The gardens are Septemberish yet not as rich as past years..so fried.. Impatiens are still lovely so more next year..sedum never disappoints nor any type of hydrangea.. The leaves have not moved too much color wise..here and there you see a tree with some color but nothing really yet.
When you are working in your gardens..you spot miracles..I know they like to eat parsley but isn't she pretty? I relocated her.
I'm still painting Paris..Cannes..Provence..Antibes people and have but 5 blank sheets left in my third journal.
It's been fun attributing stories to them.
A few times I did giveaways and our friend Debbie won Mercedes with her son Charles-Antoine above.. I added little checks to match Debbies taste..before sending.She's a MC lover.You can tell right away by clicking on the link to her blog.A lovely group of friends collect the pieces..
Last yr I wasn't focused on Paris People and had fun painting different Provence things..:)
September in Provence is idyllic.I am extremely grateful we went when we did.
3 times..but twice for one month on our own.
I adored our pied-a -terre there.
If we could build a home for 2 in my small town here I would build this one.
Tip to toe front to back ..the land.. the interior..just heavenly.
More heavenly the first time:)
I'm waxing poetic..onto the real issue here:)
I found a Food blogger/radio personality who Tik Toks and Instagrams..
On Tik tok he was making this better than Starbucks..lemon loaf and he caught my attention..
with lemon yogurt being an ingredient:)
I like different.
The recipe on his site differs a bit so I suggest you use the one I am posting..the Tik Tok one.
I have his permission:)
He used a whisk.I used my KA.
Pre heat oven at 350.
Prep your loaf pan accordingly.
I have IMHO the best loaf pan..A pullman from E Dehillerin in Paris..offered to me by Lee~Ann.Jon and Isobel many years ago♥.
I bake this loaf lid off of course.
1 cup of sugar
2 tbsps lemon rind
I rub my sugar with the lemon rind like Dorie Greenspan does..if you make your cake w/ a whisk you should do it too.I make my cake w/ my KA so I just mixed the rind with the sugar at the beginning to get that worked in.
1/2 cup neutral oil
2 tsps Watkins lemon extract (I used a specialty Dr Oetker item)
but he swears by WATKINS so do it:)
1 cup LEMON yogurt.
1 1/2 cups Cake and Pastry flour
2 tsps baking powder.
Mix eggs with sugar(Rind already incorporated) yogurt,neutral oil,extract.
Sift flour and baking powder..
Pour in prepped pan..bake ap 50 mins..toothpick test it..
mix 3 tbsps lemon juice 1 cup sugar pour over cake..Refrigerate 1 hour.
Then I unmolded and found perfection;)
This croque-monsieur was a hit too! It's from Tastesbetterfromscratch and well worh it..crank up the Dijon;)
A treat..a little decadence once in a while is ok right?