Hypertufa Amaryllis Container for the Holidays

 Hypertufa Amaryllis Container

A hypertufa planting container is perfect for growing your holiday amaryllis bulbs.  It frees them from the plastic, no-drain-hole pots they are sold in. Bulbs planted directly in this hypertufa planting container will not become waterlogged and rot.  The hypertufa breathes, keeping the plant happy and healthy while it is sporting its showstopper blossoms and continues to grow and replenish the bulbs once the blooms have faded. You can leave them in this pot until you plant it outside in your garden in spring.

WHAT YOU NEED:

A sheet of 1 ¼” insulation board

Keyhole hand saw

Coarse angled sanding block

Twenty 3” common nails

Duct tape

Vegetable oil and a brush

Rubber work gloves

Plastic pail or mixing tub

Hypertufa made with your favorite recipe.  

Here is mine: https://fromthesummersgarden.blogspot.com/p/normal-0-false-false-false-en-us-ja-x_10.html

Exterior latex paint for adding color accents.

WHAT YOU DO:

1.    Cut four 9” x 9” squares from the sheet of insulation foam using the keyhole saw.

2.    Then cut a base piece from the foam sheet measuring 11.5” square.

3.     Now you will take advantage of the fact that the foam material is easy to carve. Create a striped or plaid pattern on the sides of the mold. Use the keyhole saw to cut kerf lines into one side of each of the four mold pieces.  You can go in just one direction for stripes or do a cross-cut plaid pattern. 

 Note: A kerf is a shallow cut into the surface, probably no more than 1/8 inch deep.

4.    Use the angled edge of the coarse sanding block to widen each saw kerf.  This makes it easier for the hypertufa to capture the textured pattern.

5.     Now join the four pieces of the mold together using 3 three-inch nails per side.  Assemble the pieces in a “chasing pattern, where an end is always attached to the end of another; each piece has nails on just one side.

6.     Then attach the base to one end of the mold using two nails on each side. Finish by wrapping a length of duct tape entirely around the mold for added strength.

7.      Oil the inside of the mold using the brush and vegetable oil. A light coating is fine.

8.      Mix up the hypertufa well to ensure the mixture is homogeneous.

Cast the mold using handfuls of hypertufa and pack each handful onto the side of the mold. Leave the bottom for last. 

9.    Use your gloved fingers to form a smooth, rounded top edge for the container.

10.  Allow the hypertufa to cure and set for three to four days.  It should be as hard as possible before you unmold the container.

To unmold, remove all nails.  Gently pry the sides of the mold. Start with one edge and slowly loosen until you can wiggle the mold piece off of the cast.  Be patient and do this slowly so you do not damage the kerf pattern.

11.  Allow to breathe and dry for a day, and then it is ready for soil and your amaryllis bulbs.

TIP: Leave the container plain or add color using exterior latex paint to coordinate with the amaryllis blossom colors.

Clouds and Sunshine Lemon Meringue Pie

 

Clouds and Sunshine Lemon Meringue Pie

 Ingredients:

Pie Filling

3 cups herbed water

(see instructions below)

 

1 cup white sugar

3 TBS all-purpose flour

6 TBS cornstarch

¼ tsp. salt

 

4 egg yolks beaten  

 

Zest from 3 lemons and 1 grapefruit

Juice from lemons and grapefruit 

4 TBS butter

 

Meringue

 

4 egg whites

½ tsp cream of tartar

1 tsp vanilla

1/2 cup sugar

 

1.  Make herbed water.   Gather 3 six-inch sprigs of lemon balm, 3 of lavender and

3 of bergamot (bee balm).  Rinse and pat dry.  Bring 3 ¼ cups water to boil.  Turn off heat and add the herbs.  Cover and allow to steep for at least 4 hours or overnight.   Strain liquid and reserve liquid.  Discard herbs.

 

2. Prepare and roll out single crust pastry for 9” pie.  Bake in 400-degree F oven for 10-12 minutes or till golden.  Cool on rack.

 

3.  For filling.  Separate egg yolks from whites; reserve whites for meringue.  In medium bowl whisk together egg yolks. 

 

4. In medium saucepan combine sugar, flour, cornstarch, and salt.  Gradually stir in the herbed water and mix well.

 

5.  Cook stirring constantly over medium heat until thickened and bubbly.  Reduce heat.  Cook and stir 2 minutes more and remove from heat.  

 

6.  Add about ½ cup of the hot filling to the egg yolks and whisk to mix.  Immediately return to saucepan and mix into the rest of the filling and cook 2 minutes stirring constantly.  Remove from heat. 

 

7.  Add the butter, zest, and juice to the hot mixture in the saucepan, stirring thoroughly to combine.

 

8.  Turn the hot filling into the baked pastry shell.  Place in a 350-degree F oven for 10 minutes to evenly warm the pie.

 

9.  Meanwhile, whisk sugar and cream of tartar into the egg whites in a metal bowl. Place over simmering water and gently warm the mixture until sugar is dissolved and whites are warm to the touch.  Add vanilla and beat hard for 4 minutes until mixture is thick and satiny smooth.

 

10.  Remove pie from oven and immediately spread the meringue from the edges to the center of the pie.  Bake in the 350-degree F oven for 10-15 minutes or until meringue is golden.  Remove from oven and allow to cool before serving.