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
I'm making that tomorrow!
ReplyDeleteI would have never thought peanut brittle could be so easy. Have always avoided making it because I thought it was difficult and the weather had to be just right. I'm trying this one!
ReplyDeleteThanks for tis Phillip! I made peanut brittle a couple of times the old fashoned way and decided that it was way too much work. Your method makes it look lots simpler. Off to the kitchen to give it a try!
ReplyDeleteMmmmm one of my favorite things in the world. I will have to try this. I never have made it because it is so time consuming, margins for error etc. I will definitely give it a try. Thanks for the recipe.
ReplyDeleteLet me know how it turns out!
ReplyDeleteLooks wonderful!
ReplyDeleteHappy Holidays, Phillip!
Uh-oh...it could be very dangerous that I know about this...I'm a Peanut Brittle Fiend!
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ReplyDeleteI'm a non-cooker for the most part but -
ReplyDeleteHAPPY CHRISTMAS!