Had a lovely visit from Darius today. She is holding an invisible shovel - LOL. She brought me horseradish, red currant, and passiflora. I sent her home with monarda, daphne, and some weirdo ground cover that grows in our woods. It was a good day for a visit. Digging in the dirt helped us not think about the sadness for awhile. And don't you just love the way we dressed up for our picture - ROFLMBO
Hey look! Two of my favorite girls!!! Looks like you two had a bunch of fun! Vic, where is your invisible wheelbarrow??? Not fair to make Darius do all the work! :)
Right, Michele!! But they are both such wonderful gals...I just know they really enjoyed each others company today! Jo
Waving at ya! Sure good to see ya both again. Looks like you had a great time!
I'm down here in Texas ^^^^^jumping^^^^ up and down and ~~~~~~~~~~waving at ya, too!!!!
"eyes"
Well, Vic... No one can say we don't look like we had been digging in the garden, LOL!
Awwwww, good to see you guys again! :)
Great to see you two again.
Vic - is that your yard? Looks beautiful~! Can we see more pictures of it? Good to see you both.
By the looks of you two, you had a wonderful time playing in the dirt....
Vic, the red currant you gave Darius, is that the same stuff that they use in cooking? I'm thinking of the dried currants that is used in middle eastern cooking.
two of my favorites ladies, love you both!!
Oh Lois..thank you but it is so dried up and burnt up at this point. I'm ready for winter I think. The heat and drought of this summer has taken its toll on the garden and me....WAAHHHH!
Pebble...I'm not sure...Darius???? can you answer that question?
This message was edited Friday, Sep 13th 4:35 PM
Pebble, most of the currants used in cooking are dried black currants. The red currents are slightly more tart, and make wonderful jellies. They are a chief ingredient in Cumberland Sauce.
ahhhh....I see.......about the black currants.
Have not heard of cumberland sauce, will look it up and aducate myself...
found it: An English sauce for game, duck and venison, made with red currant jelly, lemon and orange juice and port wine.
sounds tarty......will have to try it with ham, there was a recipe for this sauce to be served with ham.
This message was edited Monday, Sep 16th 12:43 PM
