It's Dad's birthday today - even though he's on one continent, and we're on another, we went to the beach to celebrate!
Happy Birthday!
28 January 2021
23 January 2021
Odds And Ends
Here are some odds and ends that have floated through my space.
We're still feeling lucky that we can lose track of the days 🙄
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| Time flies. And then it doesn't... |
Working on our health, keeping our vitamin D levels up
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| Vitamin D levels |
Experimenting with foods (even the ones we're not big fans of)
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| "Hard-roasted" Cauliflower |
Seeing the effect that Brexit has on our friends
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| Europe Today |
Anxiously awaiting our turn at the vaccination center. People can make their appointments online, if they fall into the current priority group (not us).
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| Opening Day |
Vaccines went fast though - no more doses, so no more appointments. Check back periodically, and watch the news.
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| A Week Later |
Browsing through the ads - I guess we don't need a table dedicated to the telephone anymore, eh?
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| It's For You! |
20 January 2021
Blueberry Muffins
I have been experimenting with dairy-free recipes for a while now. A friend suggested using cashew cream, so I gave it a try!
I wanted to make some blueberry bread (I saw frozen berries in my supermarket, and couldn't resist!), but I don't have a loaf pan. I saw that I could make muffins with just a couple of changes, but... I also don't have a muffin pan! But! I do have ramekins! And what are ramekins, but individual ceramic muffin pans of the ancient world.
These were awfully good!
Blueberry Muffins (non-dairy)
4 small ramekins
Ingredients
3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup cashew cream (plus enough extra for consistency)
2 Tbs vegetable oil
1/2 large egg
1/4 tsp vanilla extract
3/4 cups frozen blueberries
Instructions
Preheat oven to 375° F (190° C). Oil 4 ramekins
Mix flour, sugar, baking powder, and salt in a large bowl. Stir cashew cream, oil, egg, and vanilla extract into flour mixture until batter is just blended. Add extra cashew cream as needed for a thick smooth batter.
Fold frozen blueberries into the batter. Spoon batter into ramekins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let cool for 10 minutes.
Cook any leftover batter as pancakes (I didn't have any).
Note: mix double quantities, then divide and use half
1/2 cup cashew cream
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
The other half can be mixed with an egg and scrambled, or used for french bread.
~~~
Modified for
- non-dairy
- 4 ramekins
from:
15 January 2021
Can't Decide
I can't decide which sunset photo I like better...
In other news, we ordered Thai take-out! We're passing time until we can go pick it up - today's the last day of our 8pm curfew; tomorrow, it starts at 6pm.
08 January 2021
01 January 2021
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