WEEKEND CAT BLOGGING #47

It's again time for our weekly WCB and as usual, I'm impatient to see all the wonderful cats the people have!...

That's Fridolin when he is lying around comfortably, not thinking about food, but just being calm and sweet. Normally, this is Maruschka's place under the tree, but when there is sun coming in the apartment, he chases her away and plays the king. Therefore we also like to call him "König der Dritte (King the 3rd)", because then he's really got an imperialistic high-nosed attitude that can sometimes be slightly "nasty" and so nerving; he litterally attacks Maruschka who gets totally mistreated by him!!!
But be reassured, he's still a very sociable cat when he is not in his silly dominating male modus!...

You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

SPRING IN THE OLD TOWN OF GENEVA

On Easter Friday, we decided to see a beautiful exhibition at the "Musée d'art et d'histoire" in the old town. It was a beautiful spring day, the sun was shining bright and the the sky was azure blue, without any cloud to obscure it...

The Russian Church which was built between 1863 and 1866. It is a real jewel of Orthodox architecture in the great Bizantine style of Moscow.
The "Jet d'eau (water fountain)" as seen from the garden/park (Promenade de l'observatoire) situated on the other side of the "Musée d'art et d'histoire".
The "Musée d'art et d'histoire (Art and History Museum)" which was erected between 1903 and 1910. It is supposed to have been designed like an encyclopedic museum and is divided into three distinct parts: Archaeology (prehistoric,Egyptian, Greek, Etruscan, Roman); Fine Arts (some 400 paintings from the Renaissance to modern times, and sculptures by artists such as Houdon, Pradier, Rodin, Arp, Giacometti, Tinguely, etc.); Applied Arts (objects from the Middle Ages to the 20th century, such as furniture, textiles, pewterware, arms and armor).
In the old town, walking towards the "Place du Bourg-de-Four" where there are many pretty little coffee places with nice sunny terrasses.
The "Place du Bourg-de-Four" itself...
Looking up a small street ("Rue Verdaine") that links the "Place du Bourg-de-Four" to the center of town ("Rue de Rive") where the trams pass and all the stores are.

MACADAMIA NUT COOKIES

As I had a need to bake cookies and I wanted to use the macadamia nuts which were sitting in my cupboard since weeks, I found this "Macadamia nut cookie" recipe on a very interesting Malaysian food site called Kuali. Actually, it is a creation of the cookbook writer and food culumnist Amy Beh.

Needless to say that those cookies were fabulously yummy and very successful!!!

They had a very pleasant honey taste, a beautiful golden brown colour and a unique nutty flavor that the coconut and macadamia nuts conferred beautifully.

Macadamia nuts have a very interesting aroma and terxture that is quite different from other nuts; sweet, delicate, not overpowering and very creamy (they contain 80% monounsaturated fat!). These nuts are very good for your health (against cholesterol, high blood pressure, heart-attacks and cancer) and will give you full satisfaction to your demanding palate...

These "Macadamia nut cookies" were really fine, crunchy and I will bake them again for sure. So, if you are looking for a healthy treat, do try this recipe!...

Ingredients:
120g Unsalted butter
60g Castor sugar
1/2 Tsp Vanilla essence
2 Tbs Runny honey (I added 1 Tbs more)
A pinch of salt
180g Plain white flour, sifted
1/2 Tsp Bicarbonate of soda
50g Desiccated coconut
1/2 Cup Coarsely chopped macadamia nuts

Method:
1. Preheat oven to 180°C (350°F).
2. Line cookie trays with greased baking paper.
3. Cream butter, castor sugar and vanilla essence until light and creamy.
4. Beat in honey and salt until well combined.
5. Fold in sifted flour, bicarbonate of soda, desiccated coconut and macadamia nuts.
6. Mix well into a dough.
7. Shape into balls (app. 1 Tbs).
8. Press down slightly and place them onto prepared trays.
9. Bake in preheated oven for 15–20 minutes.
10. Cool for 1–2 minutes then transfer the cookies onto a wire rack to cool completely.

Remarks:
Before chopping the nuts, I lightly roasted them in a preheated oven at 180°C (350°F).
I baked the cookies for about 15 minutes.
Store in an airtight container.

