Cupcake Fun

And I thought I didn't really love cupcakes....

But then I discovered these liners. Oh my. 

World changing. Yes.

Cow Paties

Too cute and fun not to love!

Especially when they are this moist and decadent. 

Well, I can't prove that, unless you come over to taste, that is. 

Dark, but too playful to be sinful. 

Even if you eat two.... Or three. 

Just dig in. Literally. With a spoon. 

I think someone mentioned icing. As much icing as cake. 

Someone else said not too sweet. Yes. 

That's how chocolate should be. Enjoyed. 

(The best cupcake liners. Ever.)

Pots and Pans

Wow! 

We received a wonderful housewarming gift! 

Amazing pots from Mepra SpA. 

The smaller of the taller two, fits perfectly as a double boiler. 

The shape is graceful, the sizes, well probably oversized, 

but just think of the magical dairy experiments that make oversized not only okay, but necessary. 

The shorter one is wide and versatile. 

They are hotel kitchen grade. 

I hope that means like Hotel Sacher grade. 

Ja. 

A whole level I never previously imagined. 

I kind of wanted a black and white only post. 

Will have to save that for another day, because sometimes you just need colour to express the nostalgia certain items can procure. 

For example these red-orange enamel cast iron frying pans. 

Enamel is key. You can't just cook everything on an iron surface. 

But cook your bacon and sunny-side-up eggs there, scrambled or omelette here. 

Actually, I'm not the best egg cooker. Why? Because soft boiled are The Best. 

But sometimes you have to give eggs a new look. 

Jordan likes eating all the new looks, and I like the egg cooking practice. 

One day I'll be eggcellent! 

Random Round-Up

A few photos here to share. 

Eat your eggs. We are getting chicks! And they'll be laying. Eventually. 

I've been lucky enough to see the Aurora Borealis three nights in the past month, the new moon was encircling the whole sphere the other night and just before that, when it was dark, I was amazed by how the Milky Way sparkled. Our lack of light pollution here on the farm, as well as a cockpit nighttime scape, do bring fabulous sights I can't capture on camera. 

So colour photos for now then.

Good morning! Yes get out your sunglasses or you'll burn your retinas. 

The photo of the sun is even hard to look at! 

A lower deck of cloud stretching out toward the horizon where the morning light is breaking into a blue dawn.

I've now made mozzarella twice. Results are good. 

It takes about three hours to produce about 8 medium balls from a gallon (almost four litres) of milk. 

I'm sure the time could be cut down if I honed the heating portion of the process... 

My current pot situation may be a contributing factor.

I'm going to the big smoke at the end of the week to make some purchases. 

Pots have top priority.

Second time around I used gloves for the hot curd handling. 

Much nicer on the fingers - hot not burning - but an odd way to handle the cheese. 

Not that I really know how cheese handling is meant to feel. 

But somehow I know you're supposed to feel it. Like dough or massaging or milking a cow. 

Speaking of cows, I may use whole milk next time... So far I've only used 2%. 

I kept the whey and made six small boules (below) using the whey in the 

second addition of liquid in my standard straight dough, poolish method. 

I will never again let whey just drain away. 

What else? 

Happy Valentines of course! 

If I made these, or someone made them for me I'd hang them up all over! 

Happy love kisses and interwoven snuggles and sweet nothings whispered in ears. <3

Lilac Luxury

I wish I could say I'm writing this from a foamy, sweet smelling, hot bubble bath. 

But I'm clumsy at times. 

As in, inopportune times. 

Book over water, red wine glass on white table linen, socks on stairs. 

Oh yes. I recently took a slip-tumble-bounce down 11 hardwood stairs. 

My arm is worst off, secondly everything else. 

My body hurts for longer and pains more compounded as I age. And I'm not even old. 

So says I. 

Anyway, no writing in the bath. Claw foot and all.

Here is our lovely bathroom. A little Art Deco, 20's feel, with these lilac, yet sedate, walls. 

Oh, I always wanted a purple room! 

The colour is not overwhelming or even obvious. 

You may not even remark upon the shade, it's so delicate. 

But incidentally they're lavender or lilac or iced grape. 

