FLOUR

     We are coming to the end of summer.  School is back in session and the Labor Day weekend is in the near future.  Yet our gardens are still going with those goodies that can take the heat, and we are harvesting still delicious vegetables and fruits.  I had some peaches and decided to make a recipe from Grist Mill Quick Loaf Breads by Patricia B. Mitchell,copyright 1991.  My husband loves cornbread, so I thought Georgia Peach Corn Bread would be a good choice.  With the two cups each of flour and cornmeal, it was a dense loaf, naturally sweet with the peaches and mildly highlighted with the hint of honey.  He did said, "This is good!"  I was able to get one small round pan and also 10 muffins from the recipe.  Enjoy!

Corn bread and honey anyone?

 GEORGIA PEACH CORN BREAD

2 c. unbleached flour                2 tbsp. vegetable oil
2 c. cornmeal                        1/4 c. honey
3/4 tsp. salt                        1 to 1 1/2 c. drained canned
1 tbsp. baking powder                  peaches, chopped up (Or you
                                       can use fresh peaches.)
                                     2 cups milk

Mix dry ingredients.  In another bowl combine the remaining ingredients, then stir together the two mixtures.  Spoon the batter into a well-greased 9x5x3-inch loaf pan.  Bake at 350 degrees for about 45 minutes, or until the loaf tests done.  Yield: 1 loaf.

& FLOWER

     Here are some of my garden buddies.  This Wandering Jew at left was moved to our back deck this year.  For the past two years it has survived on the front porch.  There it was puny and barely climbed above the rim of its wide and deep container.  This summer it has surpassed the rim of the container and taken on a whole new life.  I have never had this much success with this particular plant.  I did not know it just wanted more sun.

I also took a couple photos of the Wandering Jew during the eclipse Monday.  The first one looked like the one above.  The photo below was at totality.

          These cute little pink roses grow on a bush near our garage.  I got some cuttings for this rose bush from a dear friend of mine, who also knew my mom.  I was lucky that some of the cuttings survived and grew into the seven foot tall bush I have today.  Every time I look at it I think of her.  This lady clips numerous pink buds from her vintage beauty and makes little bouquets to give to friends.

     These green pears at right were given to me by a friend.  I decided to try making a table decoration with them before they became an ingredient in my next baked good.  Actually this was harder than I thought it would be.  I made three trips out to my flowers, herbs, and plants before I opted to use four different types of mint in this arrangement.  The yellow flower is a type of daisy that blooms every other year. 

     This lilac colored hydrangea is actually hiding at the back of my mophead bush.  Usually by this time in August, all the rest of the hydrangea blooms that had not been cut have died.  This one, however, has remained very pretty and is in the process of drying. Hiding in the back for this guy was a good thing.

