Just Harvested another three pounds of lovely Oyster Mushrooms that were grown on used coffee grounds!
these first three pictures are from the second flush on a block that's already produced around six pounds of these tender delicious Mushrooms.

 The next three pictures are these palm size Oysters and a cluster that were harvested from the first flush.

The next several pictures are various stages of the first flush!

I have not only had fun learning about the growing of Oyster Mushrooms, but also enjoyed the whole process of seeing them grow, then..........best of all..........eating the final product!

Smart shopping

Food Fraud: 8 Hoaxes To Look Out For At The Grocery Store - The Huffington Post- via smartmoney

Remember "Magic" Cookie Bar's

Thinking back on some quick treats from years past, "Magic" cookie bars came to mind, so I put together a version of them with what I had in my pantry.

Heat oven to 350

Crust layer
1 sleeve of regular Graham Crackers [crushed]
2 Tbsp soft butter or marg.
2 Tbsp Granulated Sugar
1/2 tsp salt
1/8 tsp Cinnamon
large pinch ground Mace

 mix crust ingredients together and press into a 9x13 pan

Filling and Topping Layer
1 cup Creamy Peanut Butter
1 10oz. package of chocolate chips [I used 60% bittersweet]
1 cup Butterscotch chips
2 cups Coconut [the sweet shredded one]
1 cup finely chopped Pecans
1 can sweetened condensed Milk

the peanut butter I put into a freezer bag with the corner cut out and squeezed it out evenly over the crust layer.

Then evenly distributed first the chocolate and butterscotch chips, then the coconut, followed by the pecans.

drizzle the can of sweetened condensed milk over the whole thing.

bake for 14 min

cool!
cut!
enjoy!

Lemon Crumb Cheesecake with Vanilla infused brandied Strawberries

Lemon Crumb Cheesecake with Vanilla Infused Brandy Marinated Strawberries.
 From the Toasted Shortbread Cookie Crust and topping, to the smooth and creamy Lemon Cheesecake filling, then touched off with luscious Vanilla infused Brandy marinated Strawberries! 

My favorite Chocolate Chip Cookie

2 sticks Butter (soft)
2 cups granulated sugar
2 Tbsp Molasses
2 eggs
2 tsp vanilla extract or pulp of 1 vanilla bean
2 cups flour (ap)
1 cup rolled whole oats (grind fine in blender)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 package semi~sweet chocolate chips (12 oz)

Preheat oven to 350

Cream butter, sugar, and molasses until smooth
Add eggs, vanilla and mix again until smooth
Add flour, ground oats, baking soda, baking powder and salt
Mix just enough to combine (do not overmix)
Fold in chocolate chips

Baking time varies to the size you make your cookies the cookies pictured were sized with a household ice cream scoop and baked 6 to a cookie sheet lined with parchment for 12 min.

These cookies have a crisp edge and a tender center which made them one of my all time favorites and my "go to" cookie

Hope you enjoy them as much as I do!