Trouble's a-brewing

Started zucchini in an 18-count egg carton because you know it doesn't grow fast enough. I probably shouldn't mention I planted 200 onion bulbs. They were only $3. Who can resist that?

Almond Cream Cheese Pound Cake

Almond Cream Cheese Pound Cake
Adapted from Rosie's Bakery

3 cups flour
3 sticks (1 1/2 c.) butter, at room temperature
1 package (8 oz) cream cheese, at room temperature or warmed lightly in a microwave
3 cups sugar
1 T almond extract
6 large eggs, at room temperature

1 cup confectioner's sugar
2 1/4 t. almond extract
2 T hot water
1/4 cup chopped slivered almonds (optional)

1. Preheat the oven to 325 degrees. Lightly grease a 10-inch tube or Bundt (the large original size) pan with butter or vegetable oil. If you are using the smaller Bundt pan (like pictured), this recipe will make 2 cakes.
2. Sift the flour into a small bowl and set aside.
3. Cream the butter, cream cheese, sugar, and almond extract in a medium-size mixing bowl with the mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
4. Add eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the bowl each time. When all the eggs are added, mix 30 seconds more.
5. Stir the flour gently into the batter with a rubber spatula. Then mix on low speed 5 seconds, scrape the bowl, and blend until the batter is smooth and even, 5 to 10 seconds.
6. Pour the batter into the prepared pan. Bake the cake on the center oven rack until golden and firm to the touch, and a tester inserted in the center comes out dry, about 1 hour 35 minutes.
7. Allow the cake to cool completely in the pan before unmolding!
8. Prepare the glaze: Stir the confectioner's sugar, almond extract, and water together in a small bowl with a small whisk until the sugar is completely dissolved. (Add more sugar if thicker glaze is desired.)
9. Remove the cake from the pan and place it on a cookie sheet. Pour the glaze over the cake slowly so that it covers the top and drips down the sides. Sprinkle the almonds over the top immediately. When the glaze hardens, transfer the cake to a pretty serving plate.

The Next Day

Hide the salvaged salmon under a pile of bacon in a salmon BLT.

Salvaged Salmon

1. Leave salmon too long in the fridge.
2. Place in freezer and leave until freezer burn starts to set in.
3. Thaw at your own risk.
4. Rinse well.
5. Liberally apply salt and lemon pepper.
6. Marinate a couple of days.
7. When broiling, top with heaps of brown sugar.
8. Serve, pretend nothing is wrong.

Broiled Salmon
Adapted from
Serves 6


  • 1 1/2 pounds of salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil


  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat broiler.
  4. Lightly oil broiling pan. Place salmon pan and discard marinade. Top with brown sugar. Broil salmon about 6 inches away from heat for 10 to 15 minutes until sugar is melted and starting to bubble and the fish flakes easily with a fork. Do not overcook. You can always put it back in the broiler if it isn't done.

Used Food Containers

These are great for starting seeds. Make sure they are completely clean and punch enough holes in the bottom for good drainage. The lid makes a perfect bottom dish. Egg cartons work well, too. Punch holes in each cup. Cut off the lid and use it for the bottom dish. Alternatively, seeds can be sprouted in egg shells. Break off just the tops, rinse out well and poke a hole in the bottom. Place in egg carton for drainage. The shell must be removed for planting. Even used food cans can be a pot. Using a nail, hammer holes in the bottom. Place a dish of some kind under it to catch the water that drains. Consider using milk and cream cartons. Just about any food container will work.

And I Quote

I think this stuff tastes funny.

You think so?

I do. It tastes like plastic and bad oil. It doesn't taste like raspberry hazelnut dressing that's for sure.

Easy Marinated Chicken
Adapted from Wish-Bone
Serves 6

3/4 cup any vinaigrette style dressing
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)

  1. Pour 1/2 cup dressing over chicken in large, shallow non-aluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
  2. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, 12 to 18 minutes or until chicken is thoroughly cooked.
*Variations: 2-1/2 to 3 lbs. chicken pieces OR 2-1/2 lbs. pork chops (about 1-in. thick).
Approximate Nutrition Information per serving
Calories 220, Calories From Fat 90, Saturated Fat 2g, Total Fat 10g, Cholesterol 75mg, Sodium 530mg, Total Carbohydrates 3g, Sugars 2g, Dietary Fiber 0g, Protein 27g