They were out trimming branches from growing into the power lines again and this time I actually got to see them doing it.
I chatted with the operator for a minute. I told him how it looked like it wouldn’t be any fun on a steep hillside. He said there have been times that he’s had to use his winch on the back to lower himself down a steep hill just reach the branches and then pull himself back up.
That’s how ya trim branches way up high!
This gluten-free Chocolate chip Beet Cake came about unintentionally today.
It is a rooty little cake, made with beets, potato starch, garbanzo an rice flour.
I only used one beet but grated them both because I wasn’t sure how much grated beet I would get.
Peel the beets.
Grate the beets.
Squeeze out the excess juice.
cream butter and sugar together.
add eggs.
Now for the flours. This is potato starch, I can’t remember if I’ve ever used it before.
Garbanzo bean flour.
Add baking powder and not quite as much xanthan gum as I did.
Mix together.
Add grated beets,
and chocolate chips.
fold in.
It is pink!
Then after baking one test cookie that spread out for miles across the pan decide to add some rice flour
and more sugar.
Then pour into a greased pan and call it a cake.
Yeah, cake, why not?
Bake at 350 for about 30 minutes or until done. Done is just a little less time than I baked mine, mine is a little dryer than I like.
If you like, make pink frosting using some of the remaining beet juice. it would look great on this cake.
But I prefer naked cakes – that’s what I say when I don’t want to make frosting.
ingredients
In a bowl cream butter and sugar. Add eggs and beat. Add potato, garbanzo rice flour, baking powder and xanthan gum and mix together. Fold in grated beet and chocolate chips. Chill in the refrigerator for 15 minutes or so until the oven is hot.
Pour into a greased 9x13 backing pan and bake at 350 for 30 minutes or until done.
I stopped at what used to be called Dixie Lee garden center and now I think is just called Junction Garden center, today for blue pansies and really to see what they had this year...
Blue Rabbits!!
And blue pansies.
Out front there are rows and rows of mums.
Tables of pansies.
decorative cabbage.
And then hanging up was some very interesting purple flowering plant. I never bothered to read it’s name, I was in too much of a hurry to look at everything else they had.
Under the tables were impatiens hiding from the sun.
And then the succulent plants!
So many kinds!
Piggie!
Behind Piggie I spotted pickled eggs. There was so much I hardly knew which way to turn.
If it all didn’t look like it tasted so good it might’ve been easier to walk around in some systematic order.
Peaches and cherries!! Yes please.
Hot pickled garlic!
the twisty tree.
The big tin rooster is still there.
Now they have a tin horse
And I think it’s a donkey!
