As I mentioned last night there was a possibility I would not post tonight because the The All Blacks are playing the Wallabies in Perth. It is late afternoon and here I am, part of my me could not let a night go by without posting. Not that I have much to say, but you do have your dingbats to solve, Mike’s cheesecake recipe to try, and of course some neighbourhood scenes.
One of my highlights this morning was seeing a Tui having a bath in my bird bath. He had several good swims. The photograph is not that clear because I took it through one of my French door window’s with high magnification. I was scared I would frighten him away.
The writing process
When writing these posts they have several iterations, meaning what I start with and what I end up with are quite different, that is how I work. What works for you regarding your writing? Do you type all your ideas and thoughts into a document and then edit or do you type and edit as you go? Love to hear your writing process.
Mike Van de Elzen’s Father’s Day Cheesecake
While out walking this morning listening to Francesca Rudkin’s radio programme she was chatting to Mike Van de Elzen about what he is cooking. Mike was saying how his daughters had made his favourite dessert – a cheesecake for Father’s Day. It sounded pretty delicious so thought I’d include the recipe for you to try.
Ingredients
- 250g gingernut biscuits
- 125g unsalted butter, melted
- 500g cream cheese
- 300g sour cream
- Juice of 1 lemon
- 1 cup sugar
- 2 tsp vanilla paste
- 2 eggs
Directions
- Preheat an oven to 150*c and line a 20cm springform cake tin with greaseproof paper.
- Take the gingernut biscuits and wrap them up in a tea towel and hit them with a rolling pin, or blitz in a food processor.
- Add the melted butter and combine.
- Press the biscuit mix into the bottom of the cake tin. You can use the bottom of a flat glass to press down to ensure its flat.
- Place into the fridge to set.
- Combine the cream cheese and sugar until smooth and then add sour cream, vanilla, lemon juice and eggs.
- Then place the cheesecake into the fridge for an hour to chill down.
- After one hour, place the cheesecake in the oven on 150*c and bake for one hour. After this time turn the oven off and leave the door ajar for a further 2 hours.
- This allows the cheesecake to cool down slowly, preventing it from cracking or splitting badly.
- Allow to cool before enjoying.
Dingbats
Here are some easier dingbats.
A little humour
I think we all can relate to this carton.
Dingbat answers
- Quarter back
- All is not lost
- Red herring
- You’re under arrest
That is it for day 19. Thank you for your comments and feedback. Let us hope we move down to level two mid-night Tuesday! Go the All Blacks. Take care out there – GoldCard Gal 🙂
Neighbourhood scenes
Thank you Jan for your garden scenes.
Carollyn Rolley says
Great game of rugby last night but we did miss having company to watch it with. The noise level was much the same. Learning Heather was listening to the broadcast on the radio took me back to the early 1960s when the All Blacks were playing in South Africia. Dad would wake my brother and me up about 3.00 am in the morning and we would all snuggle up in our parents double bed (no queen or king in those days) and listen to Winston McCarthy call the game over the radio. Don Clarke was the full back and when he kicked a goal Winston would yell ‘its a goal’ as the ball flew over the goal posts. Great memories. How do I write??? Just like I talk no planning just thoughts on the page. Type and edit as I go trouble is in talking there is no edit button and that can sometimes get me into trouble. I am re-boiling my marmalade jam as it was too runny the first time. Doctor google suggested my boiling temperature was not hot enough so I will try again otherwise I will have many jars of marmalade syrup.
GoldCard Gal says
Yes great game – so pleased we won. Loved your story about listening to rugby on the radio – brings back many memories. Thanks for sharing your writing process. Shame about the marmalade, sure it will still take great. 🙂