hummingbirds, mice & friends
My penchant for mice in tunnels continues this week... only this time the tunnels sport stripes and strange ballooning growths. I've been looking at diagrams and cross sections of the different burrows of various rats, the African pouched rat with a nest chamber and emergency exit, the cactus house of a wood rat, complete with a blind passageway and bolt hole (what every good home requires, don't you think?) and the eye sparkling mansions of the stick nest rat which often house a plethora of other furry lodgers, from bandicoots to penguins... all happily rubbing shoulders as it were. One nest of wood rats even shared their digs with a shrew alligator lizard and two tree toads. Perhaps next week my mice tunnels will be full of other furry and scaly folk too.
As promised, loot hauled back in the boot from the wilds of Ballarat... a brass antelope fresh from a leap across the African savannah, proved too wonderful to leave behind. Amidst the mountain of 1980's board games, viewfinders and National Geographic mini towers stood this handsome fellow, and like a moth to a flame, I claimed this brass wonder as mine, all mine. LJ also managed to put a substantial dint in her ever ballooning Hercule Poirot collection. With a 1974 publication date, her collection of Christie novels featuring the Belgian detective and this statuette seem made for each other.
Two new birds also flew into the car:

Plus, for those who requested a Hummingbird Cake recipe, you may like to try this one. I'm sure it'll pass muster and taste great, though I can't actually vouch for the recipe myself... culinary flair is not in my bag of tricks. So quicken your pace to the kitchen if you choose:
Hummingbird Cake
Preparation time:30 minutes
Total cooking time: 1 hour
Makes: (only) 1
2 ripe medium bananas, mashed
1/2 cup (125g/4oz) drained crushed pineapple
1 1/4 (310g/10oz) cups caster sugar
1 2/3 (210g/7oz) cups self raising flour
2 teaspoons ground cinnamon or mixed spice
2/3 (170ml/5.5 fl.oz) cup oil
1/4 cup (60ml/2fl.oz) pineapple juice
2 eggs
Icing
60 g unsalted butter, softened
125 g cream cheese, softened
1 1/2 cups icing sugar
1-2 teaspoons lemon juice
1. Preheat the oven to moderate 180°C. Lightly grease a 20cm square cake tin and line with baking paper.
2. Place the banana, pineapple and sugar in a large bowl. Add the sifted flour and cinnamon or mixed spice. Stir together with a wooden spoon until well combined.
3. Whisk together the oil, juice and eggs in a jug. Pour onto the banana mixture and stir until combined and the mixture is smooth.
4. Spoon into the tin and smooth the surface. Bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15 minutes before turning out onto a wire rack to cool.
5. For the icing, beat the butter and cream cheese with electric beaters until smooth. Gradually add the icing sugar alternating with the juice. Beat until thick and creamy.
6. Spread the icing thickly over the top of the cooled cake, or thinly over the top and side.



































