I just adore April!
And that is not (only) because it is my birthday month
But because it is the most unpredictable month of all.
One day it is sunny, the next day it is stormy and the day after
it can even snow.
I feel April is just like me, lunatic, romantic, stormy, insecure, happy and green!
After 10 days of rain, the world has turned green again.
You can almost hear the grass grow, the twigs stretch out for the water, the leaves soak up the rain.
All olives are being cut, to have the chance to get stronger, to bloom, to give new olives again.
Now on my trekking we finally hear the water burble in all torrents and creeks.This is the Toscolano Creek, can you imagine once this creek was a powerful river and all along their where many paper mills?In this wally, with this creek these paper mills made paper for 600years. Incredible isn’t it?
This is the little church in Maclino on Monte Maderno,
it is dedicated to St. Faustino and St. Giovita, many churches where dedicated to them during the Roman Empire. My trekking starts in Maderno and pass by this church, unfortunately the church is often closed. That is a pity.
Also the little Creek Torrente, was full of water. It was the first time in 4 years I saw water in that creek.
And we saw a salamander, a very beautiful salamander
A Salamandra salamandra or Fire Salamander
It is on the IUCN red list of threatened species
This week Gokki, Sofi and I made a lot of cakes. This carrot cake is one of them. We where inspired by Nigella carrot cake.
Carrot cake with nutmeg
3 big carrots grated
100gr of sugar
1 small glass of extra virgin olive oil
200gr of nuts flour ( or nuts chopped roughly)
vanilla essence (some drops)
nutmeg, much nutmeg!
Whisk the eggs with the sugar. Not to long.
Add le nut flour, the oil, the grated carrots, the nutmeg and the vanilla essence.
Whisk briefly and then pour in a 24cm big mould cover with baking paper.
Bake for ca 40min in oven at 180°C.
Delicious as Nigella would say! :-))
I added a lot of nutmeg, another species I adore.
Wonderful taste, carrots and nutmeg!
This is my entry for the WHB this week hosted by Graziana di Erbe in Cucina
Thank you Graziana for hosting.