Good morning, luvs! After treating myself to homemade butterscotch pudding for breakfast, I’m getting all sorts of work done! Laundry, dishes, paying bills. Man, it feels good! 🙂
Last weekend bear and I drove out to visit our dear friends Shirley and Joe at their beautiful goat farm.
I love going out there, laughing at the antics of the baby goats as they wobble and leap on their spindly legs, gazing in awe at the oh-so-pregnant mamas waddle along with their enormous bellies.
We always go for long walks, wandering through the pastures and out along the creek bottom before ending back at the house for something delectable Shirley has made. This weekend was no exception. She served us up a splendid lunch of pasta with broccoli, toasted pine nuts, sundried tomatoes and Parmesan, buttery garlic bread, chilled wine, and a marvy cream cake topped with fresh mangoes and strawberries.
One day soon I’ll show you pictures of the wildflower-filled creek banks and darling baby goats, but today I want to linger awhile among Shirley’s flower beds.
Whenever I visit, Shirley takes me on a tour of her many gardens, pointing out what’s blooming, explaining what would grow well at my place, and introducing me to Australian native plants I’ve never even heard of.
Her gardens are such a lovely hodgepodge of old and new flowers, hardy vegetables and gifts from friends overseas, all growing vigorously in this fabulous Queensland weather that seems to make everything flourish.
This week she sent me home with a gorgeous bouquet of spinach leaves and sweet pea blossoms, and a couple of gardening magazines to inspire me.
I am not a natural gardener like Shirley, Ann, my Mum, or my brother Ryan, but I’m learning as I go and get so excited as I see seeds become seedlings and then something I can actually eat or decorate with. Amazing. 🙂
Are you a gardener? Do you have a garden? What’s the one plant you MUST have?
Shirley’s Mango Cream Cake
one sponge cake (lemon or vanilla)
1 small carton heavy whipping cream
sugar to taste
1 ripe mango, peeled and sliced into long strips
3-6 strawberries, halved
- Bake sponge cake according to directions, cool and halve.
- Whip cream and sweeten to taste.
- Frost bottom layer of cake with half of cream.
- Place top layer on cream and frost with remaining cream.
- Decorate with mango and strawberries and serve immediately.
- (If making ahead of time, wait to add fruit until just before serving.)