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Japanese Maples Fall Color

'Skeeter's Broom' is the most colorful maple in our garden. I have just returned from a 2-week trip to Japan. This was my first ever trip outside the United States. It was an amazing experience and one I will never forget. Japan was wonderful - they really have their act together and I think the U.S. could learn a few things from them. There was one disappointment on the trip - the fall color had barely begun there and was really just beginning as we left. That is okay because the gardens were still spectacular, and I got a nice shot of fall color when I got back. 'Ryusen' I missed a few things - our ginkgo had just turned a glorious color the day before I left, and the leaves were gone by the time I got back.  'Sango-Kaku' I came home to many leaves on the ground but still a lot on the trees. 'Osakazuki', a beautiful red maple always changed color very late and therefore doesn't usually last long. When I left there was no color but a few remaini

Frozen Lemonade Pie


As much as we needed the rain, I was bummed out that it came on Friday and today. I had tons of work to do in the garden and got very little accomplished. Couldn't the rain have waited until tomorrow?

I made Michael one of his all-time favorite desserts - Frozen Lemonade Pie. It is one of the easiest things in the world to make. We embellished it a few years ago and added more graham cracker crumbs.

Frozen Lemonade Pie

(Makes 2 pies)

3 Graham Cracker Crusts
14 oz. sweetened condensed milk (chilled)
8 oz. Cool Whip (thawed)
12 oz. frozen lemonade (unthawed)

Fold the condensed milk and Cool Whip together. Add the frozen lemonade and gently fold.

Crush one of the pie crusts and stir the crumbs into the mixture.

Pour into the two remaining pie shells and freeze the pies for 6 hours or more until set. Store in freezer.


Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. Yum! I was a huge fan of Cool Whip as a kid -- could devour it ON ice cream or INSTEAD OF ice cream ;-)

    I still remember how my mom made me fresh whipped cream one time as a treat and I was like, "Um...this is good, but I think I prefer Cool Whip."

    I wish I could take that back and at least have pretended to spare her feelings and show my appreciation for the work that went into making that whipped cream.

    I like to think my palate has become a *little* more sophisticated since then and I've been thinking about whipping up some real cream someday soon (instead of using Readiwhip), but I still have a soft spot for Cool Whip... :P

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  2. I have made this many times and love it! Easy as can be!

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  3. Sounds yummy! Can't wait to try it!

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  4. I printed this out. Sounds like the perfect dessert for 100 degree heat! Thanks!

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