Readers, Welcome to my blog (formerly Birds, Blooms, Books, etc). I'm entering a new decade taking on the challenge of moving from Maryland after living there 46 years and learning about my new home here in New England in the Live Free or Die state - New Hampshire. Join me as a write this new chapter of my life.

Sunday, March 22, 2009

New Vegetable Garden

I am trying two raised beds this year as a vegetable garden. Each measures 3 ft. x 3 ft. and is 10 inches deep.

Dan did most of the work to put them down level by using the pick axe.

We went to Home Depot for soil and a couple of bags of humus/manure. The soil came with lots of additives and there wasn't much choice. We got 9 bags to split between the two beds.
Here they are filled in. I can't wait to plant but am waiting on my seed order and free seeds from my daughter.
I couldn't have done it in one day without Dan's help.


Had friends for dinner last night. Here's the menu:

brie cheese with almonds
asparagus soup
bison meatballs
angel hair pasta
tomato and basil sauce
chocolate cake
strawberries sauce

Here's the chocolate cake recipe (courtesy of Country Living Magazine):
Ingredients: 1 1/2 cup sifted cake flour (I used King Arthur unbleached)
1/3 cup Dutch processed cocoa
1 tsp baking soda
1 cup sugar
1/2 tsp salt
1 cup strong brewed coffee, warm
1/3 cup olive oil
1 1/2 tsp vanilla extract
1 tbsp aged balsamic vinegar

Heat oven to 400. Lightly coat an 8 inch round cake pan with PAM and dust with flour. (Or cut a round of wax paper for the bottom instead of the flour.)

Whisk the flour, cocoa, soda, sugar and salt in a large mixing bowl.

Stir the coffee, oil, vinegar, extract together in another bowl or large measuring container.

Whisk the liquids into the dry ingredients just until smooth.

Pour batter into pan and bake in oven for 25-30 minutes or until a toothpick comes out clean. Cool in the pan and then remove to serving plate.

Cake may be iced or I like to serve with strawberries in syrup and whipped cream or ice cream.

Fresh Strawberries Sauce.
1 pint ripe strawberries
1 tbsp lemon juice
1 tbsp sugar

Lightly rinse the strawberries and pat dry. Hull and cut up into a bowl. Toss with lemon juice and sugar and let stand for 2 hours to let juices develop. Refrigerate covered for up to 4 hours before using.