Monday, November 15, 2010
pembrokeshire: whitesands
Wednesday, November 10, 2010
Monday, November 8, 2010
Wednesday, November 3, 2010
morris birds
Friday, October 29, 2010
kate spade
toast home autumn 09
Wednesday, October 20, 2010
yogurt lime cake with blackberry sauce
Definitely try it out!
Cake
1 cup whole milk plain unsweetened yogurt (this is the ideal; however, I had success with 2% Greek yogurt)
1/3 cup vegetable oil (olive oil works as well, for a slightly different flavor profile)
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Sauce
12 ounces fresh blackberries (frozen should work as well, but you should start with half the water)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice
Make the cake: Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil (I used a butter and flour spray out of habit, which works as well) and line the bottom with parchment paper if the pan is not springform.
In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.
Make sauce: Combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.
Do ahead: This cake keeps very well for up to three days (or so I hear, but have not practiced), wrapped in plastic at room temperature. The sauce can be made up three days in advance, as well. It can also be frozen for future uses.
Monday, October 18, 2010
bunny of the week 54
Saturday, October 16, 2010
morris & co
Tuesday, October 5, 2010
Monday, October 4, 2010
Saturday, October 2, 2010
newest acquisitions
Friday, October 1, 2010
time for a post
Monday, September 20, 2010
bunny of the week 52
Saturday, September 18, 2010
raindrops
Friday, September 17, 2010
the addiction continues
Thursday, September 16, 2010
1950s Lunchtime
Tuesday, September 7, 2010
fall weather
Sunday, September 5, 2010
end of summer
Saturday, September 4, 2010
stories
Danny & Annie from StoryCorps on Vimeo.
I've downloaded some of the StoryCorps podcasts from iTunes NPR. I like the idea behind StoryCorps, preserving our modern stories for the future in an age when most stories are not written down and preserved in any other way. Recording oral traditions sounds very positive to me :)