Birthday Dinner

September Garden…

For those who are not suckers for garden pictures, you might just skip this post. I happen to be a weak-at-the-knees flower lover, so my self-indulgence merely feels like a hurray for the bounty of still blooming life in my garden.

 Our summer was mostly rainless; a lot of August heat, an over deluge of wildfire smoke and some beautiful days tucked in here and there.
 
I believe my least favorite months are August and January. Around here, February has the timid hope of spring coming and September has turned the mild corner toward autumn. August and January just bring agghhk. Too much heat or such a daily cold rain that even I look out and dream of a little blue—and let me tell you, blue skies don’t bring me joy the way it does so many others. My perfect weather is a smattering. The best days are grey and blue; charcoal rain in the distance and then a bucket tipped so quickly onto the un-expecting walker that you feel like you got swept right into the whimsical weave of weather in a fairy book.
 
Either which way, I have relief that the torment of the hottest summer month is over and the following pictures are in my appreciation for the bits of garden that still thrive.
Oops!
Hope everyone is having a nice September.
                                          Cheers,
                                                   Marica

Cookies and Cream Cheesecake

BLOG OVERLAP FROM DEAR COUNTRY MOUSE

Dear Country Mouse,

Happy September to you!

I indulged at the food truck and made this dreamy cookies and cream cheesecake. The best part was that I forgot I had made it, went into work the next day, opened the back refrigerator and POP, there it was un-sprung from the pan with just the one slice cut out of it. Somehow the surprise of it gave the cake an extra skip of charm.

cheesecake, desserts, portland or

Anyway, I thought I’d tuck the recipe here so that if you’re feeling cheese-cake-y you don’t have to search too far : )

COOKIES AND CREAM CHEESECAKE

FILLING:

Whip in a large bowl until smooth:
16 oz cream cheese (letting it warm first to room temperature makes it easiest)

Add to the cream cheese and continue to whip:
1 + 1/3 cups white sugar

Add and continue to whip:
1/2 cup unbleached white flour
1 teaspoon vanilla extract
pinch salt

Add and continue to whip:
2 cups sour cream

Add and mix but try to keep some chucks:
1 + 1/2 cups Oreo style cookies (I use Newman O’s) broken into pieces. 

Add one at a time and mix until everything is combined:
4 eggs

CRUST:

Remove the cream from 2 cups of Oreo style cookies. 
Pulse the cookies in a food processor until they are crumbs. 
Add 2 tablespoons grapeseed oil and pulse again. 
Add water until the mixture holds together (about 1 tablespoon).

Press into a buttered 10 inch spring form pan. Fill with the cream cheese filling and top with half a cup of cookies.

Bake at 350 degrees for about 24 minutes or until the center is only slightly jiggly. 

Alright lovely, I miss you and hope to hear from you soon!

Cheers,
City Mouse