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Date:4/21/2014 1:33:03 AM
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Hi Ceasar
Punkin here. Sure did miss seeing you guys today, but wanted to bring you up on Bird. Bird is trying to use her right foot but it's still not responding. We're just really happy she's trying though. Mom says that whoever takes her should know she is a special needs bird..just in case she does this again. Mom also found a very sore spot on her lower back today and is going to keep an eye on it.
Okay BoMan, this one's for you. You said you wanted extra sweet things. hehehe Enjoy.
Crystallized/Candy Edible Flowers:
Candied flowers and petals can be used in a variety of imaginative ways to decorate cakes large and small all kinds of sweet things, such as ice cream, sherbet, crèmes and fruit salads, cocktails.

Ingredients:

1 egg white or powdered egg whites

Superfine granulated sugar (either purchased or made in a blender or food processor-just blend regular sugar until extra-fine)

Thin paintbrush

Violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums, etc.

Wire rack covered with wax paper

Directions:

Carefully clean and completely dry the flowers or petals.

Beat the egg white in the small bowl until slightly foamy, if necessary add a few drops of water to make the white easy to spread.

Paint each flower individually with beaten egg white using the small paintbrush. When thoroughly coated with egg white, sprinkle with superfine sugar.

Place the coated flowers or petals on wax paper on a wire rack. Let dry at room temperature (this could take 12 to 36 hours). To test for dryness, check the base of the bloom and the heart of the flower to make sure they have no moisture. Flowers are completely dry when stiff and brittle to the touch. NOTE: To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
Store the flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use.

Peony (Paeonia lactiflora)-In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

Impatiens (Impatiens wallerana)-The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.
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