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A Closer Look at Winter Damage

But first, take a look at this gorgeous rainbow that we had on Friday! The five-day stretch of warm temperatures last week really jump-started the garden. Now that plants are putting out new growth, it is easier to see what kind of damage the winter left. Back in mid-January, we experienced five straight days of below-freezing temperatures. This caused much damage in Portland and areas where frigid winds were a factor. Here, we were fortunate to not get the wind and the cold temperatures were dampened by a blanket of snow. That said, it was a tough time for the garden and there are noticeable casualties but no outright deaths that I have seen. The bottlebrush ( Callistemon 'Woodlander's Red') did not like the cold at all. It was planted six years ago, in the north-facing garden no less, and I've not experienced die-back on it until now. A local expert said to cut it all the way back so that is what I did. If it doesn't make it, I won't be too distraught. It is

Chocolate Almond Toffee



I've never made toffee before and I was surprised that it is very easy to make. I made these for a goodie bag that we do for the student workers at the library. If I make it again, I think I'll use a bigger pan so the bars will be thinner - it was too sugary for me and that is saying a lot. I might increase the chocolate as well to make that layer a tad thicker.

Ingredients:

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds


Directions:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. Use enough to form sides so that it doesn't stick to the pan.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.


Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. Looks heavenly Phillip! Thanks!

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  2. Hey Phillip, got to try this! Looks great!

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  3. Looks great. I have not tried to make toffee. I got a new candy thermometer for myself for Xmas. I borrowed your post about bloggers for the Calhoun County MG Facebook page.

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  4. You have my address. I'll be expecting a pound or two for Christmas. Miss you and Michael!!! -John

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