Once againI lost all of my favourite links. It’s fair to say it’s the third time ithappens. Or fourth. You know that once is bad luck, twice is stupidity, I wonderwhat the name for fourth is. Now, I finally devised a way to back them up. So allmy favourite blogs gone, I’m starting all over again.
The silver lining is thateach time it happens, it’s like spring cleaning my blog roll. Like most of us,because I know I’m not alone here, the favorites folder evolved into so manysub-folders that it was quite impossible to even know which ones were thereanymore.
Being atthe right place at the right time, with a camera of course. Take a look at these pics.
This canvery well be me on a plane. Especially the last quote.
Do you wantto know what the bar code for your name is? Or any other name? Like you have nothing better to do on a monday, I know.
Have a fewempty paint cans and are about to throw them out? If you’re into do-it-yourselfhome improvement projects, which really is not my thing, this idea might comein handy.
Now let’stalk about serious stuff. All last week there were posts everywhere talkingabout ways to help those affected by the now famous for all the wrong reasonsSandy.
Under thehashtag #WeCare my friends Liz, Lora and Dennis, among others, have joinedtheir voices in the hope that it will help spread the word about where to help.
Sincenatural tragedies affect the whole planet all the time, I think the idea is tohelp whatever is happening near your home. Even if you live oceans from wherethe hurricane passed, chances are there’s someone close by who needs your help.So let’s care year round and make life easier for those who need it now.Someday it might be us.
When itcomes to gifts from the kitchen it’s hard to beat the ideas that were thrown onyesterday’s Sunday Supper table. The list of recipes is amazing.
The vintagerecipe today makes use of the sauce I made yesterday. Do you remember thefamous chocolate mayonnaise cake? I used to make it all the time when I was ateenager. It gets points for simplicity, since you don´t use butter or oil.Guess what the mystery ingredient is here? It makes such a moist and yummycake. Another good one to file.
MYSTERY CARROT CAKE
adapted from a Hellmann´s ad, circa 1981
Note: the apricot pineapple sauce can be substitutedby same amount of crushed pineapple.
For the cake:
2 cups allpurpose flour
2 teaspoonsbaking soda
2 teaspoonsground cinnamon
1 ½ cupssugar
¾ cups apricot pineapple sauce
2 cupscoarsely grated carrots
1 cupcoarsely chopped walnuts
For the cream cheese frosting:
½ cupunsalted butter, room tº
1 cup creamcheese, room tº
1 cuppowdered sugar
1 Tbs rum
Sliced toastedalmonds, to garnish
For the cake: Preheat oven to 350ºF / 180ºC. Butter orspray a 9-inch round cake pan.
Sift flour,baking soda, cinnamon, ginger and salt and reserve.
In a largebowl beat eggs, sugar, mayonnaise and apricot sauce until a bit fluffy, about 2mintues. Add sifter dry ingredients and mix just to combine.
Add carrotsand walnuts with a spatula. Pour into prepared pan and bake for 45 minutes oruntil tester comes out clean. Let cool on wire rack.
Spread thetop with cream cheese frosting and garnish with sliced almonds.
For the cream cheese frosting: In a medium bowl mix all ingredients withelectric mixer until very smooth.