Just a few snippets from life on the farm this week. We are tidying up and making sure all the clothes are ready to pack, dog sitter briefed, house cleaned, and camera charged up and prepped to go….before we take the trip to see our first grand baby! If HE would only get the message that we are all ready for him to come…
Sunday dinner bouquet
I went out this morning to cut roses for a Sunday dinner bouquet, but came in with these flowers from an unknown shrub (pink), one peony, some crimson clover blossoms, and a few phlox blossoms (the lilac ones). The shrub is one I’ll have to send to Felder Rushing to identify. It was in our front yard when I moved here 29 years ago, and we moved it – I had no idea it bloomed. A couple years ago, we dug up some of it and planted a couple bunches in my kitchen garden, and it is SHOWING OUT this week! The shrub is about 5 feet tall now with these beautiful arching branches.
Garden sprouting
Kirby’s garden is sprouting up, perfectly weeded and tilled, as is usual this time of year, before the weeds really start trying to win. The tilled dirt is SO MUCH FUN for our 5 month-old puppy, Mischief, to run through, so she had to be on a leash – torture.
Egg custard tart easy for Sunday dinner dessert
Egg Custard Pie
1 can condensed sweetened milk (Eagle brand)
4 eggs
nutmeg
cup of boiling water
prepared pie crust
Preheat oven to 350 degrees. Mix eggs and condensed milk. Put pie pan with uncooked crust on a cookie sheet. Pour the egg mixture in and gently place it in the preheated oven. Pour in a cup of boiling water, and sprinkle with nutmeg. Bake about 30 minutes or until not “jiggly” and lightly browned on top. Remove from oven and allow to cool. Store in refrigerator.
This is one of our family favorite recipes included in the cookbook “Cooking at Home” – available via the link in the sidebar.
