Friday, February 2, 2007

Cold & Damp. PM Rain

That's the forecast for today. "Cold & Damp. PM Rain." And no, Kristen. To answer your question from yesterday it most definitely did NOT snow. I think I saw maaaaaybe...3 flurries. Kurt saw 5. That's about it. Then it was freezing rain all night which made for a very fun and exciting run this morning. Kurt usually runs ahead of me and he always points down when he sees (or slips on) a patch of ice. I think he spent most of the run doing that! It was kind of funny. :) We had to just stop and walk some of the time it was so bad. I'm surprised we didn't pull a groin muscle!

This is a picture of a shibori pleated silk scarf by Helen Bolland. She is insanely talented and does absolutely beautiful work! This scarf is called "peacock". Aren't those colors just gorgeous? She is definitely someone I aspire to!
On a completely different note, I found this recipe online today. Thought I'd share it since it sounded very good!

French Yoghurt Cake

Recipe serves about 8 normal people or two very piggy ones
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- pinch of fine sea salt
- 3 large (and fresh) eggs
- 1 cup sugar
- 1/2 cup plain, full-fat yogurt
- 1 teaspoon vanilla
- 8 tablespoons unsalted butter, melted and cooled
- 3 ounces bitter chocolate, preferably Lindt 64%, melted in a double boiler, then cool
- Confectioner's sugar, optional


1. Butter and flour one 9 1/2-inch/24cm round cake pan. Preheat the over to 375F

2. Sift together the flour, baking powder, and salt onto a piece of waxed or parchment paper.

3. In a large bowl, whisk together the eggs and the sugar until they are light and pale yellow.
Sprinkle the dry ingredients over the eggs and sugar, whisking to incorporate them. Fold in the yogurt and vanilla, then the melted butter.

4. Pour half the batter into the prepared cake pan. Fold the melted chocolate into the remaining batter until it is thoroughly combined. Pour the chocolate batter on top of the plan batter that is already in the cake pan and run a knife through the batter several times to make a marble pattern.

5. Bake the cake in the centre of the oven until it is slightly mounded and your finger leaves a very slight impression when you touch the top of it, about 25min.

6. Remove the cake from the oven and let it cool in the pan for about 15minutes, then turn it out onto a wire rack. Serve when it is fully cool. If you like, dust the top with confectioner's Sugar.

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