The Summer Fade

by Lisa on August 28, 2016

summer

Labor Day Weekend is fast approaching, the official close of the summer season. Yikes! I am not even going to mention how fast the summer—the whole year!—is flying by, but it’s going at breakneck speed don’t you think? I wanted to summer while I still had a chance. So I grabbed my markers to play. Here are a couple summer doodles and some advice for still enjoying  summer fun.

Forget the diet and have an ice cream cone…

Don’t worry about your hairdo plunge in a pool…

Don’t’ worry about your love handles get in the pool…

Forego the chores and take a walk instead…

Never mind the heat stay up late and enjoy the starry skies…

Go out at dusk and admire the fireflies…

Find a ways to enjoy your summer with child like enthusiasm!

boys&girls

If you’d like to see more doodles of hymn lyrics, bible verses and quotes of encouragement take a look at my devotional coloring book Drawn from the Heart available at your favorite bookstores and Amazon.

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    ดูหนังโป๊ฟรี July 14, 2017 at 9:22 am

    I do not even understand how I stopped up here, but I assumed this submit was great.
    I don’t recognise who you are but definitely you’re going to a
    famous blogger in case you aren’t already. Cheers!

    Reply

    Jan Way September 4, 2017 at 7:25 am

    HI Lisa — I am reading your book Knitting with Love. I just finished the chapter about the dishcloths. Do you sell that pattern? If so, I would like to purchase it. Please let me know how I could do that.

    I am so enjoying this book along with Knit, Purl, Pray. they both are so inspirational. thank you for your time to write them. What a joy :)

    Reply

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    It’s Plum Cake Season!

    by Lisa on August 14, 2016

    It’s finally here, plum cake season. To some people summer means vacations, long sunny days or casual Fridays at work. One of the things that makes summer for me is plum cake season. WOo HOo!! Years ago my brother gave me a recipe for plum cake. It called for 12 plums pitted and cut into quarters. It was made in a spring foam pan—the ones used to make cheesecake—which I’d have to buy especially for this recipe. Seemed like a lot of effort. So I never made the cake.

    Then one summer a friend asked if I’d like some plum from her backyard tree. She had a bumper crop and needed to get rid of bags full. What the heck, sure I’ll take a couple dozen and give this plum cake a try.

    What an easy recipe! I whipped up the batter, quartered the plums and stood them on end in the cake. The house filled with the most delicious sweet smell. Cinnamon and almond. Tart plums and sweet cake. It looked picture perfect when it came out of the oven. Gee must’ve done it right.

    My boys were happy to have a new dessert to try after dinner. And it was amazing. No. Really. We were all surprised at how tasty it was. It was noteworthy. We wanted to share this discovery with everyone we knew. I asked for more backyard plums and made cake after cake. I gave one to each of our neighbors. I sent one with my husband to work. I took one to choir practice. I froze several for later. It was a sweet season. That was 5 years ago. Now we all wait for plum cake season.

    This year looks like another bumper crop. I have five grocery bags full of plums. So far I’ve made 4 cakes and only put a small dent in the first bag of plums. So glad this baby freezes well! I’ve got the recipe memorized by now. Here I’ll share it with you it’s so yummy and easy you should give it a try.

    Plum Cake

    Butter an 8 or 9 inch springfoam pan

    Preheat oven to 375°

    Beat together ½ cup softened unsalted butter and 1 cup sugar

    Add 2 eggs, one at a time

    Mix in 1 tsp each almond and vanilla extracts

    Sift together and add 2 cups flours and 4 tsps baking powder

    The batter will be stiff but cram it into the prepared pan, smooth with spatula

    It will not seem like enough batter for a cake but it is

    Pit and quarter 10 to 12 plums

    Stand each plum piece in the batter not touching the edges of the pan or each other

    Mix together ½ cup sugar and 1 tsp cinnamon

    Sprinkle evenly over the top of the cake

    It will seem like a lot of sugar topping but use it all, this makes a lovely crust on top

    Bake for 45 to 60 minutes till golden brown and a toothpick comes out clean

    This cake freezes VERY WELL you can enjoy it in January too!

     

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      Robin July 3, 2012 at 5:16 pm

      Thanks for sharing the recipe – it looks wonderful. I got a kick out of how you explained things (It will not seem like enough batter for a cake but it is, and cram it in the pan) Very funny! Have you ever tried it with peaches? I bet they’re good too!

      Reply

      Lisa July 6, 2012 at 7:10 pm

      I add those tips cause I wondered about things the first time I made the recipe. I have not tried this with peaches but I’ll bet it works. I’ve done apricots, strawberries and blueberries. It seems the batter will take any fresh fruit. teehee

      Reply

      Yvonne July 4, 2012 at 11:02 am

      If I were home (we’re in Tacoma for two weeks) I’d make this as we have a bumper crop of Santa Rosa plums coming in now. Hopefully neighbors will pick some and enjoy them. Going to email recipe to a friend and hope she goes and picks some and makes your cake!

