June 29th, 2006

by himself

Danger: Cuteness!

I haven't posted any pictures of the beasties recently, so here are a couple of Cuthbert pix.

Shredding the evidence Shredding the evidence

All things soft and slumberous All things soft and slumberous

Compare the pic with Cuthbert investigating the shredder with one taken ten months ago right after we brought him home: http://pics.livejournal.com/aefenglommung/pic/0004cbx7/g14. My, how he's grown.

The wee bears were parting gifts from Venture Crew 699. Cuthbert doesn't seem to mind sharing his couch with them.
wayside cross

Summer afternoon at Wilderstead

I went out to Wilderstead to do some mowing and scything on the paths and such. While I was out there, I took some pictures. I haven't posted any such images of Serenity Incarnate, so here: enjoy.

Dappled Rush Dappled Rush

The creek chatters its way over the stones as it makes its way downstream.
The Edge of the Wild The Edge of the Wild

A tree overhangs the path up the holler like a gate.

junior woodchuck guidebook

Party hearty!

In cleaning up my study, I finally found my notes for this recipe! They are more cool-weather treats than summertime goodies, but what the heck -- I need to get this down before my notes disappear again. So here, without further ado, I present my amazing, patented


(Why are these luscious little desserts called “boozy floozies?” Well, because they’re just a bunch of liquored-up tarts.)

15 oz. bing cherries in heavy syrup
3 Tbsp kirschwasser


15 oz. peach halves in extra light syrup
3 Tbsp Amaretto


22 oz. Mandarin orange segments
3 Tbsp Galliano


3 oz. chocolate chips
3 Tbsp bourbon

Prepare cherries, peaches, or oranges ahead of time. Empty cans into plastic food storage containers (including the syrup). Add liquor, seal and shake. Chill at least one hour. Each topping makes 3 tarts.

12 tart shells
32 oz. plain or no fat yogurt
4 Tbsp sugar or sugar substitute
4 Tbsp Bailey’s Irish Cream

Mix yogurt with sugar and Bailey’s. Fill tart shells. Add toppings, drained. Makes 12 tarts.

If making chocolate topping, do this one last. Melt chocolate chips in bourbon in top half of double boiler. Pour immediately over tart shell and yogurt filling. Topping makes 3 tarts.

You don't have to make all four kinds. I just did 'em mix-and-match style for variety.

Chill for a little while before serving, but don't wait too long. These treats are best served the day they are made. They will keep in the refrigerator, but turn a bit soggy the day after.

Note: I created these little goodies for my 50th birthday gathering three years ago this October. They were universally approved! (I have knocked down the bourbon a bit, since that was judged a little overwhelming.)