Tuesday, August 12, 2014

A thank you note to my readers!

I want to say thank you to each of my readers for still coming to read my very infrequent letters, and for your patience and understanding when I don't get to visit your blogs as often as I used to. You all know the reasons: 

We take care of Hazel Nina each week Tuesday-Friday while Margaret works, and we see Campbell Walker as often as possible. I am full of letter ideas but simply do not have the time (and energy some days!) to post them. I think of each one of my blogging friends often and try to keep up with your lives, and I so appreciate you coming by here. Thank you!

Tuesday, August 5, 2014

Today's picture/taking my youth...

... and putting it on a Kleenex box. Really?

Friday, August 1, 2014

A Year of Afternoon Gardens - August

Oh, how beautiful the daylilies are! They are the stars all through July and into August.

Wednesday, July 30, 2014

Today's picture/Hush Little Baby daylily

We planted three Hush Little Baby daylilies last September in anticipation of the babies to come, and they've just blossomed. We will keep one, and give the others to our children. Such a beautiful name for such a beautiful flower.

Monday, July 21, 2014

Wellesley Fudge Cake circa 1898

I got this recipe off a Baker's chocolate bar probably 35 years ago. I haven't made it for ages, but did so for Margaret's 32nd birthday (yesterday) cake. It is really rich and delicious!

Wellesley Fudge Cake  circa 1898

4 squares Baker's unsweetened chocolate (I used Ghirardelli semi-sweet) 4 squares = 4 ounces
1/2 cup hot water
1/2 cup sugar
1 teaspoon vanilla
1 3/4 cup sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup softened butter
1 1/4 cups sugar
3 eggs
3/4 cup milk

Heat chocolate with hot water over very low heat, stirring until mixture is smooth.
Add 1/2 cup sugar. Cook and stir another 2 minutes.
Cool to lukewarm and add vanilla.

Sift flour, soda, and salt.

Cream butter (I used KitchenAid mixer)
Gradually beat in the sugar until fluffy.
Beat in eggs, one at a time.
Add flour mixture and milk alternately.
Blend in chocolate mixture.

Pour into 2 greased 9-inch layer pans. I used 9x13 inch pan.
Bake in preheated 350º oven for 30-35 minutes, or until cake tests done.
Cool 10 minutes, remove from pan (only if you are using the 9-inch pans - otherwise just leave in the 9x13)

When cool, frost with:
Classic Fudge Frosting

Melt 4 squares chocolate (again, I used Ghirardelli semi-sweet because it is what I had in the house) with 2 Tablespoons butter over very low heat.
Combine 4 cups unsifted confectioners sugar, a dash of salt, 1/2 cup milk, and 1 teaspoon vanilla.
Add cooled chocolate mixture. Blend well.
Spread over cake.

Hazel Nina had a lick of frosting - her first family birthday party since she was born

And she wouldn't have minded a little more as she stares at someone's plate

Sunday, July 20, 2014

Daylily Time

Everywhere I look there are daylilies. We planted them with no rhyme or reason so all the colors are jumbled together in a most wonderful way. Absolutely the most beautiful time of year in the flower gardens.