Category Archives: hannah news

Invasive Species

I learned the other day that invasive species is a category invented by argriculture departments to designate plants that have no economic “benefit” attached. Although the invasives are supposed to be differentiated from native plants, plants growing wild are not to be collected. Rather, they are to be purchased from growers who are issued permits to collect and propagate them.
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I have had the impression for some time that my comments are moderated and sometimes removed by a page refreshing before I am done writing. Other times length seems no criterion.

However, here is a comment I am sure I left on someone’s post and it did not stick.
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Golden rod

Last year we had tall golden rod in October, where we now have medium golden rod in May.
It seems there is a separate species of golden rod, native to North and South Carolina that blooms in the spring. Goldn rod has seeds, so the birds can bring it in. Perhaps I can blame the heron which likes to strut along the edge of the pond.

Disney Debacle

How to explain it? Failure by design; a grandstanding exercise? The stand-pats simply do not understand that rights granted or benefits extended simly cannot be rescinded. Just as the ACA cannot be undone, the Reedy Creek improvement district cannot be terminated. Though the organizers did allow for an exit when all debts are paid.

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New York Cheese Cake

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks, room temperature
1 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
2. In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together.
3. Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack.
4. Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
5. Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.