sweet · sweet bread

Red Currant Season: Coconut Bread and Coffeecake

Red Currant

Red currants are obviously making up for the lack of apples this year. In fact there are apples (which makes my Grandpa super-happy) but just a bit here and there (and mostly on the ground…), nothing like the mega-apple-year-of-2014! More on the sour side than sweet, these berries are something of an exclusivity of summer – you can hardly come by them in any other season, even frozen.

Coconut Raspberry Bread from www.twopeasandtheirpod.com

We’ve picked quite a lot of black currants (which I abhor, I’m sorry!) too, plus gooseberries and raspberries. So you can imagine I’ve been busy baking all sorts of berry cakes and my Mother’s been freezing the berries and also ‘grinding’ them with sugar to make berry varenye (jam) without the act of varenye (boiling, cooking) 🙂

Coconut Raspberry Bread from www.twopeasandtheirpod.com

I cannot say that red currants bake perfectly as they have all these seeds and they tend to become quite a sticky mass in a cake. But they definitely make a very different cake, sweet & sour. Here are two recipes that were more successful than the others I used (or were just lucky to get pictured before being eaten) and I would like to share them with you. Although neither was actually supposed to contain red currants, I think that both were pretty nice with this zesty berry.

Coconut Raspberry Bread from www.twopeasandtheirpod.com

A year ago – Good White Sourdough Bread

Two years ago – Italian Delicacies a la Russe

Three years ago – Summer Berries

Coconut Raspberry Bread adapted from www.twopeasandtheirpod.com and turned into Coconut Red Currant Bread will make an addictive super-sweet and moist berry cake! For the entire recipe follow the link.

My changes: apparently used red currants instead of raspberries (which are a bit lingering to ripen this summer), added less salt, cow milk instead of almond milk, sunflower oil instead of melted coconut oil and omitted coconut extract. I made a smaller amount of the glaze, adding flake coconut instead of coconut extract.

Remarks: I guess this cake will get super-coconutty with all the coconut extract and the almond milk but even without these it was undoubtedly coconut 🙂

Result: The cake tastes almost like those tvorozhny keks (cottage cheese cakes) that I would love to reproduce one day. And yet it doesn’t contain any tvorog! Very dense and yet moist, with a wonderful coconut flavour!


My Very Best Blueberry Coffeecake from www.fantasticalsharing.com

Don’t be surprised by these Christmas bunnies 🙂 It’s just that the cake travelled to the north of St Petersburg, to a perfect cottage with a perfect garden and a perfect kitchen (my favourite part!), to visit my Mother’s friend. And that X-mas plate was the host’s choice for serving the cake in this kitchen full of light:

My Very Best Blueberry Coffeecake from www.fantasticalsharing.com

My Very Best Blueberry Coffeecake adapted from www.fantasticalsharing.com and turned into a Pretty Good Red Currant Coffeecake. Will make a large soft cake with sweet oat crumble (streusel) and berries. Visit the original website to see the recipe.

My changes: Used cardamom instead of cinnamon for the topping and sunflower oil instead of shortening / coconut oil for the batter. I decided to add more sugar as my berries were quite sour but less vanilla extract. Instead of lemon I used orange zest and, again, red currants instead of blueberries and raspberries / apricots. I baked my cake in a round silicone pan longer than 50 minutes.

Remarks: This recipe will require some time and effort as you have to mount the egg whites. Unfortunately the topping diminishes the boosting effect these egg whites bring to the cake (the top sank a bit + the berries sank to a separate layer close to the bottom) but overall the cake was very soft and crumbly. The colour is brownish (because of the brown sugar and the yolks).

Result: A cake that has very ‘country’ looks 🙂 and a rustic taste too because of the oats and the brown sugar. Lovely!

at dacha

August – time for spinning cobwebs!

Adding this to berry and sweet recipe collections.


St Petersburg · sweet

Midsummer Roses in Pavlovsk and Almond Puff


It’s already sort of a tradition to celebrate mid-summer with a post here on my blog: Midsummer’s Black Currant Rhubarb Cake in 2012 and Midsummer Berry Smoothie last year. St Pete has been enjoying glorious summer days for almost a week now, hot and windy and sometimes super-hot and super-windy. This is what I call July in St Petersburg! I bet the city comes across as a completely different place from what one could infer during those never-ending rainy days (weeks). Even the rainy storm yesterday was just OK after a hot and humid day. Everything is relative…

Let’s plunge into rose & white colours of this time of the year.