Serving suggestions:
Those cookies are ideal when served together with tea or coffee.

(Macadamia Nuts -Pic by www.directoalpaladar.com)

LEBANESE MEATBALLS

Middle Eastern specialities have an attractiveness that I can't quite explain, something nearly magical. Maybe it is due to the delicate taste of the food, it's disguised simplicity or because of the bread (barbari/nan-e barbari = Lebanese, sangak = Iranian, lavash = Armenian/Middle Eastern or pitta/khubz = Greek/Middle Eastern, naan = Indian) that is always (mostly) eaten together with the meals. I can't quite say... But, one thing I know is that eating Middle Eastern food is always an extraordinary taste experience full of voluptuousness; like a journey through centuries of ancient culinary traditions which have been kept and transmitted religiously from generation to generation!...

Those "Lebanese Meatballs" are quite "humble", but in no way they are plain! The diverse herbs and spices confer a warm conforting taste. All the aromas mingle perfectly together and in no way they are overpowering, just well-balanced. The yoghurt sauce adds a pleasant sourness that contrasts superbly with the meatballs' frangrant spiciness and the obligatory flat bread completes the dish gloriously!...

This recipe comes from Anne Wilson's "Cuisine Libanaise" book released by Könemann Verlag. I have freely changed a few details to make it my own...

Serves 2-3 people

Ingredients:
500g Ground beef
1 Onion, finely chopped
1 1/2 Tbs Dill, chopped
1/2 Tsp Ground cardamom
1 1/2 Tsp Ground cumin
1/2 Tsp Garlic powder
1 1/2 Tbs Quick oats
2 Tbs Olive oil

Salt to taste

-Lavash Bread-

Yoghurt sauce:
500g Full fat yoghurt
1 1/2 Tbs Cornstarch
3-4 Tbs Fresh coriander, chopped
1 Tsp Cumin seeds, toasted

Salt to taste

-Barbari Bread-

Method:
1. In a big bowl, mix together the ground beef, chopped onion, chopped dill, cumin powder, cardamom powder and the garlic powder. Salt to taste and knead well for about 5 minutes.
2. Form meatballs.
3. Heat up the oil and fry the meatballs for about 5 to 10 minutes or until golden.
4. Pour the yoghurt into a pan and add the cornstarch (previously stirred into water).
5. Bring it to the boil, while constantly stirring and simmer for about 5 minutes until it is thick.
6. Place the meatballs in the yoghurt sauce and let simmer for another 5 minutes.
7. Add the fresh coriander, the cumin and salt. Mix well.

Remarks:
The cornstarch will prevent the yoghurt from curdling.
You can use ground lamb instead of beef and replace the fresh coriander by mint (in the sauce).

Serving suggestions:
Serve the meatballs with onion rings (uncooked) and lavash or pitta bread. You can also serve them with rice (preferably Basmati rice or Pilaf).

(Lavash -Pic by www.foodsubs.com)
(Barbari -Pic by www.foodsubs.com)
(Baalbeck,Lebanon Marc St Germain -Pic by www.trekearth.com)

THE MAGNIFICENCE OF SPRING

Spring took a long time to show (tree-wise), but suddenly things have started to speed up and within a week a big difference was to be seen/felt!...Last week, the trees were still a little naked...
The private gardens (with trees in bloom) that I see from my bedroom windows (facing north)...
On Easter Friday: a view on the Salève (there is still a bit of snow covering the top)...This weekend, thanks to the warm temperatures and sunny days we had, the trees exploded in a symphony of green!
The same view under a different light...

WEEKEND CAT BLOGGING #46

WCB is back and our little monsters are again under the spotlights!

That's Maruschka when she decides to show the sweet and peaceful side of her personality! I find that she looks very satisfied.
In comparison to her authoritarian food obssessed and hyper possessive side, her loveable cuddly one is really cute.
She's a bit like DrJekyll and Mr.Hyde: her character is ambivalent and she has two opposite personalities!
In fact, that's a good description of how cats are: real devils or/and sweet angels...

