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Tuesday, September 8, 2020

Cold, wet Labor Day

 Yesterday's rain fell close to twenty four complete hours. Sixty thousand were without power, roads flooded, the highway closed. I suppose a lot of cook outs were cook ins. Good job the youngsters down the street used their Labor Day fireworks on Sunday

I did something new to the crostata yesterday. I seldom can bring myself to break an egg to use the white and never the yolk. So, I don't glaze the crostata and sprinkle sugar. On a whim yeterday, I lightly buttered the crust, then sprinkled a half teaspoon or so of sugar, before baking. It was the best looking and tasting yet. Yum lunch.


There were packages to mail today, and when I set out I was stunned the see how much water had come down:


That is more than enough to water tomorrow. I was also surprised to see the colchicum has three blossoms. The bulb is dividing exponentially!


I kept my camera handy in the event the heron was at the lake. He was not, but I did take a nice, fall picture for the header,

26 comments:

  1. That's a LOT of rain and I wouldn't want that much, but we certainly need some. We're burning up. Good idea for the crostata. It looks yummy!

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  2. Your crostata looks and sounds GOOD. As they always do.
    Hooray for reproducing colchicums.

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  3. Oh, I would dive face first into that little pie thing! I bet your teeth are blue...

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  4. Oh gosh, Joanne, that is a lot of rain. I suspect that it might be coming our way as we usually get what you got a day later. We have finally had some good weather and I am enjoying it but I wouldn’t mind a rainy day so I don’t have to water the plants.

    Good work on the crostata. There is always more than one way to do something. I also hate to use half an egg.

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  5. Love the new header and your description of the crostata made me smile.

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  6. I think we need to turn the tap off Joanne! It always seem to come to us right after it passes your way.
    I use the whole egg to glaze my pastry. I beat the egg with some milk. The yolk gives the pastry a nice golden crust.

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  7. The header pic looks just dandy as does he crostata.

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  8. Nice new header with just a hint of fall.

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  9. We had quite the storm here as well but only lost power for a few hours. Some places nearby got snow. It seems appropriate for 2020.

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  10. A very good day....The plants on my deck were really happy! What a great crostata!

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  11. Lovely header and I am glad your power is back up again.

    XO
    WWW

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  12. OK, I have to look into this crostata thing. When I realized you used a ready made pie crust and didn't have to make your own, you had me intrigued. Now a glaze with sugar? Maybe a Friday night dessert! -Jenn

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  13. Wow with how much rain fell for how long!

    Betty

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  14. I made a raisin pie today. For some reason, they're not common in restaurants anymore the way they were when I was a kid. I was feeling nostalgic so I made my own.

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  15. your crostata looks yummy... my grandson couldn't call off school on the first day of the year !! LOL

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  16. I think the butter sounds better than egg white on the crostata. Butter has such a rich flavor.

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  17. That's a beautiful header picture! And, that's a beautiful crostata that I would happily eat for lunch or any other time! I have a feeling that heron is camera shy and watching you from some hidden spot.

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  18. That is a lot of rain. Glad you can repurpose it. The crostata looks so very yummy.

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  19. The colchiums are very pretty.
    I often glaze with a whole egg, beaten, rather than waste a yolk, it gives a lovely golden colour and is great on savoury pies. For sweet pies I usually brush with milk and then sprinkle with sugar. I'll be stepping outside with my camera in just a minute, to photograph some new huge pots that got put in place today. Tomorrow I'll be planting them with seeds of marigolds, zinnias and cosmos.

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  20. Hari OM
    A joyful post to read on a blustery autumnal morning in Auld Reekie! I must try this crostata... YAM xx

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  21. Rain here too but a civilized amount. How I wish I could give you eggs! You would have plenty to use for whatever you wanted with no guilt at all!

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  22. Ok, our diet is fading. The chief cook keeps the portions huge no matter what I say.
    It's making room for crostada for lunch here too. The peaches here look awfully good.

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  23. Lovely ... Weather is a bit cooler today and I am BOUND to make a crostata today -- after I return from the dr's ofc. Hugs and thanks for sharing your life...

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  24. I do like that crostata. I've made a similar pie but with apples. They're in at the farm now, so maybe I'll be copying your idea.
    I never waste anything, do if I only need the egg white I fry the yolk for a sandwich, or on toast for the next breakfast.

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  25. That is a nice picture. So is the one of the tree.

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  26. I know what you mean about using egg whites and losing the yolk! I am always looking for something that I can use the yolk for if I need the white. I hate to just waste it, I am cheap like that!

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