Just a few more days, and 54 of you, seniors in my three Advanced Placement Calculus AB classes will be gone from my classroom. You will start a new and exciting journey in college or will travel the world for a while. Wherever you will be, please don’t forget this great group that you were part of. I know, I won’t.
My birthday present with the gift note “Happy cooking and happy blogging!” arrived on Friday afternoon. I could not have been happier! The newest Nigel Slater cookbook A Year of Good Eating: The Kitchen Diaries III, sent from Great Britain, ordered by my son. Thank you, Dávid!
The hanging clusters and the light sweet fragrance of wisteria amaze me during its flowering season. We are lucky to have this woody climbing vine (Wisteria sinensis) over the arch of the entry to our courtyard. Here are a few shots to give you a taste of its beauty.
These unique walnut bars are one of my childhood favorites. In Hungarian we informally called it “sárgatetejű,” which mean “bars with yellow icing.” The recipe comes from my mother’s treasured collection.
“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.