You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

QUIZ: THE ANSWER

Many of you thought it was a spoon and I must say that logically you were not really wrong, but you had still not found which use it had!


Pamela, San Des Frangines (I guess since you are Swiss) and Tania knew what it was : a sieve/spatula used for making Spätzlis (see recipe and explanations), our Swiss traditional "pastas"....

Firstly, the batter is pushed through the holes of the sieve into boiling water and cooked for a few minutes.

Then, the Spätzlis are recuperated thanks to the spatula/sieve....

(Spätzli -Pic by http://muggenbuehl.ch)
(Spätzli Spatula -Pic 2 & 3 by www.bettybossi.ch)

AMARETTO YOGHURT CAKE

Light cakes are always much appreciated as, then, I generally don't use my whole stock of goods at once, thus meaning that no big expenses have to be made, but also because they give a lot of pleasure without enlarging the waistline of the whole family!...

This cake is very simple, yet very enjoyable. It's fluffy airy texture and amaretto flavor make it a very yummylicious and delicate cake for all occasions (children's 4 o'clock treat, sweet temptation, dessert, etc...). It is humble, but it will nonetheless be very successful!

This recipe was adapted by Nic from Bakingsheet (www.bakingsheet.blogspot.com, an interesting blog dedicated to the baking world) who took it from a recipe for Chocolate Marble Cake by Alice Meldrich (Chocolate And The Art Of Low-Fat Desserts). And it was then my turn to personalize this readapted recipe...

Ingredients:
300g Plain white flour
1 Tsp Baking powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
180-220g Castor sugar (I used 180g)
1 Egg (~50g)
70g Unsalted butter, at room temperature
1-1 1/3 Cup (~280g) Plain yoghurt
1 Tsp Almond extract
Powder sugar

Method:
1. Peheat the oven to 180°C (350°F).
2. In a bowl, sift together the flour. baking powder, baking soda and salt.
3. Cream the butter with the sugar, until light and fluffy.
4. Add the egg and beat well until blended.
5. Mix in the yoghurt and almond extract.
6. Stir in the dry ingredients in batches until totally combined.
7. Spread evenly into a greased 22cm (9") round (springform) tin.

8. Bake for about 30-35 minutes or until a skewer inserted in the middle of the cake comes out clean.
9. Let cool and sprinkle with powder sugar.

Remarks:
You might need to use a little more yoghurt so be sure you have some left on stock, but normally this quantity should be ok.
You can also use nonfat yoghurt if you wish.
Other tastes can be used (vanilla, lemon extract, coffee extract, rum extract, etc...). This cake is quite adaptable when it comes to adding other ingredients or different flavors...

Serving suggestions:
Eat the cake at any time or as a light dessert cake served with fresh red fruits (strawberries, raspberries, etc...).

(Yoghurt -Pic by www.deliaonline.com)

10'000 VISITORS!

Today I am proud to announce you that "Rosa's Yummy Yums" has apparently passed the 10'000th visitor mark!!! You can't imagine how happy I am to have reached that symbolical number, wow!...

So, on this very special day, I'd like to warmly thank you all fellow bloggers and visitors for your precious support, constructive comments, participation and for giving me the motivation I need to keep going on!

Without you, this blog would not have become what it is now!!!

Many, many sincere THANKS. I'm looking forwards to seeing more of you on my site and I hope you'll always be satisfied by the contents of "Rosa's Yummy Yums"!....

With great thankfulness,
Regards,
Rosa

QUIZ

Test your culinary knowledge about Switzerland and it's traditional cuisine!

So, what is this object? Which use does it have?...

To all the Swiss people who surely know that instrument, please don't give any answer, thanks (it's just that I want to see if the others have the slightest clue and to give them a chance of finding by themselves...)!!!

TASTY LAMB ROAST

Easter traditions always stay the same and that's why I decided to have the traditional roasted leg of lamb for that occasion. And it was a very good choice as I love lamb...

The meat I bought was from Australia (fancy buying meat hailing from the other side of the planet!) and it was a very good quality-wise. The meat was buttery, silky, delicate tasting, quite lean and juicy; the ideal piece of lamb! Those qualities really made my day as my evening meal was as successful as I wished it to be!!!

