I have no particular secrets from you kind people out there in Bloglandia, so it can come as no surprise (especially to those who have seen any of my previous food posts) not only that I am an unreconstructed carnivore but also a generally unrepentant eater of all things–okay, nearly all things–that might be considered decadent if one is of the sort that equates dining habits with morality. I like eating. I like eating lots of different things, and in what even I will readily admit are too large quantities. It’s not good for my health, to be sure, and possibly not best for my soul, but there it is. I love food.
One of the things I would be most reluctant to give up eating or cooking with is of course that stupendous universal donor among ingredients, the humbly perfect egg. If I must be limited in my access and opportunities and omnivorous mania, I would proudly and gladly be wearing a nice schmutz of egg on my chops any day. Besides, with my coloring I am very ill-suited to wearing any other form of yellow, so why not embrace the ephemeral form of dressing up in some eggy yellow goodness that can at least be licked off my lips and make my innards very happy if its look doesn’t suit my exterior. I love what the egg can do for a sauce, a custard, a souffle. For baked goods; for dishes where it serves as binder, thickener, garnish.
Maybe most of all, I love eggs when they star in the show. Their honest simplicity and smooth, creamy deliciousness deserve to be featured and recognized as the wonder that is borne in that beautiful capsule of the egg’s origin. So today I give you one of my very favorite meals, which despite my fondness for all sorts of marvelous mealtime miracles is a supremely simple omelette with grated sharp cheddar cheese melting in the middle, accompanied by some nice crispy bacon with a little drizzle of pure maple syrup, and a fresh, crisp, fabulous apple. I don’t usually mess with eggs much when I cook them, and a nice little cheese omelette like this deserves to be treated respectfully, so the only ingredient in the omelette besides the eggs, lightly beaten, and the cheese is just a nice big splash of melted butter to make the eggs easy to loosen from the pan and fold over when sufficiently set–but just barely set, really. Still light and creamy through the middle.
I’d go on, but I’d kind of rather dash over to the kitchen and grab an egg or two . . .
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Foodie Tuesday: Potato Famished
I’m going to keep this supremely simple. I love potatoes. Among my ridiculously long list of edible loves, potatoes rank pretty high on the list. It’s clear that my Viking ancestry designed my particular corporeal form to be composed of 70% potato water, so I’m spending my years just fueling it up as best I can.
Barring allergies or outright dislike, it’s hard not to admire the potato regardless of one’s lineage. It’s one of the most inspiringly versatile foodstuffs on this little old planet. There’s hardly anything that a potato can’t gussy up nicely. Let me just commune with the spirit of the potato here for a moment:
Boiled, roasted, fried, baked, steamed. Even raw. Yes, on rare occasions Mom gave them to us sliced like cold little potato bruschetti, buttered and salted and munched out of hand. Odd, but not unpleasant. Still, I’m a little more of an old stick in the mud and like them best cooked up one way or another. Grated, mashed, bashed, diced. Sliced and made into insanely tasty (and of course buttery as can be) Hasselback potatoes. Cooked and smashed, with lots of gloriously rich cream. French fried, skin on, in beef fat. Scalloped with a passel of cheese. Okay, you caught me. I’m stuck as always on my beloved theme of delicious FATS. Yeah, I yelled. Ahem. Now, back to our regularly scheduled swooning over potatoes. Tenderly toothsome cubes in vegetable soup or clam chowder or some dreamy slow-cooked stew. Crisply golden-browned hash browns tenderly steaming at heart. Silky smooth in a luscious cool Vichyssoise.
And of course, sometimes nothing else can possible compare to a fine and dandy baked potato. Say, served with tonight’s very simply cooked steak and very simply plain romaine and tomato salad. Just halve the russet potatoes, coat well with coconut oil, place cut side down in a baking pan and then stab them thoroughly in the back with a fork or knife to prevent in-oven explosion (or zombie resurrection, if that’s your concern), salt them well with coarse good salt, and bake until they’re tender inside and crispy outside (circa 20-30 minutes, depending on the oven and the size of your potatoes) at 350 degrees Fahrenheit. Some things can’t really be improved, now, can they.
How does My Garden Grow!

Mornings are glorious, oh yes: last year’s blue morning glories in their full blazing beauty (center, with the infamous garden chandelier needing better candle power to compete with the blue brightness) inspired the planting of not only the blue variety again this year but also these hot beauties flanking it . . .
My friends, Texas gardening is a ceaseless adventure. I sense that Round One of the growth season has already closed and Round Two is beginning. The first batches of blooming goodies have quickly baked to dainty crisps and their leafy greenness gotten rather scrawny and lean looking. Yes, my darlings, it’s gettin’ hot around here.
