A Few Things

The first photo shows this year’s deer. My yard, as a territory, usually has a semi-resident female and offspring, but a male deer, who I call Derek, has been growing antlers and browsing at the bird feeder through the summer. He had little velvet spikes, that turned into double points, and are now cleaned of velvet, while he’s grown much larger, and turned from fawn-color to grey for the winter.

In the second photo, a few more bulbs. Bluestone Perennials was having a 50% off sale, so I picked up some allium, Ornithogalum, Dutch Iris, and daffodils, and made combos of them in these yogurt tubs. In the deer photo, you can see the path edges, where I’m planning to have bulbs all the way along, though buying them one year at a time. 

Finally, this bread pudding turned out really tasty, so I’ll tell the story and share what’s in it. The “shortages” meant I could only find a half gallon jug of half-and-half, which I only buy for coffee. It usually lasts well in quart sizes, but this jug must have been the worse for shipping, because it went bad after a couple of days. Then I had almost 8 cups of product to use for some purpose. I baked two cakes to freeze and still had half the jug left. I looked up bread pudding recipes, and none were quite big enough. But the whole purpose of bread pudding is to use up things you would otherwise throw away, so recipes are only guidelines. I didn’t have bread, but I had lemon and spice cakes. This pudding has 4 cups of half-and-half, simmered and mixed with a tablespoon each of sugar and cornstarch (mix these two together to avoid the cornstarch clumping). It has about six loaf-style slices of lemon cake, and the equivalent of four slices of spice cake. The milk is mixed with two eggs, stirred; and everything is topped with pecans.


Simple Simple

Yogurt Pie


Almost Good for You, and Much Lighter than Cheesecake


This pie is made with Greek zero-fat yogurt, and does a convincing cheesecake imitation.

You’ll need a 32oz container of yogurt. Make sure it’s the zero-fat kind. I use vanilla, which has some sweetening, and a little extra flavor. Next, get a large mixing bowl, and add two cups of confectioners sugar, plus one-half cup of cocoa. Sift these together well, then add the yogurt. The dry and wet ingredients should blend together smoothly.

Crack five eggs and scramble them; pour them into your bowl and stir thoroughly into the mix.

Use a deep dish pie plate, and pour the filling over any crust you prefer. I use almonds I grind in my blender, but Graham cracker or Oreo would do well too.

I put the oven at 350, and advise checking for the surface to show uniformly matte, as to doneness. This is basically a custard, so if a small part in the center looks shiny, turn off the oven anyway before the sides get over-baked, and the residual heat will finish it.

And that’s it! Cool on the counter, and refrigerate when the pie is close enough to room temperature that it won’t “weep” under plastic wrap.