FLOUR.........NOT THIS TIME

     Well, there won't be any usage of flour this time.  I'm still in a tomato kind of mood.  I know it's August and students are getting ready to return to school, etc., but there are still tomatoes out there...good tomatoes.  I just want to chime in on a few ways to use your tomatoes.
     1. Cucumbers, Onion, and Tomatoes - I remember when I was very young, standing over a bowl of sliced cucumbers, onions, and tomatoes that had been marinating in a vinegar/sugar/water solution.  My grandma caught me and did not say a word (as she was prone to spoil us anyway).  She just laughed.  I guess realizing that a young child will willingly eat slices of raw tomato and cucumber, not to mention onion was victory enough in the child-rearing department to not tell my mom.  Anyway, if you haven't tried this side dish you should.   All you do is slice as much cucumber, onion, and tomato that your family will eat.  We always used a regular salad bowl as any leftovers will keep a couple days afterward.  My grandma taught me to stir together one cup each of vinegar, sugar, and water.  You should get the sugar dissolved in the vinegar first before adding the water.  Let this sit in your refrigerator at least a couple of hours.  As with other dishes, the longer it sits, the better it is.
     2.  Okra, Corn, and Tomatoes - When I have told different people about this dish before, a few have replied, "Oh that's Succotash."  That is exactly why my family never referred to this dish as such.  A lot of Succotash recipes include lima beans and what we made does not.  My grandma and mom both made this virtually the same starting with a large pot in which to cook about three or four slices of bacon that has been cut into smaller pieces.  When the bacon is done, some of the grease can be removed at this point, even though I must admit I did not see this done when I was a young girl.  To the cooked bacon and touch of grease, add your onion and saute briefly.  Then next add your cut okra and cook with your onion for a couple of minutes. You will see that the okra will begin to soften and appear slimy.  That is okay.  Last to add is your corn and tomatoes.  Now your quantities can be what you want.  After the initial three to four slices of bacon, my mom would chop and add a whole onion, about three to four cups of cut okra, the kernels from five or six ears of corn, and she would peel and chop as many tomatoes to make this a full pot of vegetables.  Some salt can be added, but not so much because of the bacon.  However, a generous amount of pepper was always included.  As you can tell, this method made a lot and we did eat it for days.  This recipe can be frozen though and is just as good later on. There loved this so much there were times when we made Okra, Corn, and Tomatoes in the winter with canned and frozen vegetables.
     3.  Lastly I will tell you about Tomato Preserves or Tomato Jam.  I have been looking for something different to sell at the Farmers' Market, even though I have heard of this, but never tasted it.  The ingredients are simple:  tomatoes, sugar, butter, and lemon slices.  I made two different recipes.  One added a dash of cinnamon.  That one did not include Pectin, but took longer to cook.  The other recipe did call for Pectin and was finished in less time, but seemed sweeter.  I cut the sugar in BOTH recipes as one called for four cups and the other five.  WAY TOO MUCH!  Anyway, both taste sweet from the sugar and tangy from the lemon slices.  What I have read suggests using Tomato Preserves or Jam on sandwiches or mixed with cream cheese for a dip.  I am looking forward to trying both methods.

     At left is a jar of my Tomato Jam.  If you like fresh tomatoes in summer, but reach a point where you believe you can't eat another one the same way, look for ANOTHER way!  All you have to do is ask around or search the Internet.   The recipes are out there.  In the meantime, ENJOY your tomatoes while they are fresh!






& FLOWER
     I know we are not alone in having sky high temperatures in the last couple of weeks.  High summer temps and humidity call for daily maintenance to make sure all your work does not die during these stressful times.  So while I have been out dead heading and watering, I took some photos of a few flowers that have hung on rather well.

     You would get the idea that I like the color pink for some reason by looking at the above Zinnias.  No, that was just the luck of the draw there as I planted the seeds I collected from last year.  With Zinnias and other seed packages, you get what you get.  The reward comes in the vibrant colors and many butterflies and moths that the gardener gets to witness as the creatures enjoy what she planted.  Zinnias were my very first kind of flower seed I ever sowed.

     Another version of pink at right is my Phlox at right.  It is kind of mottled from struggling from the recent summer swelter, but still holding on.  Intertwined with it is my lavender that is more bush than flower.  Rocking the orange color at left is one of my Zinnias again.  It's good to clash colors every once in a while.  Standing out gets you noticed.

     Above is my Pineapple Sage.  It has really performed well and smells divine.  So far I have only appreciated it for its scent and floral tendencies. I get a whiff of tropical smell when I walk by or brush against it.  I am really looking forward to its flowering still to come and its ability to attract hummingbirds.

     First I got the pink coneflowers and enjoyed them for a few years.  Yes, I believe I have a pink theme going.  They return every year at the end of my perennial bed near our driveway.  I like the cottage garden sense they bring to our landscape.  It wasn't until about three or four years of their existence here that I realized there were other colors.  So.....I opted for the off white neutral.  I know.  Quite a turnaround from pink, but they are on the west side and really pop over there with the wood mulch and green from the nearby shrubs and varigated Liriope.

     Ah, Morning Glories!  My grandmother always wanted these planted so they would climb the wooden fence that surrounded her backyard.  There she could sit inside her screened-in back porch and see them every morning when she drank her coffee in the summer.  Later on in the heat of the day the flowers would close until later in the evening when Grandma would go back to the porch.  I couldn't resist taking this photo from another yard because it reminded me so much of her.  I have Morning Glories planted on the east side, but they were not blooming at this particular time.  If you want these climbers in your yard, make sure to keep an eye on them.  They are pretty, but also invasive.  If you don't have something for them to climb on they will do so on anything nearby, even your prized potted whatever, shrub, or tree!

