Two girls embrace and hold each other as tightly as they can. Cold and salty tears start rolling down their cheeks. Even though, a few hours ago, she said she won't cry, she can't help seeing her friend's teary eyes. So here they are, two crying best friends like two little girls who won't let each other go. She can't let her girl go and not see her for an entire year. It's too soon and it's not fair. But it's worth waiting until she sees and hugs her again.
These are both sad and happy tears. It's so sad to say that last good-bay, but it's so good to know that I have a soul sister somewhere in the other side of the world. My girl is my soul sister and she's always with me, no matter how many thousands of kilometers away we are.
She's that person who inspires and teaches me, who sometimes is a mother and always a sister of mine. She's the one and only who knows what I'm going to say just by looking at my face.
With out G., 'Cookbook&ohternotes' wouldn't exist. She's the one, who encouraged me to cook and write, who made me be interested in photography and who still has a faith in me. Thank you for this and much more so much!
P.s. I guess it's not the post you write on the day of your blog's first birthday and definitely not the happy post that readers wish for. Sorry about this and hopefully the next post will be related with happiness or something funnier than today's thoughts:)
The recipe:(it's almost the same one like the first recipe that I published in this blog:))
Lemon Birthday Cupcakes (12 pieces)
Ingredients:
Paste:
1/4 cup softened butter
3/4 cup white sugar
a pinch of vanilla
grated zest of 1 lemon
3 eggs
1,1/2 tablespoons baking-powder(or baking soda)
1,1/2 cups wheaten flour
a handful of fresh bilberries
Frosting:
150g cream-cheese
1,1/2 tablespoons butter(at room temperature)
1,1/2 cups confectioner's sugar(it was a bit too sweet, so I added a few drops of fresh lemon juice)
a pinch of vanilla
Instructions:
1.Take a bowl, combine
the butter and the sugar and blend on medium speed for a few minutes. Add the vanilla and the grated
lemon zest. Pour in three egg yolks and whisk until smooth and well-blended.
2.Put the mixture of the flour and the baking-powder into the paste and beat for a while. Then froth egg whites and add them in the bowl, where other blended ingredients are. Whisk everything for the last time, but be very careful, as we need the cupcakes to be fluffy.
3.Heat the oven to 180 degrees(Celsius) and while waiting for the right temperature, put one and a half teaspoons of the paste in each of lined muffin cups.
2.Put the mixture of the flour and the baking-powder into the paste and beat for a while. Then froth egg whites and add them in the bowl, where other blended ingredients are. Whisk everything for the last time, but be very careful, as we need the cupcakes to be fluffy.
3.Heat the oven to 180 degrees(Celsius) and while waiting for the right temperature, put one and a half teaspoons of the paste in each of lined muffin cups.
4. Bake for about 30 minutes, until the top of the
cupcakes becomes golden and a toothpick inserted in the cupcake comes
out clean.
5.Take another bowl and beat the cream-cheese, the butter and the vanilla. Then, add confectioner's sugar, one tablespoon at a time and flavour with the fresh lemon juice. Put the frosting in the fridge for a few hours and then cover the cupcakes with it. You may sprinkle some fresh bilberries on the top of each cupcake:)
5.Take another bowl and beat the cream-cheese, the butter and the vanilla. Then, add confectioner's sugar, one tablespoon at a time and flavour with the fresh lemon juice. Put the frosting in the fridge for a few hours and then cover the cupcakes with it. You may sprinkle some fresh bilberries on the top of each cupcake:)
Happy birthday, Cookbook&othernotes!
