Spring 1st

The view from the kitchen window

In this picture there is grass.  Finally, grass!  Tomorrow is the first day of Spring and with it the promise of new growth.  Platitudes aside we are very pleased to now have at least patches of our place that are dry enough to move the cows on to.  I think Gen ate solidly for two hours - they've been eating hay and baleage but clearly there is nothing quite like grass.  Six lambs and two kids so far with many more to come.  The does each had a pedicure today - the constant mud does nothing for their hooves, imagine keeping your hand in the dishwashing liquid for several weeks and you get the picture.  It (thus far) hasn't been a very cold winter and, while it has been wet, it has felt like Spring for a while.  The hens are in full lay and the citrus trees in the Food Forest are covered in fruit.  The rhubarb plants have leaves about two inches long and there are two marigolds out.  Two almond trees are flowering and there are several plum trees about to burst into blossom.  Even a crazy feijoa bush has a flower.

Our desserts are frequently based on lemons and eggs at this time of year.  Lemon bars are sooo scrummy and (too) morish.

Lemon bars

3/4 cup white chocolate buttons or bits

1/2 cup butter (half fill a cup with cold water and use Archimede's principle to fill the cup with butter)

3/4 cup sugar

1/4 cup lemon juice

1  3/4 cup flour

Icing:

2 cups icing sugar

1/3 cup lemon juice, more-or-less

Grated lemon rind

Pre-heat oven to 175 deg C.  Greae a 20cm by 20cm baking tray and line with baking paper.

Melt the chocolate and the butter in the microwave or in a pot over boiling water.  White chocolate is very easy to burn so watch carefully.

Allow to cool slightly.  Lightly beat the eggs and add them to the chocolate and butter mix.  Add the suar and the juice and stir until well-mixed.  Add the flour and stir until the ingredients are just combined.  

Pour the batter into the baking pan, smooth and cook for between 25 and 30 minutes until a skewer comes out clean when inserted in the middle.  Allow to cool.

To make the icing:

Whisk the icing sugar and the lemon juice until smooth, adding more juice if necessary.  

Spread over the slice whilst still in the baking pan.  Sprinkle grated lemon rind over the icing.  Refrigerate for at least three hours - overnight is better.  Cut into pieces and enjoy.  This is a good recipe to freeze.