FLOUR

Slice of Tomato Pie

     Tomato Pie.......hmmmmm.  This is definitely the time of year to enjoy such a savory treat with SO -  MANY -  DIFFERENT -  varieties of tomatoes now ripe and on nearly every farmer's table at the local markets.  I'm almost glad my husband would prefer a sweeter pie (hehe) but, ohhhhh, what he and maybe others are missing.
     It took a while for me to realize baking tomatoes in a crust was something I needed to do.  I, too, grew up leaning towards the sweet fillings that a crust could hold.  But it didn't take long when I realized that tomatoes, spices, and a "doctored up" mayonnaise filling baked together made this wonderful creation.
     I made a Tomato Pie in the last week.  I decided to stick with what I knew and used a traditional bottom crust.  Make your own or purchase one, it does not matter.  I saw a recipe recently where someone used puffed pastry for their crust.  A packaged crust that has been thawed and prebaked is fine to use as long as you are familiar with it.  I had a recipe to use for a guide, but I changed the cheese proportion and used the tomatoes I had on hand instead of trying to have a uniform look.  I sliced two that were regular size and for the rest I sliced pieces of the Juliet or Roma type tomato.  Tomato Pie is forgiving like that.
     In a nine inch pie pan I layered tomatoes, chopped fresh basil, garlic powder, salt and pepper.  And as in nearly all my cooking, I added some sliced red onion that had been lightly roasted.  Both my mom and sister always said everything needs a little onion. I like the sweeter taste of roasted onion here, instead of getting a partially cooked bite that would be sharp.  All of the seasonings should be to your taste.  Then I spread the filling over all and topped it off with a little feta cheese.
     Was mayonnaise a part of my filling you ask?  Actually I tried mixing about 3/4 cup Greek yogurt this time with about 1 1/2 cups grated sharp cheddar and I was truly surprised at how good and creamy it was.  Don't get me wrong, I love mayonnaise, especially with its lemony punch.  However, it's good to try something different occasionally and Greek yogurt is lower in fat and cholesterol.  So in the first few bites I got the crust flavor, which was standard and bread-like.  Next were the sweet tomatoes, some varying in flavor.  Then came the pop of garlic, salt and pepper with the aromatic basil scent, as well as taste.  Lastly, the cheeses and yogurt served as the binder, and provided the creamy texture.  All the layers of flavor come together wonderfully in each bite.  Tomato Pie could be a lighter, but tasty addition to your summer meals.  It can easily be a side dish or the entree.  With so many tomatoes available, isn't it worth a try? 
    
    

& FLOWER

     The ant, the frog, and the rabbit.  Sounds like the title of a limerick, or maybe a funny joke.  Well, I am living with the ant, the frog, and the rabbit here in Southeast Missouri this summer... more than usual.  I realize that we humans must coexist with creatures.  I also know that these said creatures have their own agendas like staying alive, but must they love my surroundings so much?  Haha, I do admit I am part of the problem by me having and caring for several potted plants and then my perennials, shrubs and summer vegetables. 
     Let me begin with the ants. 

Tiny line of ants

They are everywhere in my yard.  I have seen them in every hole I have dug and every pot I have emptied, repotted, or planted.  I can position a sprinkler in a bed and witness a whole line of ants trailing low across the side of my house, apparently headed for a damp and moist promised land. (As in the photo at right.)  When I pick up a pot on my porch to sweep or move for better light, there are ants underneath scurrying around due to my disturbing them.  Usually this is when I find them rebuilding a new colony.  This summer has been one for using the grainy poison that sends them on their way once it is dampened.  Trails of these light brown granules can be seen lining my porch against the house because some ants have tried to enter our home uninvited.  Can you imagine??  (But that's another story.  So far I am fending them off with strong smelling soap bars, spray cleaner and vinegar.)  I have even put some of this grainy material in the potted plants the ants visit the most and it does make them vacate the premises!
     The frog or actually big, (excuse me, but I know no other adjectives that will do justice here) FAT toads have not been near the problem as the ants.

Toad in square pot

  They are, however, a nuisance when I am watering pot after pot and something leaps out of one at the most unexpected times, often on or near my foot or leg.  Makes me think of a mouse!  Yikes!!  An occurrence such as this one happening once or twice is like I said, a nuisance, but I have seen so many big, gray, toads lying in the tops of my pots, as in the square pot at left.  I finally learned to look for them BEFORE beginning to water.  They know what they are doing too because they lay flat and actually appear very similar in color to the potting soil surrounding them.  Color is a factor in keeping them safe.  The toads think they have it made.

