For there is no friend like a sister in calm or stormy weather; To cheer one on the tedious way, to fetch one if one goes astray, to lift one if one totters down, to strengthen whilst one stands.
I have known her for 30 years now. And she’s been a constant of my life. However tough the times may have been and however difficult the paths may have been. It’s a bonding which we share, that’s getting stronger and stronger as the days pass by. And everything else is just secondary to that.
No matter how many arguments we had since childhood, she has always loved me from her heart and that love has have the strength of keeping us near, not by the distance, but by the hearts. She’s the one joy, dear God has gifted and I know this blessing will stay for ever.
She’s my best friend, who has helped me through my difficult times. Her comforting words have been my strength and I know, those words were meant to be nothing but the power to battle the tough times. And not just the strength to fight the world, those advises and caring words have filled my life with beautiful and sweetest of memories and those memories will always be eternal.
And when it comes to expressing my silliest of feelings or confessing my blunders or goof-ups, I know she’s the one I don’t have to think twice. Because she’ll keep my secrets and still be there to help me with a smile and no frowning. Almost like a cool shade of a big tree.
Having a sister is like having a best friend for life.
And this Raksha Bandhan festival, I am dedicating this post to my best friend for life, my constant support in life, My Sister! For those who are not aware, what Raksha Bandhan is, it is a festival which celebrates the relationship of brothers and sisters. This pious Indian festival is marked by the tying of a Rakhi, or holy thread, which comes in many colors, by the sister on the wrist of her brother. And brother vows to protect his sister from all the evils and odds in her life.
My sister enjoys a lot of my baking, so I baked her this wonderful moist and light Lemon Rosemary Ricotta Olive Oil cake. Another marvel from Smitten Kitchen. That got my sister completely smitten too! And this made me feel happier that she liked it to the last bit. This airy and light bake got pretty fragrant from the Meyer Lemons and fresh rosemary I got….some special ingredients for the most special person of my life…..happy happy I am!
I added some almonds flakes in addition to Smitten Kitchen’s recipe, which accentuated the flavors of lemon and rosemary and made the cake look all the more prettier! The only sad thing I did was, I halved the recipe. Now I wish I would have made the full recipe. And I know, this cake will definitely be a keeper in our family!
Recipe adapted minimally from Smitten Kitchen Cookbook
1/2 cup full fat fresh ricotta
40 ml olive oil
100 gm sugar
1/2 tsp freshly grated lemon zest
1/2 tsp fresh rosemary, finely chopped
1 large egg
100 gm all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
pinch of salt
1/2 cup almond flakes
Confectioner sugar for dusting
- Preheat the oven to 180 degree C and butter an 8 inch spring form pan.
- In a bowl, whisk together ricotta, olive oil, sugar, lemon zest and rosemary to make smooth paste.
- Beat in egg and combine well.
- Sift the salt, baking powder, baking soda and flour right over the wet ingredients and mix with a spoon until just combined.
- Pour the batter into prepared pan. Top with almond flakes and bake for 25-30 minutes, until a skewer inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes and then loosen the sides of the pan and let cake cool completely on a wire rack with base of pan intact. Dust with confectioner sugar when ready to serve.