Cherry Clafouti

Every summer, usually around August, my husband and I head for Door County WI. This year was no exception and we arrived during cherry picking season. Between the Cherry Cobblers and Cherry Crunch, I thought for sure I wouldn’t need another cherry dessert. That was until a friend of ours suggested Cherry Clafouti. Here is the recipe I used this past week- Cherry Clafoutis

I used our stand blender and found this recipe to be quite easy and the results–fabulous! Enjoy!

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Container Garden Week 17

Well, summer is winding down to almost the first day of fall. I’ve been at this container garden this year since January. Though only one thing in my container garden remains that was grown from seed. That would be my spindly, never having quite flourished, rosemary plant.  What is left in my garden are four impatiens that have lasted 3 x longer than any other impatient plant–thanks to fertilizer and good soil.  I have two beautiful, still blooming geraniums that look 2x better than they did when I bought them. Usually by now they would have been long gone dead and dried up. Not this year! I have a tree that has experienced sun scorch that I am trying to rehab. Along with that tree is another that also experienced sun scorch two years ago that is green again and thriving. I’ve rehabbed both with epsom salt, tender care, and compost tea. I’m not sure if the most recent damaged tree will survive? Last but not least I have another rosemary plant that is tree like, that I’ve harvested from three times, and I’m currently thinking about overwintering inside the house this year.





Until next time!

Homemade Pasta Sauce

One freezer bag of sauce, which will be good for two meals of pasta, took 13 medium sized regular tomatoes (not Roma). Time needed to put up seven freezer bags, which equals 14 meals for us, took me just under 2 hours of time. The great thing about making your own pasta sauce is that you can put into it whatever pleases you. I cannot eat store bought pasta sauce because they contain onions and garlic. Everything in this world seems to be seasoned with onions and garlic and both upset my G.I. system. No idea why? So having gotten frustrated with not being able to eat pasta and sauce, I decided to start regularly making my own. I bought 62 tomatoes for $12.00 and I washed and cored them, and then I placed them in boiled water and slipped the skins off of them. I then cut them up and tried to remove as many of the seeds as possible. Then I put them all in a big pot and added homegrown oregano, rosemary, and thyme-that was dried and crushed, salt and pepper, three tablespoons of good olive oil and cooked for 1 hour and ten minutes. I cooled the pot down once cooking was done in a large bowl of ice, then I put 16 oz of sauce in seven freezer bags, sealed, dated, and placed flat in our freezer.




September and all its Splendor

It’s Apple Season–hello September!

Apple, cabbage and squash season around these parts. And lots and lots of Roma tomatoes. This next week’s prep list will include canning tomato sauce, freezing spaghetti sauce and at least a dozen frozen bags of homemade applesauce. I will definitely post pictures and share my recipes. Until then have a lovely Labor Day weekend.