     Lastly is the rabbit.  I love that rabbits believe they are safe in our yard.  Every year we have rabbits and that is fine.  This year we see three nearly every day.  And of course, I think of them as Daddy, Mama, and Baby.  I am not certain they live on our property, but as often as we seen them, it is possible.  I just wish they didn't love a couple of my plants so much.  I have not actually caught a rabbit chewing on a plant this year, but I have had this happen before and have either seen a rabbit on the porch or running from there.  
     Anyway, I have two pots of walking iris of which they cannot get enough!  One has two plants.  The other has 10.  The planter with 10 began to show signs of leaves being gnawed in late May and early June.  I was not happy with that, but I figured it being on our front porch with foot traffic and more noise did dissuade the rabbits from causing further damage.  But the pot with just two that was in the back yard, oh my goodness!  I first saw gnawed leaves and figured that was all they would be after too.  The next time I looked, ALL of the leaves and stems had been chewed down to the base and that had been gnawed as well!  Then the next time I looked at the pot on the porch, most of it had been eaten down to the root nubs too.  Cute little stinkers!  One, two, or all of them also found my parsley and had their way with that.  Now it is gone.  So, I have begun using plastic cutlery to make the rabbits rethink trying to eat my plants.  I stick either knives, forks, or spoons in the soil close together so they are standing upright all around the perimeter of my pots.  I used this idea when I planted my tomato plants in my garden and it worked.  So far it has helped with my potted plants.  At least the plants have begun to grow again! 

Plant leaves and roots gnawed

FLOUR

     Face-Off----Mayonnaise or Greek Yogurt?? 

     Okay, which will it be, mayonnaise or Greek Yogurt?  I am referring to what should be the dressing when one makes pimento cheese.  Pimento cheese is a classic and has been around since the early 1900s.  It was once expensive to purchase cheese and the pimento peppers initially were imported.  That meant this popular spread only appeared at parties for those who could afford the ingredients.  When the first processed cheese began to be sold in the United States and southern farmers started growing pimento peppers, this spread grew in popularity.  (For more information about the origin of pimento cheese, I am sharing the following link.) www.thekitchn.com/textile-mills-to-tea-sandwiche-150238
     I was born in the South and have eaten and enjoyed pimento cheese for many years.  I am also a mayonnaise girl at heart and haven't been able to give it up totally (My compensation is that I eat less of it now.).  I just cannot imagine certain recipes that call for mayonnaise without this egg and oil emulsified loveliness.  But I started to ponder a substitution for mayo when I read a pimento cheese recipe that included Greek yogurt instead.  Hmmmmm????
     S00000........I made my own pimento cheese a couple of days ago.  I grated an eight ounce block of sharp cheese and divided it evenly between two bowls.  To each bowl I added about a teaspoon of very thinly sliced green onion, two ounces of sliced pimentos that had been rinsed and drained, five drops of Worcestershire sauce and salt and pepper to taste.  Then I stirred in four ounces of mayonnaise in one bowl and four ounces of Greek yogurt in the other.  Why Greek yogurt?  It has way less calories, fat, cholesterol, and sodium than mayonnaise.  The only thing it has more of is protein.  Worth a try, right?
     I asked my husband that night to do a taste test.  He honestly ended up liking both of them.  He liked the mayonnaise flavor because it was familiar, but appreciated the creaminess of the yogurt.  The difference was not a drawback.  I agreed and would be willing to adjust my recipe (occasionally, haha) in the future.  Well, wonders never cease.  Now, which one in the picture below has the mayonnaise, and which one has the yogurt?  Can you tell?

Pimento Cheese Face-Off

     To accompany our pimento cheese spread, I found the following recipe for Herbed Crackers.  It comes from Four Centuries of American Herbs by Patricia B. Mitchell and was purchased from Colonial Williamsburg.  The crackers had a slight, but easy chew.  They made a tasty herb foundation for our cheesy spread.