The pavement and patio concrete have a certain handily dense solar mass that lends itself to emitting mirage-like rays of shimmering hottitude that fry up whatever seems to have escaped the downward dash of the sunlight as it fell burning from the sky in the first place. Hand watering with a hose, even in the cooler parts of the day, is an exercise in futility to a certain extent–you can practically see the spray evaporating as it comes out of the nozzle, and anything with full sun exposure makes me wonder if the roots of the plant in question will in fact be boiled in the water I’m trying to give it. Gives me a different perspective on the old saying about ‘killing with kindness’, to be sure.

While the planters are already past their first peak (in the left-hand shot taken during the roses’ first heyday), more blossoms are coming in readily; the blue-black ornamental sage next to the bell in the center photo are already a big favorite with hummingbirds–you can just see the white blurred silhouette of one in the lower right quadrant of the picture–and the brilliant blue of borage is in full swing . . .
The first burst of the rose blooms has passed and the buds are in place for their second coming after a couple of weeks of being pruned back and nurtured through their little rest period. The boxed herbs and vegetables are very thirsty and rather root-bound, so I shall have to ease their pain by some gentle dividing and see if they can continue to show their heroism in beating the heat. Even in their potted distress, the borage plants are putting out large trusses of those glorious blue, refreshing-flavored starry flowers, so I will hope all the more that a little judicious division or removal to allow them a little loosening of their too-tight pants will make them happy rather than prove an additional challenge.

Zinnias make fun little hideaway homes for local bug-dom, but katydids seem to prefer something with more windows, and the dragonfly always goes straight for the penthouse so he can survey all of the lesser insects down below . . .
I know that the garden creatures are happy. Besides having me to chew on, the insects have all sorts of plants, not least of all those greens that are heat-stressed and have their defenses down. Some of the little bugs are still shy, like the one just barely peering out of the peachy zinnia above. Most of them are quite happy to be a bit more brazen, though. My little green friend came to the window and hung out with me the other night quite willingly–or was it just staring and spying on me? The prize for showiness this week goes, though, to the handsome Carmine Darter (correct me if I mis-identify) dragonfly that calmly came and posed on my little homemade tomato cage so long that I could come out of the house and get up close and macro-personal with him.
Whatever else happens in my little playground here, the main development will likely be somewhat delayed by the depredations of my intended full-yard rehab and my entirely predictably inevitable mistakes and faux pas. And, of course, getting overheated. For the time being, I am enjoying the begonias, the silverbeet, the sweet potato vine, and the cyclamen; the marigolds, the basil, and the blue sage.
Don’t Worry about Eating Up Your Time If It Means Good Eating After All
Yesterday was rather long. Heck, it stretched right into today. But that, as you all know, is not inherently a bad thing. I would never begin to compare a day’s labor in the midst of my remarkably comfortable life with one in the farm fields, in the classroom, the clinic, office, or certainly in thoughtfully and lovingly caring for children, parents, friends–one’s own or others’. And when the goal of the work is hospitable and happy, why then so should the work be also. As it was. So, long story short, a long day can end in feeling short enough!
That, after all, is what makes anything resembling hospitality happen. If it’s done wearily or begrudgingly it’s bound to show. Even I, in my natural state of obliviousness, can generally tell from the other side of the table whether the hosts’ smiles are forced or genuine, whether the invitation was obligatory or willingly made. I credit myself with enough savvy to be able to differentiate between a relaxed conversation with a friend on the porch and her frantic attempt to make a life-saving dash for her car. And to my knowledge, I have never failed to find something that everyone in attendance could and would eat or drink on any given occasion. It demands a small amount of forethought, but then the pleasures of good company would be ever so much lessened by, say, a case of anaphylactic shock brought on by a stray peanut or an understandable case of high dudgeon induced by serving a roast of bacon-wrapped pork loin to my orthodox Jewish friends or a traditional but utterly inappropriate Asian feast of glazed short ribs and chicken feet when a vegan comes to call. A simple inquiry beforehand can put off any number of embarrassments.
It can’t, however, protect me perfectly from serving things that some among a larger group won’t love. That’s yet another reason that it’s helpful to offer a wider assortment of things in smaller quantities, when I can. No one has to feel any obligation to try everything, nor should they be forced to choose between only two or three things that are all less than favorites or just go hungry and thirsty when everyone else in the room is happily munching and sipping away. Thus, knowing we were all going to be either performing or hearing some beautiful Spanish music, I was rescued by the easy outlet of serving a tapas-style array of food and drink. I’ve already admitted that authenticity of product was less a factor in this party than simply being inspired by the notion, so when I tell you what I served I hope you’ll be as cheerfully accommodating as our guests were.
Almonds: Marcona almonds (those lovely little fat Spanish almonds), served simply as toasted in olive oil with a little sea salt; sticky, spicy-sweet almonds that I glazed in a pan with honey thinned with extra dry sherry, salt, cracked black pepper and lots of cinnamon; and savory almonds that I toasted in blood orange olive oil with fresh rosemary and alder smoked salt.
