“It isn’t what we say or think that defines us, but what we do.” – Jane Austen
Earlier, I mentioned here on the blog, that the tulip doesn’t occupy a very prominent place among my favorite flowers. However, from time to time I can hardly get enough of their beauty. I am astonished at their diversity, both in color and form. There are close to one hundred species and thousands of breeds of tulips.
When you quickly want to prepare a simple dessert which is delicious and not very sweet, this could be it. The recipe is from Frame-by-Frame Quick & Easy, a visual step-by-step cookbook from the British series Love Food. The orange could be replaced with any kind of citrus fruit. In my opinion, the cream is best when served warm.
I let these tulips speak for themselves. Hagyom, hogy ezek a tulipánok önmagukért beszéljenek.
This cake uses a special, soft and moist, very dark brown sugar with a distinctive flavor, called muscovado sugar. You can substitute it with regular brown sugar, but you will lose the almost caramel-like molasses taste. The cake would still be wonderfully delicious.
Once it’s sprinkling rain, other times light breeze, and more and more often bright sunshine. Flowers, flowering trees – whites, pinks, yellows, reds, blues, and purples. The smell and the colors of spring. Pictures instead of words.
Seattle has a new bridge! We’ve seen it being built for five years. Today was the grand opening. The new SR 520 floating bridge – built by the Washington State Department of Transportation – is the longest in the world, 7710 feet. It’s designed to last for 75 years.
Spring break, day 3: Walking clockwise around Seattle’s popular Green Lake in the morning around 8 a.m. Reading the different signs around the lake and noticing the fishing boat and the friendly ducks. Not too many people. Beautiful flowers on my way back to our house.
Pudding for breakfast? Yes, from gluten-free chia seeds containing lots of vitamins, calcium, and antioxidants. Soak the seeds in milk overnight and you have a simple, healthy, and delicious breakfast.
Spring break, day 1: Walking clockwise around Seattle’s popular Green Lake in the early afternoon around 1 p.m. Not too many people. The daffodils are almost gone, some trees and shrubs in magnificent full bloom. Colorful boats are awaiting the warmer weather.
“This Middle-Eastern style snack is both tasty and filled with microbiota accessible carbohydrates,” write Justin and Erica Sonnenburg in their book The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long Term Health. They named the snack “Cashews for Your Commensals” but for the sake of simplicity I call it “Turmeric Cashews” after Heidi Swanson, who published a recipe by this name last May on her blog 101 Cookbooks.
“Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world.” — Albert Einstein