WEEKEND CAT BLOGGING #114

This week, Sher and Upsie at "What Did You Eat?" (USA) are hosting Weekend Cat Blogging #114 although they are crying the loss of theit beloved Sundance (see link) who was ill (FIP)...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

Fridolin, the "jumping pea", could be compared to a battery that never gets flat...

Day and night, he is full of energy and tires us out with his endless yammering, need for affection, attention and action as well as his impulsiveness. Although he is 12 years old and a cyborg (handicaped by his accident), he has enough power to run up and down the apartment and go on our nerves because of his "idiotic" pastimes (scratching the settee, being nasty to Maruschka, going in forbidden places, sticking his nose everywhere, etc...)!

Sher, please accept my deepest sympathy.
Sundance was a cute little kitty that we will never forget.
May he rest in peace and have fun in cat's paradise.
In thoughts with you all...

LOOKING BACK AT THE SUMMER?

Is it possible that the summer has already gone away after having been so mean with us? I really don't hope that it's true, but regarding the way it looks outside, I really have doubts that it will come back...

The most horrible thing this year is that there was NO summer at all! Apart from a few sunny and warm days, most weeks were terrible with only rain, grey/covered skies and low temperatures. How depressing, especially when you know that you get this kind of stuff most of the year!

Now, it is not even 15° C (11° C this morning) and looking like one of those boring uniform days we are so used to have. There's been many floodings in (central) Switzerland and I hope that it'll switch to something a little more enjoyable (beautiful autumn, please!) before the winter starts, otherwise I'll go mad... I need light!!!

Enjoy the following pictures (click to enlarge). Such nice days have become rare...

TWO YEAR BLOGANNIVERSARY

On the 8th of August 2005, I started my blog, wrote and launched my very first post without knowing where it was going to lead me or how it was going to develop. It was a totally new concept and unknown territory for me...

Now, two years later, I am a hooked and assiduous blogger who can't imagine living without feeding this little baby or stay away from the blogging world for too long (not more than half a day!), because I would miss it all so much!

One could say that I am addicted to the internet and have no life whatsoever, but the fact is that behind it's virtual appearance the blogging sphere has roots in reality. I am a virtual world junkie, just a person who wants to share my interest with others, meet interesting characters and socialize, thus using my blog as a platform that is the link between both worlds...

Thanks to my blog and the community that evolves around it, I have discovered new horizons, I got to know friendly, like-minded and generous people, I have physically met certain bloggers with whom I have become acquainted, I have increased an ever growing taste for cooking/baking and experimenting with food as well as I developped a real passion for photography and writing "articles".

If I had not started a blog by accident (on the spur of the moment and without deliberating beforehand), I would never have got to know that "hidden" world behind the act of blogging. A dimension which makes the real world all the more bearable and enjoyable, where the individuals (most of them at least) are more enclined to be open and ready to share things with you. If I had not clicked on the "start" button of my dashboard on that late summer day in 2005, I would still be living in my one-dimensional reality and would have missed a lot as those two years have made me learn much about, generosity, kindness, communication, openness, sharing and friendliness.

That's why I wish to thanks you all (bloggers, friends and visitors) for having brought me so much pleasure, happiness and joy, for having surprised me on a daily basis, for having commented on my blog, for having written me kind words that always uplift my soul and for your endless as well as faithful support!

Without you, "Rosa's Yummy Yums" would not exist. You are the energy that feeds this site, that makes it live and grow every day...

I AM A HAPPY AND FULFILLED BLOGGER!!!
THANKS, MERCI, GRAZIE, DANKE...

ALMOND CAKE FROM REIMS (FRANCE)

A few weeks ago, the sweet Claire at "Le Sens Du Goût" (France) sent me two packets of the famous twice baked "Biscuits Roses De Reims" ("Pink Biscuits Of Reims"), a gourmet speciality from her hometown of Reims (see infos) in the Champagne-Ardenne region of Northern France. Those confections date back to the 17th century and are often dipped in liquor, sweet wine, red wine or Champagne...

It all started one day in July when I commented on one of her recipes (see link). She had made a beautiful cake with those biscuits and I wrote that it was a pity we didn't find them here, because I really wanted to test her recipe. She then proposed to send me some as she thought that I deserved a taste of that regional speciality. So, some days later, the postman left her parcel in my letter box. It was with big pleasure that I discovered it waiting for me in it's compartment. Her present made me really very happy as it meant that I was going to be able to test all those gorgeous recipes for sweet treats made with those cute little pink ladyfingers!

For my first use of the "Biscuits De Reims", I decided upon making the cake I saw on her blog: an "Almond Cake". Let me tell you that I was not deceived at all by it as it is delicious, soft, smooth, delicate and light like sponge cake. Somehow, it reminds me of "Carrot Cake" texture- and taste-wise (that's maybe because of the ground almond and lemon zest)... Those pink biscuits add an interesting nutty flavor as well as an uncomparable fluffy texture to this cake. A real delicacy!

Thanks for your generosity, Claire!
If you had not made this kind gift, I would never have known that gorgeous speciality!

