lemony heaven
I have 1400 books! I only wish I could read as fast as I can buy them. I'm hanging on till this weekend, trying not to buy anything, because Chapters is having a kind-of sale, an increased discount for members. Well I can't resist that! I'll have to give myself a limit though, so I don't go overboard. I owe Maria a book too...
Last week of the internship. It's gone so fast! Much faster than the practicums did. The cooking session is going really well, but I'm disappointed about the sewing one. We need more time! And for the kids who've started to show up!! I'll probably go even after the internship to work with them and help out with tutoring, but I can't go too often.
The elephant is just about done, and I've started on a monkey for Adam. I ended up going back and buying the pattern for myself because it's such a good one! I had to order teddy bear joints and eyes online though - this is a HUGE city, and I couldn't find a place that sells them!! Incredible. They really need a Spotlight here.
I made these last night, they're heaven! All light and lemony, I just had to share the recipe with you. I made them into cupcake/muffin things but you can use any kind of tin really, and just adjust the cooking time.
Lemon Loaf
zest and juice of 2 lemons
2 1/4 cups plain flour
2 tsp baking powder
pinch salt
1 1/2 cup caster sugar
185g butter, cold
3 eggs
3/4 cup milk
3 Tb caster sugar
Preheat oven to 180˚C/350˚F.
Grate zest of lemons and put aside. Squeeze as much juice as possible from the lemons.
In a large mixing bowl, combine sifted flour and baking powder, salt and sugar. Add butter in small pieces and rub in until it resembles bread crumbs. Stir in zest.
In a small bowl, whisk eggs slightly and stir in milk. Add 1 tablespoon of lemon juice and mix into flour mixture until just combined.
Pour into greased tin or muffin cups.
Bake for 35-40 mins, or approx. 20 for cupcakes.
Heat lemon juice in a saucepan on the stove and stir in the extra sugar until dissolved. Bring to a boil and then simmer for about five minutes, until slightly thickened, stirring occasionally.
Brush glaze over the top of cake. Serve warm.
Last week of the internship. It's gone so fast! Much faster than the practicums did. The cooking session is going really well, but I'm disappointed about the sewing one. We need more time! And for the kids who've started to show up!! I'll probably go even after the internship to work with them and help out with tutoring, but I can't go too often.
The elephant is just about done, and I've started on a monkey for Adam. I ended up going back and buying the pattern for myself because it's such a good one! I had to order teddy bear joints and eyes online though - this is a HUGE city, and I couldn't find a place that sells them!! Incredible. They really need a Spotlight here.
I made these last night, they're heaven! All light and lemony, I just had to share the recipe with you. I made them into cupcake/muffin things but you can use any kind of tin really, and just adjust the cooking time.
Lemon Loaf
zest and juice of 2 lemons
2 1/4 cups plain flour
2 tsp baking powder
pinch salt
1 1/2 cup caster sugar
185g butter, cold
3 eggs
3/4 cup milk
3 Tb caster sugar
Preheat oven to 180˚C/350˚F.
Grate zest of lemons and put aside. Squeeze as much juice as possible from the lemons.
In a large mixing bowl, combine sifted flour and baking powder, salt and sugar. Add butter in small pieces and rub in until it resembles bread crumbs. Stir in zest.
In a small bowl, whisk eggs slightly and stir in milk. Add 1 tablespoon of lemon juice and mix into flour mixture until just combined.
Pour into greased tin or muffin cups.
Bake for 35-40 mins, or approx. 20 for cupcakes.
Heat lemon juice in a saucepan on the stove and stir in the extra sugar until dissolved. Bring to a boil and then simmer for about five minutes, until slightly thickened, stirring occasionally.
Brush glaze over the top of cake. Serve warm.