Weekend Blogging

To prevent the pie crust from puffing up, it is lined with foil and then filled with dried beans so that it will keep its shape when baking.

Prebaking is necessary because the pie filling cannot be baked as long as the crust requires.

After the meringue is added, the pie is bake again until the meringue is slightly brown.

This fried meehoon was leftover from last night dinner. It was not good as the meehoon was hard and dry because I did not soak the meehoon long enough and no flavor even when it was cooked with dried prawns, chinese sausage, bean sprouts and chili paste,

This evening, I reheat the meehoon add some spinach, scramble an egg in it, add seasonings,some dark soya with water to soften the meehoon. I must say it taste delicious.

And some Banana Sauce on the side

You know I like to browse in the thrift stores every weekend and maybe, sometimes I find something dirt cheap and useful and I DID, my faux fur coats. I love them. The dry cleaning charges cost more than I pay for them.

This coat is my latest find.

The Lepoard Skin coat my favorite.

The buttons are like leopard head


I am always on the lookout for fur coats. Now winter is almost over, maybe people were be cleaning out their closets and donating their winter clothes. I hope and wish there will be a fur coat in there.

Bake some treats for Buddy. Found this recipe in a magazine. It supposed to make your pet's breath smell fresh. Buddy does not have a breath problem. Since I have a big pot of mint I decided to try this treat.

My pot of mint & thyme

Since I am show you my pot of mint I might as well show you my parsley.
Breath-Buster Treats

Everytime I made a meatloaf for dinner I always buy enough meat so there would be extra for some meatballs for next day dinner.

It was a busy weekend for me. I was baking and preparing dinner the whole morning. I tried my hands on another dough for an apple pie crust.

The pie crust.

The apples with sugar and quick cooking tapioca

The apples & raisins dotted with butter. I used a dumpling crust instead.

It will not win a prize in a pie bake-off but it taste very good as per the taster.

The wild flowers are growing and I can hardly wait.

This is the sun flower plant

The wild flower plants

We have another fabulous weekend weather. Went out to the vegetable patch and clear off some weeds.

It was a cloudless blue sky

A view of the vegetable patch


The red rubin basil has started to sprout

Music provided by these two small speakers blasting out songs by Metallica, Lynard Skynard, Janis Choplin, Beatles, ZZ Top,etc, You must be wondring what's that glove doing there? It was there to teach Buddy how to open door but not successful.

Having nothing to do last weekend, I decided to bake a peach and blueberry cobbler. I found this excellent recipe in the http://www.tasteofhome.com website. It was so easy to make and very tasteful. Instead of dropping tablespoonfuls of the dumpling I break them up in small pieces and place them over the fruit mixture.

FILLING:

2 cups fresh or frozen sliced peaches
1/3 to 1/2 cup sugar
4 teaspoons quick-cooking tapioca
2 teaspoons lemon juice
1 cup fresh or frozen blueberries
Ground nutmeg

DUMPLINGS:
1 cup (rounded) all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon grated lemon peel
1/4 cup butter
1/2 cup heavy whipping cream or evaporated milk
Vanilla ice cream, optional

Directions

In a 1-1/2-qt. baking dish, combine peaches, sugar, tapioca and lemon juice. Sprinkle blueberries over top. Sprinkle with nutmeg; set aside.
For dumplings, combine first five ingredients in bowl; cut in butter with a pastry blender until mixture resembles cornmeal. Add cream or milk; stir until dough is mixed and moistened. Drop by tablespoonfuls over fruit mixture. Sprinkle nutmeg over dumplings.
Bake at 400° for 25-30 minutes or until top is golden brown. Serve warm with ice cream if desired. Yield: 8 servings.

My Peach Blueberry Cobbler

Nothing much is happening in the vegetable patch. Just waiting for the vegetables to grow. Have not planted anything new. Early this morning, cut some arugula and one head of lettuce for the salad. Also pull four daikons to make my miracle soup. The collard greens are still bountiful.
This phrase "Always cut your vegetables before the sun rises" has stuck in my head for a long, long time. I think it might be from Martha Stewart or from the old guy in Victory Garden. I am sorry I forgot his name but he is an expert in gardening and always wear an overall.

I was looking out into the backyard when I saw this row of blue flowers behind the fence swaying side by side because of the wind and it was so pretty. These wild flowers came from nowhere and appeared every year in the back yard. They were be enjoyed for a week or so when they were disappeared as fast as they appeared or when it's time to mow the grass.