The Garden Awakens
Anise 'Woodland Red' ( Illicium floridanum ) A few weeks ago, I thought spring would never arrive, but now the change is astonishing. The nights are still cold (40s and sometimes even 30s) so planting tender annuals and vegetables is unwise although I have already succumbed, but covering and uncovering things gets old quickly. Someone made a wise comment last week and I must agree with them - "Don't plant anything tender until after May 1". Several plants are blooming like never before. One is the Anise shrub (above and below). I don't know if the recent tree pruning, which is allowing more sun into the woodland path, is affecting it or perhaps it is just age, but I've never seen so many blooms. Michael refers to this as "the stinky fish shrub" and I have to admit to smell of the flowers is quite unpleasant. It is so beautiful that I can overlook that. The old pink dogwood tree, which was already here, shades our woodland path and it too is prett
Dang....that looks awesome!
ReplyDeletePhillip, it's a crime to post this picture! I think I have all the ingredients needed and can try to make it this weekend. Looks SO delicious!
ReplyDeleteAs for your question in the comment on my blog, that tree with blue blooms is a Ceanothus (California lilac).Thanks for visiting!
That looks DELICIOUS. Could you fed-ex me some? :P
ReplyDeleteThat looks yummy - I just need to translate the measurements into UK ones and work out what 'all-purpose flour' is equivalent to here and I will give it a go
ReplyDeleteOh my does that look delicious! And I have a glut of blueberries. How opportune.
ReplyDeleteKyna, I wish I could!
ReplyDeletePatient, AP flour here includes the baking powder, baking soda, etc.
That looks wonderful! Lucky folks who got to enjoy it!
ReplyDeleteSo funny - my husband just asked me this morning if we could make our own coffee cake (as we were eating Sara Lee)! This one looks amazing and also has the added benefit of antioxidants from the berries. Thanks!
ReplyDeleteOh, Phillip, all I had for breakfast was a banana, plus we are shorthanded here at work today so I skipped lunch. That photo is torturing me:) I'll bet it was a big hit at work.
ReplyDeleteMarnie
Oh, heck yeah!
ReplyDeleteyum.
ReplyDeletePlease note, I tried this recipe and it was yummy, however there is an error to the portion of butter for the "Struesel topping"!
ReplyDelete1/2 cup butter (1 full stick) will result in a dough-like glob, not a crumbly mixture. I had to re-do this part using only half a stick of butter to get the crumbly texture.
Crystal, thanks for alerting me. I will correct that!
ReplyDeletePhillip, I tried this recipe, since I have an abundance of blueberries. It was delicious! I did notice the descrepency in butter amounts from the list of ingredients for the topping to the directions--the directions say 1/2 cup , where it sould have been 1/2 stick. Also, the picture appears to have the topping on the top---but that would require that half the topping be put in the bundt pan first, instead of adding it as the final step. (so that when you invert the cake, the topping would actually be on top) Is this how you did it? Did you pour your glaze over struesel topping or over bare cake?
ReplyDeleteHi Gail, yes that is how I did it! I added the glaze to the finished cake (I think!).
ReplyDelete