Eating Well, Raining Hard

 

I think I've become quite accustomed to the time difference, by now, but I'm waiting for Air Traffic communication to become comfortable. Maybe if I just had an accent... Or English weren't my native language... Maybe it would be easier?! A few weeks ago I made a hearty attempt, which became quite a chore, to extract terminology and correct radiotelephony procedures. The issue now is to actually formulate speech with the same patterns and words. The Europeans are so precise. Americans are nonchalant. In fact they can be downright embarrassing - or hilarious - depending on how you view it. And in Canada we have very little formal direction, which results in a fairly informal radio language used amongst native English speakers who understand eachother easily. 

I am enjoying the fact UTC is only an hour different than local time. It makes calculating things that much easier! 

On a food related note, avocados seem to be in nearly everything I'm eating lately. They must be in season somewhere. Africa? I really don't know where the produce in the UK is sourced if it doesn't come from the UK. (There is an interesting government push to have something like 75% of what can be homegrown, produced and sold here within the UK - I wonder how Canada equates?) Anyway, avocados are ripe for the eating! Yum!!!

I find avocado loves salt, and this lovely spice mixture which claims to be Turkish (it could equally be Moroccan, though what do I know I've never been to either place, other than the Tarmac of an airport). It contains Cumin, Pepper, Coriander, Cinnamon, Nutmeg, Mint, Cardamom, Clove and there are actually also dried Rose Petals! Delicious!!!

Below was a pleasing experiment. I was being messy though with my pouring, so the result is ugly. 

This lemon 'pudding' is a delight and rather similar to lemon curd which makes it a rather appropriate dessert for the UK. It was a suggestion from my best friend and we both love it! 

Better pictures when I make this next time... 

Lemon is soooooo goooooood!!! I am going citrus-zingy at the minute! 

You wouldn't guess it's almost ten pm in this photo, but the days are long, or shall we say the nights are light?! Luckily the clouds parted over the bay Belfast is built around so I could snap this photo. Usually it's not clear. In the inlet of water, in the center of the picture, is where the Titanic was built. 

'Tis so. 

By today we've had torrential rains and a hail storm so the clouds are back. I made a good choice when I chose to go for a jog as I didn't even get a drop of rain but instead rays of sunshine while I was out. Now I'm sitting warm and dry in my window seat watching the trees bend significantly and the hail beat the pane. 

Must be Spring! 

Now let's have SUMMER!!! 

24 hours in Northern Ireland

I feel at home. I know where I'm going. Accents are thick but understandable and the citizens are charming in their own special polite and hilarious combination. I have yet to visit my knitting group, but looking forward to that. I got my rental car yesterday - a Astra in a colour near silver, but slightly blue, called seashell. I think it will be just fine, as is the driving. Already fine with that. 

Today I need a phone, and perhaps a visit to Harry the Butcher, though it'll likely be busy in there. Grocery shopping even at the local Tesco was good. I ended up with a lot of fresh and delicious produce.  The strawberries are on of the items that really impress me. No greenhouse grown, woody, watery, Californian, size of your fist deals - just red and flavourful and strawberry size! 

I bought herbs and some flowers just to try to feel more like Jordan is here. He's always buying me pretty flowers and there are often extras from a big boquet to put in other places around the house so I've got some of these pretty irises in my room, too. 

About cheese. Because it's right up there with the other elixirs of life, like chocolate, avocados, salmon and watercress. I should start a little list of what I am eating here. There are tonnes of choices (yep I'm a metric girl) at less expensive prices than in Canada... Particularly if one were earning in Pounds. 

Taleggio - a whole milk creamy round contained in a salty orange rind, similar to Camembert but more tangy. The rind is also better tasting (quite salty) though I cut at least half away. 

Ilchester Beer and Parsley - soft medium cheese comparable to English cheddar, just a tad softer. Cannot wait to melt this one. So far excellent in salad! (Pictured above) 

Time to finish unpacking and get cracking! 

Yes,  you do see 15 eggs here in the land where I'm guessing a 'dozen' originated. Lol! 

Discovering Colour!

I'd heard of Gel Colours years ago, and emulsions, too.

I cannot explain why I've avoided meeting them and getting to know them all these years...

I also recently discovered Michael's has a cake decorating section.

Who knew? Right. Everyone but ME. Why? 

I cannot say.

Funny, since in order to walk to the cashier you must pass that section, or at least look at it... Lol

Needless to say, we've become acquainted :)

A trio of events transpired and inspired the creation of this vibrant cake.

Meanwhile, I also learnt what Jimmies (aka sprinkles like those on the quintessential doughnut 

from childhood, or at least my childhood) and Quins 
(those are the stars you see in the photo above, 
but they can come in a multitude of shapes and colours) are... 

EVENTS:

1. Gel Colours (Wilton)

2. The Sweetapolita Bakebook, Layer Cake #1

3. A new turquoise cake stand (Wow! Now I have two!) 

This was a going-away cake. My going-away. To Belfast already!!!