Celery sticks, plain as plain can be, because someone nearly always longs for the very simple and fresh among the more complex tastings of a snacking party.
Mango-Manchego bites: Tasty as it is, I had no membrillo handy to serve with cheese, so I wrapped cubes of Manchego in narrow strips of mango fruit leather. That turned out to be a fairly popular move, and it was certainly easy enough to assemble each with a toothpick, so I’ll keep it in mind for the future.
Marinated treats: Spanish olives–I just took a batch of the standard grocery store pimiento stuffed green olives, drained them of their brine and replaced it with dry Sherry and extra virgin olive oil; Marinated mushrooms–I bathed some sliced medium-large cremini mushrooms in a simple vinaigrette dressing of balsamic vinegar, red wine, olive oil, salt, pepper and thyme.
Chorizo-Date bites: Again, simple as can be–dry-aged chorizo, casings removed and meat cut into small pieces, and each piece speared on a toothpick with a cap made from a quarter of a sweet Medjool date.
Papas Bravas: My version of the popular spicy potato bites–dice scrubbed, skin-on russet potatoes into about 1 inch cubes, toss them with olive oil, salt, pepper, smoked paprika and chili powder, spread them out in a greased baking pan, and brown them in a medium oven.
Fig Bread: I didn’t have any fig bread handy, but I did have a batch of my nut-and-seed bars in the freezer, and I did after all have some figs in this batch–so I whizzed them up in the food processor (and crumbled the recalcitrant harder-frozen bits by hand), melted a bar and a half of white chocolate I had around with a heaping tablespoon or two of cocoa powder and a spoonful of instant coffee and a pat of butter, stirred that in to the crumbs, and chilled it all, patted flat, in the fridge until it was solid enough to cut into cubes. I rolled the cubes in a mixture of powdered sugar and cinnamon to keep them from stickiness.
Drinks: I had other things around, but what ended up getting used was mighty easy, and I got the impression that no singer left un-slaked. Besides store-bought limeade (the plain lime juice and cane sugar and water kind) and water, I had a cooler of beer and a big pot of Sangría. That was it. The Sangría, always an ad-hoc concoction in my house, was a mixture of hearty red and sweet white wines, homemade orange liqueur (made some months ago with vodka from home-candied mandarin peels, fresh mandarin + lemon + lime juices, and dried coconut and brown sugar for the sweetening), a small bottle of Mexican green apple soda, a small bottle of green apple hard cider, a tin of sliced peaches canned in fruit juice, a pint of sliced fresh strawberries and a pint of frozen blackberries. All I can say about my Sangría methodology is it’s very much a matter of combining what I have on hand at the moment with what I’m in the mood for on the occasion, the liquid equivalent, I suppose, of my casseroles.
The happy conclusion to the story is of course that, whatever I prepare (or don’t), it’s all about the company we keep, and my partner and I are pretty good at surrounding ourselves with outstanding people. So, was the food good? Good enough! The drinks? Wet enough! The company? Outstanding. The party? Just exactly right.
Foodie Tuesday: A Little Latin Love
It was Tapas Tuesday today. Since we were having the Collegium crew over after their performance of the exquisite Requiem that concluded the compositional career of the magnificent Spaniard Tomás Luis de Victoria, it seemed only appropriate to feed them some Spanish-influenced food and drink. I am neither a Latina–though much of my Norwegian ancestry did come from the southernmost part of Norway, so that makes me virtually Mediterranean, no?–nor knowledgeable about Spanish cuisine, but I took my usual loose and playful approach and didn’t get any complaints.
It’s wonderful to start learning a cuisine by means of a party rather than a full meal, to be sure. Numerous bite-sized dishes offer a much more forgiving palette for pleasing a large number of guests. Among the attendees were some who needed vegetarian, peanut-free, and gluten-free options, a couple of underage visitors and a nursing mother, all of whom would be needing non-alcoholic drinks–and then there were those for whom none of that was relevant. Again, the variety of items possible in a tapas party easily lends itself to such flexibility. It’s no wonder hors-d’oeuvres and cocktail parties and bar menus have remained tremendously popular since their inception.
What I don’t wish to do is to attempt to be all-things-to-all-people. It’s futile. It’s overly precious and annoying anyway. I’m just not willing to attempt that in any aspect of my life, least of all when I rather hope that people are visiting us at home because they actually want to visit with us, not because they’re looking for some mythic party experience. The funny (and not at all surprising) thing about it, of course, is that it still took me all day to get ready for the shindig before my husband got home from school to get ready and head over for the performance before 6 pm. Because, large or small, food and drink items take some prep work.
