It’s time again for another simple bean salad! This time the idea for it comes from Donna Hay’s book The Instant Cook. You can really assemble this salad in an instant if you have all of the ingredients at home.
Month: March 2015
Tuscan bean salad – Toszkán babsaláta
It’s time for a simple salad! For a simple Italian bean salad that is refreshing, colorful, and good on its own or served as a side to any meat.
The old plum tree’s flowers – Az öreg szilvafa virága
Stuck in between two houses – ours and our neighbor’s – stands an old plum tree. A remnant of an old orchard, it’s ninety to one hundred years old.
Blueberry muffins – Áfonyás muffinok
When it comes to the use of small berries for baking, frozen or fresh blueberries are always a good choice. I love their taste and color, and how beautifully they can color the batter.
Sour cream–maple bread – Tejfölös juharszirupos kenyér
Quick bread – noun – “bread made with a leavening agent (as baking powder or baking soda) that permits immediate baking of the dough or batter mixture” – Merriam Webster Dictionary
Pi Day – 3/14/15 – π-nap
Today is Pi Day of the century! The only day when the first five digits of the number π: 3.1415 are spelled out in the date of the day 3/14/15. Pronounced as “pie” in English, we often celebrate it by baking pies.
Green Lake in early March – A Green Lake tó március elején
This past weekend’s weather was magnificent in Seattle. To go for a walk around Green Lake was a great decision I made on Sunday in the midst of a lot of school work. Not even noticing, we walked 3.4 miles with Steve!
Flower curtains of spring – Tavaszi virágfüggönyök
The curtain goes up on an early spring in Seattle. There are beautiful pinks and yellows and whites everywhere, highlighted by the light and darker blue sky. Come with me and take a look.
Tartine buttermilk scones – A Tartine pékség írós édes pogácsája
My newest scone recipe discovery comes from pastry chef Elizabeth Prueitt’s book Tartine which she co-authored with her husband, the baker Chad Robertson. This recipe can be varied – as they do in their famous Tartine Bakery & Cafe in San Francisco – using different types of dried and fresh fruit.