is starting to catch up with me. Yup, you heard it.... I am officially at a place in life where I can not just eat all the sweets and carbs I want ... I never thought this day would happen, it will be a day of mourning for me. April 16th, 2010 - the day Jess Shepard realized she can't eat whatever she wants. Soooo, I will enjoy the pictures and the wonderful scent of fresh hot danish coming from the oven and love them for what they are.
Friday, April 16, 2010
Monday, April 12, 2010
Sooo, when I spend my weekends at Andy's my mother calls it my "weekend retreat"... and here are a couple reasons why....Finn and I had our morning walk to this sweet sweet pond, it was a drizzly morning and the grey was so beautiful and serene... just a perfect walk...
the beginning stages of an enormous garden... I can't wait to see everything in bloom!
and the greenhouse... ohhh the greenhouse. We are already eating spinach, cilantro, arugula, mustard greens, and I think there is kale and a few other greens coming up as well...
Cheers to the weekend retreat.
Hope everyone had a fabulous weekend planting, hiking, biking, canoeing, reading, or just enjoying the sun when it poked out from behind the clouds!
Friday, April 2, 2010
The day has finally slowed and I am sitting down with a glass of wine (for those winos out there check out Louis Latour 2008 Domaine de Valmoissine Pinot Noir... pretty damn good)...and The Bread Builders book. I just went to Rankins (the local local (I meant to say that twice) hardware store) and did some pricing of all the materials of the oven that we need. We have Andy's fantastic cousin Josh in on the job to scrape a pad for the foundation and we will be set to go. But for now, I am sitting and reading and relaxing, waiting for my pound cake to bake for a get together tomorrow.
Classic Almond Pound Cake:
1 lb. butter
1 lb. sugar
1 lb. eggs
1 lb. flour
1-2 tsp. almond extract.
Use the creaming method (cream butter and sugar together, add eggs one at a time, then extract, and flour). Bake 350 until done (check after an hour with a toothpick... bake more if still gooey).
It's that simple folks... and I must say, damn good when glazed with a sweet bourbon sauce right outta the oven. :)
Hope everyone is enjoying the sun...more beautiful days to come!