This rose is from our dacha, actually, as is this lupin flower:


Strawberries this summer enjoyed a week-ful of sun so they were surprisingly sweet!


The same rose several days later:


And here we’re again in Pavlovsk – while my dad was again taking photos of girls in traditional Russian dresses (see photos here) I was enjoying sun and beautiful nature. The rose garden there is just splendid!


Cannot choose the best photos so here are all of them:


I cannot say that I’m particularly into roses but…


When they are just there on the flower bed and not in a bouquet – I love them!


Rose roses:


And then I moved closer to the Palace to take some pics while waltzing to Johan Strauss music coming from a crossroads where (as I heard) a bunch of couples (mostly Grannies) were dancing and apparently did not mind the cars and buses circling around. I went closer to see them dance but then a police car arrived and the music ceased playing : (

Alexander Palace, Pavlovsk

Maria Fedorovna’s BIG initials on top of the Alexander Palace in Pavlovsk (she was the wife of Pavel)

Alexander Palace, Pavlovsk

A flower… bath? =)

Pavlovsk Park

And here’s how to turn an ugly outside cafe into a pretty one:

Pavlovsk Park

Jasmin is still in blossom:




Pavlovsk is a place for long strolls in romantically (and actually deliberately) decadent entourage:

Pavlovsk Park


Although I promised some bread in my next post (and I still do!), here is a sweet treat to celebrate the mid summer day-2014 and the great weather we’re having here:

Almond Puff Loaf from www.kingarthurflour.com

And its second version:

Almond Puff Loaf from www.kingarthurflour.com

A year ago – Midsummer Berry Smoothie

Two years ago – Midsummer’s Black Currant Rhubarb Cake

Almond Puff Loaf adapted from www.kingarthurflour.com will make a real puffed up huge Ă©clair (if you’re lucky) topped with jam – ad there’s even a third layer which is kind of shortcrust-like. Sounds weird? Well, try it! Follow the link to get detailed instructions.

My changes:

I  didn’t add salt although was using unsalted butter. And even though the recipe is called Almond Puff Loaf, I used vanilla instead of almond extract.

As for the topping I chose two different jams -sea-buckthorn and cherry jam. My almonds (sorry, I’m too lazy!) were just toasted and kind of sliced with a knife.

I didn’t use vanilla for the glaze which I made with water and not milk.

Almond Puff Loaf from www.kingarthurflour.com

Remarks: My advice is to better make them thinner – don’t hesitate to really spread both the layers as thin as the recipe says, and also spend as much time on the procedure as is necessary – it’s worth it! The procedure looks really complicated but you’ll see that it’s not – you just need to go through the stages as neatly as possible and the result will be rewarding! And yes, the puffing up in the oven is impressive – but unfortunately the layer will sink as soon as you take it out to cool down.

Almond Puff Loaf from www.kingarthurflour.com

Result: This jam topping on this Ă©clair-like + a shortcrust-like hmmmm cake is quite a discovery! I was thinking of making éclairs recently but was too lazy. So this recipe just turned out to be a huge Ă©clair – I found it out only when I was actually cooking the batter on the stove! Although I spread my puff layer too thick on top of the shortcrust for them to … puff up nicely without sinking into a creamy-like layer, I think the Puffs were a success. Father said they reminded him of some childhood treats. Anyway, this is not your muffin or pound cake (although I do love them), this is something special for you midsummer days.

Almond Puff Loaf from www.kingarthurflour.com

And this is a crazy summer rain a couple of days ago – with a typical 1960s Soviet house as a background:

Crazy rain

Bread. Next post. Promise.


bread · British recipe · on USSR / Russia · St Petersburg · sweet · sweet bread · travel

Two Recipes for Your Loaf Pan

I’ve been recently travelling inside my city quite a bit, thanks to the school visits that I’ve scheduled. Several schools where nowhere near the center nor the metro but one of the schools was almost inside one of the famous St Petersburg markets. Apraksin Dvor‘s been here since the 18th century and is famous for its fires (circa once a century) just as it’s famous for its goods. It’s now been renovated (for what I’ve seen – they’ve just shut down some of the blocks) but the thing is – it never changes, it’s truly a world on its own.

