It’s lilac time

A garden in progress

I’m gradually altering my yard to become a permaculture garden. The woman who lived here before me grew purely ornamental plants, especially bulbs. The garden beds had been neglected for years.

I just discovered “waste” rock left over from the beds and main pathway buried around a large pine tree in the northwest corner of my yard. I have used much of it to build up the pictured raised bed and north garden walkway. I now need to fill the garden bed with soil that I will collect from burying the pathway rocks and bed edging rocks.

I plan to plant summer and winter squash and pickling and lemon cucumbers in this bed. It gets early morning sun and stays sunny until mid-afternoon.

I’m very much into repurposing things. Staying at home because of Covid-19 makes repurposing absolutely necessary. I will never be bored!

The yummy pumpkin cinnamon rolls are already half eaten!

A new cold frame

It fits over my raised bed made with recycled plastic. Terrific! We plan to grow summer and winter squash and cucumbers in it during the warm months and then leafy greens in the fall and winter.

Pumpkin cinnamon rolls

I’m trying something new for sourdough quarantine baking: pumpkin cinnamon rolls. The two cans were the perfect amount. Because the filling is wetter than regular cinnamon rolls, the unrisen rolls are droopy. I don’t think it will matter, but I’ll see! I intend to eat these for breakfast, so they are healthier, too: less sugar, basted with melted vegan butter, but none in the dough or spread on the rolled out sections.

Beautiful bread creativity

Sourdough focaccia is the best of both worlds. Great ideas for bread bakers.

https://www.nytimes.com/2020/04/24/dining/focaccia-bread.html?referringSource=articleShare

Vegan WWII Mayonnaise Cake

My vegan version of World War II Mayonnaise Cake, baked at 7,000 feet elevation. Mayonnaise Cake was created by inventive cooks who looked for ways to make familiar foods in a time of rationing. The mayonnaise substitutes for butter and eggs. I used Vegenaise and a modified New York Times recipe.

My recipe:

Cocoa Vegan Mayonnaise Cake

1. Bring 3/4 cup water to a boil: Try using tea or coffee to add flavors like espresso and peppermint.

2. In a medium mixing bowl, add 1/4 cup unsweetened cocoa powder (I prefer Frontier Coop Dutch-processed).

3. Pour in the boiling water, let sit for a few minutes to make it easy for the cocoa to dissolve, then whisk until smooth.

4. Whisk in 2/3 cup Vegenaise, 1 teaspoon vanilla or other flavoring extract, 1 1/2 teaspoons baking soda and 3/4 cup granulated sugar. The liquid portion will become smooth.

5. Whisk in 1 1/2 cups flour (I use home ground whole wheat, but commercial whole wheat pastry flour all-purpose flour work, too) until there are not any lumps.

7. Use a spatula to help pour the batter into a greased 8- or 9-inch diameter pan or cookie sheet with bar cookie indentations or a cup cake pan (smaller cakes are better at high altitude). Bake at 350 degrees for 20 to 40 minutes, depending on altitude and size of cake(s), until the tops spring back when the center is gently pressed.

#MayonnaiseCake

#VeganMayonnaiseCake