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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
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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
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  1. AaronJuly 5, 2015 at 10:59 AM

    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. CarolJuly 6, 2015 at 6:21 AM

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

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  3. WayneJuly 9, 2015 at 2:40 PM

    Sounds yummy! Can't wait to try it!

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  4. debsgardenJuly 20, 2015 at 9:08 AM

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

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