Bankovsky Pereulok, St Petersburg

Bankovsky Lane leading to the market

Apraksin Dvor market, St Petersburg

So, for those who are in search of something unique in St Petersburg – go to Aprashka, or Apraksin Dvor (Market of Apraksin), but just be careful, ok? I actually prefer to avoid this place as much as I avoid the nearby Sennoy Market. Apraksin Dvor is a city within a city, with its rules, its habitants and its kitch à la Russe everywhere. Guaranteed are huge checkered bags, dummies dressed in really weird fashion, fake Dolce Gabana etc. all over the place and lots of non-Slavic languages. This time I’ve just walked through (or rather marched through pausing for some photos) but once we went there with the designer who was working on the Mariinsky Theatre production. He’s refined British artist and was a bit shocked by the ehm atmosphere. But, well, when you’re looking for a dozen faked designer handbags for the actors impersonating New-Russian oligarch wives, there’s just nowhere else to go better than this market.

Kazanskaya Street, , St Petersburg

This is the street I was referring to in my previous post, Kazanskaya Street (the one which starts with the Kazan Cathedral). Old building of various styles and sizes, all jammed together. Almost seems as if they’re not straight or something 🙂 Some days ago when I was waiting for the lights to turn green at the corner of Kazanskaya I looked up and saw the sky criss-crossed with electricity wires. Haha, babies born is St Petersburg should be really shocked the first time they realize the sky actually looks a bit different – neat and boring : )

And now on to some food. I’ve collected for you two tasty recipes for your loaf dish, here we go.

Walnut, date & honey cake from www.bbcgoodfood.com

A year ago – Ramble On with some child-related memories

And this year – Walnut, Date & Honey Cake adapted from the unfailing www.bbcgoodfood.com will make a chewy loaf cake with crunchy topping

Go to the original post to see the entire recipe. My changes (yeah, inevitable…) were:

  • a lot less butter
  • regular sugar instead of muscovado sugar
  • black currant jam (my Granny’s of course) instead of honey
  • no dates
  • almonds & hazelnuts instead of walnuts

Walnut, date & honey cake from www.bbcgoodfood.com

Result: Mom said the best part of this sweet bread was its crunchy topping made of nuts. I think the jam was also a good idea as it added these tiny berries which were just fine as a substitute for dates. I know that my cake was haha not the original cake at all but a very nice variant indeed.

And one more recipe for your hard-working loaf dish. Mine is made of glass and it’s one of those first kitchenware things my Mother bought when those things appeared in the post-Soviet market. Oh yeah, the open market finally it was. The dish is battered alright but still a very much used thing.

Sourdough Oatmeal Bread from meditationsandbread.com

Sourdough Oatmeal Bread adapted from meditationsandbread.com (thank you Amanda!) will make a wholesome loaf crusty outside and no less chewy inside

My changes:

  • I used my rye starter which always turns my sourdough loaves into rye-ish bread
  • instead of all-purpose or bread flour with which you’re supposed to feed the starter I added rye flour + rye bran, so you can imagine the colour of the bread
  • I added rye flour + wheat bran to the dough which made it even stickier but I’m accustomed to that already
  • honey instead of molasses

I had to bake my loaf a bit longer – I took it out of the pan and baked a bit more on the oven rack. I usually do it cause the residual moisture seem to prevent the crust to be, well, the crust you want!

Sourdough Oatmeal Bread from meditationsandbread.com

Result: This is one of those ‘light’ sourdough recipes by which I mean an easier sourdough recipe. You still need some hours for this loaf but not that much. I did not witness the inside of the bread actually nor did I taste it. You have to believe my parents who did.) They say it was good. No photo of the slices, sorry!

Sourdough Oatmeal Bread from meditationsandbread.com

Will come back with more recipes, though I do not promise that’ll be soon. We’re all having quite a hot time right now with our jobs!


