It's been a while. We've been hanging out, doing our thing here at La Maison. Living, not broadcasting. Isn't that what a break is for? To stop talking, stop extending yourself, stop pushing...and spend some time just listening. Receiving. Letting things gestate, until your next outward blossoming.
Like today. Is there any sound more beautiful than falling snow? (Other than a champagne cork popping, that is). And I love the view through the neighbor's pasture, beyond our lamppost - it's a view of endless snowy paddocks nested one within the other, heightened some days by the white draft horse that likes to graze there from time to time. Infinity, in pasture.
On the menu this weekend: roast chicken and haricots verts; pork fajitas; and a fabulous berry coffee cake, which you can make with the recipe below. I'm making it because I have fresh cranberries, which are so good for you, that it makes it a health dish, right?
We can't wait for the spring.
2 1/2 cups sifted flour
1 cup sugar
3/4 cup brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
Cup of vegetable oil
1 cup chopped pecans or walnuts
1 tsp baking powder
1 tsp. baking soda dissolved in 1 cup buttermilk
1-2 cups fresh blueberries
Mix flour, sugars, salt, cinnamon and nutmeg; add the cup of oil and
mix well. Reserve 3/4 cup of this mixture, add cinnamon and 1/2 of the
chopped nuts; save for top of cake. To remaining mixture, add the egg,
baking powder, buttermilk-soda mixture and 1/2 cup chopped nuts. Mix
well; add blueberries. Pour into greased 9x13 pan and sprinkle
reserved crumb mixture on top. Bake at 350 F for 35 minutes.