~ Almond Cake From Reims ~
Recipe by Fossier and slightly adapted by Rosa @ Rosa's Yummy Yums

Ingredients:
20g Ground almonds
70g Unsalted butter, melted
165g Castor sugar
3 Eggs (~53g), separated
12 Biscuits Roses De Reims
The zest of 1 lemon
1 1/2 Tsps Vanilla extract

Method:
1. Preheat the oven to 180° C (350° F) and grease a 20cm (7.8 inches) round cake pan.
2. Put the "Biscuits Roses De Reims" in the bowl of your mixer and grind until powder-like.
3. In a big bowl, beat together the egg yolks with the sugar until fluffy and light colored.
4. Add the lemon zest, vanilla extract, the biscuit powder, the ground almonds and the butter.
5. Mix well for about 5 minutes until smooth.

6. Beat the egg whites until fluffy and stiff.
7. Incorporate them delicately to the biscuit mixture in order to get a homogenous batter.
8. Pour this batter into the cake pan.
9. Bake for about 20-25 minutes or until a skewer inserted in the center of the cake comes out clean.
10. Cool on a wire rack.

Remarks:
If you don't have any "Biscuits De Reims", then use ladyfingers and add a few drops of red food coloring to the batter.
The ground biscuits should resemble fine semolina flour. It should not look like coarse meal.
I guess that you could replace the castor sugar by light brown sugar and the lemon zest by orange zest.

Serving suggestions:
Eat at any time of the day and serve with "Crème Anglaise" (see infos) or red fruits (salad or coulis).

WEEKEND CAT BLOGGING #113

This week, Boo_licious at "Masak-Masak" (Malaysia) is happy to announce that she is hosting Weekend Cat Blogging #113...

To submit your kitty picture(s), you can either leave a message in her blog's comment section (with your permalinks) or contact her via e-mail without forgetting to give all the needed informations.

Our gremlin Maruschka could be mistaken for a little pig (Miss Piggy more exactly) as she loves to lie on her back in such an "indecent" way!
She usually takes this original pose when she's totally relaxed and want some cuddling.
In fact, she wants us to rub her soft and sikly tummy...
She can stay in this position for hours, looking like if she has reached unknown higher levels of consciousness.

KIKI VEUT JOUER - SUMMER FLOWERS

VérO at the great "DelimOOn" from Switzerland is organizing an event around flowers, more specially summer flowers and/or plants. The participants have to show uswhat's in their gardens (or elsewhere). The round-up will take place in September and the closing date is the 2nd of September 2007 at midnight (see all infos in French)...

I've just realized that I don't really have any flower pots on my balcony, although I love such plants and would love to have colorful surroundings. I guess that I never really thought about having any... Maybe next year, who knows?! But as I have a "balcony garden" and a beautiful lavender plant, I thought that you might like to see how it looks!

SUMMER AND IT'S BEAUTIES

Although the weather and temperatures remind me more of the beginning of autumn, it is nonetheless still summer!

As it is also the season of plenty, certain fruits and vegetables are again available (yippee!!!): one of my favorite vegetables, the almighty (bell) pepper as well as my queen of fruits (along with berries) the plum which has arrived three weeks in advance. Now, I can bake and cook like a madwoman in my kitchen!

What I love about respecting the seasons is that when you are capable of waiting for those precious gifts of nature instead of buying them all year long, your pleasure is then multiplied and it feels like Christmas! The long months of waiting and longing will make you appreciate those seasonal goods all the more as you can't possibly be listless in front of the objects of your desire. All the contrary...

Hungarian red pepper (sweet)...
Chicory "Pain De Sucre"...
A peach from France...

FRAGRANT SWEDISH RYE BREAD

The ever active Zorra at "Kochtopf" (Spain) has once again organized a wonderful event under the sign of bread. Is is called "Bread Baking Day" and it's second edition has already been launched!

This time, it is hosted by Becke at the great "Columbus Foodie" (USA) and the subject is "Bread With Fruits". All the informations needed can be found on her blog (see infos), but don't forget that the closing date is August the 1st 2007...

For "Bread Baking Day #2" I decided to bake a "Fragrant Swedish Rye Bread" which's recipe I found on Alanna Kellog's interesting blog "Kitchen Parade" (USA). Although it doesn't really contain any fruit, it is nonetheless aromatized with orange zest, so I guess that it is still somehow related to fruits.

This "Swedish Rye Bread" is excellent. Being made with rye flour it is somehow slightly hearty, but at the same time, it is also very light, fluffy, moist and smooth. This delightful bread's incredible and original flavor originates from the caraway/fennel seeds as well as the orange rind that are used in the confection of this awesome speciality from the north! The crust is gorgeously crunchy and tasty to please. Being not too dark, yet not plain at all, this loaf will rejoice the amateurs of both white and brown breads as well as the lovers of brioche type breads.

A must-try for all of you bread addicts and homebakers!

