Thursday, August 13, 2009
Rowing with friends
This morning was perfect! There we were, 4 rowing friends and our trusted cox on the glass-like waters of the Inter-coastal. What made it even more exceptional was the beautiful double rainbow, a shark fin gliding by the boat and a dolphin leaping 6 feet into the air in a graceful arc. That was the kind of row we were having until we neared the beach, when a bolt of lightning was spotted and quickly followed by a peal of thunder. Suddenly, the mood changed and everyone discovered an extra burst of energy to quickly sprint for the shore. Thanks ladies, it was a great way to start the day!
Wednesday, August 5, 2009
Tea with friends
One of the most enjoyable aspects of being retired is having more time to spend with friends. It is a close second to having more time to travel!
I think women, more so than men, enjoy having a group of female friends who they can feel comfortable and relaxed with. They exchange ideas, discuss problems, support each other through rough times, and introduce new interests to the group.
My contribution is arranging Craft Night when friends are welcome to come with a project they are working on, or come to learn a new skill. We are a multi-talented group and we have all the bases covered - knitting, beading, sewing, crocheting, quilting, you name it.
Of course we take a break for tea and goodies and last week this cake was a big hit.
Plum and Pistachio Cake
Flavorful, moist cake – excellent with a cup of tea.
4 large dark plums
50g/2oz shelled pistachios
175g/6oz softened butter or margarine
175g/6oz sugar
3 eggs
175g/6oz self-raising flour
Zest and juice of one lemon
Icing sugar for dusting
Heat oven to 180C/365F. Butter and with wax paper line the base of a 20cm to 22cm cake tin. Stone the plums and cut into 8ths. Tip pistachios into blender and finely grind.
Beat the butter and sugar fluffy, then add eggs, pistachios, flour, lemon zest and juice and keep beating until light and fluffy.
Spoon half the mixture into the pan and scatter over half the plums. Smooth remaining mixture on top and scatter the remaining fruit.
Bake for 45 to 50 mins. until cake is firm and golden. TIP: If using a spring pan place some foil under the pan as I found that juice came out.
Let cool 5 mins. in tin then turn out and cool completely. Dust with icing sugar.
I think women, more so than men, enjoy having a group of female friends who they can feel comfortable and relaxed with. They exchange ideas, discuss problems, support each other through rough times, and introduce new interests to the group.
My contribution is arranging Craft Night when friends are welcome to come with a project they are working on, or come to learn a new skill. We are a multi-talented group and we have all the bases covered - knitting, beading, sewing, crocheting, quilting, you name it.
Of course we take a break for tea and goodies and last week this cake was a big hit.
Plum and Pistachio Cake
Flavorful, moist cake – excellent with a cup of tea.
4 large dark plums
50g/2oz shelled pistachios
175g/6oz softened butter or margarine
175g/6oz sugar
3 eggs
175g/6oz self-raising flour
Zest and juice of one lemon
Icing sugar for dusting
Heat oven to 180C/365F. Butter and with wax paper line the base of a 20cm to 22cm cake tin. Stone the plums and cut into 8ths. Tip pistachios into blender and finely grind.
Beat the butter and sugar fluffy, then add eggs, pistachios, flour, lemon zest and juice and keep beating until light and fluffy.
Spoon half the mixture into the pan and scatter over half the plums. Smooth remaining mixture on top and scatter the remaining fruit.
Bake for 45 to 50 mins. until cake is firm and golden. TIP: If using a spring pan place some foil under the pan as I found that juice came out.
Let cool 5 mins. in tin then turn out and cool completely. Dust with icing sugar.
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