As I said, we went to Barrie's Asparagus Farm on Monday and this time they had a spicy relish to be tasted. I did so and it was delicious and definitely spicy. Previously I bought their mustard/horseradish combination which was also very spicy. However, in both cases when I got them home, somehow they didn't seem as spicy at all. For my English readers, for spicy read hot. I have had that experience before. In the market I have bought horseradish which seems hot as Hades but when I get it home to use it, somehow it has faded. The Relish and the Mustard still taste very good, after all, they also have asparagus in them!! I also buy their spicy pickled Asparagus, now that is spicy and stays that way. I made myself some cheese on toast for breakfast and added the relish. The toast broke in half. It was a long piece of bread as opposed to the more normal shape. Made quite a mess.
Just been watching the second episode of The Story of China on PBS. Fascinating history really an incredible place. Pearl Buck, the author, once said of the Chinese, the peasant doesn't care who is in power so long as he has his rice. If he doesn't, look out. It is certainly a country of ups and downs. They showed some gardens at one time which were several acres in extent (I should have written that down) and took many years to complete. Made me think of Denise Hammond and My Life in Retirement. She too has a garden she spends a lot of time on although not as big.
I saw this recipe from McCormick and thought I would pass it on to you for the 4th July. Looks easy enough to make. Of course July 1 or Canada Day comes first - maybe I will make my Pavlova reflect our flag.
Red, White and Blue No Bake Cheesecake
Show your love for the red, white and blue with a creamy and cool no-bake cheesecake. A luscious vanilla-flavored cream cheese filling sits atop a buttery, cinnamon graham cracker crust. Swirled
2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
1/4 cup packed light brown sugar
1 Tbs McCormick® Cinnamon, Ground
3 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 Tbs McCormick® Pure Vanilla Extract
1 container (8 ounces) frozen whipped topping, thawed
1/2 tsp unsweetened cocoa powder
1/4 tsp McCormick® Red Food Color
5 drops Blue McCormick® Assorted NEON! Food Colors & Egg Dye
1 drop Purple McCormick® Assorted NEON! Food Colors & Egg Dye
1. Mix graham cracker crumbs, butter, brown sugar and cinnamon in medium bowl until well blended. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
2. Beat cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Reserve 1/2 cup of the cream cheese filling. Spread remaining filling evenly over crust.
3. Divide reserved cream cheese filling evenly into 2 bowls (1/4 cup in each bowl). Stir cocoa powder and red food color into one bowl. Stir 5 drops neon blue and 1 drop neon purple food colors into second bowl. Drop the red and blue cheesecake batters by teaspoonfuls in alternating rows. Cut through batter with knife horizontally then vertically for marble effect.
4. Refrigerate 2 to 3 hours or until set. Lift out of pan onto cutting board. Cut into bars. Store leftover bars in refrigerator.
Have a great day