Blue Rabat , glory morning and sweet cakes.
What I have in stock, always: eggs, flour, corn flour, sugar, butter
For these cakes my role is 'petite'.
Girls take over.
Sunshine, spring, weeping willow, fresh leaves dancing their way up along the branches, yellow butterly flower dots, champagne velvet butterfly.
The recipes vary, I still like the classic ones, the girls seem to prefer online screen recipes from all kind of fancy and sweet bake sites. The difficult part is to get the cakes airy! It's the twist and the time. Patience, some, time, if you don't have time it doesn't feel good to me. I like the smell of the melted butter, the fresh lemon.
I am lazy, I take time just to enjoy this Sunday evening after a wonderful day outside in an almost summery setting. The table dressed in blue and white. A table cloth from Ivory Coast.
Lamb chops nicely grilled with thyme and oregano, lemon on a fork (the greek touch of my sister in law), the lemon picked in the garden, the fruit so magnificient when I cut it open.
Sauteed new small potatoes in their skin, lovely with olive oil and fresh parsil.
Pineapple and strawberries a mix of flavors from Ivory Coast and Morocco, those gorgeous fruits and through their colors the sun shines at the table where we take time, again, we rebuild good traditions, the Sunday afternoon,
longing for time,
a moment to together,
talks and good food.