I did want to squeeze in some time for house tidying, at least in the rooms we were using tonight, and of course there was a load of laundry to be done and a kitchen-full of dishes to be washed and put away, a batch of bone broth to set to cooking, and oh, yeah, some errands, some garden watering. You know, the usual. Which is all to say that there is a reason or two that it’s a shade after midnight, and yes, I can tell time, so I know it’s not Foodie Tuesday, strictly speaking, anymore. Therefore I’m just posting this with a teaser photo or two (murky and fuzzy at that) to assure you that tomorrow I will tell a bit more about what I made for today. Come to think of it, perhaps I’ll get to eat some of it tomorrow. Because as you all know, when you spend the whole day fixing things for a party and then have fun people show up for the event, chances are pretty good that you’ll go to bed without having actually eaten any of what you fixed, other than a quick taste here or there while in mid-prep.
But I got to meet a few new people, or at least visit with some I’d not yet gotten to chat with before, and hold the exceedingly charming 5-month-old daughter of one of the singers. So I’m not complaining in the least! Still, it’s past my bedtime and well past when I would like to have posted this, so I’ll just bid you all a good night and sign off until tomorrow. Stay tuned, my friends!
All Grown Up? I Think Not!
Some while ago I made this little mixed-media wall piece that I think still represents my style of gardening pretty well. I am the virtual avatar of all things bumbling and ignorant and serendipitous and goofy when loosed upon the back forty. Off I go on a ramble, grabbing what is decidedly a weed but managing to yank out a perfectly healthy portion of the adjacent flowering or fruiting plant in the same fistful, backing away sheepishly only to go stepping sideways in a hole, twist over onto my elbows and land face to face with a giant unidentified insect that clearly thinks I have arrived not just to gape at it but to invite it into my open mouth. Gnashing my teeth shut like a portcullis in the event, I bite the inside of my cheek, rocket upward and hop around on my one un-twisted foot, brandishing my shabby bouquet of mismatched greenery at the bug as it whizzes away, dancing around as spasmodically as a broken marionette, and muttering imprecations not appropriate for any sort of garden party under my gasps of breath. Meanwhile, the beetling object has settled quite contentedly on a nearby pristine piece of fruit and begun munching it to smithereens placidly, not needing to bother degrading the bit of fruit I’d already accidentally killed.
And yet despite incidents very like this occurring on a regular basis in my peregrinations through the green world, somehow I usually end up mistress of quite the cozy and inviting little patch of paradise. I’m fairly certain that I have something very near to the best karma in the universe–the finest possible friends and family, fabulous adventures wherever I go, and by golly, I keep finding pretty things in my gardens no matter how boorish and buffoonish I manage to be as a gardener. I shall neither apologize nor excuse such unwarranted, unearned good fortune. There’s nothing I can do that would explain why, when I consistently do exactly what the garden experts say will Never Work, it consistently rewards me with much lovelier results than I could possibly deserve, and frankly, I’m glad to just wallow in my happiness.
So come on over for a nice sweet tea under the shade of one of my many marvelous trees, gazing upon the phantasmagorical collection of improbably, ridiculously happy plants that really shouldn’t be thriving so, and we’ll just pretend I’ve done all of this by virtue of my hard work and genius. No, it’s not a flourishing haven and (in Realtor-Speak) a Park-like Setting quite yet, but in my blustering, blundering innocence I always believe that soon it will be. And I betcha it will, too.
Pastorale

Mormor's swing, tucked into a corner under the maple tree that in springtime was full of naturalized trilliums, bleeding heart, wild currant, Scilla and other northwest treasures, and in summer, covered with Clematis durandii from foot to arbor . . .
This coming week I get to have consultations for bids on redoing our yard landscape! As I’ve plotted the Q&A lists extensively over time, I have been more and more recollecting my mother’s gardening style and values, and beyond that, returning to her father’s–Gramps’s. Their influences remain deeply embedded in my own ethos of gardening, to be sure.
I won’t be able to strictly replicate either of their styles or efforts, nor should I, since neither the climate and conditions of my current home nor my own personal imprint would make it useful or meaningful to do so. But what was truly valued by both of them in the general sense was upheld in their methods and the lovely and personal and hospitable outcomes of both because it was about combining the sensible and practical with the sort of building and design that would enable them to do more of the tasks of gardening that they each enjoyed, and fewer of those that they didn’t. In short, they were both ‘sustainable’ garden advocates long before there was such a popular trend, and they still both chose plants and arrangements and additions to the yard that suited their sentiments and likes.
For Gramps, of course, there was a strong influence of frugality that came from being first an immigrant (and even before that, presumably, from being raised by typically scrupulous Norwegian savers) and then a hard-working General Motors employee (he worked on the crew that produced the first amphibious vehicles). After all of that he was an independent farmer, mainly of sheep, and then also a longtime carpenter and home builder. He was never in any get-rich business, and he appreciated old-fashioned things and earthy things, so it wasn’t a stretch for him to look with his carpenter’s eye and see in his shed the makings of all sorts of fine pasture fencing, outbuildings, picnic tables, benches and more.

