Mineral Wells Index
— Wow! Can you believe it? Another perfect spring weekend! It was a wonderful day for Mothers’ Day - sunny on the weekend and rain during the week. And that is the forecast again for this week! Just hope we get lots more rain this week, as the drought is still on.
You will remember we went to the Belding Ranch, among other places, for the Palo Pinto County Tour, and while we were there we saw the beautiful, old-fashion roses around the ranch house fence. I had noticed this sort of plain but beautiful rose before. It was red with single petals,and since it was sort of a heritage rose, I thought it must be good for Texas climate.
So, we went to Weatherford the other day to Stuart Nursery on the east side of Weatherford on the Fort Worth Highway. If you don’t know, they are an old nursery (1950s) that specializes in native Texas plants.
There we asked the young man who served us about the rose we had seen. He took us to the Knock Out Rose, which comes in single or double and in red or pink. It is disease-resistant and will suit any type of garden. It is drought tolerant and self-cleaning, so it does not have to be de-headed. It blooms continuously from spring until frost.
We bought two single reds, one for the front and one for the back, to see how they would go, but I think we will go back and get another or two for the back. The flowers are a cherry red, the leaves are a dark green, and they are beautiful bushes.
I do recommend Stuart any time you want plants that will do well in this climate. I have tried other nurseries, but Stuart always has the best plants!
Last Sunday, also, our Bishop honored St. Luke’s with a visit, and we had a reception afterward. I took Chilean Vino de Euzaguirre cabernet sauvignon that we got at King’s Liquors on Camp Bowie in Fort Worth. It’s sort of our family wine, and King’s is the only store we can find that carries it. It’s not expensive, but it is good.
Also, I took two snack items. One was Bacon Brown Sugar Sausages:
1 package of “little smokies” sausages
1 pound of bacon, strips cut into thirds
1 cup of brown sugar
Garlic pepper to taste
1 tablespoon of dehydrated onions
2-3 tablespoons of brewed coffee
1 tablespoon of whiskey
I mixed the coffee, whiskey, onions and 1 heaping tablespoon of brown sugar.
Then I wrapped each sausage in a 1/3 piece of bacon strip and placed the them in a baking dish sprayed with cooking spray. I drizzled the meat with the coffee mixture, covering it completely. I preheated the oven to 350˚F.
Next I mixed the garlic pepper into the brown sugar and put the brown sugar mixture over the top of the meat, heaping it on! I cooked the meat about 30 minutes, until the bacon was done.
The other dish I made was Cowboy Caviar Dip with 2 cans Mexican corn, 1 can hot Rotel, 2 cups shredded cheddar, 6 green onions (sliced), and 1 cup each of mayo and sour cream. Be sure to drain the corn and Rotel before you use it. This dip keeps a couple of days.