Updates and Recipes

It has been a little while since I have written so I will give you a brief update. 

I have put many hours of work into preparing the garden this year.  I finally got everything planted and decided to use this black erosion control plastic stuff in between the rows to try to cut down on weeds since I have 3 gardens going.  I hammered all of the posts in the ground and ran wire for my green beans last week.  Everything was looking great and starting to grow and then....the storms hit!  I watched all of my hard work blow around and tangle on posts, break tomato plants, and tie in knots.  I have been able to clean up a little bit but there are parts of the garden that is like quick sand to step in.  I guess it will dry out in time for rain again this weekend.

I spent the weekend making jelly out of the strawberries we bought from a local farm.  I ended up with 40 jars when I was all finished.  I used the rest of the strawberries today in Strawberries and Cream Bread.  Here is the recipe:

Strawberries and Cream Bread
 1  3/4 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/4 t. cinnamon
1/2 c. butter, softened
3/4 c. sugar
1/4 c. brown sugar
2 eggs, room temp (or straight from the chicken!  I sent the boys to the yard)
1/2 c. sour cream
1/2 t. vanilla
1  1/4 c. strawberries, chopped

Combine first 5 ingredients and set aside.  In mixer, cream butter.  Gradually add sugar.  Beat until light then add brown sugar.  Beat in eggs, one at a time.  Add sour cream and vanilla.  Add flour until just moistened.  Fold in strawberries.  Pour into greased 8 x 4.5 inch pan.  Bake at 350 degrees for 1 hour.  Let stand in pan for about 15 minutes.