Much to my dismay, I have cut back on sugar consumption. Difficult, because I love sweet treats, but on the other hand, I want to be a healthier person. I still like to bake and I've just discovered "Prue Leith's Cotswold Kitchen" on You Tube and enjoying it very much. That said, I normally make a dessert at least once per week, but I try to have only a piece or two, and share the rest. Going through some of my cookbooks, I came across a series of books by Todd Wilbur, who reproduces recipes from popular chain restaurants. In the first volume, I saw the Ruby Tuesday Strawberry Tall Cake and remembered that it was a favorite of ours. I haven't visited a Ruby Tuesday in ages and I don't know if they still serve this. I decided to give it a try and it turned out pretty good. The photo I took doesn't show the cake layers and is not a very good representation, but you get the idea. Actually, we thought the best way to eat this was in a bowl, kind of like a t...
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:( I'm so sad, it is still just a baby plant, and it had struggled with blackspot last year. It was looking great, and putting out new leaves, and something came by and munched in in half! There's only one set of new leaves left, and I'm hoping it will send up new growth. I was so hoping it would get settled and take off this year.
>jealous<
I've had a small clump in the garden for a couple of years, but have never seen them flower. No new growth yet on my epimediums in Middle TN, but your photos give me hope I may at least see some fresh foliage soon.
We were down in the lower 20s (!) this past weekend. I don't have a saucer magnolia myself, but I know of a couple in the neighborhood (including at least one in my neighbor's yard) and all the flowers on it seem to have been fried. So it looks like saucer magnolia is a risky proposition here given the potential for warm spring temps (70s last week) followed by hard freezes.
Happy Spring!