I invented this recipe by taking ideas from various sources. For example, the vegetable mix came from a Jewish Pesach recipe and the cooking ways/times from a "Elle A Table" magazine...

I hope you'll enjoy this recipe...

Ingredients:
1,2 Kg Leg of lamb
6 Cloves garlic cut into 4 (lengthways)
Marinade:
1 Tsp Garlic powder
2 Tbs Light runny honey
4 Tbs Lemon juice
Pepper
Herb paste:
6-8 Sprigs fresh thyme (throw away the wooden parts)
4-6 Sprigs fresh rosemary (throw away the wooden parts)
1/3 Tsp Dried lavender
4 Tbs Olive oil
Vegetables:
1 Celeriac, finely chopped
1 Bunch celery, finely chopped
3 Medium carrots, finely chopped
10 Cloves garlic, finely chopped
6 Medium onions, sliced (half moons)
100ml White wine
1 Tsp Fennel seeds
A small bunch of herbs (6 sprigs thyme & 5 sprigs rosemary)
1 Stick cinnamon, broken into 2 pieces
Citrus peel (optional)
5 Tbs Olive oil
2 Tbs Light runny honey
Salt

Method:
1. Marinade the leg for about six hours.
2. Mix all vegetable ingredients together and set aside.
3. In a mixer, reduce the paste ingredients until smooth.
4. Remove the leg from the marinade and pour the marinade juice into the vegetables.
5. Insert the 6 cloves garlic (quartered) into the flesh of the meat.
6. Spread the herb paste all over the leg.
7. Preheat the oven to 180°C (350°F).
8. Spread the vegetables in a semi-deep tray and place the leg of lamb on top of them.
9. Cover the leg with aluminium foil.
10. Roast for about 50 minutes.
11. Uncover the lamb and continue roasting for 15 minutes.
12. Lower the heat to 100° C (200°F) and roast for about 30-35 more minutes.
13. Get the leg out of the oven and cover with aluminium foil. Let it rest for about 10 -15 minutes.
14. Slice and serve.

Remarks:
My leg of lamb was still quite pink inside and very juicy, so if you like it more cooked, roast it for 10 more minutes.
While the meat is baking, make sure to regularly stir the vegetables in order to evenly coat them with the juices at the bottom of the tray.

Serving suggestions:
Serve with tagliatelle.
Eat the leftover meat with olive oil mayonnaise and roasted potatoes.

(Lamb -Pic www.gotbears.com)
(Tulips -Pic by www.organicbouquet.com)

WEEKEND CAT BLOGGING #45

For Easter, WCB doesn't bring us cute little bunnies or bright yellow chicks, but another type of fluffy critter: kitty cats!!!

Those two pictures were taken on thursday afternoon. Fridolin was coiling like an embryo as he loves to do when he's feeling particularly relaxed and Maruschka didn't seem to care much about her brother (as you can see, she's far away from him and in a totally different state of mind)... In fact, he can't really lie on the back very well as this part of his anatomy is not flat therefore he always looks all twisted and messy when in this position. His sister Maruschka can do it a lot better... Anyway, he seems very content and his Buddha-like attitude is remarkable!

You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

HAPPY EASTER

I wish you all a Happy Easter!Feast well, have a pleasant time and may the pretty bunny bring you lots of chocolate treats!!!(Chicks -Pic by www.e-motional.com)

(Rabbits -Pic by www.christmastraditions.com)

APRICOT MUFFINS by Pascale Weeks

A few weeks ago, after having read many positive feedbacks about Pascale Weeks' tiny cookbook "Cookies, muffins & Co", I ventured into buying this little jewel dedicated to English and American bakery...

Pascale Weeks is a popular food blogger from France who created the excellent "C'est Moi Qui L'ai Fait" blog. Being the wife of an English man, these recipes were directly passed on by her mother-in-law who revealed her baking secrets for our biggest pleasure!

Needless to say that I was very satisfied by this book containing no less than 100 recipes of muffins, cookies, crumbles, cakes, tarts, brownies, etc...! It is a real recipe goldmine in which you'll find many Anglo-Saxon classics to please your family, friends and as well as yourself.

