A Farewell to Fall

Good-bye, Autumn! You leave us golden, you made them fall;
you gave a melancholic feeling to us all.



You whispered through the shimmery leaves
of the wiry, pale-faced birch.
You gracefully bowed to winter
in a time-honoured search

(for where in the cosmos do you go in the meantime?)















And you tip-toed away in a veil of
delicate lace of leaves.


How you have gifted us with cool balls of fiery rustling!


Ahem.

Now that I've gotten that off my chest - waxing a tad lyrical on a cold afternoon at the onset of winter...

Here's a moist carrot cake recipe I've adapted from a Canadian one (you can replace carrot with zucchini for something different and green-flecked!):


















1/2 cup sunflower oil or melted butter
2/3 cup sugar
3 eggs, lightly beaten

1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp baking soda
a pinch of salt

1 cup grated carrot (or zucchini)
1/2 cup chopped walnuts
1/2 raisins (optional)
3 tbs dessicated grated coconut


Mix together the first 3 ingredients in a large bowl. Mix the dry ingredients together and add to the egg mixture. Finally add the last 4 ingredients. (Top with pieces of white chocolate if you want an extra treat for flavour!)
Scoop into a longish cake pan (approx. 4"x9", 3" high) lined with baking paper.
Pre-heat oven to 150 degrees C. Slow bake for 45-55 minutes for a moist cake.

For the truly sweet-toothed, make a cream cheese topping:
50g softened butter
120g cream cheese
1 1/2 cups powdered sugar
vanilla flavouring

Whip it all together till smooth and well-blended. Spread on top of cooled cake.

Zucchini cake (above) naturally looks less orangey than carrot cake.

(Above) One of Small Duck's male relatives or mate (front). I found out they are Tafelente, or Table Ducks in German (!), Common Pochard in English. Behind him is a nasty-looking Eurasian Coot.

Greylag geese came again to the Cham lake park for a few days on their way south. Behind the two are lake gulls.

:

Bleeding Heart Muffins & Mauled Mallards

Here's another post with a multiple personality disorder. Don't say I didn't warn ya.


Wok&Spoon inspired me to make muffins with those eminently delightful dried cranberries a couple of weeks ago. To add interest, I gave the muffins a 'bleeding heart', which is a small spoon of cherry jam right in the middle. Topped with chunks of almond white chocolate and roasted hazelnuts, the muffins were ready for the oven. I almost forgot the cranberries - they were outside the kitchen by the sofa. Cranberries are great to munch on while watching the news - so I was in danger of scarfing the lot in my quest for interesting muffins.

The muffins were still reasonably soft the next day. Heat one in the microwave on low power for 12 to 15 seconds for an aromatic boost. If you want the recipe, here it is (I developed it myself):

Cranberry Bleeding Heart Muffins



150g butter
7 tbs sugar
1 packet vanilla sugar (or 1/2 tsp vanilla essence)
2 eggs, lightly beaten
1 1/2 cups of flour
1 1/2 tsp baking powder
1/4 tsp salt
a small handful of hazelnuts (or your favourite nuts), medium roasted
a small handful of white choc chunks
a handful of cranberries
4 tsp of your fav berry jam



Cream by hand the sugars into the butter for 2 minutes in a big bowl. Add eggs and mix lightly. Mix the flour with baking powder and salt, and add to butter mixture. Preheat oven to 180 degrees Celsius. Butter 8 or 9 holes of medium muffin pan(s). Spoon a tablespoon of the batter into each hole. Add half a teaspoon of jam to the centre. Top with more batter till three-quarters full (a bit more if you like to bake dangerously!). Top with nuts, choc chunks and cranberries. Pop into the middle of the oven for 23-25 minutes. (Watch the 'rising show' through the glass front once every 5 minutes for added satisfaction.) Take out of oven and, after 2 minutes, remove muffins carefully with small fork and butter knife. Let cool on a wire rack. Eat two while still warm! (This recipe gives you 8 or 9 muffins.)


(Right) Isn't this the biggest cherry you've ever seen? It's labelled 'XL' in the supermarket here in Switzerland. Very juicy and sweet! Eating it is like a little spot of heaven on Earth.

The picture below is specially for Spiffy who wanted to see Scarface the duck. The Mallards seem to have lost some downy feathers from their heads. Next to these weather-worn wild ducks is a perfectly unmolested Eurasian coot, which is pretty hardy, cunning and quick.

Feathered Friends Flock Together

One of the best things about living in Switzerland is the many lakes dotted around the country between mountains and hills. On a calm day, the surrounding highlands, some snow-capped for most of the year, are reflected in the water, which can range from an aquamarine green to turquoise. On a windy day, the waves can make even a fish chuck up.

One of the best things about living near a lake is the presence of many water birds. My favourites are the ducks, swans and 'bonneted divers' Great Crested Grebe (these have long necks and a sort of bonnet structure around their heads; they dive expertly for fish). Lake gulls and Eurasian coots (black with white beaks) are more common and less enchanting to watch, unless they're accompanied by their young.



'Hi there. Any more bread in your pockets?' One of the cute, not yet all-white, teenage swans gives me its best hungry and enquiring look.


I mistook this Carolina duck for a Mandarin duck, so I said 'ni hau?' to him every time I saw him. His modus operandi is to take a small piece of bread from the grass and dive onto the lake to eat it. Timid, sweet, very low in the pecking order, gets chased by mallards and coots.



Meet Mr & Mrs Mallard. She's always ravenous (maybe because she lays the eggs) and her man often gives in to her as far as getting eats is concerned. In this picture, she's nearer my feet than Mr Mallard -- as usual.



Mr Duck strikes his handsomest pose (below).














In the last photo, a Eurasian Coot swims by an adult swan. The bossier swans often try to prevent the blur teenage swans from getting near me (i.e. the food) but I try my best to throw bread to the skinnier ones on the periphery. Gotta fight that 'survival of the fittest or most beautiful' thing.

Two of the oft-bullied teenage swans have very skinny necks, one of which has something like a tumour growing from one side (I hope it's NOT a tumour though). The one without the 'tumour' is very slow in catching bread -- even the ducks get the better of it, so your timing must be pretty good and your throwing skilful to feed this blur-as-sotong fellow.