CHILE RELLENO BAKE: Everything You Love About Chile Rellenos in a Casser...

Garden Notes #1 May 2018

In the spring, at the end of the day, you should smell like dirt. - Margaret Atwood 

I was out in the garden today for the first time in bare arms. I am Ginger so I got a mild sunburn in about 20 minutes. I pruned the fig trees. We had a very cold Winter and I thought they were frozen. Figs are sprouting at their base. I removed the branches that were frozen.

I surveyed the damage to order. Order? Hah! The Birds eat Poison Ivy berries and defecate on my garden in flight. I have lots of new little Poison Ivy vines everywhere. The same for baby Mulberry trees.

The Squirrels who live in the Chinese Nut Trees ate a baby Hosta I planted. We have lots of wildlife In Philadelphia. Perhaps some marauding child hosta-napped because it was in a pot out front. God bless their evil little hearts. I love them.

Posters brought to you years ago by the United States Government, the Works Progress Administration, and American Graphic Artists. We need a Civilian Service Corps again in my humble opinion. When I come back from having some more coffee I will post a link to their source. And then I will write about some flowers that reseed themselves and take over like weeds. Especially if you mulch garden.

Fun with Food

It is almost Spring and Easter is coming soon. Now is the time for Peeps Jousting. To arms!

Christmas Cherry Cake

This cake dates from 1709 according to Sadie Dell the Brit. Those who posted on the old AOL Comfort Food Board remember her well.  In pace requiescat et in amore.

Sadie was a WWII war bride and a famous baker. Sadie translated this British recipe into American measurements. This is a terrific alternative to Fruit Cake.

Christmas Cherry Cake

1 cup Sugar
4 Eggs
1 cup all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1/2 pound Cherries, candied
1 pound Dates, pitted
1 pound Pecans, chopped
2 slices candied Pineapple
1/2 pound Coconut

Mix Sugar, Eggs, Flour, Baking Powder, Salt and Vanilla. Put Cherries, Dates, and Pineapple through a food grinder on coarse. Add ground fruit to the sugar mixture; then add Pecans and Coconut. You will have to use your hands to mix it. Grease and flour an angel food cake tin. Place mixture evenly in the bottom and cover with waxed paper, then brown paper. Tie with string. Bake at 350 degrees for one hour. When cake is cool, pour Sherry over it and let it sit until Christmas.