      Reply

      Lisa July 6, 2012 at 7:08 pm

      May the recipe go far and wide! You’llwant to try it when you are near an oven and it’ snot 100° outside! Enjoy

      Reply

      Donna Luers July 5, 2012 at 1:14 pm

      Thanks Lisa for the yummy recipe. I had it a long time ago from family in. Germany but had misplaced it. I plan to make it as soon as the heat let’s up here in the Chicago land . We have had a lot of 100 degrees days, today 102!!! Not a good time to be baking.
      Many thanks,
      Donna

      Reply

      Lisa July 6, 2012 at 7:06 pm

      I”m so glad you recognize the recipe. How fun to find an old favorite. But yeah, you will have to wait to fire up the oven when it cools down. Ouch to 102°!

      Reply

      Dom July 6, 2012 at 8:02 am

      Bulletproof instruction! The world is a better place for this recipe, thanks for sharing.

      Reply

      Lisa July 6, 2012 at 7:04 pm

      Enjoy. I tried to include the tips that made it easier for me. I make them two at a time these days. My freezer is nearly full! teehee Nearly….

      Reply

      Donna August 31, 2013 at 9:18 am

      Question about the cake, do you peel the plums and if not do you put them in the cake peel side up or down?
      Thanks I want to try this.

      Reply

      RoryLynnLemond August 19, 2016 at 8:44 am

      It was fun to Check out some of your pages and blog and website..did not realize you have a knitting site..did not find your coloring book on any of the pages I looked at but would live to win it would be an honor..I did not see where you can sign up for blog or Facebook..thanks

      Reply

      Jacki August 24, 2016 at 10:38 am

      I think you are pretty amazing. Love your blog – and know of what you speak regarding your plum cakes. It is one of my favorites. I’m glad to have found your site – will stay tuned. Have a great day —

      Reply

      Lisa July 6, 2012 at 7:07 pm

      Thanks for the shout out! ANd if you come to knitting this Saturday Toni I’ll be giving a demo on how to make the cake. WE could all use a second helping. teehee

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      Norwegian Heritage

      by Lisa on August 5, 2016

      Norway Collage2.0

      In honor of my mom’s 88th birthday today I am playing remember when. She loves that game. Three years ago we took the trip of a lifetime to Norway. This is how it went…

      My mom is 100% Norwegian, though she’s never been to the country of her family. It was always a dream to visit the motherland. My sister and I decided to make that dream come true for Mom’s 85th birthday this August.

      Mom got a passport for the first time in her life. She needed a new piece of luggage—something with wheels! She also purchased good walking shoes and a few pieces of clothing that could squish into the suitcase and come out fresh. Mom was more excited the closer our departure date got. I was excited too. This was more than going to see some sites, we were going to the land of our heritage.

      I was prepared for the 9 hour flight to Oslo. I was prepared for living out of a suitcase for 10 days. I was even prepared for odd electrical outlets, salmon for breakfast and a language I couldn’t understand. I was not prepared for the feeling of coming home. Foreign travel is supposed to be just that: foreign, strange, unusual, different. Going half way around the world should feel worlds away from my life. Surprise. I may have been worlds away yet I was home.

      First there was the language. I do not speak Norwegian but in Oslo and the other tourist cities we visited English was everywhere. The Norwegian school system starts English at age 6 and most of the country it seems is bilingual. But listening to Norwegian on the streets, in the restaurants and touring the cities I heard familiar rhymes and sounds. I could hear my grandma speaking. I could remember my great uncles sitting on the couch discussing their day slipping from English to Norwegian with ease. The sound of the country was home.

      Next there was the landscape. I have flown often and am familiar with the look of the United States from the air: the Rocky Mountains, Midwest farmlands, the Great Lakes. Flying into Oslo I looked out of the plane. Norway was covered with pine trees and the mountains were unfamiliar. But when we got on the ground and began to tour the country I found lush green hills covered with many red houses. I was reminded of the small towns in Wisconsin where my mom and dad grew up. There were mountains and deep valleys too. Though the scenery was new I was at home.fjords

      The food too was a taste I seemed to remember. One day we visited the Norwegian Folk Museum in Oslo. A stave church, old homes, a school, all kinds of buildings and exhibits, as well as dancers in native dress and other delights filled our day. But the thrill of the day was tasting lefse again. This thin bread is made from potatoes. The easiest thing to compare it to is a tortilla. I paid my 30 kroner and took a taste. It was as if I were standing in my grandma’s kitchen. It was a taste I knew well.

      Finally there were the people of Norway. Of course they don’t all look the same but I kept looking into faces that felt like relatives. I know these people: tall, strong, warm, and often blonde but not always. I was moving in a world thousands of miles from home and yet comfortable and familiar.

      My trip to Norway connected me to my heritage again. It sounded familiar with a language I don’t speak. It tasted familiar with food I don’t cook. It looked familiar in a landscape I don’t live in. Even the weather suited me, I love the cold and though it was summer the evenings had a nip in the air. Ah.

       

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