Saturday, January 12, 2013

Last year's persimmon crop

Gone but not forgotten!
We had an incredible persimmon crop this year and got to share bags and bags with neighbors and friends.  Since our persimmons have multiple seeds, it was too much of a task to dry them. I like to peel the fruit, and slice them horizontally a gigantic effort what with the many seeds of ours. The year I dried the fruit, I was drying our neighbor's persimmons.  While they have the flat bottomed fairly seedless Fuyu, this year they had a short crop.
Not to worry, I froze persimmon pulp and have enough to occasionally bake persimmon date-nut bars.
Signing off from Albuquerque, New Mexico 


Pioneer Plaza, Dallas

Pioneer Plaza is located by the Dallas Convention Center at the intersection of South Griffin and Young Street. Pioneer Plaza honors Dallas’ cowboy past by celebrating the trails that brought settlers to Dallas. Pioneer Plaza features native landscaping with a flowing stream and waterfall with a re-creation of a cattle drive in the form of bronze statues of longhorns being driven by three horse riding cowboys.
Each sculpture was created by Robert Summers of Glen Rose, Texas. The sculptures are believed to be the largest bronze sculptures of their type in the world.

Pioneer Plaza is the largest public open space in the central Dallas business district.  Pioneer Plaza is second only to Dealey Plaza as the most-visited landmark in downtown Dallas. Pioneer Cemetery connects to Pioneer Plaza and interesting to walk through. There is a very large Civil War Memorial in Pioneer Cemetery featuring Robert E. Lee, Stonewall Jackson and Jefferson Davis.

Needless to say I was so impressed with these sculptures.  My photographs of the cowboys who were bringing the cattle on the drive were too dark.  As I walked among the cattle I felt as if they would butt me out of the way. Chills and Thrills!

Friday, July 27, 2012

Summer 2012 Garden

The Zucchini are plentiful and I hope to add green beans to the harvest. Our weather has been mostly cold and so the tomato harvest is smaller in size and quantity. So far only 2 medium sized egg plants but I see two more growing so there is hope for a ratatouille in a week or so.
Newest appliance used in cooking has been my Benriner Mandolin to slice zucchini paper thin (great on pizzas)
Thank you Alexandra's Kitchen for the video on how to use a mandolin safely and for writing about the book Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Fran├žois

Friday, July 13, 2012

Surfing at Manhattan Beach

Just had to share these pictures of the quick trip we took to Southern California with our grandsons. The two objectives were to give the boys a day at The California Great Adventure and body surf at Manhattan Beach and at Huntington Beach. Should say that our objective was to have time with the boys. Was a great trip!

Sunday, June 10, 2012

Apricots, cobbler & stewed

Yesterday we headed to Winters to try to find fresh apricots. We were battling a heavy wind and found the first fruit stand closed because the wind had destroyed it.  We had been talking about Lake Berryessa, so when the second stand we passed was also closed we headed for the lake.  It may have been windy, which kept the temperature down, but it was a perfect day to be driving in the hills.

Finally on the return trip, the 2nd fruit stand was open and we bought some glorious apricots.  I was almost too late to get a picture of the apricot cobbler.

Fruit Cobbler -  I adapted the original recipe from an old Better Homes & Garden Cookbook.
I used an 8x8 pan for this recipe but I often double the recipe and use a 9x12 pan.
400 degree oven 

Prepare fruit:
I have good luck with spraying the pan and then filling it at least half full with fresh fruit + 1/2 cup sugar or to taste.  Leave room for the dough.   I have had excellent results with fresh apricots, plums and peaches.  I think I have also used rhubarb and berries.
Put the fruit-filled pan in a 400 degree oven while you prepare the dough.  I like the fruit to be bubbling hot when I add the dough.

1 1/2 cup all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk, 1 egg
2 tablespoons sugar for topping

For topping;
Mix flour, sugar, baking powder and salt.  Cut in the 1/3 cup shortening till mixture resembles coarse crumbs. Combine egg and milk.  Add to flour mixture, stirring just to moisten. Drop the dough as evenly as you want on top of the bubbling (hot) fruit.  Sprinkle the 2 tablespoons of sugar over the dough. Bake for about 20 to 25 minutes.

Monday, May 21, 2012

Wedding in Albuquerque!

Monday, April 30, 2012

2012 Persimmon blossoms & tree

In rereading notes I was reminded that I hadn't posted the Persimmon Date-nut Bar's recipe.  Our tree in the front yard has many persimmon blossoms which bodes well for a crop this year. I think I have used the last bag of pulp so I may have to just post the recipe with out a picture of the bar cookies.
More to come.