Egg . . . . citing

Little bitty eggs!  They are about the size of a bantam egg.  There was another one today and it was a little bigger. 
I'm thinking it's Elly Mae.  The girls are happy and eating like a house on fire but not producing.
I'm not eating these little things - I'll wait for regular size. 
Lily loves these little eggs - it's a great treat for her.











  

Saving Seeds

I'm determined this year I will save more seeds.  These are just a few of the ones I have ready to go in the refrigerator.  That's right - put the seeds in ziploc bags and put in the fridge where the temperature is cool and relatively constant (unless the power goes out for a long time) and they'll be good for a year or two.  I've always left mine out somewhere with no temperature control - it could be freezing or hot as blazes but this year, I'm doing it right!  Don't forget to label - the seeds all look the same next year.

I should have enough zinnas, sunflowers, marigolds, and other assorted plants to furnish the county with seeds.

Pineapple Sage

Pineapple Sage is such a great plant.  The bees just love it!  Yesterday they were out and about - today was a little cold so I didn't check but it's the first of November - good gracious, it's time for a cold spell and some frost.

I was #98 at our polling place today.  Yes, I like to VOTE on ELECTION DAY. 

PINEAPPLE SAGE CAKE

2 c. all-purpose flour
2 c. granulated sugar (I use half Splenda)
2 tsp. baking soda
2 eggs
1 tsp. salt
1 can crushed pineapple packed in its own juice, undrained*
2 Tbs finely snipped young pineapple sage leaves* (or sub lemon verbena)

Note: This is such an easy cake to make, even with a spoon, as I prefer not to use an electric mixer as it tends to emulsify the pineapple. It is even moister the second day. There’s no oil or shortening in it because the pineapple provides the moistness.
In a large bowl, put all of the ingredients in at once. Mix well with a wooden spoon; pour batter into a well-greased 9×13-inch pan. Bake in a preheated 350 degree oven for 25-30 minutes. (In my oven 25 minutes is enough, but someone told me they used a glass pan @ 325 for 40 minutes.) While still slightly warm, frost with your favorite cream cheese icing and decorate with fresh pineapple sage leaves and its flowers.
* It is important to use young leaves (those at the top of the plant) - older leaves do not have much flavor.  This is an old recipe that published (without the herbs) as Pineapple Perfection Cake, Mexican Wedding Cake, and even Chop Suey Cake. 

NOTE:  I have not tried this recipe - sounds good but you know how that goes!

The River

Well, this isn't the River - it's just rising water. Nothing compared to stuff the folks up North have had to deal with - I think we got the EASY button on this one.

Hurricane Sandy at the River

It rained Friday, Saturday and was still raining on Sunday.

The winds were pushing the water from the sound into the rivers.

When I left on Sunday afternoon the pier was about 6" or so under water.  The river was still rising.

NC State Fair

New Clothes 2012

Tree Man 2012 NC State Fair

Tree Man 2012 NC State Fair

Taking Care of the Honey

This summer after I finished getting the honey, I just left it in 5-gal buckets.  Finally, I'm getting the honey in jars.  The buckets are about half full - that's all I can pick up - honey is heavy.

The process is the same as I've done in years past.  Sterilize the jars, put out newspaper on the floor for drips and get busy.  Less bubbles in the honey if the jars are filled slowly.  Then I let it sit in the jars for a day or two.









So far AND I'M NOT DONE YET, I have 24 - 6.42 oz jars (they're the small ones in the photo and make excellent gifts), 18 half pints, 6 - 12 oz jars, and 33 pints.  Another good year!