Gramps's compost bins, quite beautiful in their own right and certainly very practical, as well as the models for Mom's own bins later . . . and, perhaps, mine yet to come . . .
His idea of plantings began with the practical as well, so if there was any space at all there was always a beautiful kitchen garden with corn, raspberries, potatoes, carrots, tomatoes, rhubarb, and all of that sort of loveliness, and between that and his fishing trips and raising lamb there was a lot of good eating. But beyond raising fine fruit and vegetables on his property, furnished with rich home-cooked compost from his lovely row of hand-built bins, Gramps did have a graceful nature-inspired aesthetic sensibility, capitalizing on the canopy of majestic Douglas-firs and filling in with the native understory treasury of dogwood and trilliums (the source, of course, of Mom’s first ones), azaleas and rhododendrons, ferns and primroses and bleeding hearts and yellow and fuchsia-colored wild violets. For a person who gruffly eschewed frivolity in the main, he had a mighty tender, bleeding heart of his own when it came to the beauty he saw in nature, and he capitalized on that very well in his garden.
His daughter learned from it, and being more overtly sentimental, added yet another layer of appreciation for those marvels and jewels of the natural world that she could nurture to their fullest expression in her own garden and yard, wherever she lived. She adopted her father’s practical and often laborious attentions to getting the most out of the existing landscape and quickly put her own imprint on it and enriched it over time to the degree that her yard was always rightfully an enviable small park for visitors’ delight. By the time I finished college and then spent three years working near to and therefore boarding with my grandparents, thanks to the ridiculously affordable living there–then finished grad school and started working near my parents’ place and moved back to take advantage of the ridiculously affordable living there (anybody sense a theme? I blame the genetic link to Gramps’s frugality)–I had a much greater appreciation myself for both what it took to create and maintain such glorious properties and how much respecting nature’s own local inclinations would be a value-added approach to healthy, sustainable, logical, creative and gorgeous design.
I had the bonus, while living at my parents’ again, of not only the privacy and flexibility afforded me by their frequent travel for his work, but the opportunity to practice my own incipient garden design skills both while following Mom around and learning the names and natures of things and while taking things into my own hands whenever they went out of town for any length of time. First of all, having learned a couple of useful things about how to treat some of their plants, I practiced my sculptural pruning skills on them, opening up the lacy umbrella of a laceleaf maple, making faux bonsai out of some of their smaller evergreens, and limbing up tree trunks to clean and open up the space for all of the pretty understory things Mom had brought in as starts from relatives’ gardens, from her trading with friends, and from various nursery expeditions over the years. It was during this time that I especially fell in love with trees. The craggy Garry oaks native to that area are a fairly uncommon yet extraordinarily lovely and impressive variety and I nurtured a seedling or two myself along the way in hopes that sometime long after I’m dead they too will be magnificent and grand old trees sheltering their homes and their denizens like the massive ones already in town.
Here in Texas, it’s the two stately post oaks and that lithe red oak in back that endeared our home to us at first notice, along with our two splendid Bradford pear trees. There’s quite the community of sweet oak seedlings sprouting in their shade, and I hope very much that I can manage (with lots of help and advice from the local experts, of course) to relocate a number of them to foster a natural-style mini-grove in a back quadrant of our property over the many years to come. That will help create a fitting foundation for the whole wild, native and well-adapted collection of plants intended to fan out from all of that into the rest of the property. Fun times ahead!
In addition, I love to incorporate some traditionally indoor materials into my gardens so they feel a little more like an extension of the house and invite leisurely visits. I’m thinking of things like the burnished brass chandelier you’ve seen tiny glimpses of in previous garden photos, a little cozy kitchen-style seating on the patio, and a bench or chairs for shaded stopping on the front porch as guests arrive for a gathering. But although I see lots of lovely yard swings around town and love them, I never see people sitting in them–it’s almost always too terribly hot and often very bug-pestered here–so there won’t likely be an investment of money and labor to create a swing like the arbor swing (above) that I designed and my brother-in-law built with my semi-able assistance, to surprise Mom with a little long-fostered-wish fulfillment, while she and Dad were off on one of their longer expeditions.
Still, I do want our yard to invite exploration and to be particularly attractive from all angles inside our air-conditioned house, year round. So many possible ways to accomplish that, that I am excited to see what I can learn and be inspired by, even from a first conversation with each of the landscapers who will visit here this week. I suspect I’ll need to be getting out all of the tools I have, and then some, and it’ll take a bit of a while to get the whole project well and truly underway. I know I’m a little rusty at some of this, having lived with tiny yards for quite some time before buying this house, and will have to relearn much and discover many new things in my new climate. But oh, how invigorating to begin!
