He's a fruit cake...lover

Have you even known a man who loves fruitcake?  Well, I have one.  It may be his German heritage, or the memories of his mother's stollen, I don't know.  It is just that he will pick up that fruitcake at the Dollar Store if he sees it! It sends shivers down my spine when I see that in the grocery bag thinking what on earth holds it together and how does it keep so long?  SCARY.

Today I received one of the Australian Women's Weekly magazines that I ordered from Amazon.  I wondered how they were still publishing that glossy wonder every week money wise.  I think I have received part of the answer.  They cut the size down to pocketbook size but kept the glossy, rich look and content.  Andy was thrilled to see the issue, reprinted in a small size, of Christmas Cakes and Puddings.  It is filled with the most luscious fruitcake pictures and recipes that simply make me want to rush Christmas...and I NEVER want to rush Christmas. In the back of all their issues is a chart for conversion of dry, liquid, and helpful measures so that we can have the success of these lovely delights. I adore this 'cookbook' as they call it.  Chuck full of wonders.

I am devouring Mariah Stewart. She can write those beach novels where you know exactly what is going to happen but still wait with anticipation, and then she can write the most hair-raising crime novels that you have seen in print. I have read 20 of her books so far and there are probably 20 or more left.  I will be so sad when I reach the end of her offerings.  I love my Kindle and it is so refreshing not to have to wonder how to get rid of the books that are read.  The library is overflowing here, so it is pleasant to have found a solution and Kindle Paperwhite is it. (And, it leaves more room in my cookbook library for more cookbooks.)

Have a great week-end.  It is one of those gentle rain days here that make me want to bake.  I leave the kitchen door open and move around the kitchen in a bubble of contentment.  Life is good.

Beth is away this week end to Brooks' Ranger School graduation in Georgia.  What a man to have gone through the rigors they put the men and women through to achieve this goal in the preparation of keeping our nation safe. Bless his heart.

Plans-a-poppin

Booked, scheduled and assigned.  All seven northern women are ready for the frivolity in New Orleans the second long weekend of November. ( Now all I have to do is stay on foot and alive to enjoy it.)  We are looking forward to a non-stop flight to Nola and comfort in the luxury of the  Claiborne Mansion. Cleo, the owner, has given us 'birthday rates' because she liked Andy, Mike, Adam and me when we stayed there one November and she is also looking forward to meeting more of our family.  We have most of the main house and are secretly hoping we are her only booking for this time because sometimes we are a bit game-time loud but not reckless. I am looking forward to those Meyer lemons that are as big as softballs and sweeter than any lemon that I have tasted.  Her tree is loaded with them and she sent me home with a large bag of citrus delight.

This is a really busy summer with Stacy and Matt's wedding and the holiday celebration here at Many Branches the day after.  Matt and Stacy will be well on their way to a honeymoon, but the family will celebrate the occasion and Labor Day the day after the wedding.  There will be more showers and events before the wedding so there is no lacking of events in our lives this summer. The Cincinnati Lechlers have booked hotel rooms to stay over the night of the wedding (because all of our beds will be full) so they can zoom into Cooke Rd. for an all day affair.  Mike and Beth are hosting the rehearsal dinner and those plans are perking at the moment.

Writing about lemons, I noted David Lebovitz's recipe for ginger tea and thought it might be good in a gin and tonic as well.  I'll try that this week. Thank you, David.

Fresh Ginger Lemonade

1 quart (1l), about 4 servings

I like mine with lots of ginger so I use the larger amount indicated, but feel free to use either. If you think you'd like it less-sweet (although I don't find this too sweet), you could reduce the sugar to 1/3 cup (65g). If you wish to use a liquid sweetener, such as maple syrup, honey, or agave nectar in place of the sugar, I'd try starting off using 1/3 cup then tasting it, adding more if you wish.

2 to 3 ounces (55-85g) fresh ginger, unpeeled

3 cups (750ml) water

1/2 cup (100g) sugar

1 cup (250ml) lemon juice, freshly squeezed

1. Cut the ginger into thin slices (no need to peel). In a small saucepan, bring the water, sugar, and ginger slices to a boil.

2. Remove from heat and cover. Steep for 30 minutes to 1 hour.

3. Strain the ginger pieces from the sugar syrup and mix the ginger-infused syrup with the fresh lemon juice in a pitcher. Chill thoroughly. Serve with plenty of ice.