22 April 2015

Time to get serious again

What a grand couple of weeks it's been with my sister Tricia here. I swear we get closer as we get older and at times it was like having another me here. :- ) She helped me with the sewing and crochet for the book and we tossed around ideas about things to add. It's so helpful having a sounding board that you know is sensible, intelligent and creative.  

I wrote last week that Tricia had me select fabric to make some new covers for our outdoor lounge. Well, here it is: green rabbit/hare cushions with blue-grey stripes.  I just love it.  A couple of months ago we had someone in to tile an area near the front door where concrete cancer was creeping in and then Hanno stripped back some older uneven paint and painted the floor a beautiful shade of bluish grey. It's so peaceful and relaxing out there now.

Hanno found some plums at the shops last week and being very partial to plums he bought a few that I made into a plum cake. The batter was very dry and I thought it might not turn out well but the cake was delicious and was eaten in two days (I had one slice). I won't say who had the most cake but it was a man. ;- )

Here is the recipe it used (from Smitten Kitten). If you have no plums, use peaches, apricots or pears, it would be equally delicious. As usual, I made adjustments, the chief one being to reduce the amount of sugar:
  • 1 cup of SR flour
  • Pinch of salt
  • ¾ cup of granulated sugar
  • ½ cup butter at room temperature
  • 2 large eggs
  • 6 plums, pitted and sliced
In a medium mixing bowl, cream the sugar and butter together until light and creamy. Add the eggs one at a time and beat in. Add the dry ingredients and fold in a with a spatula.

Place the batter in a round cake tin, greased with butter and lined on the bottom with baking paper.

Place the sliced plums on top of the batter and bake in a preheated oven at 180C/350F. The batter is thick and the plums easily stay on the top. 

The cake is baked when it's golden and smells cooked or when a toothpick inserted in the middle of the cake comes out clean.

Serve warm but it keeps well and will be just as good the following day.

I drove Tricia to the airport to fly back to Sydney yesterday afternoon and we were both nervous because the weather there was atrocious. She arrived late but she was safe. And now we're back to what we call normal. I'm still busy writing but I've reached the halfway point now. The visit with my sister felt like a holiday for me and I feel refreshed and ready for whatever is ahead. So after a brief period of laughter, frequent cups of tea and lots of talking, it's time to get serious again. Let's go!

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