I hope all is well with you all…I am still very busy and not yet fully back!
I had promised a “Squirrel Story”, since then I took hundreds of photos and just lost the plot…These are from this past week, one of my squirrels sitting in a peach tree which is functioning as bird feeding place.
Then it goes down…
Hanging from the tail,
gets some peanuts, and climbs back;
to sit quietly to enjoy the peanuts…
This happens each time, patiently…
Again and again…
Always keeps an eye on me!
Until next time…
PS. No processing! Her own colour…
Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavours of plums, cinnamon, yeast dough and whipped cream.
SERVINGS 20 UNITS US
4 cups all-purpose wheat flour
1 ounce baker’s yeast
4 tablespoons sugar
1 cup milk
1⁄3 cup butter, unsalted and melted
1 pinch salt
3 1⁄2 lbs damson plums
4 tablespoons sugar
1 teaspoon ground cinnamon
Sift flour into a large bowl and make a well in the middle.
Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
Preheat oven (425 F, 220 C).
Bake the plum cake in the middle of the oven for 20 to 25 minutes.
Meanwhile mix sugar and ground cinnamon for topping.
Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
Enjoy Sunday, enjoy plum cake…
Fernando Botero’s Fat Animal Sculptures
Two of Barcelona’s most photographed sculptures bear the unmistakable hallmark of Colombian artist Fernando Botero. According to Wikipedia the artist’s trademark style is called Boterism and depicts people and animals in “exaggerated volume”.
The Cat from the Raval
Known locally as either “El Gato del Raval” or “El Gato de Botero” this over-nourished alley-cat was first sighted in the Parc de la Ciutadella park in 1987. It then spent a few years outside the Olympic Stadium on Montjuïc before straying down to Barcelona’s bohemian Raval neighbourhood. In 2003 the cat finally settled down in it’s current location at one end of the Rambla del Raval.
A happy Monday a happy new week to you all….
When friends and family put differences aside and come together to celebrate a birthday, a birth, obtaining a diploma, a job, or just to enjoy each other’s company, then it is a fun day with laughter and joy…
Let us put our differences aside and just have a great day, a beautiful Sunday 🙂
Happy Sunday 🙂
Hi all, this week I go on with simple lavender we all know if not from our gardens, then from all those beautiful photos of lavender fields in France, Tuscany even in Texas USA…
Bees, butterflies love lavender blooms. They visit them even after they dry…
“I love lavender—both the color and the smell. And the sound (be quiet so you can hear it).”
― Jarod Kintz,
A happy Friday to you all 🙂