I am going to blame it on all the summer time fun going on around here and my "feeling good" most of the previous quarter of the year! I was too busy with all the stuff I was doing and enjoying the warm summer days. I spent some time treading water in the swimming pool, tending the garden and eating the products of my efforts. All without a lot of increased pain issues I might add. Today it is a different story. I have a flare up going on that has been bugging me for about 3-4 days now. I hurt all over. I can't use my thumbs because of too much pain and I wish summer was still around. Chuck and I closed up the swimming pool for the winter on Sunday because 80 degree days and 50+/- degree nights aren't conducive to keeping it warm enough for us to swim in.
|The pool closed and winterized...I'll probably open it again in April 2015|
Square Foot Gardening Foundation method of gardening. Sometimes it worked for us sometimes is didn't but we still had a good time playing in the dirt!
|the cabbages when we first planted them.|
|ready for harvest|
|cabbages after a few weeks.|
|we had a total of 9 of these gorgeous cabbages this year!!|
|corn patch at about 4 weeks!|
|Chuck holding an ear of corn he is harvesting!|
|one days harvest!|
|large beautiful ears!|
|It started out like this...|
|grew to this...|
|and ended up like this...the seed head was a good 12-14 inches across and the birds and critters really loved munching on it!|
|This was taken on a hot dry day in July and the Okra looks pitiful as does the green beans. Suffice it to say I have about 30 pint bags of okra off those pitiful plants. Yummy for the tummy!|
|okra growing tall!|
|I bought a couple watermelon plants and planted them in with the corn. We got a total of 5 melons off the two vines.|
|And surprise! I forgot they were yellow meated.|
|a volunteer cantaloupe grew in the corn and we harvested a couple great melons off that freebie vine.|
|Lots of red and yellow peppers. This lot ripened to orange!|
Now how about something yummy to eat? I tried a new recipe last night and ended up eating two pieces...I know I am a pig! I found this recipe on the King Arthur Flour site. It is a gluten free pumpkin spice bar! Yummy! Recipe is huge though so I suggest using the adjustment for a smaller pan.
1 cup vegetable oil
1 cup brown sugar
1/2 cup granulated sugar
6 large eggs
1 cup pumpkin purée
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice, or 1 1/2 teaspoons cinnamon and
1/2 teaspoon each ginger, nutmeg, and cloves
3/4 teaspoon xanthan gum
2 cups King Arthur Gluten-Free Flour
1/2 cup toasted chopped walnuts
1 cup golden raisins, or 1/2 cup golden raisins and 1/2 cup ginger
8 ounces cream cheese, softened
1/4 cup (4 tablespoons) unsalted butter, softened
2 tablespoons maple syrup
2 1/2 cups confectioners' sugar, sifted
1/8 teaspoon salt
1) Preheat the oven to 350°F. Grease and flour a large rimmed half-sheet
pan, about 18" x 13"; or line the pan with greased parchment. Note: to
make these bars in a 9" x 13" pan, see "tips," below left.
2) Beat the oil and the sugars together until well blended.
3) Beat in the eggs, then the pumpkin purée.
4) Stir the baking soda, baking powder, salt, spice, and xanthan gum into
the wet ingredients, then stir in the flour, beating gently to combine.
5) Stir in the nuts and raisins/ginger. Let the batter rest in the bowl for 15
minutes, then stir again to combine before pouring it into the pan.
or toothpick inserted into the middle of the cake comes out clean.
7) Cool the cake in the pan for 10 minutes, then turn it onto a rack to
finish cooling; or leave it right in the pan, if you've lined the pan with
8) To make the frosting: Beat the cream cheese and butter together.
9) Beat in the maple syrup, then mix in the confectioners' sugar and salt.
Adjust the consistency of the frosting with additional maple syrup or
confectioners' sugar, if necessary; it should be nicely spreadable.
10) Frost the bars and sprinkle with the toasted walnuts. Once the
frosting has set somewhat, cut into squares or rectangles.
Yield: 4 dozen 2" squares, or 3 dozen 2" x 3" bars.
To toast nuts, place them in a
single layer on a baking sheet and
bake in a 350°F oven for 8 to 10
minutes, just until you can start to
smell them; let cool before using.
13" pan? Change the amounts of
ingredients as follows: 2/3 cup
vegetable oil, 2/3 cup brown
sugar, 1/3 cup granulated sugar, 4
large eggs, 2/3 cup pumpkin
purée, 3/4 teaspoon baking soda,
3/4 teaspoon baking powder, 3/8
teaspoon salt, 3/8 teaspoon
xanthan gum, 2 teaspoons
pumpkin pie spice, 1 1/3 cups
King Arthur Gluten-Free Flour, 1/3
cup chopped toasted walnuts, 2/3
cup golden raisins/ginger mini
chips. Bake as directed in the original recipe.
reduce ingredients as follows: 4
ounces cream cheese, 2
tablespoons softened butter, 1
tablespoon maple syrup, 1 1/4
cups confectioners' sugar, pinch
of salt, 1/2 cup diced toasted
Gluten-Free Pumpkin Cake Bars: