Yesterday I was standing at the kitchen sink peeling Frost peaches to can. Rose began to make her hysterical noises so I looked up, out onto the field to the South of us. There was Mom Deer with a wee one. Mom came down right in Rose's face with only the wire fence between. She'd stomp her foot, Rose would back up speedily. This repeated until we brought Rose in. Mom crossed the field to the eucalyptus trees with baby bouncing after.
This morning during my early morning sitting practice, Rose began the hysterical barking again. Just Mom this time. But towards the end of my qi gong practice, Mom traversed the field with not one baby but TWO.
We have seen mom & babies in the Spring. Rose & Mom:
In addition to canning yesterday, I made Dwight a Peach Upsidedown Cake. Here's the recipe which I have modified from the 1974 Roberts Cookbook:
UPSIDEDOWN
3 medium fresh organic peaches
1/8 C. organic butter or ghee
6 T. organic maple sugar
1 T. fresh organic lemon juice
Pare & slice the peaches then pour the lemon juice over the peaches.
Melt butter or ghee in a 9x9x2 inch glass baking pan set into 350 degree oven. Once the butter is melted remove pan from oven and mix in sugar & salt, spreading evenly in pan. Place peach slices with lemon juice on top, set aside.
CAKE aka Cottage Pudding
1/4 C. organic butter or ghee
3/4 C. organic maple sugar
1 duck egg
1 tsp. organic vanilla extract
1 1/2 C. organic sprouted spelt flour
2 1/2 tsp. nonaluminum baking powder
1/2 tsp. unrefined sea salt
2/3 C. Nancy's low fat, organic kefir milk
Cream butter/ghee well then gradually add sugar beating until fluffy. Add egg beating well then vanilla beating well. Alternatively add dry ingredients
which have been well mix in another bowl with kefir milk beating well and
scraping the sides between each addition.
For fresh organic duck eggs
And for more information about Essential Eating & sprouted flour
This cake was really delicious, and it looks beautiful too!
ReplyDelete