Yup. A nice collection of fruitcakes baked and ready to start the second phase of their development, swaddled in rum-soaked cloths until the holidays. Of course, we had to sample the rums on hand to ensure that we were using the right one. And the loaf we cut open probably…
Getting Away
Trofie al Pesto
Trofie al Pesto, with fresh beans and potatoes from the garden. Unfortunately we can’t enjoy it overlooking the Ligurian Sea, but I’m sure that time will come again.
In the Yard | Gardening and Landscaping
Geraniums
After a look at the weather forecast in September, we made a late-night decision to bring the geraniums/ pelargoniums into their “winter quarters” in the sunroom. Turns out that it was probably a prudent decision, as it seems there was a touch of frost on the lawn this morning. I…
In the Garden
A Wall of Hops
We harvested the “wall of hops” today. They’re just about at their prime and rain is expected later this afternoon. Although they don’t appear to be subject to much in the way of pests, we did encounter a fair amount of insect life as we worked our way through the…
In the Garden
Zucchini Blossoms
Fried up the first batch of squash blossoms last evening, along with a few sage leaves. In addition to being tasty, the sage leaves are good for checking the temperature of the oil (if, like me, you’re too lazy to dig out a thermometer). We fried some of the blossoms…
In the Garden
Borlotti Beans
Beautiful Borlottis. Cooked yesterday as Fagioli al Pomodoro, according to a recipe from @rachelaliceroddy. She provides the option of sizzling up a bit of guanciale to create the fat for frying the onion and celery, so (of course) I took her up on that. I’m sure the leftovers will be even…
In the Yard | Gardening and Landscaping
Heirloom Apples
The first of the apples are ripening up – in this case, Duchess of Oldenburg, a variety supposedly originating in the area of Tula, Russia, and brought to New England in the early 1800s. The tradeoff for early ripening is soft flesh, which means they do not store well and…
In the Kitchen
Fresh Fruit Galette
Fresh Fruit Galette Set-Up Preheat oven to 220ºC (425ºF) Prepare a large sheet pan with Aluminum Foil. The Crust Mix the dry ingredients in a large bowl. Work the butter/shortening into the dry ingredients until it resembles a coarse meal. Gently mix in the cold water. It may be necessary…