Sometimes Sir Knight and I get so busy accomplishing everything on our extensive to-do lists that we forget to savor the moment. In our quest to prepare for the future we have a tendency to sacrifice the present. I want our children to be equipped with the necessary tools to survive whatever the world throws their way but I also want them to have a happy childhood tucked under their jacket. And every once in a while, I have to remind myself that these very busy, very hectic, very taxing days are our family's good ol' days. These are the days that will form and mold my children, my grandchildren and their children after them. This is our chance to shape our future. Challenge accepted.
|Master Calvin watching Sir Knight add supports to the fence corner|
|Keeping a close eye on things|
|A finished, very sturdy corner|
|Uprights ready to be turned into Buck & Rail fence|
|And the fence is stretching into the sunset|
(Notice the old hive boxes repurposed as flower beds)
|Newly bottled Rose Hip wine|
Vanilla Custard Cake
4 eggs, separated
1 T water
1/2 + 2 T sugar
1/2 C butter, melted
3/4 C flour
2 C milk
2 tsp. vanilla extract
Preheat the oven to 325 degrees. Butter an 8 inch round cake pan or line with waxed paper and butter paper.
Beat the egg whites until stiff.
In clean bowl, beat the egg yolks together with the sugar, water and vanilla until light. Beat in the melted butter and beat for 1 minute. Beat in the flour. Add the milk and beat until well incorporated. Gently fold in egg whites to combine.
Pour into prepared pan and bake for about 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 3 hours before putting on a serving plate.
This cake is amazing - it forms a cake like crust filled with a custard center. I like to serve this chilled with fresh or frozen berries and a dusting of powdered sugar. A perfect summer dessert!
|The ingredients before adding the egg whites|
|The stiff egg whites|
|After the whites have been folded into the batter|
|It fills the cake pan to the tippy top (don't worry, it won't overflow)|
|Fresh from the oven|
|Dessert is served|
|My beautiful old fashioned yellow roses, brought by a friends grandmother over the Oregon Trail!|
|And overflowing pink roses|
|Our yard, dressed for summer, with a lovely spot to contemplate life|
|Yellow Foxglove, one of my favorites|
|Freesias intermingled with Irises|
Until next time,