A colleague recently brought me some lobster mushrooms (thank you C.J., you rock). My husband was skeptical but he whipped up a batch of chicken and lobster mushroom alfredo with linguine. Even the kids ate it, and they’re picky.
Lobster mushrooms grow wild where we live, and I didn’t know about it until last week! Wow, do I live a sheltered life or what. In future I will be looking for them.
Unfortunately the frost got to our tomatoes before I could harvest the rest of them. We planted a little late this year and didn’t get the best results. Next year my daughters and I will plant the tomatoes and pumpkins at our summer cabin, where they have plenty of sunshine and space to grow.
Our 80-something year old neighbour seems eccentric. His property is littered with derelict machinery and old single-wide trailers. Maybe all he sees is the potential usefulness of each machine, like this old tractor. I think it’s strangely beautiful.
For those of you who appreciated the photo of the mountain sheep, here is where those sheep can be found. It’s also my road to paradise…and in summer it’s my drive home from work. I love BC!
I took this photo on the road to our summer cabin, earlier this year. The sheep are an everyday sight on this road.
This week I am a hunting widow, which is not a bad thing. More time for crafts!
Anyway, in anticipation of the ELK my husband plans to bring home, here is a recipe entitled Elk Braised in Dark Ale, from EatingElk.com. I haven’t tried it yet, but hope to soon.
In the meantime I will be painting the walls of my Woman Cave (aka craft studio).
I used Nazli Gelin Garden size 10 crochet thread to transform my daughter’s shirt into something special.
Plum Upside-Down Cake
Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.
This article was sent from the Canadian Living Mobile App.
12 oz (375 g) large firm ripe prune or purple plums (3 to 6 plums)
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) butter, melted
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) spelt flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) cinnamon
Pinch each nutmeg and salt
2/3 cup (150 mL) milk
Halve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.
Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.
In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.
Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.
Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.
- Per serving about:
- cal: 437
- pro: 6 g
- total fat: 20 g
- sat fat:12 g
- carb: 60 g
- fibre: 2 g
- chol: 110 mg
- sodium: 234 mg
- potassium: 256 mg
- RDI :
- calcium: 9%
- iron: 13%
- vit A: 19%
- vit C: 5%
- folate: 20%