We shared with Jordan's parents and our friend Dave.

We all agreed this is one SWEEEEEEEEET cake. It will give you a rush. It's like drugs.

Or so I think. I'm only a cake addict myself, so how would I know? 

But I suggest starting off with a thin slice. 

This cake is a white cake. Made with butter. Which I was very skeptical about initially. 

Rosie's (that's Sweetapolita's real name, coincidence? Maybe not.) instructions are so particular that when I was following them, as exactly as can be, I forgot to worry.

This cake recipe does indeed bake up into a lovely texture, 

albeit different slightly from an oil cake, 

and happily - sets itself apart from most other butter cakes out there.

I really had fun with colour making this cake.  

As you can see I began tinting with the cake layers themselves...

Perhaps I am going colour crazy - but pigment, shade, hue and the colour wheel 

have been spinning through my head - complimentary, palettes, saturation, theory...

I think I love every colour! No favourite allowed. 

One use of colour that can be very artistic and visually interesting is the application to fabric. 

Colour and shape combinations in the form of quilts has recently become intriguing.

I tend to enjoy a more modern look pairing bolder, brighter colours and geometric shapes. 

Unfortunately, my new cake stand has broken in two pieces.

I think it can be mended. I hope so. Superglue to the rescue!

It's such a fun colour!

This is my last day in Canada so I'd best be off.

Five months of iPhone photography awaits the blog. 

One day I'll invest in a laptop!

Talk soon!

Still Busy as A Bee

Sorry there was no time for the recipe the other day. 

But here we are, the sinfully decadent, rich and moist, simple to make chocolate cupcakes. 

Allison's 

Petits Gâteaux au Diable

Ingredients:

7 ounces dark chocolate

14 tbsp butter, unsalted

1 1/4 cups sugar

5 eggs

3 heaping tablespoons flour
Plus Cream Cheese Icing and Ganche

Simple How To:

Pre-heat oven to 375 degrees F.

Melt the chocolate and butter together (on the stove or in the micro-onde)

Add sugar and stir until the sugar grains melt. Allow to cool to warm/room temperature.

Add eggs one at a time, stirring each into the mixture well.

Add the flour and stir until incorporated.

Pour batter into lined muffin tin (makes 12 regular sized cupcakes) and bake 22-25 minutes, or until set.

When they are cool, ice with tinted cream cheese icing and 

pour cooled, but still liquid, ganache over top. 

Add sprinkles, quins, sparkles and candles if you're so inclined. :)

This is 'it' when it comes to wee chocolate cakes!

**************

Just before North America comes to a close for me I thought I'd share these pictures.

South-bound over Salt Lake City, Utah - It's always so pretty there.

Me in Freeport, Bahamas

Busy as a Bee

Everything here is busy, busy, busy. 

Signs of Spring in our home may be different than in other's as we are in the thick of things 

concerning work. It's been almost six months since my last simulator evaluation, 

so it's time to be re-tested, time to get organized to leave the country for 5 months 

and I need a new medical for work. 

Poor Jordan had an 'ouchie' incident the other day involving a tooth which he can 

no longer call his own... So no simple and easy on that end of things either. 

We're up to our ears, hoping all goes smoothly to plan. 

*************

Oh! Projects! And how I love them!

Anyway, hopefully Templepatrick (my Northern Ireland home) will be a wee bit of a 

restful place in time, once I get all settled in and comfortable with the job there. 

Departure is less than a month away!

There'll be time for all sorts in the tranquilness of the Emerald Isle...

I'm really excited about taking my camera, visiting Brown's Coffee House and my knitting club, 

the night life (possibly not so tranquil), the market, 1000 shades of green, 

more hiking in the Mournes, exploring further and in more detail 

and baking a few cakes from the Sweetapolita Bakebook , too.

It'll be my birthday after all.

Nevertheless birthday's can't go forgotten... 

and it was Allison's early celebration just last weekend. 

We took a long walk at Fish Creek Park. 

It's almost like you've left the city there. 

Very, very nice and also well used, at least on a sunny Sunday.

The deep dark chocolate cake in those cupcakes, leaves one satisfied. 

(or wanting more? I'm both at once I guess!)

The frosting is creamcheese. The ganache is sprinkled in sanding sugar. 

We ate them fiend-like in the parking lot after 

a long and fruitless attempt to light all six candles at once.

Then we needed water. 

Cupcakes are often too dry for me. These three-tablespoons-only of flour type fixed that.

Allison gave me the recipe book. I made the cupcakes.

Life is all about giving! (Sugar, Chocolate, Cheese...)

Stay tuned for some details concerning our mid summer holiday plans!!! :)

****************

Building Project - Largest Shed EVER!

Contrary to popular belief, I actually do other things than make, eat and dream about cake.