Herbed Crackers

2 c. whole wheat flour

1 tsp. baking powder

1/4 tsp. each salt, marjoram, onion powder, oregano, parsley, and thyme (use dried herbs or increase amounts for fresh)

2 tbsp. vegetable oil

1/2 c. milk

Mix dry ingredients.  Mix oil and milk and stir into the dry ingredients.  Form a ball, knead slightly, roll out dough, cut crackers.  Bake at 400 degrees F. for 10 minutes or until the crackers are lightly browned on the bottom.

Herbed Crackers

& FLOWER

     I hope everyone had a wonderful 4th of July celebration.  I began looking around my yard recently and found that I have three natural specimens growing here that exhibit the patriotic colors of red, white, and blue.

     Some of you may have read this from me before, but I don't believe there are many blooms that are prettier than a red geranium.  Like this one pictured above, the color is vivid and vibrant.  The flower's structure is delicate in its petals, yet with a sturdy stem and leaves.  I also appreciate that the geranium has been around for a long time.  I first learned about them from my grandmother, who loved them for their beauty an ease of care.  As long as they get six to eight hours of sunlight and are not attempting to live in saturated soil, they are happy.  I have read that geraniums were first shipped to America from France by Thomas Jefferson.  I enjoy sharing information like this, so the following link will provide more facts about geraniums.
www.mygardengeek.com/a-short-history-of-the-geranium/

     These are white coneflowers.  I already had purple coneflowers, but now there are many different colors from which to choose.  I like the raised centers and petal structure that resembles an umbrella on each flower.  Coneflowers are great as cut flowers.  In the garden, they are drought tolerant and can take hot temperatures.  I try to water them weekly in summer, but if I forget, usually I just have to look at them to see if their heads are drooping.  Butterflies are attracted to them and the birds like the seeds from the flower heads. 

     I realize there is not much blue in the above photo, but it has only just begun its beauty reign for the summer.  This is black AND blue salvia.  I love this addition to my perennial garden because it attracts hummingbirds.  No kidding.  Invariably I will be at work pulling weeds nearby this salvia and all of a sudden, I hear a whirring noise like a motor and look up to see a small green hummingbird coming in for a snack.  They love it.  This salvia, just like its relative known as blue salvia, grows well from summer until fall in moist, but well drained soil, and bright sunlight.

FLOUR

      I have a great respect for a lot of plants due to their beauty and purpose.  One group I am still learning about, mostly because there are so many, is herbs.  The herb I actually remember most from my early years is mint, specifically spearmint and peppermint.  Both, I was told, when planted in a bed, spread like wildfire.  I remember noticing a short stem of one or two mint leaves nestled between ice cubes at the top of a glass filled with tea or likewise resting on a dessert plate.  Both practices I thought were a waste since it ended up being thrown away.  However, I did notice the mint added flavor to that sweet drink and treat as well as looked nice.
     Others were parsley, which was the "green leafy stuff" that sat on my plate I was served when we did go out to dinner.  I recall slipping a piece into my mouth once and attempting to chew it, but I did not like it.  Dill I learned to associate with my least favorite pickle.  Later on I acquired a taste and respect for it.  Rosemary, basil, and oregano became favorites when I began spending lots of time with my next door neighbor and her sisters.  Their father was Italian and tomato sauce eaten at this house was homemade, traditional, and a treat with these fresh herbs.  Spaghetti, pizza, meatballs...anything made using that sauce was just better. 
     Later I became more aware of others like sage used in the Thanksgiving dressing and tarragon as a salad dressing ingredient.  Now I grow several herbs and not only have learned how they taste, but also how they survive.  All of my herbs are grown in containers.  This makes it easier to transport them inside for the winter.  I know people here that leave some outside, but I have only taken that chance with one type.  I have learned that most herbs want a sunny exposure.  Some do not want as much moisture, like bay leaves.  I have a small tree now and only provide a short splash from the hose once a week.  All preferred well drained soil.  Chives are pretty tasty as a baked potato topping, but if they are allowed to flower and those seeds spread, you will have chives everywhere in your garden.  (How do you think I know this? Haha)  Curly leaf parsley was the only kind available when I was young.  Now I prefer flat leaf and actually grow it.  Thyme has developed and matured along my front sidewalk, surviving snowfalls and ice to return and show its bushy texture the following spring.
     I plan to continue learning about herbs.  I would like to make the herbal vinegars, potpourri, butters, and maybe some skin care gifts I read about.  I also want to continue to cook with herbs.  Their inclusion makes any dish taste earthy and fresher.  The recipe that follows and pictured above made a delightful herb-y cornbread-like dinner bread.  I used graham flour instead of whole wheat (because that is what I had).  Also, I did not add crushed red pepper.  I was pleased at how simple this was to make and its depth of flavor.  Plus you must remember that if it is cornbread-like, that means a generous dollop of butter or margarine is necessary.  Try using one of the spreads with olive oil incorporated.  Terrific!

