My little boy was perched on the stairs, watching ants for a very long time. He seemed to be intrigued seeing the ants carrying their larvae. He was curious to see so many of them, in perfect queues, moving in almost straight lines surging ahead like a tranquil wave. Ants carrying their larvae to safety is a sign of an impending rain……and we badly need one. Humidity and heat has reached to an almost intolerable proportions.
Our bird bath is active again and getting a lot of visitors.
Yesterday a group of Oriental White Eye was spotted here, drinking water, splashing and bathing for a very long time, getting some reprieve from the soaring temperature.
This time of the year, we get ripe pears from the hills. Sweet, gritty and bursting with juice, the pears are surely a treat.
Yesterday, I used them in my bake. I baked Fresh Pear Tea Bread.
Moist and bursting with flavours, low fat and with whole wheat flour, it was enjoyed by all.
Fresh Pear Tea Bread
1 cup all-purpose flour
¾ cup whole wheat flour
1 cup sugar (powdered)
¼ cup sunflower oil
¼ cup butter, melted
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt (scant)
½ teaspoon vanilla essence
Juice of a small lemon
Zest of a small lemon
2 pears peeled, cored and chopped into small pieces. Measure 1 cup
1/3 cup chopped walnuts.
Preheat oven to 180 degrees C. Grease and line one 9x4 ½ inch bread pan.
Sift the flours with salt, baking powder and baking soda. Add ground spices. Whisk and keep aside.
In a big bowl, take melted butter and oil. Add sugar and mix well. Add eggs one at a time, beating well after each addition. The mixture should become frothy and pale. Add lemon juice and zest. Add vanilla essence. Mix well.
Add dry ingredients to wet ingredients and mix till the batter becomes smooth. Do not over mix. Fold in walnuts and chopped pears. Ladle the batter into the prepared pan. Bake for 50 minutes to 1 hour or till a skewer inserted in the center comes out clean.
Remove from the pan after 10 minutes. Cool in the rack. Wrap in a foil and store in a container. Slice next day. The flavours develop beautifully.
Linking to #Twelveloaves
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.