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They look nice in my pottery from Ravello.
Do you get Rainier cherries in your part of the world? Maybe they’re called something else. Here in Washington state, we call them delicious. They are only in season for a few weeks a year. They’re very delicate and probably don’t travel well. But they are the best treat of the summer.
The tall ships are all over Puget Sound. A lovely one passed by our house. There’s a slide show here.
Everyone on our beach sets off fireworks for the 4th. See a slide show of the festivities here. Also by request, here’s the cake I made for the potluck. It’s semi-original, adapted from something I saw on the Food Network.
Rosemary Olive Oil Cake
- 3 eggs
2 cups sugar
1-1/2 cups extra-virgin olive oil
1-1/2 cups milk
1/4 cup triple sec, Cointreau or Grand Marnier
1/4 cup frozen orange juice concentrate
3 teaspoons lemon zest
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt - 1/2 cup orange or lemon marmalade
Rosemary sprigs and powdered sugar, for garnish
Preheat oven to 350 degrees F. Oil and flour a bundt pan.
Beat the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Add the dry ingredients, including 1-2 teaspoons chopped rosemary, and beat well. Pour into bundt pan. Bake for 50 minutes to 1 hour, until it tests done. Place on a rack to cool. Run a knife around the edges and invert on a plate. Warm the marmalade in the microwave and drizzle over the cake. Garnish with rosemary sprigs, sprinkle with powdered sugar.
