September 2022 - Twillingate Newfoundland
Sunday, April 30, 2023
Saturday, April 29, 2023
Mizzica
MIZZICA - expressing awe, wonder, or disbelief in something.
It was a cold and dreary weekend, but we weren't going anywhere! I did some baking, otherwise, we just entertained ourselves.
But it wasn't a nice weekend if you wanted to see the cherry blossoms at their peak.
COOKING
WATCHING
Other than our favourite recorded shows we continued with Empire.
READING
I read and finished The Things We Cannot Say, I'll just say it was tear-jerker! Not my usual kind of read, and I did skim some of it, but wanted to know the ending.
I started Echoland, June 1940. France is teetering on the brink of collapse. British troops are desperately fleeing Dunkirk. Germany is winning the war. Its next target is Britain . . . and Ireland. In neutral Dublin, opinions are divided.
I also started The Couple at the Table by Sophie Hannah, whom I normally enjoy. But the beginning was so convoluted that I was so confused. It got back on an even keel, but really, why would I care about these entitled people with a plot that was a little crazy.
Friday, April 28, 2023
Weekend Roundup
Welcome to The Weekend Roundup...hosted by Tom The Back Roads Traveler
1. Starts with "Q"
2. A Favorite
3. QUINTET - Tom's choice
Starts with Q
Sunday, April 23, 2023
My Recipe Box - Lemon Cranberry Sour Cream Bread
April 2023 - Toronto ON
This is a great cake for breakfast or afternoon tea.
EQUIPMENT
INGREDIENTS
DRY INGREDIENTS
2 cups (or 250 grams) gluten-free flour OR all-purpose
2 tsp baking powder
1/4 tsp salt
WET INGREDIENTS
3/4 cups (or 157 grams) granulated sugar
3/4 cup (180 grams) full-fat yogurt OR sour cream
zest from 1 or 2 lemons
1/4 cup (60 ml) fresh squeezed lemon juice, zest your lemon before juicing!
3/4 cup (175 ml) vegetable oil OR melted butter
INSTRUCTIONS
Preheat the oven to 350F
Butter and flour a standard 9-inch bundt pan OR loaf pan.
Whisk together the dry ingredients and set aside.
Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.
Blend in the rest of the wet ingredients and mix well.
Fold in the dry ingredients and mix just until completely blended.
Turn the batter into the pan, if using gluten-free flour, let it sit for 10 minutes for the flour to absorb the liquid.
Let the cake cool on a rack for 10 minutes before turning it out. I like to flip it over so the rough edge faces up. Let cool completely OPTIONAL before dusting with sugar OR cream.
MORE TOPPING IDEAS
Add lemon syrup ~ If you’d like to add extra lemon flavor, plus moisture to this cake, made lemon syrup to pour over the warm cake: heat 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan until the sugar is dissolved. Let cool. After you have removed the cake from the pan, poke holes all over the top with a skewer. Spoon the syrup over the top, letting it sink into the holes.
Add a lemon glaze ~ Mix 1 cup of confectioner’s sugar with enough fresh lemon juice to make a spreadable glaze. Drizzle or spread over the cooled cake.
You can use milk, cream, or buttermilk in place of the yogurt.
Monday Mural
I'm linking up at Monday Mural
April 2023 - Toronto ON
I found these in Commerce Court last week.
The "Melinda Corridor" of Commerce Court leading to the King Subway station has been transformed through art. Art Walk at Commerce Court celebrates aspects of "Urban Life" through vibrant bold images that are sure to inspire and delight passersby.
Following my very first body of work The Introduction came my next series of paintings, Getting to Know You, a slightly more realistic and graphic-novel-esque portrayal of the Bay St. bombers.
This entire creation was made to elaborate on form over function - experimenting with all kinds of new styles and materials and entering the world of large-scale artwork, and I haven't looked back - only painting bigger and more detailed ever since."
Saturday, April 22, 2023
Weekend Roundup
Welcome to The Weekend Roundup...hosted by Tom The Back Roads Traveler
1. Starts with "P"
2. A Favorite
3. PINK - Tom's choice
Starts with P
Cupán Tae
Special thanks go to David for his natural yellows, and Jackie for showing us the yellow fields of Ireland.