We have a picturesque view of our "Aer Motor" wind-driven power generator from Chicago. 

Circa 1920 ish? 

Were my grandmas even born? 

Of course it hasn't been pumping water from the well to our cistern recently. Electricity is also good.

But a reminder of the farm's past. Very awesome.

Ingenious workings. All the remnants of the early endeavours are rather fascinating.

I did very little here. I won't be taking credit from Darcy and Paula who made this house as classic, time correct and dramatic as it is. Just a tad of chiselling, caulk, paint and a deep clean. You're meant to do that when you arrive someplace new. Though I must comment this may be the cleanest farm house, ever. I hope to keep it so nice. 

I know we certainly appreciate it's status and alllllll the wee perfect details. 

Knobs! Grates! Doors! Fixtures! 

The print below has been in many a bathroom of mine over the years. 

It's kind of (okay laugh all you like) Native Art Deco. But it is, right? 

Until I have anything more fitting, it'll stay right there. 

The colours are good. 

The black and white tiles... 

Caramellow-Yellow

The inaugural cake to be baked on the farm has arrived. And vanished! Lol 

A terrifying yet awesomely wonderful process - from the details of baking in our new kitchen to tasting a last wee crumb smeared in icing - for me, who occasionally must 'cake', and who desires results! 

You may be surprised to hear it wasn't chocolate. I'm honestly baffled, but it was delicious, and the deciding factor was a pound of really expensive butter Jordan bought by mistake (!). Apparently I'm far too frugal (some would say cheep) to buy such an ivory delicacy, even by accident, but in a responsible manner I used a cup of it very wisely. I know I don't usually like butter in cakes, but it's possible (very likely) good butter could make a substantial difference, and there's oil too... Obviously. I just used a bit less quality butter than called for, while compensating with oil to keep the moisture in the crumb. Totally worth the effort and the butter in the long run. This is my current favourite yellow cake..! 

I do not begrudge the mistake!!!

This kitchen is a dream come true! I love it, love it, love it! 

Old mixed with the new. Logic and cupboards and drawers everywhere. 

Country theme - especially the sink. Soft neutral colours speaking a whisper of green. 

Handmade concrete countertops. Windows, light, the ceiling... 

It all looks great with my red mixer. 

Okay, I am struggling with my stove top a bit, truth be told, but I'm convinced I'll love the induction just as soon as I figure it out, and the caramel cooked on it was a success. The cake making went well. 

Working on a few things, but you'll see those soon...

Kitchen Heaven.

Caramellow-Yellow is it's name. 

Caramel, salted. Brazil nuts, toasted. Marshmallow icing, unfortunately a tad runny. 

Between layers of yellow buttermilk cake. With chocolate icing on the outside. 

Fine gold dust... My imperfect decorating. 

The second cake could be chocolate... 

*****

And now that I've waited so long to post, 

(we need wifi inside our home where it's warm and comfy, 

plus I need to deduce how to reduce the wastless eons I spend dawdling) 

there's actually been a second cake and it's banana! 

Apparently I liked the easy decorating technique I used on the first cake so much... 

I copied it. They could almost be the same cake, no? 

I've not been very satisfied with my recent cooking, therefore must revel in these layers.

Layers of cake and what methods actually work for me.

(Just because you put it in a slow cooker doesn't mean it will taste good. 

You also have to turn it on. Fancy that.)

It was just a wee cake, though.

Mmmm

I haven't been able to use the web-based function of this programme for a week,

or so now. (Another of my many excuses for not posting)

So links are pasted here:

Banana Cake

http://sweetapolita.com/2016/02/banana-graham-smores-cake-supreme/

Yellow Cake

ie Best Ever Buttermilk Cake

http://sweetapolita.com/2016/01/buttermilk-birthday-cake-with-malted-chocolate-frosting/

And yes I substituted 1/4 cup oil for 1/4 cup butter,

Because,

Why? 

Guess I'm just a canola girl. Yellow is happy!

Speaking of canola oil, this is cool. Read it:

https://www.highwoodcrossing.com/about-highwood-crossing/

These people are doing something worth talking about! 

I covet being a farmer, of something.