Unfortunately, this cookbook was only released in French, but I decided to translate one of her muffin recipes especially for you...

Anyhow, I'm sure you'll enjoy those "Apricot Muffins" as they are very fine and easy to make!

Ingredients:
200g Plain white flour
3 Tsp Baking powder
50g Ground almonds
100g Powder sugar
A pinch salt
30g Almond flakes
150g Dried apricots, cut in six
125ml Milk
2 Eggs (~50g)
75g Unsalted butter, melted

Method:
1. Preheat the oven to 200°C (400°F).
2. In a big bowl, mix together the flour, baking powder, ground almonds, sugar, salt and cut apricots.
3. In another bowl, whisk together the milk, eggs, and melted butter.
4. Pour the milk mixture over the dry ingredients and mix just enough in order to incorporate the flour.
5. Fill up the cups of the prepared muffin tray.
6. Sprinkle the tops with the almond flakes.
7. Bake for about 25 minutes or until a skewer inserted in the center comes out clean.
8. Cool on a rack.

Remarks:
To mix the fllour with the liquid mixture I used a fork.
The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!

Serving suggestions:
Eat those muffins at any time of the day or for breakfast with butter and jam, honey or peanut butter.
You can also eat them warm.

THAI MASSAMAN CURRY

Ahhh, who doesn't dream about white beaches, blue seas and wonderfully exotic foods?!!! Well, maybe you can't have a beach or the sea under reach, but you can travel thanks to your tastebuds...

I love Thai curries which I find addictive and I'm also a BIG peanut eater, so with this dish I'm the most happy woman around!!!

"Massaman Curry" or "Nam Phrik Kaeng Matsaman" is a dish originating from the very south of Thailand where the muslims represent 60% of the population. It is heavily influenced by muslim and Indian food, and it's flavours are reminiscent of Malaysian curries with their warm spices like cinnamon, cloves and cardamom.

This "Massaman Curry" is highly fragrant, spicy and ever so round tasting. The peanuts add a nutty flavour that is very pleasant and reminds us a little of Satay, the only difference lying within the components of the curry pastes which are disimilar...

So, If you like aromatic curries, then this one's definitely for you!

This recipe originates from the cookbook "Easy Thai Style Cookery" released by the Australian Women's Weekly, but this one here presents slight differences to the one in the book, as I have customized/personalized it for a better result!

Ingredients:
6 Baby white onions, peeled
400ml Coconut milk
150g (1 Cup) Peanuts, toasted and finely ground
2 Tsp Tamarind paste
Fish sauce to taste (instead of salt)
1/4 Tsp Ground cloves
1/4 Tsp Ground cardamom
1/4 Tsp Ground cinnamon
3 Tbs Lime juice
1 Tsp Palm sugar
Extra oil for frying
Marinade:
500g Beef tenderloin, cut into thin square slices of about 5cmx5cm
2 Tbs Peanut oil
4 Tbs Fish sauce
1 Tsp Massaman curry paste

Massaman curry paste:
2 Tsp Dried chilli flakes
170g Shallots, finely chopped
3 Cloves garlic, crushed
2 Tbs Fresh lemongrass, chopped
1 Tbs Fresh galangal, chopped
2 Tsp Fresh coriander root, chopped
1 Tsp Lime rind, grated
1/2 Tsp Shrimp paste
1 Fresh kaffir lime leaf, chopped
1 Tsp Paprika powder
1/2 Turmeric powder
1/2 Tsp Cumin seeds, toasted
2 Tsp Peanut oil

Method:
1. In a bowl, combine the beef slices, 2 tablespoons oil, fish sauce and 1 teaspoon of the Massaman curry paste. Let marinade for about 2 hours.
2. During the meantime, with a mortar and pestle (see method), grind all curry paste ingredients in order to get a smooth paste.
3. Heat a pan, add the onions and fry. Reserve.
4. In the same pan, stir-fry the beef in batches.
5. Combine the meat, onions, coconut milk and peanuts. Simmer, uncovered for 1 hour, stirring occasionally.
6. Stir in the curry paste, fish sauce, tamarind paste, spices (cloves, cardamom, cinnamon), lime juice and palm sugar.
7. Simmer, uncovered for about 10 minutes. Serve.

