DianeLouise"sBlogg

Here it is Thanksgiving weekend 2017, this year went fast.
We did a lot and so I thought I would share a few pictures that I took over the past few months.

the one above is before I let my hair go natural.

                            I'm getting these off my cell so some might be before this year like

the one above. with Cindy and I.

my two favorite goats they arent at the farm we go by any more.

I hope they are just moved to another area.

That's Pete and I, we have been a couple now going on 5 years, we were high school sweethearts back in the 50s. and got reconnected on Facebook. Of course, you must all know about Bill we were married 53 years before he passed.

 One of many that was taken at our daughter's house with one of her pet goats back than  Lilly.

I take a lot of sunrises, sunsets, clouds and sky photos here is one I like.

I take a lot of pictures actually thousands to be exact, this one was at the polo field one day when we were there and they were exercising the ponies.

 I cant leave Lizzy out she goes everywhere with us.

We have beautiful flowers everywhere down here in the South.

 There are so many it would take up way to much space but I will post a few more.

Here is one of our fun times watching the sand crane raise their twins,

 we spent a lot of time checking on them.

My hair is finally free of all hair dye.

The one above was taken on the outer drive that's Lake Michigan

 one of my trips up North to visit the family.

I'm sad to say but the polo races here is over today is the last day until spring next year.

 I will miss seeing the ponies.

Pete all wrapped up it's getting cool in the evenings now something we aren't used to.

I decorated for Christmas already I wanted to enjoy it since I will be North for the holiday visiting the family. 

                                     The one above was taken at our Thanksgiving potluck
                                              always a fun time our monthly potlucks. 

A couple of other events in our little community

I had to share our new revised wall 

we had the bushes removed and simplified the look.

All our neighbors love the look.

I finally managed to capture a butterfly.

Walkers around the polo fields we always see walkers every day

a popular past time down here.

That's all for this time I will add or change now and that until next time 

Merry Christmas and Peace On Earth.

I like to end with a recipe so I chose this one hope you enjoy it. And with the Christmas holiday, just a few weeks away below is another great one.

Italian style steak or some call it steak pizzoli.

4  fillet steaks
sea salt
2 tbsp extra virgin olive oil
4 cloves garlic, peeled and chopped
1/4 tsp mild chilli flakes
leaves from 3 fresh oregano sprigs, chopped
1 cup white wine
1 cup tomato puree
1/2 bunch flat leaf parsley, chopped
freshly ground black pepper
Serves 4

Cut the steaks in half and place them between pieces of greaseproof paper. Press down on them with a rolling pin until they're about 1/2 cm thick, minute steak-style. Season steaks on both sides with salt.
Heat oil in a large, heavy-based pan over medium-high heat until hot but not smoking. Add garlic and sauté for 1 minute, then add the steaks. Quickly brown the steaks for about 1 minute on each side, remove from the pan and transfer to a warmed plate.
Add the chilli flakes and oregano to the hot pan, then add wine and cook, stirring with a wooden spoon and scraping the pan, until the liquid is slightly reduced - about 2 minutes.
Add the tomato puree, stir, then return the steaks to the pan. Reduce heat to medium and cook the steaks for between 3 to 5 minutes, turning steaks once, halfway through.
Place steaks on a serving dish, pour sauce over them and garnish with the chopped parsley and a good grind of black pepper.

Ingredients

For the Cake:

187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons flour 

but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )

1/2 teaspoons baking powder

1 cup cranberries (fresh or thawed)

140 grams (5 oz.) white chocolate chunk

115 grams (1/2 cup) unsalted butter-softened at room temperature

300 grams sugar ( 1 and 1/2 cups)

•       1/2 cup heavy cream
•       1/2 cup mascarpone cheese
•       3 eggs
•       1 teaspoon vanilla extract
•       2 Tablespoons browned butter
•       Pinch of salt

Frosting:

• 56 grams (1/4 cup) unsalted butter- softened
• 112 grams (4 oz.) cream cheese-softened
• 1 and  1/2  cups powdered sugar (or more to make it thick enough to spread on top of the cake)
• 1 teaspoon vanilla extract

Garnish:

• handful dried cranberries
• 1 tablespoon vegetable oil
• 1/2 cup white chocolate chips

2. Instructions

   1. Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan halfway through the baking time)
   2. Butter and flour 8.5×4.5×3 inches loaf pan and line it with parchment paper.
   3. Combine cake flour, baking powder, and salt and sift it three times, set aside.
   4. In a small saucepan over medium heat brown 2.5 tablespoon butter until it’s nice amber color, remove the foam and set aside to cool.
   5. Whisk the egg with vanilla extract and set aside.
   6. Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
   7. Add heavy cream and mascarpone, and beat on medium speed.
   8. Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
   9. Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
   10. Add chocolate chunks to the batter and stir well, then gently stir in cranberries
   11. Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
   12. With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
   13. Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.

   Glaze:

   1. When the cake is completely cooled prepare the glaze.
   2. With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.

   Garnish:

   1. When the frosting is set to melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small saucepan over low heat until it’s smooth( cool if it’s too thin)
   2. Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).                                                                
   3.  Until Next Time:
3.