Italian recipe · sweet

Plum Cakes from Italy and Austria

I wonder why each autumn that I can remember feels so very distinctively familiar, I mean, there’s this autumn feeling that each year comes unfailingly with the changing of the weather, the light and the air. Here in St Pete it usually arrives with the calendar autumn – when the Russian children go to school. So for lots of my friends here too the early autumn has this particular … flavour that is just stuck into your brains. New textbooks and pens, a new timetable, meeting with your classmates again, mingled with fresh mornings and walking (or running) to school in the mist. Even when school years seem quite a long time ago, these sensations visit you every autumn. Especially when your job consists of recruiting high school kids for undergraduate programs .)

brouiilard et roses

We’ve gone to dacha this weekend and the feeling there is completely autumnal. It’s situated more to the North, closer to the Lake Ladoga. I’ve collected the last apples and even the second “harvest” of… strawberries! Just about 6 berries but what a surprise – these were actually sweet unlike most of our fruit grown there. This summer gave us just a basketful of apples (delicious though quite sour as usual, photos coming soon) and lots of berries and plums.


The plum harvest was not that big but it inspired me to bake something with the fruits of the season and share the recipes with you. Been meaning that for weeks – but thanks god my new job keeps me busy! So here we go – starting from how they deal with plums in Italy:

Italian Plum Upside Down Cake  from www.bakingdom.com

A year agoShangi, Pies from the North and Urals (introducing Shangi with Potatoes, hmmm, I want to make them again!)

Two years agoLinzer Cupcakes for my Granny’s b-day and Chocolate Zucchini Muffins

Italian Plum Upside Down Cake adapted from www.bakingdom.com will make a soft coffeecake with a sugary topping – I assure you the taste will not be affected if you get a bit lazy with arranging your plums!

Go to the original website to see the entire recipe. Here are just some changes that I’ve made:

For the topping I used red currant jam and lots of super-tiny plums (yellow and red – see the cute yellow specks in the photos) which were not that pretty to eat raw anyway. I didn’t get artsy at all, so my topping looked rather rustic =)

For the cake batter I used apple juice instead of milk + added ginger for extra flavour.

Italian Plum Upside Down Cake  from www.bakingdom.com

Remarks: Actually I was really lazy and used just one skillet for everything – from making the topping ‘syrup’ to baking. BUT! should you do the same, choose a medium not very shallow skillet because baking in a smaller one resulted in some of the juices escaping to the bottom of the oven (brr!) and the sugar not dissolving 100%.

Italian Plum Upside Down Cake  from www.bakingdom.com

Result: Gosh, I need to make my brains work to recall… Ok, I remember the cake was super soft and the topping was tangy but sweet. And apparently it was a very cute cake even with this not very ordered plum top layer 😉 But, well, that was an upside-down cake so there’s always a bit of a mess with them!

Now let’s move to a not very far away – geographically speaking – dessert, an Austrian take on how to benefit from juicy plums!

Viennese Plum Cake from www.mykitchensnippets.com

Viennese Plum Cake adapted from www.mykitchensnippets.com will make a perfect early autumn sweet treat – flavourful plum pie / bars with sugary topping.

Changes: Added some red currant jam along with the butter; used a variety of plums and increased their amount.

The procedure is easy, see the link above for the original recipe. Paper highly recommended when baking! The juices are threatening to escape the pan so be careful.

Viennese Plum Cake from www.mykitchensnippets.com

Result: Ah those Viennese people, they truly know something about sweets! =) Actually I missed the chance to try these, as I had to leave my parents’ place before tea :). So I can only share with you my parents’ opinion.

It’s my Granny’s b-day today, I’ve baked a red & black currant cake with orange crumble topping (which was supposed to be with raspberries and lemons – this one from annies-eats.com actually : ). As I’m having less time for my blog, I though about making a sort of digest of what I bake throughout the week, but I guess I will hardly manage to do that either.

Will come back with more autumnal recipes – and hopefully something curious from my upcoming job trips!


Italian recipe · pies · sweet

Two Cloudberry Cakes

It’s officially the third year that I’ve been blogging. Exactly three years ago I posted my first Let’s Get It Started
 Don’t ask me if I believe it or not! Let’s just say that it’s been a pleasure! Here’s a post I’ve been meaning to publish for more than a week now. And although it is now tagged ‘autumn’ (and St Pete is seriously trying to look autumn-like now), I think we can still be in the summer mode, right? So let’s tag it ‘summer’ yet!