Remarks:
If you don't have shallots, you can also use red onions.
Instead of a mortar and pestle, you can use your blender or food processor, but the result will not be the same (quality and taste-wise) as when pound.
You can replace the palm sugar by brown sugar.
You can replace the beef by pork or chicken.
Don't boil the coconut milk, otherwise it will curdle.
Once ready, the curry sauce is very thick (paste consistency) and not runny at all, unlike with other Thai curries.

Serving suggestions:
Eat this dish with jasmine rice or glutinous rice and ajad (Thai cucumber salad/relish).

(Koh Lipe -Pic by Jan Wiren www.trekearth.com)

BRIFFAZ BAKERY

Nearly every Sunday morning, after our walk around Veyrier, we religiously pay a visit to our village bakery in order to buy confectioneries for our weekend cocooning!...

The "Boulangerie Briffaz", whose owner is a knight and member of a baker's fraternity/guild (Ordre Des Chevaliers Du Bon Pain), is the only bakery in the center of the village of Veyrier (Geneva) and it's very popular considering the fact that it's always chock-a-block full.

This family bakery (since 1962) is typically old fashioned looking with dark brown wooden shelves and a glass counter, but apart from the front shop, behind, there is also a small and cozy tearoom which is in a way reminiscent of England. And like the Anglo-Saxon coffee shops or tearooms, this bakery also offers the local newspapers as well as a vast choice of cute little objects such as teapots, mugs, tins, tiny artefacts or figurines, etc... The place just looks like Ali Baba's cavern; at least, if you forgot to buy a present or something else to offer, you'll surely find a last minute gift that will make the receiver happy!

There you can find artisanal breads of all kinds, diverse tasty confectioneries and homemade chocolates. Until now, I have not bought any bread since I usually make it myself, nor have I tested their chocolates, but I can say that their confectioneries (cream puffs, millefeuilles, black forest cakes, chestnut vermicelles slices, etc...) are light, not too sugary and overall delicious!

-Chestnut vermicelles mille-feuille & coffee éclair.--Cream puff & cornetti (custard-filled horn).-

-Black forest cake & rum baba.-

This bakery has a lot to offer and is unique in it's own way, so if you don't know what to do on a Sunday morning and you want to visit Veyrier or go up the Salève, then, a stop there will do you alot of good and satisfy your sweet tooth or the bakery addict that you are!!!...

Boulangerie Briffaz
10-12, rue des Boulangers
1255 Veyrier
Geneva
Switzerland
022/784 16 51

MY VILLAGE

The center of Veyrier and it's church...

On my way home...

WEEKEND CAT BLOGGING #44

Every weekend, I'm all fidgety, because I know that another WCB is on it's way and I'll get to see new pictures of all the beautiful cats who bring happiness and joy to all of the cat lovers around the planet!...

This time, Fridolin grants us with one of his legendary cute poses. Here, you can see that he's in cat bliss, brave and just happy... One could nearly think that he is a calm pussy, but mister hides his real intentions very well, seems "clean" and looks holier than thou, but it's just a parade! Anyway, we love him no matter what he does as he's our sweet little Fridi!!!

You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

RHUBARB RHUBARB

Rhubarb is back and I'm going to use it as much as possible, because, unfortunately, the pleasure of eating it is limited in time!...

Here are a few links that will help you if you don't know much about rhubarb or if you want recipes using this unique vegetable (no, it's not a fruit!):

. The Rhubarb Compendium
. Lesley's Recipe Archive
. Home Cooking
. Recipezaar
. Cooks.com

Enjoy those recipes and eat lots of rhubarb, because it's good for the health and for the soul!!!

(Rhubarb -Pic by http://images.foodnetwork.com)

SPRING MORNING LIGHT

Early in the morning (7h45): typical spring clouds heavy with the threat of rain and ready to open for the sun to come out...A bit later (10h00): the sky still looks dramatically dark and thunder-like...Just before lunch (11h00): beautifully contrasting clouds form and the sun illuminates the spring greenery...