We hurry Spring at Linderhof
With the glitz and bling of Christmas gone
back in the boxes
and back in the basement
The house seems barren.
So we get a stash of hyacinth bulbs every fall
And then get out the forcing vases
To add both beauty
Although in magazines paperwhites are often seen as Christmas flowers
alongside the poinsettias,
We prefer ours in January
When days are often bleak and dreary
We buy way too many bulbs each year
But we do it again and again
And we will continue to do so
They lend their beauty
And their aroma
And we rush other things as well
But we have a source
for some lovely forsythia branches
Which we buy for the mantle
Their staying power is good
And, even though there is no yellow in the living room at Linderhof,
their blossoms seem to brighten the whole downstairs.
And this weekend at Costco,
they had more forsythia . . .
I could have bought three bunches
But I resisted and brought home only one
Taken apart, it made
A nice bouquet in an amber glass vase on the bedside table
The rest seems right at home in the yellow guest room in the Wedgwood vase
(a gift from a dear friend)
The vase always resides on the table -- ready for whenever we have guests
For fresh flowers.
A guest room isn't complete without fresh flowers
whether garden ones or florist ones.
No guests are expected
But the bunch was just a little too big for my bedside table
And I couldn't think of a better place to put the rest
than in the yellow guest room!
It is January on the prairie.
A week or so ago, we were stuck inside because of first
the ice that fell and then the snow.
I took my afternoon tea on the front porch.
It's 70 or so today
This 28th day of January
I had to take advantage of the unseasonably warm temperatures
to sip my tea outside on the porch.
Earl Grey tea as is my afternoon custom
And a great tea bread -- orange scented buttermilk cake.
From one of my favorite people, Mary at One Perfect Bite
What I like best about the recipe
is that it makes three loaves
One for now, one for the freezer, and one for a gift.
She topped hers with a shower of powdered sugar
I decided to make an orange glaze.
Either way it is a good cake.
Mary's Orange Scented Buttermilk Cake
3-1/4 cups cake flour, sifted, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, softened
2 cups granulated sugar
1-1/2 teaspoons finely grated orange zest
4 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1-1/2 teaspoons pure vanilla extract
3/4 cup buttermilk, at room temperature
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F. Generously coat three 8-by-4-inch loaf pans with butter. Line bottom of pans with parchment paper. Butter parchment paper and dust pans with flour. Arrange pans on a baking sheet.
In a medium bowl, whisk cake flour with baking powder, baking soda, salt and cinnamon.
In bowl of a stand mixer fitted with paddle attachment, beat butter with sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add eggs one at a time, beating well between additions and scraping down the sides of bowl. Beat in the sour cream and vanilla.
At low speed, beat in dry ingredients in 3 additions, alternating with buttermilk and beginning and ending with dry ingredients; gently fold just until blended.
Scrape batter into prepared pans and smooth tops; gently tap once to release any air. Bake loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.
Transfer the loaves to a rack for 20 minutes, then turn them out onto rack and set them right side up to cool. Dust with confectioners’ sugar, slice and serve. Yield: 3 loaves (21 slices).
Note: I made a glaze of orange zest, orange juice and powdered sugar and topped the cakes with that.
It's Tuesday and I'm joining Marty at A Stroll Thru Life for Tabletop Tuesday and Sandi at Rose Chintz Cottage for Tea Time Tuesday