Almost six weeks since we've returned to Toronto. I think that I'm finally getting my footing, it did not feel like a smooth landing. A lot to juggle with in a short period of time, and emotions running high. March break was good, and as crazy as it may sound - I needed it. I blame it all on the super moon!
We had a nice gathering of friends at our house at the beginning of March, a belated new year party with a Mexican twist. Very good to reconnect with everyone, we're lucky people to have so many good friends. Learning to enjoy life better is very much about taking the time to see my friends more often. It's so easy to get completely focused on family and work, I must step out once in awhile.
There is plenty of work to be done, and I keep chipping at it - sometimes in big chunks and sometimes not so much, but always chipping. Le Petit Atelier is growing, and things are looking very good for next year. More teachers to spread the music, and some much needed administrative assistance. But first things first, I am making a grand round of meetings with each of my clients, and pursuing strong leads for new ones. Slowly but surely!
Oh yeah, this reminds me... it's tax time. Crud.
Okay, now that I mentioned the 'T' word, I have to make-up for it I guess... So here is an old family recipe!
I have pulled this one out from my childhood memories - Pouding aux bleuets. I had not made this in over 20 years, and when one of my good friends wanted an idea to use her blueberries and raspberries to make a dessert, I had a flashback. It's basically a cake baked on a bed of fruit, and served warm with yogurt or ice cream. I know I know... I did say this before... But this one is really very delicious too : )
Blueberry 'Pouding'
Poor 2 cups of blueberries (or other berries) in a 'crown' baking pan, and sprinkle with sugar or honey. In a bowl mix together 1 cup of sugar (or half and half white and brown sugar), 1 cup of flour, 2 tsp of baking powder and 1/4 tsp of salt. In a measuring cup, melt 3/4 cup of butter, add 2 eggs, and fill with milk up to 1 cup. Mix with dry ingredients until smooth and creamy, and poor evenly on the fruit. Spread the dough with a fork as needed, and bake in the oven at 350F for 55 minutes. Let it cool for 10 or 15 minutes, and serve with ice cream - or with yogurt and fresh fruit! Oh yes!
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