Updates From the Garden

The garden is coming along well. We haven't harvested a huge amount yet, but I think we're about to be over run.

We set up our little garden plot a little differently than most. We put down several layers of newspaper (just the black and white part, not the slick ads), dampened it with the water hose, and put topsoil and compost over it. The grass won't grow up through the newspaper, but the plants can put their roots down through it. I'm not sure exactly how that works, but it does. We've also been using grass clippings as mulch around the plants. That seems to be working really well to keep the weeds at bay too. We edged the garden with wood from an old swing set. It's not too pretty but it works, plus it was cheap. :)

These are either watermelon or cantaloupe that Mike planted last week. He planted both and I'm not sure which is which.


These are jalapeños. We have several different types of peppers. Something is eating the leaves, so we'll have to figure out what to do about that. We haven't been using any chemicals on the garden.


These are tomatoes. We have several tomato plants of different varieties and they are thriving.


The garden has been a lot of fun and we really haven't put much money into it. We bought a few bags of topsoil (spending $20 at most), the tomato and pepper plants (maybe $15 for that) and the seeds for the other plants (about $2). I think we'll wind up with much more in harvest value. We also now have the garden well established for next year and a great compost pile going. Maybe we can even expand.

Ice Cream Cake

We had this ice cream cake after supper last night. I made it the night before and put in the freezer. The 4th of July is always a busy day for us because we go to the parade and street fair in the morning, then the fireworks after dark. It was nice to have such an easy dessert to go with our cookout, plus it was delicious. This would be a great birthday cake for summer birthdays.

I found the recipe at Real Simple.

Ice Cream Cake:
1 cup heavy cream
2 tablespoons confectioner's sugar
6 ice cream sandwiches (3.5 ounces each)
2 1.5 ounce candy bars or 1/2 cup chocolate chips, chopped (I used Reese's Cups).

Line an 8 1/2 by 4 1/2 inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least one hour and up to one week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.

Happy Independence Day!

INDEPENDENCE DAY 2008
A Necessary Observance

If our nation’s Founders could visit us on this, our 232nd Independence Day, what would they make of us? What would they declare of us?

A hint can be discerned in a letter from John Adams to his wife, Abigail, on July 3, 1776, as the Declaration of Independence had just been approved. “It ought to be commemorated,” said the man who would become our second president, “as the Day of Deliverance by solemn Acts of Devotion to God Almighty. It ought to be solemnized with Pomp and Parade, with Shews, Games, Sports, guns, Bells, Bonfires and Illuminations from one End of this Continent to the other from this Time forward forever more. You will think me transported with Enthusiasm but I am not. I am well aware of the Toil and Blood and Treasure, that it will cost Us to maintain this Declaration, and support and defend these States. Yet through all the Gloom I can see the Rays of ravishing Light and Glory. I can see that the End is more than worth all the Means. And that Posterity will tryumph in that Day’s Transaction, even altho We should rue it, which I trust in God We shall not.”

Read the rest of this excellent article here.

Tomato-Basil Pizza

Last night I made Tomato-Basil Pizza. I found the recipe over at The Pioneer Woman Cooks (I love her recipes!). It was SOOO good and easy too.

First you make your favorite pizza crust. I made my regular pizza dough except that I used olive oil instead of regular vegetable oil.

Then you spread some prepared pesto (but don't get too happy with it like I did) on the crust and sprinkle it with some kosher salt. Top with sliced fresh mozzarella, then thinly sliced tomatoes (we finally have some ripe), and finally sprinkle with grated Parmesan. Bake according to the directions for your crust. I bake mine at 450 degrees for 12 to 15 minutes.

Mine doesn't look quite as pretty as The Pioneer Woman's, (a little too much pesto and not quite enough cheese) but it tasted absolutely great, if I do say so myself. :)

Homemade Pimiento Cheese

*Edit below*
Pimiento Cheese is a staple here in the South. I especially love to make it in the summertime...no heating anything up. If you don't like pimiento cheese, you've never had it homemade. :) The store bought stuff isn't good at all.

Here's my recipe (adapted from Paula Deen's recipe):
4 oz cream cheese, softened
2 cups grated sharp cheddar cheese
1/2 cup mayonnaise (the real stuff, not Miracle Whip)
1/2 teaspoon or so of Jane's Krazy Mixed Up Salt
a little grated onion
a 2 oz. jar of pimientos, drained
freshly ground black pepper

I stir the cheeses together first, then add the rest of the ingredients. It's good on crackers and makes wonderful sandwiches. I usually have to make a double batch around here. Everyone loves it.

*Edit*

To make your own version of Jane's Krazy Mixed Up Salt (although it's not exactly the same), use:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix well and store in a shaker.

Easy Homemade Salsa

Moralia requested the homemade salsa recipe that I mentioned in my last post. It's not really a recipe, but I'll try to share with you how I make it.


I start with one large can of diced tomatoes. We do have some tomatoes growing in the garden, but they aren't ripe yet. I also include onion, garlic, a jalapeño pepper (fresh from the garden), cilantro (from the store, my cilantro plant isn't big enough yet), and salt.

I don't chop everything up before putting it in the blender. Cutting the pepper and onion in a couple of large chunks works just fine. I dump the tomatoes in first, then add about 1/4 to 1/2 an onion (I didn't use all of the onion you see in the first picture), a whole jalapeño (seeds and all), a small handful of cilantro, and garlic and salt to taste. Today I used minced garlic from a jar, but fresh garlic works well too. Just be careful not to overdo. Fresh garlic is STRONG! Also be careful not to touch the pepper and then touch your face. I've learned that lesson the hard way!

Then blend everything until it's the texture you want. Super easy! I'm pretty sure it will keep in the fridge for several days, but I don't thinks it's ever lasted more than 24 hours at my house. My husband nearly drinks the stuff. :)

Easiest Cake Ever

This is a tried and true cake that I have been making for years. I'm not sure where I originally got the recipe. I think it may have been something I had at a ladies Bible study and thought it was just wonderful. It truly is the easiest thing in the world. It doesn't even require a bowl to mix it up in.

It's great for times when you've straggled in from vacation and want to make something yummy and homemade, but haven't finished all your laundry or unpacking. :)

There are all sorts of variations of "dump cake", but this is the one I make most often. It's a Cherry-Pineapple Dump Cake.

Just gather the following ingredients:

1 (20 oz.) can crushed pineapple, undrained
1 (21 oz.) can cherry pie filling
1 package white or yellow cake mix
1 stick butter or margarine
1/2 cup chopped nuts. I usually use pecans or walnuts.

By the way, cans of Cherry Pie filling are on sale right now at Wal-Mart for $1.

Spread the pineapple in the bottom of a lightly greased 9 x 13 pan.


Top with cherry pie filling.


Sprinkle cake mix evenly on top of fruit. Melt the butter and drizzle on top of cake mix, then sprinkle with chopped nuts.


Bake at 350 degrees for 50 to 60 minutes or until golden and bubbly.

It smells absolutely wonderful. I was thinking that it would be the perfect thing to pull out of the oven right before an open house. I usually serve it warm with ice cream, but it's plenty yummy (and full of sugar) all by itself.

Marcia was telling me last night that "Cherry-Pineapple Dump Cake" isn't a good enough name for it. She thinks it tastes too good for such an ordinary sounding name. She suggested it be called "heaven on your plate". :) I won't disagree.