Around the Orchard

Spring is in full force in the orchard.  The fruit trees have bloomed and the leaves are young and green.  The garden is partially planted.  The early lettuce and the radishes are being harvested.  There is nothing like the taste of the first fresh greens from the garden.  Some of the early plantings have succumbed to  late frosts, but most of the peppers and tomatoes are thriving.  We've had more than enough rain, so now if we can get some sunshine the garden should take off.

Sadly, the old peach tree did not make it through the winter.  It will have to come down, but we will burn it next winter.  I don't know if I've ever burned peach wood; we'll see how it does.

This was the week of finding snakes.  While mowing, Grandpa found a three foot black snake sunning itself.  He said it was glossy and shiney and just beautiful.  As long as the snake stays near the barn I can enjoy his presence.  It's when he makes himself at home on the porch that I get nervous and go for the snake hook.  The grandson found a two foot garter snake today.  It was a sassy little thing; just raised his little green head and dared us to come into his territory.  He won of course, and we left him to his little pile of leaves.

Bunny Cake

I've been thinking about my maternal grandmother this week. We are planning the family Easter dinner, and my mind always returns to two things my grandmother made for Easter.  One is a banana nut salad, which will have to wait for another time, and the other is what we call bunny cake.  It used to be a unique tradition, but now I see small, sad knock-offs with plastic faces in the super market and discount food stores.  We still make our own.  The tradition has passed to my daughter who is in charge of making the bunny cake this year.  The odd thing is that no one eats much of it except the children, but the bunny cake had better be on the table when everyone arrives.  It is a presence in and of itself; a tradition that must go on even if it's little pink jelly bean eyes slowly side down his frosting face because no one eats it!  So I give you . . . Bunny Cake!

Bake an angle food cake. (Yes, you could use the store made ones, but your cake will be a small, sad bunny minus the plastic face.  Come on, it is not that difficult - use the box mix and you will have a self-respecting bunny.)

While you are waiting for the cake to cool, create two paper "ears" from a piece of computer paper.  I always make them a bit large and tall and then trim them to fit the cake later.

After the cake is cooled and out of the pan, cut it in half.  Trim up the "top side" so that it looks somewhat even.

Cut a small notch about 2 inches wide two or three inches from one end.  This creates a bunny "head" and neck. Take the piece from the notch and place it at the opposite end for the "tail."

Now make a 7-minute frosting(check your old Betty Crocker cookbook).  When the frosting is ready, cover the cake.  Make sure to build up the head and sides so the cake actually looks like a bunny.  Before the frosting sets, place the ears and use pick jelly beans for the eyes and nose.

Finally, using green food coloring and coconut, make green grass and place it around the cake.  Add some colorful jelly beans, and you are ready for Easter dinner!

Redbud: Edible Beauty

My redbud is in full bloom right now, and April is the perfect time to take those tiny pink blossoms and add them to a salad.  They are quite edible and add a unique splash of spring color to a green salad.  Watch for the young green pod that will form later on the tree.  These are also edible and can be cooked and used as you would snow peas!

National Poetry Month

Poetry. I think the first time I tried my hand at writing a poem I was in second grade.  I remember standing at our back door watching a terrible rain storm.  I was getting ready for bed, and my parents were urging me to get away from the door.  I stood transfixed by the whirl of wind and the driving rain.  I remember these words popping into my head:

The lightening crashes
The thunder booms
The children all are in their rooms
Snuggled in their beds so tight
Listening to the rain at night.

Seminal moments as well as everyday ones can inspire us all to create a line of verse - even a childish line.  You might enjoy the poems found at Poetry 180.  You can connect with the widget on this page.  The site is sponsored by the Library of Congress and was the brain child of former Poet Laureate of the United States, Billy Collins.  The site is for the use of high school students (180 school days and a poem for each day).  I think the poems are delightful; I hope you enjoy them as much as I enjoy them.

Clouds

I love watching the sky; clouds in particular  fascinate me.  I keep a cloud chart NOAA pinned to my wall near my desk to check the sky and identify the types of couds I see.  I've seen some strange formations over the years.  One stormy day the clouds looked just like Picaso had painted his Starry Night over the yard.  They were big fluffy swirls of gray and white.  Today however, I've encounted the strangest cloud yet.  I've learned that I can keep my music in a cloud.  So Grandma Swift has claimed her tiny spot in one of those virtual clouds whose whereabouts seem as nebulous as the mist and wind in the clouds that roll through the sky.  I think I will call it my heavenly music - even if it is just an old cowboy song or two.

Spring Rain

There is nothing quite like a spring rain.  The grass turns green before my eyes.  The birds at the feeder this morning are slick and shiny with the cool rain, but they seem to be enjoying the moisture.  They take their time and reflect as they crack the seeds and eat.  The red bud has exploded in color all the more vibrant against the gray sky.  I find myself, cup of tea in hand, watching from the windows.  The illusion of being kept inside can last just a bit longer before I have to venture out umbrella in hand.

Winds from the East

Today I found an almost forgotten recipe.  It was tucked into a stack of cards that I seldom use.  But there it was faded and written in my childhood script.  It is called Indian Curry, but truth be known it is a very Americanized version of an Indian dish.  During the 1960's my parents had friends from India.  When they visited us here in the US, they would bring gifts.  So in my closet is a genuine silk sari and three glass bangels.  Gifts from a lovey lady named Pushpa.  Pushpa also gave us this recipe for curry.  What makes it stand out in my memory is that she said since beef was not available in India she would use lamb or monkey.  Just the idea of eating a monkey made me curious.  However, she adapated her dish to use our all American hamburger.  As I made the dish for dinner the memories of many days with our friends were as pleasant as the food.  So if you are up to something a bit different, try Pushpa's curry.

2 Tbls oil
2 large onions
2 Tbls of curry powder
2 large green peppers
1/2 cup coconut
2 lbs of hamburger
1 cups of peas (I use frozen)
22 oz of tomato juice
salt to taste

Grind onions fine and set aside.  Grind the green peppers and coconut together and set aside.  Heat the oil in a heavy pan or dutch oven and brown the onions.  Stir in the curry powder and continue browning stirring constantly.  Add the hamburger and brown.  Add the peppers and coconut mixture and brown well.  Add the juice and cover and cook for 20 minutes stirring occasionally.  Add the frozen peas and uncover and cook until nearly dry.  Salt to taste.  Serve over steamed rice.   (You can easily make half a recipe)