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Today I thought I would post a song I really like.  I heard it some time back when I was listening to a public radio show called The Dinner Party Download.   If you haven't stumbled across this gem of a show you just might want to check it out.  I have been downloading their podcasts to my iPod so I can listen anytime.  Here is what their website says about their show:

 Welcome to The Dinner Party Download - an hour-long celebration of culture, food, and conversation designed to help you dazzle your friends at this weekend’s get-together. In every episode you’ll learn a joke…bone up on an odd bit of history and then wash it down with a themed cocktail…meet an artist of note (say, Spike Lee or Willie Nelson)…learn the answers to your burning etiquette questions…savor an emerging food trend…and hear your new favorite song. Plus, unconventional wisdom from hosts Rico Gagliano and Brendan Francis Newnam.

To find The Dinner Party Download click here.

Now for the song.  It so reminds me of being a carefree kid with infinate time in a day growing up on a lake.  Love it!  

Happy Monday!

Just wanted to say hello, and change from that Easter post.

Back to reality today.  Break was so nice.  Josh got a cold, but other than that it was very good.

I've been working on cleaning up the house.

The photo above is from our front room - a little clock collection, and a flower bundle I framed.  Vintage french flashcards too!

Hope you have a great day!

1. Butter a 13 x 9 x 2 inch pan and line the bottom with parchment paper.  Set oven rack at middle level and preheat to 350 degrees.

2. In large mixing bowl, whisk the eggs until liquid, then whisk in the sugar.  Continue whisking for a minute or two until the mixture lightens slightly.

3. Whisk in the oil until it is combined.

4. In another bowl mix the poppy seeds, coconut, flour, baking powder and salt.  Stir half of this mixture into the egg mixture.  Stir in the yogurt, and then stir in the remaining poppy seed mixture.

5. Spread the batter in the prepared pan and smooth the top.  Bake for about 30 minutes, until cake is well risen, deep golden, and a knife or toothpick inserted in the center emerges clean.

6. Cool the cake on a rack for 5 minutes, and then unmold it onto a rack to cool.  Peel off the paper and invert the cake on another rack so it cools right side up.

7. To make the frosting, bring the cream and the butter to a boil in a saucepan.  Remove from heat and add the white chocolate.  Let stand 3 minutes, and then whisk smooth.  Pour the ganache into a bowl and refrigerate until it thickens to spreading consistency.

8. When the ganache is ready, place the cake on a platter and spread the ganache evenly over the top of the cake, swirling it into points and peaks.  Sprinkle the chocolate shavings over the ganache.