One can see shining steps
and think love is enough,
Then sit at the bottom and wait.
The climb up to sweetness needs more than my love:
Darlin', please just open the gate...
Can someone just open the gate?
It was wonderful to see everyone last night and catch up on everybody's news. Not to mention the book talk.
Next month we'll be at Saara's on the 30th to talk about
The Hero's Walk. July 21st will be at Wanda's and the book will be
Elizabeth is Missing.
We still haven't made a decision about the book for August 18th at Jane's house.
Japanese Cheesecake
- 1/2 large package cream cheese
- 1/4 cup milk
- 3 egg yolks
- 1/4 cup white sugar, divided
- 3 egg whites
- 1/2 tsp cream of tartar
- 3 tbsp flour
- 1-1/2 tbsp cornstarch
- 1 tsp lemon rind (optional)
Preheat oven to 350. Line the bottom of a 7 inch round cake pan with parchment paper. If the pan has a removable bottom you'll need to cover the whole thing with foil on the outside because you'll be baking this cheesecake inside a pan of water.
Warm the cream cheese and milk in a small saucepan over medium-low heat. Stir until the cream cheese is melted. Remove from heat and set aside.
In a small bowl beat egg yolks with half the sugar until light and fluffy (electric mixer) Fold in the cream cheese mixture and lemon rind. Sift in flour and cornstarch, and stir until blended.
In a separate bowl, with clean beaters, whip egg whites with cream of tartar to form soft peaks. Gradually add the remaining sugar and continue whipping to stiff peaks.
Fold egg whites and cream cheese mixture together. Pour into the prepared pan.
Put the pan inside a larger baking pan half filled with water. Put them in the oven. After 20 minutes, turn the heat down to 300 and continue to bake for 15 minutes more.
Once out of the oven, allow the cake to cool before removing from the pan. Decorate with sugar or fruit.
Robins on my balcony
This is a photo taken a minute ago. I've been expecting a fourth egg to be laid this morning, but it's nearly noon and the count is still three. Hmmm....
