May is such a lovely… feminine month… flowers are blooming everywhere…and you can witness life bursting forth in every nook and cranny…upon the land.
All of my herbs that I grow for personal use (I use only certified organic herbs that I order from an out of state herb farm for my herbal products)… I purchased in early April for my garden are doing well. I watch them like they are my own children…as they need constant watering and looking after. I am pretty excited about a very unusual Bonsai Basil plant I bought at my favorite mom and pop garden shop…and it is thriving…and I am so pleased! It has the tiniest leaves and looks like a small tree…I so hope it continues to thrive during the soon Summer heat…which can be intense.
There have been changes for me this month as well. My youngest daughter has moved into her first apartment…and she is so excited about being on her own…after completing years of college to get her degree…landing a really good job that she loves… and then saving her money to get her own place.
It is a milestone event for her…and for us as a family…to experience our last child…moving on…to begin her own life. I still cry at times…missing our oldest daughter…who married and moved to her husband’s home state…which seems to me…so very far… far… away. Some days my heart hurts…not being able to see her…and I so wish that I could be… a more every day presence in her life…and that of my grandson.
Being a parent…is bliss…and such a blessing…but also bittersweet too…when you have to let them go…and live their own lives. I know many of you reading this…will understand the sadness…and also the happiness for your own children…as they leave the nest…to fly on their own…or who have already moved out on their own. Or maybe you are… going through this same transition…as I am…as you read this.
All any of us can do…as a parent is hope we have prepared our children to handle life’s challenges…and trust that all will be well.
This month also finds me…adapting to today’s constant changes…and instead of resisting the changes…I am exploring ways to be more self-reliant and creative…which frankly I love doing…no matter what is going on in the world. I am experimenting with honey…for health and body care formulas…and developing new herbal products too…which of course I will share with all of you soon.
Being in the kitchen…trying new recipes…as well as cooking up my familiar and family favorites…is a constant pleasure for me. I don’t know… cooking for me is so nurturing…creative and food for my soul. Often when I prepare a recipe…my mind wanders…and other creative ideas…or insights happen for me…does this happen for you too?
I found this recipe…that I thought you would love baking…making a cake always feels like a celebration food…and I know we can always find something in life to celebrate!
LEMON ROSEMARY CAKE WITH BLUEBERRIES
A refreshing…light cake…you will love…that does not have lots of sugar. Using fresh organic herbs in sweets is soooo very good…and olive oil will make this cake very moist.
Makes 8 servings
1 cup all- purpose flour sifted
2 teaspoons fresh organic Rosemary chopped finely
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup sugar
2 egg yolks only
3 tablespoons vegetable or olive oil (I prefer olive oil)
1/3 cup light sour cream
zest of 1 lemon…also squeeze juice from lemon to use later
2 egg whites only
4 tablespoons fresh lemon juice …use reserved lemon juice…and use more lemons to get 4 tablespoons juice from
4 tablespoons powdered sugar
1 cup blueberries
Preheat oven to 350 degrees. Coat the interior of an 8 inch spring form pan with oil…and lightly dust with flour. Set aside.
Sift together and mix in a small bowl the flour…baking powder…baking soda…salt and add the finely chopped Rosemary.
In a large bowl combine the sugar…egg yolks…and oil. Beat with a mixer on high for 2 minutes. Add the sour cream…the zest from the lemon and beat to mix completely.
Add the dry ingredients and mix to combine.
In another bowl with cleaned and dry beaters…whip the eggs whites on high until stiff peaks form. Add half the egg whites and fold into batter. Then fold in remainder of egg whites and pour into prepared spring form pan.
Bake for 25-28 minutes. Cool completely. In a small bowl mix the lemon juice and powdered sugar. Toss and coat the blueberries with this mixture and then spoon on top of cake and serve. Enjoy this wonderful cake with a cup of herbal tea!
Create An Herbal Life,
Love…Victoria