Fall however is my busiest moment of the year. School starts up again. Activities must be scheduled and put into place. New arrivals are to be welcomed and integrated into our family. The house is put back in order after the summer rentals. And, to top it off, it is the time of the year that I've seemingly non-stop tours. I'm grateful for the work, don't get me wrong. But it does require some expert juggling, and infinite levels of energy to care for all concerned, and not have a house that's a wreck, an empty cupboard, nor children stranded at school till all hours. Oh yes, and happy clients.
"There are 3 chickens in the back of the garden, please give them your scraps and left overs, with some grain and stale bread from the shed. Change their water once in the week, and they'll pay you back with many fresh eggs"
They've been a hit with us all.
All summer I've proudly shared my favorite lunch - a fresh fried egg on my toasted multi-grain bread with fresh tomatoes from the garden, drizzled over with the olive oil from Paul Pierre (retired goat cheese maker). And I enjoy it still as the tomatoes continue to ripen and enliven my cuisine, and the eggs keep a'coming.
3 cups semi-whole wheat flour
1 cup non-bleached sugar
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt
2 cups plus turned raw milk (this can be replaced with yogurt) or enough to fully moisten the dry ingredients
2 eggs (mine are pretty small, so maybe just one large egg)
1/3 cup cold-pressed sunflower oil
a handful or more of summer raspberries (kept in the freezer for just this purpose)
Bake at 200/400 till puffed up and lightly browned. (about 15-20 minutes depending on your oven)
Remove from the oven, let cool, and warn the kids to not burn their tongues on the raspberries!