Foodie Tuesday: Good Housekeeper Cooking, or One Man’s Baking Disaster is Another’s Ice Cream Starter
Every cook of any skill or talent level knows–or should–that one of the best inspirations for the next dish or meal is found in cleaning and tidying the kitchen. It doesn’t mean I have to completely reorganize and sanitize every square centimeter of the place constantly, though undoubtedly I could stand to do both a little more often. But even the most cursory, quick cleanup of fridge, pantry or cupboards can remind me that I’ve stashed away a number of tasty items that ought to be used before they become lost in the mists of time. Petrified vegetables and mossy fruits, sandy-bleached spices and unrecognizable bogs-in-jars are all interesting science projects in their way, I suppose, but rarely likely to serve the purpose of good taste or nutrition for which they were initially acquired.
So I’m setting out on a mission, albeit at a sauntering pace, to see if I can’t catch up with some of my longtime plots and plans in the culinary realm and get a neater and more easy to clean workspace in the bargain. Today’s inspiration came from a fellow blogger who offered a recipe that sounded like a wonderfully easy mash-up of a traditional German chocolate cake’s glaze (with the broiled coconut topping) and a raisin spice cake. Mostly, it made me want to bake a gooey cake, something I’ve simply not done in forever. In my typical style, it was not that there was the remotest chance of my following the inspirational recipe even to a mild degree of accuracy, but the initial concept that thus urged me on was greatly appreciated all the same. In honor of the inspiration I went through my stores of dry goods like a little tornado and came up with a few ingredients that I thought would suit the occasion pretty well. I give you:
Texas Tornado Cake
Preheat the oven to 325 degrees Fahrenheit. Grease a 9×13 baking pan.
Blend together the following ingredients. I did so by pulsing it all together in the food processor until it was a coarse flour-like consistency, but you could certainly hand shred, chop and mince the ingredients and then blend them.
1 cup of raw cane sugar
1/2 cup dried apricots
1 cup shredded raw carrots
2 Tablespoons of candied orange peel
2 Tablespoons of candied ginger
1/2 teaspoon ground cloves
1 teaspoon of more of ground cinnamon
1/2 teaspoon grated nutmeg
In a saucepan, bring to a boil 1/2 cup of butter and 1 cup of water, adding the prepared coarse meal of previously blended ingredients and cooking briefly to blend. In a separate large bowl, blend together 1-1/2 cups of mesquite pod flour, 1/2 cup of coarse almond meal, and 1 teaspoon of baking soda. When the wet ingredients have come to a boil, pour them into this dry mix and blend quickly. Pour the batter into the greased baking dish and level it as needed, and pop it into the oven for about 15 minutes.
While that’s baking, mix together the sticky topping ingredients. I just squished it all together quickly with my hands.
1/2 cup butter
1-1/2 cups brown sugar
1/2 cup almond meal
1/2 teaspoon cinnamon
1/4 teaspoon crunchy flake salt (I used Maldon sea salt)
When the cake comes out of the oven, crumble the topping mix over it fairly evenly, and pop it under the broiler just until it caramelizes. Cool, cut, eat. A little ice cream or whipped cream would not, of course, be amiss with this, but it can be eaten like a brownie or blondie just fine, too.
The problem is this: the stuff is too darned tender to even hold the shape of a small bar or square of cake. Needs better structure. Flavor? Oh, yeah–I mean, after all, look at all of the butter and spices and the mesquite flour and apricot and orange nuances. But it’s as crumbly as heck. What are gooey cake crumbs good for? Yes, that’s right folks: ice cream add-ins. So now I give you Texas Tornado 2.0:
Yes, it looks mighty mish-mashy, like it’s right in the middle of the tornado. But by golly, it’s a lot pleasanter than being pelted with flying cars. In fact, it tastes pretty danged delicious. All it took was to crumble the whole pan of erstwhile cake up into chunky crumbs and stir them into unsweetened vanilla whipped cream. Yes, unsweetened–you saw how much sugar went into that cake, y’all. 1 pint of heavy cream, whipped up with a generous 1 teaspoon splash of good vanilla; fold in all of the delicious ‘dirt’ you made of the cake, put it in a sealed container, and freeze it. If you can wait that long. It really makes a pretty tasty pudding without ever freezing it, if your sweet tooth is aching already. So I’ve heard.
The surprisingly spiced-mocha scent of the mesquite flour is quite strong when the cake bakes. So much so, that I almost forgot it wasn’t actual brownies or chocolate cake in the oven. Which in turn may mean that I have some chocolate baking to do soon too. Something that holds up structurally, I should think. But I’m not sure I care. There’s always an alternate use for good food-parts. These things happen when I start rummaging around in the kitchen stores, don’t you know.