Italian Herb Bread

2 c. whole wheat flour
1 1/4 c. cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. crushed red pepper
1 tsp. onion powder
1/3 c. Parmesan cheese
1 clove garlic, minced
2 tbsp. vegetable oil
2 c. (approximately) water

Combine the dry ingredients.  Mix oil and water (despite the adage that they don't mix).  Stir in the dry stuff, adding a little bit (1 to 2 tbsp.) more water if batter is too stiff.  Spoon into a greased 7x11-inch pan.  Bake at 375 degrees F. for about 30 minutes.  This recipe was taken from Four Centuries of American Herbs (copyright 1993 by Patricia B. Mitchell), a pamphlet I purchased from our 2016 visit to Colonial Williamsburg.  Thank you CW for allowing this pamphlet to be sold.

& FLOWER

     The picture below is Butterfly Milkweed.  It attracts honeybees and butterflies; specifically swallowtails and Monarchs.  Wasps also like it, and one may even see a ruby-throated hummingbird nearby as well.

     My milkweed has been a part of my perennial bed for close to 10 years.  Some summers it has been sparse compared to others.  It does do well in drought situations which is good since mine is near the hot front sidewalk leading to our front door, an area that loses moisture quickly.  I love the vibrant orange color.  The seed pods that appear after blooming remind me of bean pods.  To keep the blooms coming for a while, I pick off the seed pods until late summer.  When you do allow them to go to seed and the pods split, you will see a white hairy blob one day float away from where you pretty flowers once were.  The milkweed seeds are attached to those white silken hairs.  Pretty ingenious way to have more flowers, right?

At left are Black-Eyed Susans.  They are also attractive to bees, butterflies and other insects because of their nectar.  These yellow beauties can flower until as late as October, but mine are usually done in late summer.  I try to get a second bloom from them by cutting back dead flowers.  Some years I have larger groupings than others.  I have had summers where they have not appeared at all.

     The mophead hydrangea is one of my favorite blooming
shrubs.  I love the color pink, but I'm happy that our soil is acidic at this spot so we can have these bluish lovelies.  Actually you can seen how the blue appears, uh maybe periwinkle...adding a tinge of pink.

     Now here is the oddity in our yard.  The top photo shows mopheads on the northeast corner of our yard.  This photo at left shows mopheads on the northwest corner of our yard.  Obviously this area is more alkaline, making the mopheads bloom pink.  When our house was built and the yard was leveled and finished, we ended up with two kinds of soil.

     But then there are the Annabelle hydrangeas.   These appear first with a light green shade to them as you see in top right photo.  Then they become completely pristine white and beautiful, at left.  I have had people comment on their beauty several times when I take a bouquet of the white to farmers' market.  Later they return to green when they mature and dry.

FLOUR

     After many years of collecting recipes and cookbooks, getting rid of some, buying more, and borrowing others, I found myself in a vintage store recently perusing, yet again, a cookbook section.  I walked away with two more for my current collection, this time I refer to: the Tassajara Bread Book by Edward Espe Brown, published by Shambhala Publications, Inc., of Boulder, CO, copyright 1970.
     Instead of opening this cookbook to read and follow yet more recipes (as was my plan), the introductory pages made me remember and appreciate what bread making is all about. The simplest way to make bread is to incorporate flour for structure, salt for flavor, and water for binding.  Imagine that?  Bread can be made and eaten from just those three things.  We can appreciate the simplistic breads of few ingredients.  Or we can add ingredients that lend flavor, structure, sweetness, and richness to the end result.  Whichever you choose, a recipe, although appreciated, is only your guide.  Bread making is a creative process.  Let it be.
     Inside I found No. 60, a recipe for Whole Wheat Muffins on p. 108.  What surprised me was what followed.  Every recipe for the next six pages is connected to this one below.  

