Saturday, July 18, 2009
Of course, most, if not all of us, know the classic Breast Cancer ribbon and color, don't we? Well, here's a jar that sits on my kitchen counter filled with little marshmallows my grandsons grab when they are over visiting or when we decide we would like some hot cocoa during a sleep-over when we settle in for some popcorn and a movie.
This mirror is in my dining room. I noticed that it reflected quite a bit of pink, so decided to include it this week in my blog post. Believe it or not, I bought this antique mirror for $30.00 at a garage sale about seven years ago. What a steal! It's huge making it a real task to get it home in one piece. I think I held my breath over each and every bump and around all of the corners as my car slowly crept through the city!
When I finished up with cleaning the kitchen on Friday evening I was just about ready to put away the pan I had used for my eggs that morning and stopped in my tracks. I grabbed the camera, told the pan to smile and the rest is history. BTW, yes, I have a set☺
I've always featured five items and was running out of ideas when I spied my library book on the kitchen table all set to be returned tomorrow. The pink band is for the library use, not mine, since they have to be aware that the book is part of an inter-library loan and has to be returned to its library of origin. And, you get a double whammy because of all things, the book is sitting on the fresh tablecloth I put on today just before I started my laundry.
So, there you have it...my unrelated-items-Pink-Saturday. A little hodge podge of goodies that celebrate my favorite color. Be sure to get over to Beverly's place HOW SWEET THE SOUND so you can visit all the other lovely blogs today. There are some abundantly creative women, and a couple of men, waiting to entertain you.
Wednesday, July 15, 2009
- 1 1/2 cups sugar, divided
- 1 cup sifted cake flour
- 12 large egg whites (about 1 1/2 cups)
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sifted cake flour
- 1 tablespoon grated lemon rind
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Preheat oven to 375°.
Sift together 1/2 cup sugar and 1 cup flour.
In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.