It’s by chance that we’ve come by a jar of super rare cloudberries, aka bakeapple (haha), in sugar syrup thanks to our neighbour. She picked them up herself. For those of you who are not familiar with this orange arctic berry, see this Wikipedia article (where else?). I wouldn’t call myself its fan and here in Russia we mostly eat this berry when we’re ill… Well, no surprise here as it has all this vitamin C! I’ve also tried the traditional Finnish cloudberry liqueur – it’s sweet and tart at the same time and has this distinct cloudberry flavour. The thing that makes cloudberry anything quite difficult to… eat is that the berries have huge ‘crunchy’ seeds inside.

Cloudberry Cake from cutterlight.com

Two years agoBorn in USSR or Some Soviet Reflections with no recipe but an insight into some of the staples of the Soviet & post-Soviet lifestyle.

Cloudberry Cake adapted from cutterlight.com will make a not over-sweet soft cake with super-“crunchy” berry top

Here are my changes (follow the link above for the recipe):

As I substituted unsweetened applesauce with rather sugary chunky apple jam, I diminished the amount of sugar to 1/2 cup, I also used only 3 instead of the required 5 eggs and kefir instead of sour cream. I added ground ginger to enhance the flavours. I did not use a proper cloudberry jam but rather berries in sugar syrup which of course didn’t help with the sweetness much.

Cloudberry Cake from cutterlight.com

I had to bake my cake for more than 45 minutes as the syrupy berries had made the top bake longer.

Cloudberry Cake from cutterlight.com

Result: I would rather add the entire 1 cup of sugar next time, as the berries in sugar syrup. The cake itself rose nicely although the berry layer on top still made it quite liquid-y where the juices soaked in. Actually, the cake is very easy to make and as the author suggests, you may use whatever jam you want, no need to chase for the expensive arctic berry!

Cloudberry Cake from cutterlight.com

For other berry recipes, see this page.


The next recipe is not a coffecake but rather an Italian version of shortbread bars (if you wish so) or a pastry pie with jam, called crostata. This one is particularly nice as – although crostata – it is not too crusty =) I’ve also recently tried a French version of crostata.

CROSTATA ALLE MELE COTOGNE SCIROPPATE from lepadellefanfracasso.blogspot.it

Remember that cloudberries are also called bakeapple (in Canada)? And this is what I did with this recipe – I added bakeapple  berries and …  apples instead of quince in sugar syrup that was used in the original recipe. We actually have a quince bush at our dacha but we never dared to eat its fruits, I just reckon its not eeeh edible, probably just a decorative bush after all.

CROSTATA ALLE MELE COTOGNE SCIROPPATE from lepadellefanfracasso.blogspot.it

Here are several recipes of crostata and other pastry pies that you can find on my blog and here are all the apple recipes.

Crostata alle mele cotogne sciroppate or Apple and Cloudberry Crostata translated and adapted from a great source for Italian recipes lepadellefanfracasso.blogspot.it – will make a super nice shortbread cake with soft pastry and chunky jam layer. My remarks are in italics.

Sandra, grazie mille per la ricetta deliziosa!


  • 200 g flour (Italian flour type OO)
  • 100 g butter – I added in several tablespoons of sour cream
  • 100 g sugar
  • 1 egg + 1 egg yolk
  • grated zest of 1 lemon
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 jars of mele cotogne sciroppate (quince in sugar syrup) – I used a mixture of apple jam and cloudberries in sugar syrup
  • 6 crushed biscuits – I didn’t use these, just sprinkled some semolina on top of the bottom dough layer
  • a handful of ground hazelnuts – I skipped that as the cloudberry seeds are already like nuts! 


Rub butter into the flour, add sugar, zest and powder, then incorporate the egg and the yolk and finally the salt. Knead briefly.

Fold the pastry, cover with plastic foil and keep in the fridge for half and hour.

Take the dough out of the fridge and leave to rest for 10 minutes at room temperature. Then roll out a bit more than 2/3 of it so that it fits the pan you are using and cover it with crushed biscuits, then the quince in syrup and finally with the nuts.

Roll out the remaining dough and cut it into strips with which you should make a grill on top of the pie. I baked my pie in a rectangular metal form lined with parchment paper. I didn’t make the top grill, I just placed the pieces of dough on top of the jam layer.    

Bake in the oven preheated to 180°C for 30 minutes (approximately) until the pie is golden brown. Decorate with powdered sugar (forgot!).

