It is a very cold morning here; our first hard freeze (28° for three hours). We will sink down to around 26 by daylight. I meant to get some rose cuttings...may be too late for that.
So far the heirloom petunias I grow have been improved by the cold....I will see what this does to them when I go out to milk this morning.
This is a little patch that reseeds itself right by the garage door. I just leave them be and we walk around them.
These are growing outside the back porch door among the late lettuce I planted. I just tossed the seeds out during the summer.
They are such a carefree plant...no hybrid ruffly things for me! I love the simpler blooms of all heirlooms the best.
The lettuce is still good too.
If I have shown this picture before, forgive me.....I didn't want to look it up...I did gather all the cured onions and garlic a couple of weeks ago and got it stored in a freeze-free zone (the milk parlor).
The onions will be gone long before winter is over...the garlic might last forever (it will go bad before then).
I made the Pumpkin Sheet Cake as promised and we kept out 4 pieces and the rest is in the freezer for the Holidays.
and iced and cut into squares.
So far the heirloom petunias I grow have been improved by the cold....I will see what this does to them when I go out to milk this morning.
This is a little patch that reseeds itself right by the garage door. I just leave them be and we walk around them.
These are growing outside the back porch door among the late lettuce I planted. I just tossed the seeds out during the summer.
They are such a carefree plant...no hybrid ruffly things for me! I love the simpler blooms of all heirlooms the best.
The lettuce is still good too.
If I have shown this picture before, forgive me.....I didn't want to look it up...I did gather all the cured onions and garlic a couple of weeks ago and got it stored in a freeze-free zone (the milk parlor).
The onions will be gone long before winter is over...the garlic might last forever (it will go bad before then).
I made the Pumpkin Sheet Cake as promised and we kept out 4 pieces and the rest is in the freezer for the Holidays.
and iced and cut into squares.
Pumpkin
Sheet Cake
1
can (16 oz.) pumpkin
2
cups sugar
1
cup vegetable oil
4
eggs lightly beaten
2
cups flour
1
teaspoon cinnamon
2
teaspoon baking soda
1/2
teaspoon salt
Beat
pumpkin, sugar and oil together. Add eggs and mix well. Combine
flour, b. soda, cinnamon and salt. Add to pumpkin mixture, mix
well. Pour and spread over a greased 15x10x1 inch baking pan. Bake
at 350 for 25-30 minutes or done.
Cool
and then frost with cream cheese frosting.
Frosting
1
pkg cream cheese softened (3oz)
5
Table. butter softened
1
teas. vanilla
1-3/4
cups powdered sugar
3-4
teaspoons milk
Chopped
nuts (optional)
Beat
the cream cheese, butter and vanilla until smooth. Gradually add the
sugar and mix well. Add enough milk to get the right spreading
consistency. Frost cake and sprinkle with nuts.
Yield
20-24 servings.
