Storm clouds are brewing and chooks are clucking contentedly outside the door as my dog Fletcher snoozes on the rug.
I just finished watering my gardens and am pleased as punch to see the melons flowering, rainbow chard flourishing in brilliant colors, little bell peppers and tomatoes making their appearance, and cheery snapdragons blooming faithfully day after day.
Nine baby chicks joined the family yesterday and they are fuzzy and tipsy and cute as can be. The last batch are rowdy teenagers now and we’ll introduce them to the chook yard today or tomorrow. The new goats are out of quarantine so the herd has swelled to 16!! I love looking out my windows and seeing them grazing in the backyard, mowing down the weeds as effectively as a lawnmower. Bear has taken to calling me “Heidi the Goat Girl” since for some reason the goats have taken a fancy to me and come at a gallop when I call them.
It’s been such a lovely week of surprises. 🙂 My friend Elizabeth spent a couple of days on the farm and we had such a good time sewing and cooking together, talking a mile a minute. My Mum and Dad sent me the best Christmas parcel full of Danish and Canadian and Bjorn treats to make me smile and laugh, my own copy of our favorite Christmas book “The Best Christmas Pageant Ever”, and beautiful decorations for my Christmas tree. Then my friends Joe and Shirley had us over for a splendid Aussie BBQ and surprised me with coffee from Tim Hortons in Canada. And Shirley showed me a gorgeous lily that smells like chocolate! Such happy little surprises. 🙂
A lot has happened this week and I have heaps of things to share with you.
Firstly, I’m so honored to be interviewed by the fabulous ladies at Well Designed Journeys about my travels and some favorite food destinations. Click here to read it and please leave a comment there and let me know what your answers would be!
Second, I’m very excited to have my Christmas in Australia article up at The Travel Belles. Click here to read how the holidays are celebrated where there’s not a lick of snow in sight. I’d love to hear how you would celebrate Christmas in an environment completely the opposite of what you’re familiar with.
Third, I’m very proud to host a guest post by my dear friend and true kindred spirit, Breanne from A Vintage Box. I met Breanne and her splendid husband Jared for the first time on a chilly day in Vancouver, Canada, after months of reading each other’s blogs. We were instant “bosom friends” as our beloved Anne of Green Gables would say, and have stayed in contact ever since. (Click here to read about our adventure there.) Tomorrow she will be writing about one of their most delightful holiday party traditions, and I can’t wait to share it with you.
Fourth (I told you there are heaps!!), the very first Rambling Tart Newsletter will be coming out this week. I had every intention of sending you one every month since last spring, but as you know my whole world went topsy-turvy (click here to read more) and I never had the chance. But now that I’m settled down again, I’m getting back on track. 🙂 If you would like to receive it, please click here to sign up. I promise to never spam you and hope the Rambling Tart Newsletter will inspire you with ideas for building a beautiful life.
Phew! Now I wish you could join me for a cup of tea and a slice of Plum Tart with a soft, nutty crust slathered in rich cream. After using up most of my plums in Spiced Chilled Plum Soup, I used the rest in this oh-so-homey tart. I love it any time of day, but it’s awfully nice for breakfast with coffee or tea. I tidied up the back porch and now it is perfect for sitting and visiting while eating a slice of tart and watching the antics of the local wildlife. I saw my first kangaroo hopping by the other day!
What is your favorite homey dessert?
Plum Tart with Nutty Crust
1/2 cup whole wheat flour
1 cup almond meal (finely ground almonds)
1 cup finely chopped walnuts
3/4 cup dark brown sugar
1 1/2 sticks cold butter, diced
1 egg yolk
2 pounds ripe plums, pitted and quartered lengthwise
- Preheat oven to 400 degrees F.
- Combine all ingredients except plums and cream until mixture forms a dough. (Will be rather wet)
- Press 3/4 of the mixture into an even layer along bottom and sides of 9″ tart pan with removable bottom.
- Arrange plums, skin side down in whatever pattern you desire.
- Drop small spoonfuls of remaining dough across plums (like you would for a cobbler).
- Bake for 40-50 minutes until crust is lightly browned and plum juices are bubbling.
- Remove from oven and cool 10-15 minutes.
- Serve warm or at room temperature drizzled with heavy cream.