CROSTATA ALLE MELE COTOGNE SCIROPPATE from lepadellefanfracasso.blogspot.it

Result: I would like to try this pie with quince but for the lack of it I used a no less rare thing – cloudberries. Their special flavour added to the well-known taste of apples. The dough is good, although I would use less for the bottom layer next time. But actually this thicker layer helped ‘support’ the – also – thicker jam layer. This crostata can be enjoyed as a pie or as bars and – as the experiment has shown – you can use any jam you want as long as it not too liquid – the chunkier jam will make a nicer crostata.

CROSTATA ALLE MELE COTOGNE SCIROPPATE from lepadellefanfracasso.blogspot.it

Soon to travel again, yep-yep! And obviously try new food and continue my ‘where the dairy products and bread are the best’ contest 😉


pies · sweet

A Red And White Post: Red Currant Meringue Pie

red currants and flowers

Welcome into the official berry season – and all of a sudden such a rainy season too. And I’m still in the ‘waiting’ mode, not yet sure what I’m waiting for though. Meanwhile – an impressive recipe with red currants.

Continue reading “A Red And White Post: Red Currant Meringue Pie”

Family recipe · no-dough · sweet

Midsummer Berry Smoothie


Just as last year I’m in a hurry to make this post a mid-summer one. Don’t ask me if I believe that it’s already mid July, please, no I don’t : ) This post is just a contemplation of the life going on, plus an easy recipe for a berry smoothie. Berries are always so abundant here at this time of the year that you just need a couple of good berry recipes! I’m already running out of them as I just don’t like baking the same thing over and over again. Here’s a nice berry cake recipe that I posted…

A year ago – Midsummer’s Black Currant Rhubarb Cake

on the balcony

The plant looks much better now, it has delicate flowers and it’s own little summer of life is in full swing. we’re rediscovering our balcony this summer – thanks to my Mom who is suddenly so green-thumbly 🙂 This year with her help the salad grew amazingly nice. I just hope, Mom, that you won’t suddenly find yourself building a new greenhouse next year!

salad leaves

And here are the tartest cherries on Earth:

sour cherry

My favourite berries are definitely not the most prolific black currants that are invading our dacha and my baking each year (I’d rather eat red currants). Blueberries are much more to my liking, I wish they were growing at our dacha… We bought some couple of weeks ago and I made a reeeeeeaaaal blueberry cake (usually every blueberry cake/ muffin/ etc turns into blueblackberry something) and also some kind of a berry smoothie, which we are more used to call mousse in my family.

blueberries and sweet cherries

There are various solutions to cope with the berry harvest, of course, like freezing them in a way of a sorbet, for example. But – luckily – for the lazy ones there’s always something which requires only a blender bowl to wash later. The recipe for the berry smoothie comes from the mere need to use the berries which sometimes (most of the times) are just too acidic to eat as it is. So we blend them with something sweet, mixing several kinds of berries together. Usually the strawberries are the most acidic berries at our dacha, so these are more likely to end up as a smoothie combined with the first black currants (they are everywhere!).

berry smoothie

This time I took strawberries + blueberries for a change (I was too lazy to pit the sweet cherries so they went as decoration). Plus added a sweetener – honey. The recipe is easy (the shortest recipe ever on my blog!):

Berry Mousse (Smoothie) – can be changed in a myriads of ways and adapted to your taste


  • berries of your choice
  • honey / sugar


Blend the berries (with a hand mixer or blender), adding enough sweetener. Eat with ice cream or in my case – the ever present prostokvasha.

berry smoothie

Result? All depends on you and your berries in this case!

berry smoothie

Normally, the all-berry smoothie is quite thick but you can still manage to drink it with a straw. Just don’t forget to brush your teeth as these Northern berries may as well be sweet and oh so nice but they are acidic as hell : )


The basil looks cool. It tastes weird though, as this one is with the cloves flavour (next year – regular basil, Mom!):


and these are vetches:


and a bee in glamour ‘sun glasses’:

bee on a flour

jasmine (already over its blossom period now):


an addition to my previous St Petersburg Sky and All That Bread post – the evening sky


and that brings me to the end of the mid summer reportage…

lily leaves

Rain drops on the leaves of the tiger lily from the first picture. After a hot start of the day, there was rain today too. Reminded me of that rainy song by Planet Funk – just realized it’s more than 10 years old already (do you believe it, sister?!)! Love the rain sequence – and rain in real life too, occasionally, haha. Hope it was not ‘last summer day’ today!