Bad Year for Cherry Lovers

I am particular about my cherries. I absolutely LOVE the cherries grown in Wisconsin, especially the "Montmorency" cherries. For baking...and just plain eating. They are tart, juicy and plain delicious. And, unfortunately, it looks like we're going to face higher prices due to Mother Nature playing havoc with the weather and water supply.

Door County fruit growers say last year's drought combined with an unusually large crop could result in fewer cherries this year.

Richard Weidman of the University of Wisconsin Peninsular Research Station says early signs show 25 percent to 50 percent fewer buds on cherry trees there. Weidman says trees were weakened last year when an unusually large crop coincided with a drought. The lack of moisture also made it harder for trees to get nutrients during the winter. - Chicago Tribune

I really enjoy the cherry products from Country Ovens. Seems they even have a blog, too....Cherry Chat! Check out their Cherry De-Lites....hey are De-Licious! And stop by their blog and give them a "hello!"

Flickr Photo Friday

Virginia & Eugenia
Originally uploaded by peephole.

Storm walloped version!

Man...this is alot of rain coming down. I think that the Bay Area got slammed more than we have down on the Central Coast of California, but the first of the three estimated storm fronts is just beginning to calm down after an entire day of gusty winds and torrential rain.

Torrential Rains. Hurricane Force Winds.

"Paralyzing amounts of snow."

It's going to be more than cats and dogs that come down from the skies this weekend in California. It's going to be a super soaker. Mother nature style. Watch the wet come in.
5 - 10 inches of the stuff, projected.

"A storm of historic purportions." Guess it's not the best time to have a convertable.

Reminds me of when I lived up in San Francisco during the horrible storms of 1995 when they laid waste to both the Conservatory of Flowers and the beautiful redwoods Golden Gate Park.

Well....got some flashlights. Got some good books. Guess I'll plan on taking it easy (and hopefully dry) this weekend.

It's pouring rain here tonight

It begain earlier this afternoon and has not let up. The sound of a faucet either being turned on full force or just dripping permeates the senses. Moist, cold air tickle the throat. Flash flood warnings abound. It's been so long since we've seen rain, we've almost forgotten what moisture from the sky looks like.

It would be one of those nights that I would enjoy being in the kitchen, cooking up something yummy...and chocolately. But, alas, I live with a person who is "territorial" and makes, via her actions, the kitchen "off limits."

Sometimes I just don't get why people have to be so pushy, insecure and competitive... over such silly, stupid things.

Finally finished sending out the Christmas Cards....I could probably send out a few more, but, alas....ran out of time. Isn't that always the way though? I'm sure they are on their way to getting really soggy.

I've been busy writing little articles for our weekly paper, The Independent, so alot of my "writing" has been done outside "blogtopia"....but I am finding out how much I truly enjoy putting "pen to pencil" (or fingers to keyboard) and creating something "tasty." I need to do more of it.

And, yes...I am beginning to put together a little New Year's Resolution list.

Ahhh...but back to dreaming of hot chocolately things...with a little "kick."

DREAMY HOT CHOCOLATE

After a day of snowboarding in Colorado, Mar Jennings writes that he craved a cup of good hot chocolate, but with a twist. Back home in Connecticut, he came up with this apres ski cocktail for aging athletes, like himself, who are over 21.

Mar's Dreamy Winter Delight

• 2 oz. Brady's Irish Cream liqueur
• Splash of Celtic Crossing liqueur
• Canned whipped cream
• 1 serving hot chocolate mix
• Cinnamon, ground or stick
• Fresh chocolate shavings to garnish

Warm a mug by pouring boiling water into it and letting it sit for a minute or two. Pour the two liqueurs into the warm mug. Add prepared hot chocolate. If you like your chocolate really hot, warm the liqueur first, but be careful not to boil it.

Garnish with whipped cream. Add cinnamon. I prefer to place a cinnamon stick through the whipped cream. As a bonus, top with chocolate shavings. — From "Life On Mar's" by Mar Jennings - Connecticut Post

Mmmmmm....couple that with a madeleine...or two...or three....

MAReleine cookies.

What you will need:

• 1 stick butter (unsalted)
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup flour
• 2 teaspoons of lemon zest

Preheat the oven to 375 degrees. Grease and flour the madeleine pans. (These can be of various sizes). Melt the butter and let it cool down. Beat together eggs, sugar and salt, then add the vanilla. Gently fold in the flour using a spatula. When blended, fold in the butter very carefully, but quickly so it does not settle at the bottom of the mixing bowl.

Spoon the batter into the pans and bake for about 8-10 minutes or until golden brown.

Turn out onto a cooling rack and once completely cool, dust with confectioners sugar.

Your Madeleine cookie may be stored in an airtight tin for up to 4 days. If you wish as an alternative, you may substitute the lemon zest with orange zest.

And there you have it!

After about 5 Months....

Rain makes a debut in Santa Barbara and SoCal.