Nostalgia – my lovely first born and easy almond tart
My oldest gone skiing with her school, which have made me nostalgic and I’m feeling bit lost. I better get used to it as it’s not going to be long, when they flying the nest…or maybe not, they might decide to live with us forever 🙂
I think there is an age when children start to show more interest about their early years. On a way home recently, my kiddies wanted to know their first words, truth is, I can’t exactly remember. I do remember some funny words of theirs, which really have stuck in my mind – my daughter, when she was under a year old, during the breakfast suddenly pointed her finger towards me and said very clearly “I know!” – in a way her grandpa always did it to her, when he came up with the new ideas to entertain her. I still remember how it made me and my husband jump and then burst to laugh as we really could see my father in law manners in her.
My son’s one of the first word must’ve been “digger”. He watched in a loop some video, which was filmed in a real building site, showing diggers and other machinery accompanied with the song about diggers, trucks and something else.
My children are lucky to have their grandma collecting their photos together to the albums. My daughter had homework from the school, she had to select 10 photos from her early years, and it brought back so many memories and made me really think where those 13 years have disappeared.
Here she is about 2 month old. My mother in law built holder for her toys from my friends easel and hang down stretchy tiger and owl made my husband’s Japanese friends mum dressing gown, what made my daughter always very excited or scared, couldn’t really say.
Her hair didn’t start to grow until she was about 3 years old so she had perfect short hairdo with no odd baby hair. That’s why she’s probably quite pressures about her hair nowadays and only recently started to let hairdressers near them.
She look lots like her cousin and people used to think they are brother and sister. It’s lovely that they are still very close.
She had such a beautiful blonde locks and she didn’t let anyone near them for years, I think we only cut off her baby hair few years ago. She’s not really as blond anymore.
This picture is taken in a photo salon at my home town, only time we have been at the professional photographer. They were such sweeties- nothing like this anymore 🙂
Looking those photos, scares me, how quickly time flies.
Someone posted this great poem in FB, Its by Rose Milligan and I think it’s says it all, I have definitely given up dusting and concentrate on more important stuff 🙂
Dust if you must, but wouldn’t it be better
To paint a picture, or write a letter,
Bake a cake, or plant a seed;
Ponder the difference between want and need?
Dust if you must, but there’s not much time,
With rivers to swim, and mountains to climb;
Music to hear, and books to read;
Friends to cherish, and life to lead.
Dust if you must, but the world’s out there
With the sun in your eyes, and the wind in your hair;
A flutter of snow, a shower of rain,
This day will not come around again.
Dust if you must, but bear in mind,
Old age will come and it’s not kind.
And when you go (and go you must)
You, yourself, will make more dust.
And here is one of the easiest and most delicious almond tart recipe. I have done it many times and it always get lots of praise, so I better save it here before my piece of paper disappears under the dust 🙂
For the pastry:
175g self – raising flour
25g icing sugar
25g ground almonds
For the almond filling:
100g blanched whole almonds ( I have used ground almonds or almond flakes as well if I don’t have whole almonds handy)
100 g caster sugar
25g plain flour
2 large eggs
few drops of almond essence
2tbsp apricot preserve (or more)
25g flaked almonds
icing sugar for dusting
500g fresh raspberries to serve
- Heat the oven to 190 C/ Gas Mark 5.
- Sift the flour and icing sugar to the bowl and add the ground almonds. Mix.
- Add the butter in pieces and rub it all together with your fingertips.
- Add few tbsp. cold water and mix it all together to the soft dough
- Line tart tin (23cm diameter with loose base) with dough and chill until you get the filling ready
- For the filling buzz the almonds to fine crumbs in the food processor
- Add the butter, sugar, flour, eggs, almond essence and buzz again until you have smooth paste.
- Spread the apricot conserve over the pastry tart base.
- Spoon in the almond mixture and spread level.
- Scatter with flaked almonds
- Bake the tart on Gas Mark 5 and then lower heat to Gas Mark 4 and bake further 15 min until the filling is set and tart is golden.
- Allow to cool.
- Dust with plenty of icing sugar and serve with raspberries.
And for the music choice I suggest this – love it!!!