Frikadeller (Danish meatballs)

Note from a Housewife

FrikadellerDanishMeatballs
Dinner tonight, 23 August, 2017
One of the Danes favourite , classic way to served it with potatoes and gravy and pickled red cabbage
Read or download recipe

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WRITESPIRATION #129 52 WEEKS IN 52 WORDS WEEK 34

But I Smile Anyway...

Sacha’s back with her #Writespiraton prompt.

This week your challenge is to write a 52-word story including these words:

Badger, amulet and coward

Your challenge is to write your story using the weekly theme/prompt and write it in just 52 words…. EXACTLY, no more, no less.

Here goes!

A knock on the door.
Ernest peeked gingerly out of the window.
Oh, great!
Another mob had come to badger him, wanting his help. That was the third this week.
How long could he hide for?
He cursed himself for losing his precious amulet.
Without it, he was nothing but a coward.

writespiration-2017

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Summer Rains

BitterSweet

I never thought I’d say this, but I miss the summer rains.

The cool relief of a cloud burst washing away the built up pressure of the day. The rumble and crack of rolling thunder in the darkness, a lumbering giant invisible in the night sky. The damp long grasses, freckled with pinpricks of dew in the morning. Each component, tactile and visceral, makes up its own flashbulb memory; distinctive, yet distinctly separate. There’s no timestamp, no geolocation, no metadata to click through and extract more information. Surely there were many rainstorms that visited through my childhood, appearing and fading away much like the last, blending into one amalgamated vision, softened by time and distance.

I don’t know how I grew so attached to the comfortable rhythm of weather patterns, so predictable that they were more reliable than the calendar as an indication of the passing days. Back then, summer…

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Tzatziki Sauce

Heathers' Fresh Cooking

Now that you know how easy it is to make this, you will be putting it on everything – fresh tomatoes, your next BLT, salads, dip for that leftover pita bread…

Tzatziki Sauce

1   6″ cucumber, peeled, seeds removed

1 cup greek yogurt (whole milk)

1 clove garlic, grated

1 teaspoon fresh mint, finely chopped

1 teaspoon lemon juice

Mix all ingredients together, let stand 15 minutes for flavours to blend and serve with anything greek.

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August 23rd is National Spongecake Day!

Foodimentary - National Food Holidays

Here are today’s five thing to know about Spongecake:

  1. During the renaissance, Italian cooks became famous for their baking skills and were hired by households in both England and France.
  2. The new items that they introduced were called “biscuits,” though they were the forerunner of what we now consider to be sponge cake.
  3. Gervase Markham (1568-1637),  English poet and author, recorded the earliest sponge cake recipe in English in 1615.
  4. These sponge cakes were most likely thin, crisp cakes (more like modern cookies).
  5. By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs.

Today’s Food History

  • 1617 The first one way streets were established in London. Seventeen one way streets were created to regulate “disorder and rude behaviour of Carmen, Draymen, and others using Cartes.”
  • 1813 Alexander Wilson died. Scottish naturalist, ornithologist and poet. Founder of American ornithology

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