March is the month of slug hunts and weeding in my garden. I recently played in the Heritage Farm garden with a journalist and photographer from The Columbian. Come take a look at the interview by Sue Vorenberg, including some wisdom from Dr. Brun, and the fun video we made!
The photo is from the Columbian article. Credit: Troy Wayrynen.
It's spring. Five days early according to my calendar, but the Indian Plum and Winter Spike Hazel are blooming in concert. So, according to my view out the back window, it's spring. To quote Admiral Adama, "So, say we all!"
Spike Winter Hazel, Corylopsis spicata
The Spike Winter Hazel is blooming its heart out. And appears to be unscathed from our cold snaps this winter.
Indian Plum, Osmaronia cerasiformi
The Indian Plum blooms are keeping the hummingbirds happy.
Japanese Coltsfoot, Petasites japonicus
The Japanese Coltsfoot blooms are keeping the pedestrians curious.
Daffodil
A single volunteer daffodil is peeking around the poetry post.
Brunnera 'Jack Frost'
The brunnera blooms are starting to launch and have survived Barnaby so far.
Variegated Daphne
The variegated daphne lost most of its foliage this winter, but it still decided to bloom and fill our front walkway with its sweet perfume. I'm grateful that spring has arrived.
What's blooming in your garden right now?
Don't forget to stop by May Dream Gardens to see what's blooming in gardens around the world!
It happened. Finally. After five years of waiting. Five long years of watching the Crony Brothers sit in the front of their garage sipping ice-cold beer while I worked hard, sweating in my garden.
The Crony Brothers offered me a beer.
It took me by surprise. I simply wanted to let them know about the available garden plot at the local park.
So, while poor sedated Barnaby laid on the floor at home looking like a zombie, I gratefully sipped a Pabst Blue Ribbon and took in some sun with the Crony Brothers. The older brother tossed peanuts to the tame squirrels, told me stories, and commented on the pedestrians passing by.
“What is he trying to prove?” they muttered at the runner as he repeatedly ran by. I nodded along in agreement and I felt happy.
Discombobulated. That’s me.
Right after I scheduled poor sweet Barnaby’s castration and gastropexy, I found my day planner still sitting open on the table where I left it, but with it’s guts ripped out and devoured. That is one way to cancel an appointment.
What do you mean I can't go to the dog park for three weeks?
So, I’ve been trying to remember my schedule, which has led to some amusing moments, like arriving to a meeting one day early. These things happen. Unfortunately, not according to Barnaby’s diabolical plan. I still remember that Barnaby is going in for surgery tomorrow morning. Plus Companion Pet Clinic called to remind me. (Thanks!)
Barnaby turned one last week and weighed in at 140 pounds. My Pirate gave him a massive cow bone for his birthday, which Barnaby loved. Unfortunately, the bone upset his stomach and gave him explosive diarrhea throughout the night after My Pirate left for work. I will never forget his first birthday.
And somewhere in the midst of all of this, my spring has sprung. My Indian Plum is blooming, we had our first work party at the community garden, I attended the Yard, Garden, and Patio Show and I’ve signed up for my community garden plot. In the lull before my life pivots from spring planning into spring planting, Barnaby will get his surgery and need to quietly heal for three weeks. My boisterous boy, quietly lay around? This is going to be a challenge for both of us. Tranquilizers and wine might be necessary.
After a week of reheated soup dinners, an emergency room visit due to a migraine, and my truck staying in the shop for two days, we ended the week by making a lovely dinner. While My Pirate chopped up a green papaya salad, I whipped up my very first batch of French Crullers to serve alongside Thai coconut custard. This combination was inspired by our recent breakfast at Sen Yai Noodle House.
Sen Yai, Andy Ricker’s new(ish) noodle house in S.E Portland is just up the road from his famous Pok Pok. I was fascinated with my savory rice porridge complete with a poached egg that My Pirate kept ‘sampling’. Mmm-hmmm. But I fell in love with the fried savory crullers (Patangko) that you dip into rich coconut custard called Sanghkaya. I made a mental note to figure out my own version.
I was happy to discover that French Crullers are simply fried or baked choux pastry dough that you use to make cream puffs. I’ve been baking cream puffs since I was in middle school, and know the recipe by heart. So, while I mixed up my choux pastry dough, I heated up two inches of vegetable oil in my cast iron skillet until it reached 370 degrees. Then I fried my crullers for two to three minutes on each side. It was so much easier than I expected.
And the results! These French Crullers were simply the best donut that I’ve ever eaten. Seriously. Hands down. But, pairing the warm crisp cruller with the cold rich custard was simply brilliant. Well played, Sen Yai, well played!
