Summer Stock: Fireworks on the 4th

If you don’t live in the U.S.A., on what occasions do you get to see fireworks?

For more summer stock photos, visit:

Review with Pink Petunias

On My Blog

Elsewhere in the Blogosphere

• Felisol has a post on the Feldenkrais method and talks about how it has helped her. Watch the baby movie and learn.
• Ilana-Davita shares a disturbing post on the far right in France.
• If you live in New Jersey, you can check out the fireworks from njplaygrounds or New Jersey Family magazine. We plan to be in Donaldson Park on Sunday evening.

Summer Salad Watercolor

Thanks to everyone who inspired me to paint by responding to my Simple Summer Salad Hunt. Results of the hunt (and feel free to add more salad ideas to this post) will be posted next week. A funny anecdote on this painting: my husband was trying to figure out if we have bowl that looks like this blue starred bowl. I told him no, I just made it up. Poetic/artistic license.

What kinds of ingredients make a great salad?

Simple Summer Salad Hunt

I am looking for links to wonderful summer salads or spreads (vegan or pareve, please) – I plan to do a post next week with a list of these salads. Here are two examples to wet your appetite:

• Cooking Manager: Tabbouleh
• Pragmatic Attic: Vegan Pâté

Thank you!

Red Currant Cake

A guest recipe by Ilana-Davita

Ilana-Davita presents a lovely currant cake recipe. We don’t see many red currants in New Jersey – I suggest trying the cake with blueberries. I did find an article about red currants suggesting they do exist in New Jersey. I can ask the farmers at our local Highland Park Farmer’s Market. Ilana-Davita says she doesn’t see many blueberries in her part of France. According to this redcurrant Wikipedia article, the North American currants may not taste as good as those of Western Europe.

Ingredients

• one pound of red currants
• 3 Tbsp spelt flour (yes, just that small amount of flour is needed)
• 1 pinch of salt
• 3 large eggs
• 3 Tbsp natural cane sugar
• 1 glass (appr. 200ml) of buttermilk or milk substitute such as almond milk or oat milk
• 1 pkt of vanilla sugar (may use vanilla extract)

Mix the flour and salt with the eggs. Add the sugar and milk. Grease a baking pan and lay the currants at the bottom. Add the batter and sprinkle with the vanilla sugar. Bake for 45 minutes at 360°F.

This recipe is my mom’s but I have changed it slightly. She uses plain sugar and flour and mixes the vanilla sugar with the rest of the batter.

This cake reminds me of Mollie Katzen’s Cranapple-Walnut Cake – I used to make that one with whatever fruit I had available. As Mollie noted at the head of the page: “~very moist ♥♥♥.”

And because Ilana-Davita took such a red photo of currants, I am submitting this to Ruby Tuesday: