Schlumbergeras are starting to bloom

This salmon colored Schumbergera is usually the first to bloom. This year I took some cuttings from this plant, they are just beginning to make buds. This plant was left unattended for a couple of months this summer, under the grape vine. It might be more prolific now, but I can't complain.

These tend to make buds on the side facing the window. I suppose if I turned them more often they would have buds all around.

All of these were summered outside, some under the grape arbor and some on the North side of the house, where they received some morning and some evening sun, but not midday. I watered them when I remembered to do so. Most years I'm more attentive, but they don't seem to mind. Others are just beginning to make buds, so there will be Schlumbergera flowers for at least 2, maybe 3, months.

In their own way, these are as colorful and exotic as orchids. In fact, they are epiphytic and originate in Brazil, in some of the same general areas as some orchids. I may not appreciate them enough, because I'm so accustomed to them. But it's always great when they bloom.

I don't know orchids well enough yet to know if some are as easy as Schlumbergera - maybe so. There is more diversity of flower. I'm glad I don't have to choose, these are all great exotic indoor bloomers that brighten up the shortening days.


This pink one is newer. I wish they had name tags, but as it is I have to accept them for who they are.


A little lopsided, but that's fine. It's really beautiful.

These are supposed to be "Christmas cactus" or "Holiday cactus" or "Thanksgiving cactus" . The "Christmas cactus" label is really a different species but these are sometimes given that label. I prefer the genus name, otherwise what would these be - Columbus Day cactus?

Planted some Tulips

I planted big bunches of tulips in the back yard, from big bags from a big box store. Each bag stated there were 60 mulbs, so 120 tulips. I plant them in bunches of 5 or 6. Instead of using a bulb planter, I dig with a shovel, it's faster and gives me a chance to till the soil a little. Also planted some bunches of these in the front yard:

Most of the tulips were "standard" varieties, but I like adding some more elaborate types as well. There were from a big box store.

These might be nice for some cut flowers. These were from a local nursery. I think the blends usually have a predominance of a few types, but it's like that box of chocolates, you never know what you're going to get.

Most tulips seems to "peter out" here. A few varieties persist and proliferate. Unclear why, but I tend to look at them as a type of annual, just to cheer me up by shouting "It's Spring, it's Spring". Daffodils seem to persist better and multiply, although some bunches of those sometimes die out as well. Both have their place, and I feel like I'm doing something for myself when I plant them in the fall.

There are so many bulbs under the ground here now, I can't dig without finding a few. No problem, I just replant them

A little orchid report

I thought this was a miltonia but on reading closer the tag stated Beallara Purple Haze "Jimi Hendrix". Beallara is an intergeneric of Miltonia with Brassia, Cochlioda, and Odontoglossum, heavy on the Miltonia, so I wasn't too far off. I don't know if I'll keep it when it's done blooming - just something to look at until other flowers start to bloom. Quite nice I think. According to the book "Bloom Again Orchids" by Judy White, Beallara needs day temps in med 60s to mid 70s, and nights in mif 50s to 60, so I think it could do well for me. Plus, light requirement is "Medium" indicating bringht indirect eastern or southern window. I think I can do those.

This Paphiopedilum "Maudeae" is gradually getting closer to blooming. It will be the first Paphiopedilum to bloom for me, all on growth that occurred under my care, so I'm pleased.

This Phalaenopsis is inching closer and closer to rebloom. This is a new spike, from a previously blooming spike that finished. It's almost as good as blooming from growth that occurred under my care. This little Phalaenopsis is a real trooper.

Quick spur of the moment quiche

There was enough pie crust left over to almost fill an 8" pie plate. I didn't want to bother for lunch, so I made a quick quiche using the left over crust. This was pure laziness.

This was too easy to believe. No recipe. Placed broccoli florets, sliced onion, big slices of garlic, and slices of sun dried tomatoes into the crust. I LOVE sun dried tomatoes.

Then used a fork to stir 2 eggs vigorously, with about 1/4 cup water to thin them a little. To the eggs, I added some mozarella from the fridge, about 1/2 cup, and some parmesan cheese, about 1/4 cup. Poured over the broccoli mixture.

The quiche went into the oven on a shelf below the peach pie. It took about 10 monites to make, to it cooked about 10 minutes less. Since it was small, that's all it needed. This was great! That's all there was to it!

Call me "Mr. Pie!" Pie baking is good for the soul. It's a form of meditation and a way to experiment with countless variations. Only a good person can make a pie, I'm sure of it.

Peach pie from home grown peaches! Yum!

There were enough peaches remaining on the tree for a pie. So I made one.

I did not hve success with fresh peach pie last year, so I did more research. The techniques that I think made this one work were using a quick boil the chill to remove the skins, and adding lemon juice to the peaches to prevent browning. I prefer that pies not be too sweet, so the amount of sugar is small. Others might want to lat least double the sugar content.

Some ripe peaches. Home grown organic fresh peaches, right off the tree!

Quick dip in boiling water. Just one minute.

Then a quick dip in ice water. One minute, again.

Then just rub the skin with my thumb, and it slides right off. Who knew it would be so easy!



Then slice up the peaches, and quickly add 2 teaspoons of lemon juice, and mix to coat the peach slices. The lemon juice prevents browning of the peaches.

Now I added 1/4 cup sugar, 3 tbsp quick cooking tapioca, 1/8 tsp salt, 1 tsp cinnamon, and 1 tablespoon of olive oil. Most recipes call for butter, but olive oil is healthier and I don't need the extra buttery flavor.

It's all mixed together. Now let it sit 30 minutes. As it happens, it takes about 15 minutes to make the crust. This is the same as my other olive oil crusts in this blog, including the lemon juice for extra flakiness.

Forgot to show the mix in the pie shell, but it looks the same as the mix in the bowl. Added the usual foil, baked 40 minutes at 375. This time the edges didn't brown at all, so I took the foil off at 35 minutes.

I liked this pie best cold. A bit more sugar would make it more appealing for people who like a sweet pie. I can't believe I know how to make a peach pie! It was great!