If you were hanging out in the Kitchen’s Garden Lounge of Comments yesterday you would have read that a piglet was lost in that first cold night. I found him dead on Poppy’s side of their quarters. Being the Lady Pig Farmer is not always easy. All our focus these first few days is keeping the babies safe and well fed. This task feels mutually exclusive at times.
Most of the week, fellow blogger Roijoyeux blogs on heroic people bullied for being gay or bisexual. Sundays he reserves to torture us with photos and recipes from his latest mouthwatering healthy/delicious yummy. Another awesomeness about his site is that if you don’t read French, he’s installed a google translate widget…
Pour mon cher ami Tauche et son mari, je réalise presque chaque semaine des gâteaux à la fois sains et gourmands et j’ai décidé de vous faire profiter, joyeux visiteurs, de mes plus belles réussites…
Cette semaine, j’ai eu envie de tester la recette de muffins aux pépites de chocolat inscrite au dos des paquets de pépites de chocolat “Vahiné”, en l’adaptant pour mes amis; Tauche souhaitait un gâteau à la banane, il me restait un sachet de noisettes en poudre, voici donc les :
Ingrédients : (pour 9 muffins de diamètre 6 cm)
125 g de farine de riz + 50 g de farine de sarrasin + 75 g de poudre de noisettes (au lieu de 250 g de farine)
1/2 c à c bicarbonate (au lieu de 1 sachet de levure chimique)
Isnt that romantic sitting by the window having a nice cuppa and enjoying the nature’s beautiful autumn colors on a chilly day😍 ? It will be a perfect indulgent treat when you are offered a delicious snack to accompany your tea. Yeah😎, I am gonna tell you about my secret recipe(cardamom coconut cake) that I ve tried for the first time ever and you know what, it turned out so delicious exactly how I imagined. If you are a fan of coconut and the aroma of cardamom, you must give this a go😊. I am sure that wont let you down. So here you go! Enjoy!
Yesterday saw a whole bunch of us interested folks going to explore the arboretum at Ardnagashel in Glengarriff, West Cork, but apart from admiring the wonderful trees we also received lots of information on the seaweeds and lichens along this stretch of coast. Ardnagashel was established by the Hutchins family and it was as part of the Heritage Week of Ireland that these activities took place, in memory of Ellen Hutchins (1785-1815)who was a remarkable Irish Botanist. The talks on the lichens and seaweeds were given by Howard Fox, who is the State Botanist (National Botanic Gardens) and by Maria Cullen. This ‘life’ introduction to the seaweeds and the lichens of the coast of Bantry Bay was so very interesting. a true first introduction in this field for me. Later in the afternoon Madeline Hutchins (Ellen’s great great grand niece) took us through the forested area of this garden and…
I have been thinking a lot about class lately. My thirtieth birthday is right around the corner and I have really been trying to hone my style. I’ve always been horrified by my mother’s butterfly bedazzled bell bottoms and the ever presence of “big gulps, tractors, and pink camo” in my sordid memory bank. But what makes someone classy? The internet has nearly convinced me that the whole of classiness is kept in the human cuticles and if they aren’t on point, I should just hang myself with a length of the Confederate flag while standing on a crate of Pabst.
Not one to believe everything the internet tells me, I thought about real life. Who was the classiest person I know?
For me, that person is my dear friend Betty. Betty is a landscaper and ironically has the most mangled cuticles I have ever seen. When she comes by…
As the dish went in the oven, I admit the ingredients could have looked more appetising. But this is the truth of the process; sticky toffee pudding before its glory on the plate, and the gunky sweetness which sticks to the back of your teeth. This photo is the real life part of the fantasy which will be the portion covered with cream, dribbling down across textured contours of sponge and jagged rocks of dates. Real life is the seven selfies you take before the one which is finally chosen for public scrutiny. That one becomes the fantasy. The image of what we ideally want ourselves to be.
In fact I had to bring it out again, because I forgot the components of the sticky bit. Dark muscovado sugar, unsalted butter and some boiling water … all sprinkled, dabbed and poured over the top before cooking commences. (That looks even…
It’s quite alright to say, “No!” to a holiday. It’s ok to write off an entire season. Sometimes holidays are worthy of looking forward to. Sometimes they’re not.
It’s perfectly fine to ignore the myriad external messages elbowing each other to influence us. People, companies, cultures, they all would love for us to spend, do, and feel exactly as they think we should.
Never mind them. Really. Sometimes some holidays (and/or seasons) are best ignored.
Do whatever works for you. Mark time, survive, thrive. Before you know it, it’ll be holiday-free January.
Whatever any one of us does, we’re never alone. We’re all unique yet all human. Be good to each other. Take good care of yourself!
What do you do when you want to ignore a holiday?
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Panettone, or pan dulce as my Argentine mother calls it, is one of my family’s favorite things that I make. For those of you who don’t already know, panettone is the queen of holiday fruit bread. Shaped like a chef’s hat, fragrant and puffy with yeast, sweet with fruits and honey.
My panettone success is thanks entirely to the melding of my two favorite no-knead bread baking books: