoon batter into prepared muffin cups, filling them two-thirds full.  Bake until golden brown and cooked through, 15-20 minutes.  Remove from oven and cool in pan for 5 minutes.  Serve warm, or transfer to a wire rack to cool.

& FLOWER

  

     Don't you love finding these types of surprises outdoors when Spring arrives?  I really try to notice them when I walk and sometimes when I'm driving through another part of town. The top photo is a small-cupped version of a Narcissus.  My large yellow variety has already bloomed, what we know Daffodils.  These cream and yellow ones follow.  They are pretty and delicate.  I always ask myself, do I bring some indoors or do I leave them outdoors to enjoy.

     Purple is a pretty Spring color in this Ajuga bloom.  If you do not have this ground cover, you might consider adding it to your beds.  It is low maintenance and the blooms are a great addition to your landscape colors after a long winter.  The foliage of the ground cover is attractive, but enjoy the blooms while you can.  They disappear when temperatures get warm.

 

     Red tulips usually do make a statement, especially planted near a building in a heavy traffic area.  Make sure to also intermingle

another plant variety among the tulips in order to have color when

they are gone.

 

     Flowering trees in Spring are a sight to behold because we have gone a long time with very little color.  Enjoy them while you can.  A thunderstorm with a lot of wind can take the blooms away very quickly.

   

FLOUR 

1: Apple Crisp - Once I made this with a mixture of apples I had on hand.  I actually liked the blend of flavors and have made it that way every since.  Who could turn down cooked apples with an oatmeal, flour, sugar, and butter topping?
2.  Biscuits - Making biscuits is not about the ingredients, but how you handle them, which is as little as possible.  Too much time spent handling the dough and your biscuits will be tough.  I usually make biscuits for breakfast, but we have eaten them at any time of the day.
3.  Bread - When yeast is used to make bread, wonderful things happen.  A kitchen smells wonderful and your family will come without being called.  Baking bread is often time consuming, so if you want to do this make sure you have the proper amount of time.  (I speak from experience.  I should confess I also have goofed from experience.)  But don't let the time involved stop you from baking.  It is well worth the effort.

Boule

4.  Caramel Cake -  Caramel Cake has cooked brown sugar and butter. The taste seems rich yet not too sweet.  What's not to love?
5.  Cinnamon Rolls - These are a family favorite.  We have eaten every version from store bought to homemade.  I love the cinnamon and butter combination the most.  I like these with or without chopped pecans.  I will eat any of them, but prefer the lighter glaze on top instead of a heavier frosting.
6.   Coconut Cake or Coconut Pie - Thinking of coconut takes me back to watching my grandma decorate a cake with it when I was small.  I remember watching her press the coconut to the frosted sides of the cake on the kitchen table.  I thought the cake was already finished.  What Grandma was doing looked like fun!  "What's that white stuff," I asked?  She smiled and handed me a few pieces.  "Try it," said Grandma.  I felt the different texture in my mouth and it was kind of fruity sweet.  I knew I liked it and was not hesitant to later eat a piece of the cake.  Then later on I was introduced to Coconut Cream Pie, which I will eat, but it is not a favorite.  I think it is because of the richness of the cream filling with the coconut and then also the whipped topping.  However, in college I went home with my roommate one weekend and her mom made a Coconut Custard Pie.  I loved that.  Her mom's recipe uses more egg and there is no topping.  This pie does not need to be refrigerated either.  As a matter of fact, I doubt anyone would have to worry about storing any leftovers.

Coconut Custard pies

     Here is the recipe.  When I made it, I substituted coconut oil for oleo and coconut/almond milk for regular milk.  I also used only 1 1/2 cups of sugar. I also made this into mason jar lid pies.

COCONUT CUSTARD PIE

4 eggs                                                                 2 c. sugar
2 tablespoons flour                                             2 cups milk 
1 teaspoon vanilla                                              1 large can flake coconut
1/2 stick oleo-melted                                         2 unbaked pie shells

Cream together eggs, sugar, flour.  Add melted oleo and milk.  Add vanilla and coconut.  Pour into pie shells and bake about 40 minutes at 350 degrees.

7.  Crust - Anyone can buy refrigerated pie dough from the grocery store.  I do it too.  But it's good to have a pie dough recipe on hand.  There are so many available in magazines, books, and online.  Basic recipes are flour, salt, butter and ice water.  
8.  Gravy - I learned to make gravy by watching my mom make a slurry, which to her meant flour and water. However, you can make a slurry with cornstarch.  My mom always made her slurry in a clean glass jar with a lid because shaking the mixture avoided lumps.  After the slurry is put into your cooking liquid, stir and let the mixture cook for a while to get rid of any starchy taste from the flour or cornstarch.  Then season and serve. 
9.  Oatmeal cookies - Raisins, chocolate chips or nuts?  I like all three additions, but can eat them plain.  Oats, cinnamon, and brown sugar are a worthy cause.
10. Roux - Pronounced "roo," this is a thickening agent made from cooked flour and butter. (Olive oil or bacon grease can be substituted for butter.)  Once the flour has cooked and the roux has reached the desired light or dark color needed for your recipe, then the remaining ingredients can be added.  A roux originated in French cooking.  Many of you know it as making a white sauce.  I like the flavor it gives a gumbo or chowder.
11. Pumpkin Bread - This is a Fall staple in my house.  There is something about pumpkin and spices baked into bread that is irresistible.

