You may remember how I struggled with the directives on the lofty instruction stick. ‘Indirect sunlight, moderately moist soil and 60 to 70 degree temperatures’ Well guess what?
After just over a month under my vastly inexperienced and brownish/black (anything but green) thumb, and after a few trial and error periods with the sunlight and soil conundrum…we have flowers!
That’s right! I am now the proud owner, perhaps recipient is a better word, of three unfurled and blooming. With more to come I expect. Okay, maybe it should be more to come if I’m lucky.
At any rate, heady with this success, I decided to tackle yet another of my domestic short comings…baking. Gluten free no less, since that’s where I’m at these days. With four soon to be too rotten to do anything with bananas in the kitchen, I chose muffins. Banana muffins, of course.
According to the recipe, when the ingredients were properly blended – stirred not beaten, mind you – I was to, and again I quote, ‘Bake at 400 degrees for 20 minutes until risen and golden.’
Twenty minutes in, mine were rather flat and pasty white.
Adding another five minutes to the baking time on my own, I ended up with sort of risen and for the most part golden, don’t you think?
Did I mention how adept I’ve become at growing Calla Lilies?
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