Where We Meet to Eat
Languid Lunches
Sweetly as the day begins,
It cannot reach its finest part
Until that leisured à la carte
Procession of great taste that twins
Fine foods with seasonings and drinks,
With garnish, relish, fetish, fish–
Whatever makes the perfect dish–
‘Til everyone at table thinks
He’s surfeited (at least, quite near),
Whereon the pace grows slower yet,
Chairs get pushed back and belts made loose,
And everyone’s digestive juice
Begins to work on this grand set
Of foods and trimmings at a rate
That makes the luncheon eaters feel
Almost as if another meal
Could fit in with what they just ate–
But since it was so fine, no sweeter
Course could complement the feast,
From boldest spoonful to the least,
So full content is every eater–
So they set down, each one, that spoon,
And smile, and wipe their chins and lips,
And sup no more, not even sips,
I am a Garden Gnome
Maybe I should buy myself a big tall red conical hat (possibly made of concrete). Because I am not exactly the most useful object, not the most decorative, nor even perhaps the most whimsically amusing, in a garden. But I give it my best from time to time, really I do. And generally, the earth is pretty forgiving and responsive to my fumbling efforts.

The wildflowers hereabouts have continued to delight, with waves of Showy Evening Primrose bordering the roadsides and ditches, and Vervain spiking up out of the meadows . . .
For once, I paid attention to the promises of today’s rain; it’s not been terribly impressive thus far, but it has rained a teeny bit, so it was good to get things a little better in order out there and ready for some watering the day before the rain arrived. Not that I didn’t water it all thoroughly myself, at the end of my stint, since even if the plants hadn’t been so thirsty after all of my brash ministrations on a toasty afternoon, I needed a bit of rinsing too. Besides turning into a human saltwater fountain and being bespeckled by the colorful bite-marks of a seething mass of varied insect pests, I also collected plenty of bits and bobs of garden detritus in my hair, a nice thorough coating of fresh brown dirt all down the front of my clothes (with special emphasis on my mud-capped knees), and the handsome assortment of plant stains reaching up to my elbows, not to mention the weird black stain my cheap metal watchband makes on my wrist when its gets all slippery with sweat. I considered just turning the garden hose on myself full blast but opted for the slightly less neighbor-frightening method of going indoors and showering, after all. They’d suffered enough if they’d just seen me transforming myself into a living blob of nature-gone-bad while gardening.

A sweet mockingbird sat surveying the front yard from the mailbox, but dashed off long before I came closer to tuck some sturdy, spiny agaves around its base . . .
Meanwhile, I did enjoy discovering that besides the blizzards of unlovable bugs gone rampaging on the heels of a warm winter, there are the lovely sorts as well: I was almost constantly surrounded by clouds of butterflies that were attracted to the plants I was tending and the nice little drinking fountains I was making with my sprinkler for them. It was as though the flowers woke up and took wing around me. The birds around here are certainly loving the feast of fresh insects, so at least I can tolerate the biting brats if I know that they may soon, in their turn, be Cardinal Chow. Which reminds me, I’ve heard tell that the hummingbirds are back in town, so the feeders should go back up today. How quickly things change in Spring!
Both the ornamental and the edible is swiftly springing up, and thankfully, many of the latter sort of plants are very much the former too. Along with their other benefits of beauty and entertainment and insect-control, the birds have evidently gotten involved in the garden design work around here, planting a number of sunflowers in serendipitously amusing and even rather unexpectedly apropos spots. I’ll leave them all in place and see what seem to be propitious locations for next year’s crop of sunflowers. Meanwhile, I’ve got lots of other things beginning to come fully into bloom that need deadheading and trimming and fertilizing and watering.

The dainty blooms on the capiscum plants promise sweet bell peppers to come, and the little wild rose is smiling broadly . . .
The roses have–not too surprisingly, given the kindly weather–been great show-offs already this season. The little old-fashioned straggler that I dug up from its hidden spot by the back fence last fall and tucked into a pail is thriving and throwing off a fair number of its small but deeply velvety dark red blooms. The coral colored rose that I moved to a more visible place in the raised bed by the patio has probably already fired up close to a hundred of its bold blossoms, bringing its own dazzling light to the little ‘courtyard’ enclosed by the house’s wings.

The detonation of the roses in bright sunlight is impressive even if only from two plants . . . but should I add more, I wonder, when they're all so lovely? Hmmm . . .
That holly tree that I intended to kill, or at least cruelly constrain (someone planted it much too close to the house’s foundation for either’s good) was stripped to its trunk not much more than a year ago but is not only covered with those charmingly soft new leaves that have their pointy edges but no bite yet but is simply a mass of bloom as well, and now that I’ve seen how adored it is by the bees I know I won’t kill the tree but will just keep it as a sort of vertical bonsai, pruning it vigorously but leaving it to stand as a bee haven, a vine post–I loved having my cobalt-blue morning glory glowing from it last summer and have planted that and other colors this year–and a berry farm for birds and winter decor.