For example, Jordan and I met my brother and his wife 

on Salt Spring to do a project for my mom. 

As it turns out, I also love building, being outside and doing fun stuff with my family. 

All things I'd like to do more of... 

Not sure where to find all the time though!

I didn't start taking pictures at the beginning, because I forget things like that.

Here, the years-ignored foundation and upright logs have received some TLC in the form of bracing. My lack of strength and skill meant one of my jobs was bolting everything together. 

And the trusses were delivered. 

I am not the only one who loved the hydraulic lift on the delivery truck.

All muscles took a satisfied sigh at the sight!

Just about finished securing the trusses in place.

Now they're even braced.

The decking for the metal roof has begun, while my brother puts up the facia. 

All fancy pants angles while I went about screwing. 

Screwing haha! Screwing down the decking.

Screws have an interesting history. 

Read One Good Turn to find out all about them, in a Bill Bryson style presentation. 

Admiring one half of the roof decked. I told you it was BIG.

(Probably wishing it weren't solid, as more material wouldn't need to be purchased, 

and we might just be done already) 

However, in reality those two are more likely discussing hops and ale. 

But it looks like they're talking about the roof. Which is a convenient cover...

And a view from underneath.

It might seem I wasn't helping at all, but as it turns out I was the only one taking photos.

I really am more industrious than these photos suggest.

We worked steadily, except in torrential downpour, visited no one, 

ate and slept - which I think means we used our time as wisely as possible. 

Unfortunately we had to leave at this unfinished point, on the nicest day!!! 

Not to worry though, we left my brother to finish up! 

Good bye Fulford Harbour! See you soon I hope! 

Actually we had one interruption, in which Jeff cut me a round from a tree. 

It's purpose is decorative - a rustic sort of serving platter... It's my new favourite item :) 

Which means it'll be showing up sooner or later.

In the meantime it's filling my Calgary kitchen with a fantastic Douglas fir forest aroma, 

which is undoubtedly part of my condo living hegira.

One day, I will again, live outside the city.

This is just the journey.

Belated Carrot Cake

Since I was alone for the Easter Long Weekend our Carrot Cake 

had to wait until Jordan came home.

That was A LOT of waiting for cake. 

...Even if I needed the time to study...

Studying, though, doesn't really take your mind off eating. 

Or cake for that matter.

Since we wanted cake, with layers, but not too much of it, 

I made one cake round into 'half' of a four layer cake.

I was excited to try this scalloped icing technique 

I've recently seen decorating many pretty cakes all over Pinterest.

I was most intrigued by the use of these scallops on partially naked cakes and paired with flowers.

I really need to find a florist where I can purchase interesting and gorgeous single stems, 

like Queensberry in Vancouver (hello cutest little flower shop!!!), but, you know, closer to me.

Like in the vicinity of where I live.

I used the vertical technique here (imagine the cake round and therefore turned so it sits upright)

but I also saw a nifty idea where it's used circularly and horizontally on a tiered cake.

Maybe that's an idea for my birthday! 

With flowers!

I have a recipe I regularly use, in which I like to put raisins, but that's obviously optional.

I prefer to put toasted walnuts of the exterior because I like the crunchy addition to the texture.

However, I adjusted the recipe to incorporate an apple and sour cream, 

which made the cake moister (my favourite cake adjective).

I then made cream cheese icing 

(after all, what is a carrot cake without cream cheese icing, really?)

for the filling (I added cinnamon and nutmeg and finely chopped toasted walnuts)

and the outer icing, using:

1 cup Cream Cheese, room temp

1/2 cup Butter, room temp

Cream these together well, then fluff for a minute on high, then add:

1 tsp Vanilla

3 cups Icing Sugar (added in parts)

Mix together well and fluff of a higher setting for another minute or so.

If you fluff it too long you'll get air bubbles, like I did, 

which is less visually appealing, however, just as tasty. 

Try not to answer the phone or turn your laundry around as I probably did 

while I was waiting for the fluffing action to take effect...

The Carrot and Apple Cake:

(yield: one cake that can be split)

Whisk together and set aside:

1 cup Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

scant 1/2 tsp Salt

1 tsp Cinnamon

1/4 tsp Nutmeg

3/4 cup Sugar (1/2 brown, 1/4 white)

Whip together until frothy:

1 Egg

1/3 cup Vegetable Oil

1 tsp Vanilla

Mix in until well distributed:

1/3 cup Sour Cream

1 Apple, grated on the larger holes (about 3/4 cup)

1 Carrot, medium sized, grated on the smaller holes (about 3/4 cup)

Add the flour mixture gently, mixing until incorporated and smooth.

Add raisins if you like!

Pour into an 8"round greased and floured pan, and 

bake at 350 degrees F for approximately 40 minutes.

If you want to make it flat remember to rap on the counter a few times, 

increase the heat to 375 F and wrap the pan in a wet towel!