Breads ready for market

12. Zucchini Bread - A summer staple in my house is this wholesome, honey-touched, earthy bread.  Love it!
13. Pizza- Who does not like pizza?  Grant it I have moved on from pepperoni, sausage, and hamburger but I still appreciate them.  Now I go for veggie topped pies and even chicken combos.

 FLOWER 

1. Basil - This is a beautiful, leafy green, aromatic plant.  In the last couple of years I have learned that basil can be frozen and later pulled out of the freezer to enhance soups and stews.

Cut basil stems

2. Beautyberry - I had never seen this shrub until the day I purchased it 10 years ago.  I love the pretty pink and purple seeds that show themselves in the Fall.  Birds seem to love this shrub.  Plant it in a space where it can sprawl.

3. Crepe myrtle - I have several of these beauties in my yard.  Some years I have been able to deadhead the groups of seed pods after blooming as many as three times in one season.  Then the shrub continues to bloom.  By the way I'm sharing information here.  For an understanding of crepe murder, go to the following site.

www.thedailysouth.southernliving.com/2015/04/09/how-to-fix-crepe-murder/

Miniature crepe myrtle

4. Hyacinths - I cut the only two hyacinth blooms that I had in my yard just the other day before our cold temperatures came back.  These fragrant lovely blooms are too fleeting to risk losing them.

5. Hydrangea - I love how this plant has evolved.  For years I was only familiar with the mophead pink and blue hydrangeas.  Then I learned the color has to do with the type of soil in which the plant is growing.  Next I discovered other varieties like oak leaf and lace cap.  Now there is an ever blooming variety and even new colors available.

6. Lettuce - I recently planted three packets of lettuce seed in the two grow boxes on my front porch.  It is quite a bit, but I love it.  It is so tender!  I also know I can share with friends and neighbors.  Funny story...once I walked from the back yard to the front of our house and there in one grow box on my front porch was a rabbit...seemingly sitting straight up as if in a bath tub, EATING MY LETTUCE!

7. Lily-of-the-Valley - These delicate white blooms are actually woodland wildflowers that appear early in Spring.  They are very fragrant and the plants grow from rhizomes that spread across the ground.  Each one is called a pip.  I first became acquainted with these from my mother-in-law.  I saw that she had some in her yard and I let her know how much I liked them.  When my husband and I were planning our wedding, I mentioned I would like these bell-like lilies in my bouquet, but our florist said in order to force them to bloom in time could be costly.  The day we were married I looked down at my bouquet and there, along with the pink roses were also lily-of-the-valley stems!  My mother-in-law's lilies just happened to bloom in time for her to pick some and take to the florist for my bouquet.

8. Maple - There are plenty of beautiful trees, but non are as wondrous as a sugar maple in the Fall.  Love the color!

9. Nandina - In the past three years I have planted nine of the new nandina shrubs in my front bed under windows.  This space was filled with holly, azaleas, and evergreen shrubs that had all become overgrown.  I planted blush pink and limelight nandina.  Their colors are complimentary and I like that they are not expected to become so big and oversized.

10. Narcissus - I have always like the white narcissus flowers that have multiple small blooms on each stem.  Their fragrance is fleeting, like most bulbs so one must appreciate them when possible.  The bulbs can usually be purchased in a container before Christmas with instructions on how to force them to bloom. 

11. Pecan - Years ago when I was small, a seasonal chore for my brother, sister, and me was to pick up pecans.  We had several trees and for a time cracked them ourselves and then sold and also gave many pounds as gifts.  As a small child I did not care much for walking around with my head down looking for pecans.  However, I am certain I learned how to eat them sitting around our dining room table as we cracked and picked the nuts from their shells.  Today I would rather just eat a handful of pecans instead of putting them in baked goods.  

12. Zinnia - One of the first flowers I ever grew was a zinnia.  I was about six-years-old when my grandma thought I would like a small flower garden and gave me a pack of marigold seeds and one of zinnia seeds.  We poured the seeds out into an empty fruit jar, shook the contents and then scattered them on a small patch of broken ground my grandma had prepared.  It was fun to watch both flowers grow.  I continue to plant zinnias today.

Zinnia

13. Rose - I have 12 rose bushes today.  Six are Knockout roses and the rest are tea roses.  My first experience with roses was watching my childhood friend's mom tend her bushes many years ago.  This lady spent so much time with them planting, fertilizing, pruning, and mulching.  I began to question all this work until they finally started blooming.  Then I saw what all the fuss was about.