WHOLE WHEAT MUFFINS  (In the book, this recipe is No. 60.)

Take your pick, the directions are the same for all of them.  (One dozen large muffins)

2 c whole wheat flour
2 t baking powder
1/2 t salt
1 egg, beaten
1/4 c oil
1/4-1/2 c honey or molasses
1 1/2 c milk

Combine dry ingredients.  Combine wet ingredients.  Fold quickly wet and dry together, just until flour is moistened.  Spoon into greased muffin tin.  Bake at 400 degrees for about 20 minutes.

What follows are four variations for the Whole Wheat Muffins.  This is where the creativity emphasized earlier in the introduction is emphasized.  One might decide to make a variation when they want bread, but lack certain ingredients or "desire a plainer food.".  Below are the variations:

SOMETHING MISSING MUFFINS

Variation A - 2 c whole wheat flour, 1/2 t salt, 2 1/2 c water or milk
Variation B - 2 c whole wheat flour, 1/2 tsp salt, 1/4 c oil, 2 1/4 c water (or milk)
Variation C - 2 c whole wheat flour, 3/4 t salt, 1/4 c oil, 1/4 c honey or molasses, 2 c water or milk
Variation D - 2 c whole wheat flour, 3/4 t salt, 2 t baking powder, 1/4 c oil, 1/4 c honey or molasses, 2 c water or milk

      Then I learned that different ingredients for the Whole Wheat Muffin recipe could be substituted to achieve entirely different products altogether.  Those choices follow.

CORN MUFFINS - Substitutes 1-1 1/2 c cornmeal for whole wheat flour
BUTTERMILK MUFFINS - Substitutes buttermilk for milk, reduces baking powder to 1 t, and adds 3/4 t baking soda
FESTIVAL SPICE MUFFINS - adds 1/2 t each cinnamon and mace and 1/4 t each, nutmeg, allspice, and ginger
FRUIT JUICE MUFFINS - Substitutes fruit juice for milk
MARMALADE or JAM MUFFINS - Uses 1/2 c marmalade or jam for other sweetening
DRIED FRUIT MUFFINS - Adds 1/2 c chopped dried fruit (raisins, dates, or apricots)
"ORIENTAL" SPICE MUFFINS - Adds 1/2 t each cinnamon and cardamon and 1/4 t each cloves, nutmeg and ginger in Festival Muffins
NUT or SEED MUFFINS - Add 1/2 c chopped walnuts, almonds, sunflower seeds, or roasted sesame seeds
CONFUSION MUFFINS - Combine any or all of the variations.

     I chose to make Bran Muffins as you see in the photo below, one that requires substitutions.  Along the way I had to get a little creative, but they did turn out and sold at a recent farmers' market I attended!

BRAN MUFFINS

     Substitute 1 c bran for whole wheat flour.  Use 1/4 c molasses and add 1/2 c raisins.  Proceed as in No. 60 Whole Wheat Muffins.
      (I followed the original No. 60 recipe except for adding 2 1/2 cups bran cereal with raisins for the bran that was recommended.  I also used graham flour instead of whole wheat (because that was what I had).  I only used 1/4 cup honey in all instead of any additional.  I also added a handful more of raisins.  I had to let the batter sit for a short while to allow the bran cereal to soften with the other ingredients before baking.

Bran Muffins with Raisins

& FLOWER 

HIGHLIGHT --  This is my Rose of Sharon tree, however, I first heard it called an Althea tree.  I have read where the flowers can be different shades of pink, white, or purple.  Well, I think the shade of my flowers is more a blue, which I really like.  As a matter of fact, that is why I chose the tree.  It has grown from being a foot tall six years ago, to this six foot tall beauty that will soon be blooming in our backyard.  I like the Rose of Sharon because it is different from anything else in my yard.  It is planted where there is full sun, in the center of an area that also includes two knockout rose bushes and in summer, some tomato plants.  When I water for one, then everything else benefits.  I have fed it during the summer with a general liquid fertilizer as for most everything else in our yard.  The only thing I am careful about with this beautiful tree is when it is first in bloom.  That is when the bees show up and I am careful not to disturb them.  The rest of the time I get a kick out of watching the butterflies and hummingbirds enjoy it.

