We had a visitor which is well known to families around the world. I’m pretty sure you know him too. – The stomach bug. We have no clue where we caught him, we didn’t offer a ride but well he came home to us and stayed for three days.
Our munchkin was the first one who noticed him and for the night from Sunday to Monday he got the name Ralphie aka the one who throws up. Several changes of the bed sheets later it was Monday and he changed from the upper opening to the further down one and had diarrhea. Poor munchkin. But that was it! We were happy that everything had been relatively harmless.
But! Yes, but on Tuesday we met a mum of the stroller mafia aka mums’n baby group. She was startled to see us walking around. Why aren’t we in bed and having the stomach bug as well?! Why should we? I’m not sure if it was just imagination but just 10 min later I felt weird in my belly. By the time M came home from work, I was hiding under the blanket and he felt kind of sick too. M was a brave one and didn’t collapse on the sofa instead he entertained Theo who felt just great. A few hours later I was making the Ralphie while M was crapping his pants or better the toilet bowl. Holy Moly! Ecky was sick too and suffered from too much air in his belly which causes belly pain. After the ralphing was done I was fine and decided it was time to come back to the living ones and eat. M was up and (slowly) running around the next morning.
On Friday we had more visitors, very welcome ones: I and Shira. Shira, the older lady dog of our neighbors, stayed with us while our neighbors had to attend a funeral. It was nice to take care of her and finally do something for them do after all their help. And having I over is always fun.
Shira and munchkin’s foot
The weekend brought our appetite back. We improvised on Saturday with a grilled cheese sandwich with matured Gouda, goat Gouda and warm smoked pepper salmon and on Sunday we prepared a cake, a lemon poppy seed cream cheese pound cake. *yummy*
The grilled cheese sandwich
I’d spread thinly butter on the outsides of the bread slices and covered one bread half with the matured Gouda, followed by some pieces of salmon, then by a layer of the goat Gouda and finally covered by the second slice of bread. I popped into to the panini grill and then my impatience made me check on it every so many seconds until it was finally brown and crispy from the outside and hot and gooey from the inside.
The pound cake is made without baking powder but don’t expect a brick. If everything goes well and the recipe is really easy you’ll be able to slam your jaws into a soft, slightly moist crumb. The recipe is a general one and can be modified by e.g. adding lemon flavor and poppy seeds as I did this time.
Lemon poppy seed cream cheese pound cake
for the cake:
- 350gr (1.5 cups) butter, at room temperature
- 1 package (8 ounces / 200gr) plain cream cheese, at room temperature
- 400gr (2 cups) sugar
- 6 large eggs
- 1.5 cups all-purpose flour
- 1.5 cups cornstarch
- 1 tsp ground vanilla / vanilla extract
- 0.5 tsp salt
- zest of 2 lemons
- juice of 1 lemon
- 4 tbsp heaped ground poppy seeds
for the icing:
- 0.25 cup lemon juice
- 50gr (0.25 cup) sugar
- Preheat your oven to 175C. Butter and sprinkle with bread crumbs a 28cm springform pan with the hole insert.
- Whisk the butter with the cream cheese until very smooth, add the sugar and continue whisking until the mixture is very airy. Then add one egg at a time and don’t forget to scrap down the edges while beating the batter.
- Add the vanilla and lemon zest, then the flour, cornstarch and salt. Fold it in, then let the lemon juice and the poppy seeds follow. Fold them in with a few turns and pour the batter in your prepared springform pan.
- Pop it into the oven with as little eruptions as possible and bake it for 70min until golden brown or until the cake tester comes out clean.
- While the cake is baking but almost done prepare your lemon syrup. Heat the lemon juice with the sugar in a small pan over medium heat until it becomes more syrupy and the sugar is dissolved.
- Be careful when you take it out and set it carefully on a cooling rack. Let it sit in the pan for ca 20min before you take it out. Poke a few fine holes with a tooth stick or cake tester into the cake and drizzle the still warm lemon syrup all over the cake. Let it cool completely.
Even though we are lacking a real winter with snow, ice and freezer temperatures I’d started to knit a sweater for M and this week I finally finished it. Now he only needs some cool temperatures that he can actually wear it. It’s made from alpaca wool.
The next post comes after our trip to Finland where munchkin and I are traveling to on Thursday. Kuulemiin! 🙂