Summer means trifle in our house. I made two huge ones for my grandparents’ 60th anniversary, and also a chocolate and vanilla layer cake with swiss buttercream. I was so delighted by the flowers I put together on the top – phlox, sweet peas, oregano and geranium leaves. Ignore my super crooked writing though! And the little raspberry cake pictured below we ended up eating the next day with some unexpected guests. Always fun to share cake! I used the sour cream chocolate cake from Sky High which you can find on Smitten Kitchen, and then two different vanilla cake recipes also from Sky High. I still prefer the buttermilk one that I’ve posted here. To punch up Smitten’s swiss buttercream I added raspberry jam.
The garden continues to explode with flowers and I’m so excited that the roses have started! All except Poseidon I’ve never seen in person so it’s been fun to study them as they open. Incidentally Poseidon has the most immature buds of the 7 bushes but it’s also the most shaded so perhaps that’s why it’s slower. It’s gotten overwhelmed by the cobea vine which I am contemplating butchering if it doesn’t bloom in the next two weeks.
A good read from Wired on the DNA editing technique Crispr
The best of Poppies and Posies’ bouquets
A review of Hidcote
I always appreciate the sneak peek at Molly’s cookbook shelf
The raspberries are almost done but I might try and make these fresh raspberry scones
Fascinating article on two sets of fraternal twins who were actually identical twins
A quick recipe for zucchini
Summer snowflakes (Leucojum) with summer snowflakes (elm seeds… bane of my existence after thrips, stinkbugs, and drought)
Hard to believe it is already June. Since I’ve gotten back into garden blogging I instinctively want to start each post about the weather, but that’s lame, especially in Alberta. Suffice it to say that the weather gods did not rejoice at my return and grant us a gentle transition from spring to summer.
The irises were done in 3 days due to the heat
No matter. I have been diligently spraying things with insecticidal soap and patiently spending hours watering. It’s hard to remember what the point of it all is right now, when everything looks kind of small and straggly. What does look good are the older perennials – epimediums, thalictrums, astilbe, etc. A few years of settling and they are starting to increase in size. I’m kind of excited to see how everything looks in another three years after my little seedlings develop and I have a chance to move things around.
I would like more of these Thalictrum aquilegifolium – only thing really blooming in the border right now and is about 2 1/2 ft tall!
In other news I made several Smitten Kitchen recipes. I would heartily recommend the Chocolate-Hazelnut Macaroon Torte, but everyone really liked the Key Lime Pie as well. I was less excited about the key lime pie because it required zesting and juicing way more than the suggested one dozen key limes but apparently the recipe also works with regular limes. Other things I have made: microwave oat bars. Breakfast of champions.
From bottom left: Chocolate-Hazelnut Macaroon Torte, Key Lime Pie and Best Cocoa Brownies
– an omelette for a crowd
– already ordered Hummelo, the new book by Piet Oudolf, reviewed here
– fascinating visit to a historic dock yard
– would have loved to see Dan Pearson’s Chelsea garden – am contemplating buying tickets for next year
‘Without punishment, there is no law’
We hosted a graduation party last night. Made a great (and comparatively easy) lasagna and the Boston Cream Pie pictured above. I used this pudding recipe (it was ok?), this cake recipe (quick and pretty good) and a basic ganache made with Callebaut (BEST). All in all a wonderful night with friends, which we topped off by watching a sweet little indie movie, TiMER.
My family arrives tomorrow. I’m counting down the hours!
Birthday cake from Friday
Several of my friends have sworn their allegiance recently to ricotta waffles, belgian-style. I have been using a recipe from In Jennie’s Kitchen and adding half whole wheat flour and vanilla, plus buying ricotta from the market. The first hot waffle you eat of these IS pretty magical, not going to lie. And do eat them piping hot. They’re just a tad too heavy when they’re only warm. Still delicious, but lacking the crisp exterior that gives way to a sweet gooeyness (for lack of a better descriptor) that I suspect is what has drawn my friends in.
Beautiful dessert plate (via Herriott Grace)
Someone should grow all these nicotiana (Aunty Shelley…)
Tips for vegetable seedlings and a primer on seed starting
Dad, please learn how to make this thai noodle dish before I come home
Speckled egg cake
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