I've had a good break away from the computer and enjoyed the two weeks Tricia was here. Spending time with close relatives or friends is always a valuable thing to do. Tricia brought plants from her garden so we planted out Euphorbia, Lupin and Penstemon cuttings and lots of seeds. I've taken cuttings from some of my roses and they're growing good shoots now and although I planted a few vegetables, including turnips, a night visitors enjoyed half the seedlings the first night they were in the garden. Funnily enough, the other half are still happily growing.
Above: the pecan tree is yellowing and dropping leaves, it will be green again in September/October. To the left of it is a native fig tree. All birds love this and fly in daily to feast on the tiny fruits.
Below: one of the yellow passionfruit cut back after a year of prolific growth and many buckets of fruit. It's about a metre high now and will cover the trellis again, shading our bedroom wall, by summer.
Above: fragrant stock, a favourite of mine and below, Cleome - four Queens Mix.
This is the only rush hour we have here - the chooks racing each other to get out of the coop in the morning. Now, in winter, they want to be the first to find any native figs that have dropped overnight.
I promised the recipe for the plum cake so here it is. I bought Sophie Hansen's book In Good Company recently and have baked her Visitors Cake several times since. It's similar to the old pound cake and can be made plain and simple as a morning tea cake or enriched with dried fruit, apples, apricots, nuts, coffee or chocolate to make it an ideal visitors cake. This time I added plums. And for all the chook owners out there, it's a good recipe when you want to use up four eggs, or use up 12 by baking three cakes and freezing two. It would freeze very well.
SOPHIE HANSEN'S VISITORS CAKE - with plums
- 1 cup (250 g) butter, softened
- 250 g (9 oz) caster sugar
- 1 tsp vanilla
- 4 eggs
- 1⅔ cups (250 g) self-raising flour
- 6 fresh plums cut in half or ¾ of a can of plums
Preheat the oven to 180°C (350°F) and grease a 20 cm (8 inch) spring-form tin.
Add butter and sugar to a mixing bowl and cream it with an electric mixer until pale and fluffy. Add the vanilla and then the eggs, one at a time, beating well after each addition. Fold in the flour. Spoon the batter into the tin and bake for about 35 minutes.
The cake is ready when it smells cooked and a toothpick inserted in the middle comes out clean. Let it cool in the tin for about five minutes before turning it out onto a wire rack to cool.
Bidens growing near my tiny solar fountain. We still have a lot of nut grass. Has anyone had success in removing it? I'd love to know your secret.
I hope you're safe and secure and enjoying life. Thank you for being here today, say hello in the comments so I know you're still around, or you're a new visitor.
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WEEKEND READING
My favourite webcam started up again - Katmai Alaska Bear Cam, live
Curiosity du Jour: The Talking Victorian Bouquet