We moved into an apartment which did not have much going for it except for the hot tub which was a real blessing.

After Dan had settled into his job we went house-hunting. The Colorado building frenzy was on.  It was difficult to find a house to our liking.  For us it was especially disheartening as we were used to living in the country, in homes that we had designed and built ourselves, with room to garden.

We finally located one – with an unkept yard, overgrown bushes, and an imposing Colorado blue spruce in the front yard.  There was a huge backyard with a lot of potential and Dan approved of the basics – the roof, the structure. We signed the papers and spent many a day cleaning and pruning, adding to and fixing the yard.

Now the back yard has a lush lawn, raised-bed vegetable garden, an herb plot and the ex homeowner’s huge discarded satellite dish, converted into a container garden.

We often take tea or enjoy breakfast under the trees by the small fountain – an area we are turning into a bird sanctuary.

Looks like we are here to stay for a while.

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“High Tea at the Dawson’s" (Recipe)

Pineapple upside down cake (12 to 14 servings)

Ingredients:

Topping:
1 cup of firmly packed brown sugar
1/2 cup unsalted butter
1 can (20 oz) pineapple slices
or
crushed pineapple

Cake:

1 1/2 cups all purpose flour
6 Tbsp cake flour
8 Tbsp of ground almonds
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup plain yogurt

Caramel topping:
1. Combine brown sugar and butter and melt in a saucepan on medium
heat until sugar dissolves and the mixture bubbles.
2. Pour mixture into a 10 inch diameter cake pan with 2 inch high sides.
Arrange pineapple slices in a single layer on top of the caramel mixture
or if using crushed pineapple, spoon the pineapple over the caramel mixture.

Cake:

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, mix the flours, ground almond, baking powder, and salt.
3. In an electric mixer, beat the sugar and butter together until light.
4. Add eggs one at a time, beating after each addition.
5. Beat in the vanilla.
6. Add dry ingredients alternately with yogurt, beating well after each addition.
7. Pour cake batter over caramel and pineapple mixture.

Bake for approx.1 hour 15 minutes, or until cake tester inserted into the center
comes out clean. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Note - Since this is a rich cake we usually enjoy it with only just the tea - the loose leafed Darjeeling variety. Occasionally we add some cucumber sandwiches to the menu. We find the Easter Flush or Summer Flush teas the best with fruit cakes.

• Easter Flush ( March - April) The leaves are tender and very light green in appearance. The liquor is light, clear, bright and imparts a pleasant brisk flavor.
• Summer Flush ( July - September) The liquor is stronger, yet retains the brightness and character that Darjeeling tea is known for.