In the Summertime

It is 7:32 pm. I sit in full sunlight, one week post-solstice in Ocean Shores, Washington at our home and sanctuary, Little Renaissance.  I have the last load of laundry in the wash and am sitting outside, basking in the last of today’s sun as it starts to disappear over the tree line.  The birds are singing, the pink cascading climbing roses seem to be winking at me, and the occasional buck, doe, fawns, or raccoons traipse through the property. What a day!  What a weekend!  There is a group of yogis who comes out to Ocean Shores regularly for a weekend of yoga and ever deepening friendships, who graced our home this weekend.  Now I am  left reminiscing about the beautiful time we had.

I have put together a slide show so you can get a feel for the weekend.  Turn up your speakers for some West African music.  I put the slide show to the music we played during our long Saturday afternoon yoga session.  The music is especially devoted to the three of us who did Peace Corps in West Africa:  Carol in Liberia (one of the first Peace Corps volunteers ever!), Mary in Mali, and me in Senegal (the music definitely comes through on laptops, perhaps not on your mobile device?).  Most photos were taken by Skye McNeill.

The slideshow is followed by some scrumptious recipes of foods served over the weekend.

 

Another free slideshow design by Smilebox

 

 

Recipes:
1) The tastiest Roasted Garlic Cannellini Bean Dip

2) Cabbage Slaw with Miso Dressing

3) Marilyn’s Semolina Cake Recipe.  How could something so good be so simple to make?

 Semolina Cake

10 T sweet butter, soft

1 C sugar

2 eggs

zest of 3 lemons (3T)

1 C sour cream or yogurt

1 ½ t vanilla

1 C flour

3/8 C semolina flour

½ t salt

1 ½ t baking soda

Syrup

½ C fresh lemon juice

¼ C orange juice

½ C sugar

bring to a boil and pour over hot cake.

 

Preheat oven to 350. Butter and flour a 9 inch springform pan.

Whip butter with sugar, zest and vanilla. Mix in eggs. Sift

Dry ingredients. Add them to the butter mixture, alternating

With sour cream/yogurt. Pour into prepared pan. Bake until set,

Approximately 25-30 minutes, or until toothpick comes out with

A few crumbs.

While the cake is baking, prepare syrup. Prick cake all over the

top with a toothpick. Pour hot syrup over hot cake, slowly,

until it is all absorbed. Cool before serving.