   

     I really appreciate this time in late spring when the lilies in our area are in bloom.  I do not have that many, but enjoy their color and their scent.  I wish they weren't so fleeting.  I visited a local nursery the other day that had lilies about this color planted en masse in a huge ceramic pot.  They were beautiful......and it gives me ideas!

   Here is an Easter lily in our yard planted a few years ago.  I love when I see the green of the plant revive after winter's end and the white blooms prepare to open.  Since the Easter lily is forced to open at a particular time, I have learned that they acclimate to your climate after they are planted in your yard.  Again....a wonderful scent!  

FLOUR

     'Tis the season of graduations and weddings; a time that includes many parties and gatherings.  I'm highlighting an oldie, but goodie as an addition to your trays of sweet treats.  Specifically I'm referring to Cream Puffs..  
     Cream Puffs are made from Pate a Choux, ("pat a shoe") a light pastry dough.  They are usually filled with a sweetened cream filling that has been nestled inside.  I first became aware of Cream Puffs when I learned that my grandmother made them and they were one of my dad's favorites.  I already knew that she made the tastiest peanut butter cookies. (To this day they remain the best I have ever eaten.)  But she only made Cream Puffs for special occasions, like holidays and birthdays.  So their occasional appearance, coupled with their taste, really made them appealing.  When my sister, brother and I decided to host an anniversary party for my parents when I was a young teen, guess who made the treats for the guests?
     I was leery at first because I doubted whether I could make pastry with a French background.  But Pate a Choux is not difficult.  (By the way, Pate a Choux is also used in making eclairs.  Yummy!)  Below is the recipe I followed this time.  There are several available online on in your favorite cookbook.  This one comes from Betty Crocker's Old-Fashioned Cookbook, copyright 1990 by General Mills, Inc., Minneapolis, MN.

The finished product

CREAM PUFFS

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
Powdered sugar

Heat oven to 400 degrees.  Heat water and butter to rolling boil in 2 1/2-quart saucepan.  Stir in flour.  Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.  Beat in eggs, all at once; continue beating until smooth.  (I did this by hand the first time with a wooden spoon.  I have read other recipes that said the eggs could be incorporated with a mixer.) 

When I made these Cream Puffs, I began stirring in the eggs with a wooden spoon and switched to a whisk.

 
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.  (The first time I made these I just used two spoons.  Naturally those Cream Puffs were not all the same size.  Using a 1/4 cup measure would ensure a uniform size.)

Bake 35 to 40 minutes or until puffed and golden.  Cool on wire rack away from draft.  Cut off tops; pull out any filaments of soft dough.  Fill puffs with your choice of fillings.  Replace tops; dust with powdered sugar.  Serve immediately or refrigerate up to 4 hours.  

     The recipe gives instructions on how to make three different whipped cream fillings for your cream puffs.  Since the Sweetened Whipped Cream is the closest to what my grandmother used to make I will give that one.  For the Cream Puffs I made for this post, I used instant lemon pudding.     10 to 12 Cream Puffs


Sweetened Whipped Cream:  Beat 1 cup whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon vanilla in chilled bowl until stiff.  Enough filling for 6 puffs.

    

& FLOWER

         I have had good luck with my orchids lately.   

Actually this photo of my pink phalaenopsis has been in bloom for a couple of months.  Usually about the end of February or the first of March those familiar buds begin to appear and open.

I have another phalaenopsis with this stunning purple hue that has already been in bloom three months.  It will last until temperatures climb into the 80s and beyond.

Then the last photo of this orange beauty is a cattleya orchid that I was lucky enough to find at a local garden center.  It has only recently opened in the last three weeks.  

     I am happy that I have been able to raise these orchids in our home and consider them a product of luck more than anything else.  The type of light they receive, amount of water, and their growing medium are important in their growth process. We have good south and north facing windows for their light.  They are watered every week to 10 days.  I do not give them more than a half cup of water at a time.  I also do not let them sit in water.  I have learned orchids do not like wet feet.  I have seen the green leaves and stems yellow or fade with too much water.  I have tried different growing mediums from regular home and garden soil to an actual orchid mix.  If you choose the potting soil (which I use), just remember not to over water.  The orchid mix is lighter and more loose than potting soil.  I  will place all three of these outside on my front porch when the blooms are gone and there is no more chance of cool night time temperatures.  They do very well on my porch until about mid-October.