Apparently, the birds and butterflies, not to mention the bees, are going to have a grand dance around the holly tree Maypole this year . . .
The herb-and-vegetable planters are well underway, and there’s not only plenty of borage leaf, despite the marauding munching bugs who try to turn them to lace, for a nice tisane long before they will be tall enough to bloom. The marigolds have opened their brilliant eyes to have a look around, and the carrots and beets are shooting upward (and, I hope, downward). The parsley and other, daintier herbs will have to fight their way up through the jungle a little more slowly, perhaps, but should be strong enough by the time they do that they will outlast the root veg and the annual flowers.

Packed with, very likely, too much, these planters are still cheerfully chipping in to do their flaming floral part . . .
The peppers, tomatoes, tomatillos and red cabbages are all quite happy and healthy looking right now, and as long as the garden pests can’t get ahead of the birds and me, there may be a nice little bit of produce before too long. In the meantime, it’s sweet just to look at the plants and measure their growth by the day, if not by the hour. One of the perpetual delights of gardening, of course, is the unplanned element that invites itself into the flowerbeds and borders. I was elated to find, among the dozens of baby oak and elm tree sprouts volunteering on the property (and many of which I will transplant, when they’re big enough, to other parts of the yard), a seedling which I quickly identified as a mulberry tree. This, too, will have to relocate eventually, but I thank the bird or squirrel that kindly donated it, as it will also become a great wildlife feeder on the back-forty one day. In the right-hand photo, it is balanced on the left by a seedling soapberry that I’ve been nursing along for just such a purpose, and together they frame a wonderful volunteer that apparently forgot it was supposed to be a tender annual plant, a brilliant orange Gerbera daisy from last year.

Gifts from the garden to the gardener: a mulberry seedling, a wintered-over annual flower, and lively green growth galore . . .
Along with the Survivor Daisy there are hints of the wildflower seed I threw nearby beginning to assert themselves. The first tiny cosmos has peeped out from the pathway, and there are promising leaves and stems among the sunflowers and cosmos that say we’ll soon enough be seeing nasturtiums, corn (sweet and ornamental), blanketflower and Echinacea and a whole host of other charmers. If you want to know more specifics of what we’re, ahem, expecting, check back to my plant-list post.
I was certainly not confining my attentions to the back yard, and am pleased to say that both the surprises given to me by the garden and the things I’ve done myself and with goodness aforethought out front are also paying off in lovely dividends. The area in front of my beloved’s office window was particularly shabby and is not so easy to suss out, as it’s victimized by bad drainage because of the contours and conditions of our property and also is quite heavily shaded by one of our big beautiful post oaks out there. So if you set these characteristics up in combination with naturally hot and over-dry Texan weather, there are what might charitably be called Conflicts of Interest. I’m experimenting, to say the least. But I’m getting a fair return at the moment and will enjoy it while I can. Among the humorous and pleasant surprises I would count that of having celery in bloom there. Yes, celery. I had a very ancient bottle of culinary celery seed sitting in my kitchen for so long that I was quite sure it had no flavor left at all, but being a thrifty mad scientist, I tossed the contents out in the front flowerbed and behold, a year later I have flowering celery. If it’s biennial like some of its cousins, who knows what next year may bring!
Between the front walkway and the porch, the flowerbed is cut into yet another poorly drained (but sunnier) spot and is too narrow for its own good. But I’m getting a number of things, mostly perennial, to pop up there and even had a happy re-visitation from last year’s annual sweet potato vine (the fluorescent-green leafed sort) that will probably now give me yet another year of excellent fill-in wherever I haven’t yet solved the bed’s Issues. I’ve tucked in a few herbs besides the front door rosemary that’s thriving–far more than expected–and am working to have a broad mix of textures and colors and seasonal change-ups that I hope will continue to mature and fill in the naked spots until any non-flowery weeds will just feel unwelcome to even visit.

Though the tulips are long gone from the planters, there are all sorts of new things coming in and many possibilities yet to sprout . . .
Along with the porch-side plantings there is also another shady stretch, this one less plagued by poor drainage but still overshadowed by one of our big flowering pear trees, so that too is getting an experimental blend of trial-and-error plantings to withstand the vagaries of seemingly opposing growth needs. One of the particular pleasures of yesterday was finding a Bonus Plant tucked into the pot like some sort of vegetal conjoined twin with one of the agaves I laid in yesterday, so now I have this vigorous ‘baby’ to choose a good home for as well. These specific agaves are a variety (Agave parryi) I’ve long admired for their good looks and was thrilled simply to locate, let alone in a size I could afford, but doubly so on learning that they are supposed to be relatively hardy plants–and then on top of all that, I got a big, handsome extra among them. Surely the garden gods were smiling on me yesterday. Or at least the garden gnomes.






