I’m home from a fabulous few days away.
On some crazy whim/inspiration I drove 1070 km from Saturday to Tuesday and loved every minute of it.
I loved my visit to my cabin, loved my visit with my darling daughter Kerstin, Adam and our little girls, and loved the drive back including a visit with my sister-in-law Sheryl.
I stopped er route back home at the end of Lake Okanagan in the little town of Penticton where Sheryl lives, and we walked to the beach to have tea and a little lunch. We chose a little table just outside Prague Cafe, and just as we sat down, a great big black truck parked in front of our view!!!
Happily for us, the proprietor said it was just fine for us to take our lunch across the street to the beach. I had the most delicious roast beef sandwich, Sheryl had a beautiful fresh baked cake, and we had a lovely visit. I loved the little Prague Cafe and will stop there again next time. Sheryl was so sweet. She sent me off with a massive bag of fresh spring produce from her garden.
Then on the road again and stopped in the little town of Keremeos where there are tons of fruit and veggie stalls and got myself some tomatoes and sweet potatoes and a red garlic.
Finally home, and I took my goodies out of my treat bag from Sheryl and just look! Tons of herbs and fresh lettuce, kale and beautiful garlic scapes. Last night I baked an organic chicken with sage, thyme and fennel from Sheryl’s garden stuffed into the cavity, and had a fresh salad with the lettuce, herbs and chive flowers. Oh supper was so good.
I’ve had a few requests for the mango bread recipe Adam made so I texted him to please send it. He was happy to share.
Here it is:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons granulated sugar
6 tablespoons brown sugar
1 large egg
1 cup buttermilk
1/3 cup olive oil
2 tablespoons honey
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 cup frozen mango, thawed, and Adam pulsed the chunks in a blender for a few minutes to break them up
1. Preheat oven to 350F/175C. Butter or spray with non-stick spray a 9×5-inch loaf pan.
2. In a large bowl combine flour, baking soda, salt and cinnamon. Add sugars and mix until combined.
3. In a medium bowl, whisk the egg with the buttermilk, oil, honey, vanilla extract and lemon zest until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the mango. Pour the batter into prepared loaf pan.
4. Bake for 45-60 minutes until a toothpick inserted into the centre of the bread comes out clean. Let cool for 10 minutes in the pan, then remove the bread from the pan and move it to a wire rack to cool completely.
Actually, never mind the cooling completely part. Just eat it as soon as you can bare to touch the hot loaf! That’s what we did. It was a lovely treat. 😀