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January 31 ClethraClethra Alnifolia
Family: Clethraceae (Sweetpepperbush Family) Common Names: Sweet Papperbush, Summersweet Description: Sweet pepperbush (or summersweet) is a spreading decidious shrub that gets 4-8 ft (1.2-2.4 m) tall and blooms in summer with showy upright clusters of little white flowers. The flowers have five petals and are about a third of an inch across, borne in dense racemes at the ends of the twigs. They have a wonderful sweet, spicy, slightly pungent fragrance. The leaves are alternate, 2-3 on (5-7.6 cm) long and serrated towards their tips. They turn golden yellow in fall. In nature, sweetpepperbush usually grows in shrubby thickets along with azaleas and blueberries, and it rarely gets more than 4 ft (1.2 m) tall. At least a dozen selections have been named, including 'Hummingbird', which is compact and gets only 2-3 ft (0.6-0.9 m) tall; and 'Pink Spires' with rosy pink flowers. Taken from floridata.com I've discovered this beautiful flower at my local florist. It looked soo dainty and delicate, I had to buy it. Suffice to say it reminds moi of this flowering bush that we used to have at home. I forgot the name, I'll describe it though. It looks like sampaguita, only the bud is a wee bit smaller, but they are only fragrant at night. Hence the name...? I used to ask my Mom why the bush is only fragrant at night, she said that it's just the way it is. At any rate I loved the smell of it. Never mind that smelled like flowers for the dead, I still loved it. Frangepanis are big thing here, but back home, well... they are branded as flowers for the dead, scent wise. So if you know the name of this shrub let me know. It'll put my mind at ease. January 27 Chocolate Crinkles
This is one of my ablsolute fave choc cookies. I remember a friend of mine who used to sell it at her school, as a sideline. Lol! We would pick up a whole carton of these babies from her supplier and on transit to her place I would swipe a few. I know, I know I was being naughty about it. I couldn't help myself. But I did tell her how many I took and she said to just pay for it. Chocolate Crinkles Ingredients:
In a stainless bowl over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside. In the bowl with your electric mixer, with the paddle attachment, beat the eggs and sugar until thick, pale, and fluffy. (When you slowly rise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture. In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls, at least 1 hour. Preheat the oven to 170 degrees C and place the rack in the centre of the oven. Line 2 baking sheets with parchment paper, and set aside. Place the icing sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form 1 inch diameter ball. Place the ball of dough into icing sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on baking sheets. Bake cookies for 10-15 mins or just until the edges are slightly firm but the centres are still gooey. (For chewy cookies do not overbake.) Remove from oven and place on a wire rack to cool. Best eaten the day they are baked. Makes about 3 dozen cookies. January 15 Life's a beachIf only life was this easy, then we wouldn't be dreading the mundane stuff. I must say going to the beach has been more of a luxury sometimes. H says why would I want to go on a holiday from my "holiday lifestyle". And I say, 'I just want to mix it up, and make memories for us to share". It's still summer, I'm hoping there will be more trips to the beach, even if we don't stay for the night. Just to get out and frolic in the sun. I still have vivid reminders of the trips that H and I used to do. Maybe when the right time comes it will transpire again. His and HersWe simply just love our new gadgets. More so with H. Thank God for new technology. I'm still trying to figure out how this beast works.  HydrangeasYesterday, I've finally managed to go and do my ritual fortnightly grocery shopping. I have been procrastinating purposefully (hmmm this sound superfluous now). Just going to the shops everyday when I have to make a meal. It was nice, but the petrol consumption was the downfall of it. So I'm trying to get back to old reliable routine with much discord. There's this new florist next to Coles and whenever I pass by, I see bunches if lilies, carnations, hydrangeas, roses, etc. I've decided to buy a bunch of hydrangaes. Lovely flowers they are and not too expensive. I would have had them as my wedding bouquet if they were in season, H and I got married in winter so these beauties were hard to come by. The florist said to soak the whole flower in a basin for a few minutes as hydrangeas drink through their head as well. So I did what she said, and I thought I must have gone overboard. They were soaked all right! I thought I ruined them for sure, but as it turned out they were ok. Whew! I trimmed the stems and put them in a glass. Will somebody tell me what colour they are? I'm having a hard time figuring it out. January 03 Flourless Almond CakeThis arvo I decided to bake a Flourless Almond Cake. This is what happens when you've got heaps of time in your hands. Plus it did keep P entertained while I was mixing the ingredients together. He loved being around in the kitchen. I enjoyed his company as well. I've made this twice, it's pretty much fool proof. There's something about the smell of baked goodies permeating the house, it feels warm and inviting. The cake almost got burnt as P decided to crank up the oven, but I was able to salvage it. I didn't have whipped cream to go with it. Instead I placed slices of mangoes. Looked fantastic and it was yummy to say the least. Imagine the endless possibilities of decorating the cake? Use your imagination I say. Hope you have heaps of fun making it as I did.
Ingredients:
Grease a deep 20cm round cake pan; line base with baking paper. Beat egg-yolks, sugar in a small bowl with an electric mixer until fluffy. Stir in almond meal, juice and essence. Transfer mixture to a large bowl. Beat egg-whites in a separate clean bowl until soft peaks form. Gently fold the egg-whites into almond mixture until combined; pour into prepared cake tin. Cook in a moderately slow oven, 160 C, for about 55 minutes, or until cooked when tested. Turn into wire rack and cool. Serve cake topped with whipped cream and shredded lemon rind. |
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