~ Fragrant Swedish Rye Bread ~
Recipe by Alanna Kellog at "Kitchen Parade" and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes a ~750g (1½ pound) loaf or 2x ~370g loaves.

Ingredients:
1 1/2 Cups Strong white flour
1 1/2 Cups Rye flour
2 1/2 Tsps (7.5g/1/4 ounce) Active dry yeast
1 1/4 Cups Lukewarm water
1 Tbs Unsalted butter, softened
1/2 Tbs Salt
1/4 Cup Light runny honey
1/4 Cup Light brown sugar
2 Tbs Caraway seeds (see remarks)
Zest of an orange

Method:
1. In small bowl, proof yeast with 1/2 cup warm water and 1 teaspoon sugar.
2. In large mixing bowl, mix together the remaining water, the salt, the honey, the sugar, the caraway seeds and the orange zest.
3. Gently stir in 1 cup plain flour and the proofed yeast.
4. Add remaining flours until combined, knead for about 10 minutes, adding flour as needed.
5. Transfer to a greased bowl, cover with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
6. Punch down, let rest for 1o minutes and form into a loaf.
7. Transfer to a greased loaf pan, cover with a towel and let rise in a warm place until doubled in size, about 30-45 minutes.
Preheat the oven at 190° C (375° F).

8. Bake in preheated oven for 35 – 45 minutes until golden brown and hollow-sounding when tapped underneath..
9. Let cool for 5 minutes, remove from pan, brush top with butter.
10. Finish cooling on a wire rack.

Remarks:
Both fennel seeds and ground fennel work, so does caraway. You can even mix both.
You can use dark rye flour or light rye flour if you wish.
Instead of taking only honey for this recipe, you can use a mix of both honey and molasses (2/3 honey and 1/3 molasses).
When proofing the yeast (point 1), if it doesn’t bubble up, then the yeast is dead and you’ll need to repeat this step with new yeast.

Serving suggestions:
Eat this bread with honey, jam or even cheese. In fact, it's fine with every kind of accompaniment or spread...

WEEKEND CAT BLOGGING #112

This week, Kate and the beautiful Puddy at "A Byootiful Life" (Australia) are happy to announce that they are hosting Weekend Cat Blogging #112...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

A very long time ago, Kitikata-San (I think... Thanks anyway!) had tagged me for a meme. It took me very long to do it and I'm very sorry for having made you wait an eternity for my answers...

Here are the "Seven Things About My Cat(s)":

1. Fridolin is a cheeky little monster who likes to create havok in the apartment. This morning, I had washing drying in the bath. He tried to pull down a towel and, of course, the clothes horse fell over with one awiful big clatter. All my stuff (make-up, combs, mirror, etc...) spilled over the bathroom floor... Grrrrrrrrr, sometimes I could strangle that cat!!!!

2. Maruschka is like Dr. Jekyll and Mr. Hyde. She can be the usual sweet Maruschka for hours and hours, but as soon as her "food program" starts, her personality changes. She is then unreacheable, bizarre and looks like a lost soul walking up and down in the living room and staring at me like a ghost on acid! That's when she starts to make me go up the walls, no matter how much I try to not see her and act in a zen way!!!

3. Fridolin has a kangaroo leg since he had his accident (jumping out of the fifth floor window while trying to catch a pigeon). He is not handicaped, although he is a "cyborg" (metal in his leg) and jumps everywhere without problem, but when he sits, his leg doesn't really bend normally. Instead, it is kinda straight and points in front...

4. Maruschka likes to leave "presents" (poo, pee and barf) when she decides to show her discontent. For example, once she could not get a fly, well, two minutes later there was a nice smelly thing in the bathtub!!! I find it the most "pleasurable" (I'm being ironical, of course...) when I walk on one of her presents while coming out of the bedroom after a good night's sleep. Eeesh...

5. Fridolin is a finicky eater. For weeks he'll swallow his food like a crazy kitty and from one day to another, he'll refuse to touch it although he's hungry like a lion! The worst part is that he wants to eat, but nothing pleases him and he walks away with his nose up... Little snotty brat!!!

6. Maruschka doesn't really like to play. She gets bored very fastly (before me...) and just sits there looking at me trying to get her to move. Without success...

7. Fridolin and Maruschka love one another, but it doesn't stop them from fighting like two rabbid monsters. I hate it when they do that as hair flies in all directions, they make a disharmonious racket and you can be sure that Maruschka will be injured. The idiot! But my question is: why doesn't she fight back? I mean, she's a lot bigger than him, but prefers to be dominated. I guess it's that boring male/female thing...

ON/OFF WEATHER

At the moment, here in Central/Northern Europe, the weather is very capricious! We can never have a full week of sun with normal summery temperatures!

You can be sure that if we are able to enjoy 2-3 days of heat and clear blue skies, then the next 3-4 days will be disgustingly grey, unseasonally fresh and depressing (= rain). I have not been able to enjoy the summer yet and August will be here very soon and Autumn also...

Please, Mr. Weather, I want to sit on my balcony and feel the Summer before the sad season arrives!!!

ON WEATHER: OFF WEATHER: