Longest Night has past, and each day is getting just a little bit longer than the last. The mornings sport a thick frost in Victoria this week, but happily no snow.
photo by SVSeekins
As a reward for braving our winter chill, the snowdrops smile up at me .
Life springs eternal. 🙂
They’re snuggled under some cozy leaves, but I’m sure they’ll be even happier when I add a layer of mulch in the coming week.
photo by SVSeekins
And believe it or not – – there’s more! The first cyclamen coum bloom of the season.
Granted it is super tiny…
and you have to put on special glasses to see it…
but it’s there!
Q: What can highlight a pot luck supper on a warm evening?
A: Lynda’s Lavender Hummingbird Cake.
AND she shared the secret recipe with us!!! 🙂
Lavender Hummingbird Cake 2014
2 ripe bananas 1/2 c. fresh pineapple (or drained) 1/2 c. shredded coconut 110 ml. tin of passionfruit pulp (available at Fairway Market in WestShore Mall) 2 Tbsp fresh lavender (or dried) 1 1/4 c. sugar 1 3/4 c. flour 3 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice 3/4 c. oil 2 eggs
photo by SVSeekins
Pre-heat oven to 350 F.
Grease an 11 x 8 baking dish.
In a food processor, whiz together bananas & pineapple. Briefly blend in oil, sugar, lavender & eggs until smooth.
In a large bowl mix together flour, baking powder, coconut & spices. Add wet mixture + passionfruit pulp to the dry ingredients. Batter will be loose. Add a few tsp. of flour if you think it is too runny.
Baking time is 45 – 55 minutes. Test centre. If using 2 8 inch square pans, shorten baking time.
When cooled, ice with a simple glaze made with icing sugar, a touch of butter, milk & extra coconut…. or make a cream cheese icing with 125 g. cream cheese, 185 g. icing sugar, 60 g. butter, and 2-3 Tbsp. real rum. (How tropical do you need?) 🙂
Garden Variety Life 