Away in the Rain

Jeff and I are on the mainland for the weekend visiting family and getting off the island (for the first time in over a year). We've had a hard time finding internet access after a HUGE thunderstorm blew through Abbotsford tonight.... so with rainstorms on the brain, I post this as our Sunday music for this week.

Here are the words to this old hymn, Showers of Blessing. 

Gopher Tuna

It's no secret that I LOVE choral music. What I don't like, however, is choral music sung without diction. Unfortunately, this happens often. It usually drives me nuts.

O Fortuna from Carmina Burana is a fairly well known choral piece, but one easily prone to unclear diction. Jeff found this animation that has had us both in stitches... and him singing these "new" lyrics with great gusto (particularly when weeding outside in the garden).  

Here are the original Latin lyrics, if you're curious.

Quick Recap

Last week was a social whirlwind but everything surrounding graduation went wonderfully. I have a bunch of photos to sort (and a bunch of "real" work to do today) so I'll post more later this week. In the meantime, here I am with my #1 school supporter, minutes after walking across the stage.

I am happy to report that I did not trip and fall while walking across the stage... I did that 2 hours earlier over lunch. So under my gown is the biggest and yuckiest looking skinned knee I've had since childhood. Go figure. 

Father's Day

Today, we find ourselves in the unusual (but very wonderful) circumstance of seeing BOTH our fathers on Father's Day. This has never happened before and makes today a very, very good day.

My dad picked today's music- it's one of his favourite new groups, with a hymn that's particularly fitting  for this holiday. We hope you all have a happy day.

Big Day

Jeff and I are in Victoria today, along with my parents, parents-in-law and special cousin D to celebrate my graduation. I'll post highlights of our visit next week but so far, we've had a great time (with clear blue skies and the most perfect ocean breeze). Last night, the students I've shared the past two years of my life with met up and it was so great to share and reflect on all we've been through together.

We'll be here this afternoon- Hatley Castle and gardens on campus at RRU (photos taken last year).

My view Wednesday

Our California Lilac is in FULL bloom... and that means it's also buzzing, at any given minute, by swarms of happy bees.

Broadcast error

I realized yesterday that a number of my posts last week did not successfully show up here on the blog. I usually check these things but with a busy week of work and garden projects, I assumed that all was as well on the public side of this blog as it seemed in the background. My apologies! Technical glitches have been fixed and all now seems to be back to normal. Scroll down this page and check out the next page for posts from last week (and the week before) that finally, are visible.

Lemon Candies

With a flury of company here this week (before, during and after my graduation), I whipped up one of my favourite summer desserts, Panna Cotta, to serve this week. I usually serve Panna Cotta with fresh fruit and some sort of fruit sauce (this time a mix of mango and fresh local nectarines, blueberries and strawberries with lemon balm from our garden) and I like to have some sort of garnish. Candied lemons fit the bill- very pretty, and really delicious.

1 lemon, thinly and very evenly sliced
3 cups water, divided

ice water bath
1 cup sugar

Thinly slice lemon. Because I don't have a mandoline, I used two skewers to guide my knife (which was newly sharpened) and it worked great.  Discard seeds and ends of rind.

Bring a medium saucepan of water (2 cups) to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 2 minutes. Drain, and immediately plunge slices into ice-water bath. Drain.  

Bring sugar and remaining 1 cup of water to a boil and stir until the sugar dissolves. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a cooling rack (sprayed with cooking spray so the lemons do not stick). Let stand about 24 hours to set. They will still be a little sticky, but firm. Store between layers of wax paper in an airtight container. I also saved the syrup to use in homemade iced tea and it was delicious!