“and the secret garden bloomed and bloomed
and every morning revealed new miracles.”
– frances hodgson burnett
a few lost photographs
of small city gardens
that i took last summer
♥
3/27/14
secret gardens (II)
a few lost photographs
of small city gardens
that i took last summer
♥
1/28/14
green
on an incredibly hot summer day
i went to buy some christmas presents
and found a beautiful hidden garden
1/22/14
lazy days
pixel taking an afternoon sunbath
and being his usual, beautiful self.
little cutie pie, i adore him so much.
♥
1/20/14
1/15/14
secret gardens
“and the secret garden bloomed and bloomed
and every morning revealed new miracles.”
– frances hodgson burnett
i've been taking lots of pictures
of green balconies and front yards,
little (and not so little) gardens in the city
♥
1/13/14
tilia trees and lemon cakes
december, 2013.
every now and then i make homemade yogurt
so when i found myself with two jars sitting on the fridge
and the expiration date creeping over
i took out some bowls and made a cake
----
yogurt and lemon cake
original recipe here
ingredients*
♥ 210 g self rising flour, which is what i had on hand
♥ 1/2 tsp salt
♥ 300 g sugar (i used a bit less)
♥ 120 g butter, softened
♥ 234 g plain yogurt (i probably used a bit more)
♥ 2 large eggs
♥ 2 tbsp lemon juice, freshly squeezed
♥ zest of two lemons
i also added:
♥ lots of cardamom
but i cannot work with those measures so used this guide for conversion
method
preheat the oven at 180ºc
whisk the flour, baking soda, salt & cardamom.
in a separate bowl, whisk together the remaining ingredients until smooth.
pour the dry ingredients into the wet ones slowly and in three different batches.
mix until it's all incorporated, carefully not to over mix
pour the batter onto an oiled cake pan and bake for 35 to 40 minutes or until a knife comes out clean.
the original recipe finishes the cake with syrup and candied lemons
but i like my cakes to be very simple, so i skipped that part
best served with a cup a tea and a good book on a sunny morning
in a separate bowl, whisk together the remaining ingredients until smooth.
pour the dry ingredients into the wet ones slowly and in three different batches.
mix until it's all incorporated, carefully not to over mix
pour the batter onto an oiled cake pan and bake for 35 to 40 minutes or until a knife comes out clean.
the original recipe finishes the cake with syrup and candied lemons
but i like my cakes to be very simple, so i skipped that part
best served with a cup a tea and a good book on a sunny morning
1/9/14
overgrown
for as long as i can remember
this has been one of my favourite corners of the city
i used to pass by it every so often when i was a child
and always marveled at how wild and beautiful it was
♥
1/2/14
the slow day
walking under the rain on a cool summer morning,
eating miso soup, soba noodles and gyoza with green tea
reading silvia's lovely letter and playing with pixel
even with deadlines and work, what a perfect second day of a new year
♥
hope you had a wonderful start too!
12/11/13
tiny garden
almost in front of our building
there is a house with a tiny window
and a beautiful small garden
it's so beautiful i just want to be friends with whoever lives there
♥
