This video shows a man as he reminisces about his life and the things for which he’s thankful. It is a wonderful reminder that giving thanks should happen more than just once a year. It should happen everyday. It’s the little things that are important.
Purple Almond Wellness!
This will be my final post until December 7, 2020. I will be spending quality time with my family during this week of Thanksgiving. Next week, December 2, 2020, I am scheduled to have cataract surgery and will be taking that week off as well. See you all in 2 weeks.
Until next time, God bless and Namaste my friends.
Have you ever wondered where the term “pound cake” originated? I can’t be 100% certain, but I have a feeling it’s due to the ingredients in the old, vintage version of the cake: 1 pound each of flour, butter and sugar. We had this discussion a few weeks ago in my house, after my better half and I made a modern day pound cake. My son, asked why it is called “pound cake” and I told him what I just told you. This peaked his interest.
Well, he just turned 20 years old yesterday! (WOW do I feel old! I no longer have teenagers in the house.) For his birthday cake, he asked for this specific pound cake, the original version, with a pound of flour, sugar and butter. He wanted to compare it to the modern version we had a few weeks before. (They are incredibly different, in case you’re wondering) This cake is quite dense, as you can imagine, but still moist and tasty, with a hint of nutmeg in the background.
The recipe came from my 1903 Good Housekeeping Everyday Cookbook. The recipe is titled “Pound cake as our mothers’ made it”. It specifies in the recipe that pastry flour is better than traditional all purpose flour. I actually used cake flour.
The recipe calls for “1/4 of a nutmeg, grated”. If you normally buy already ground nutmeg, and have never used a whole nutmeg, I highly encourage you to try. Most grocery stores carry them and they last a long time. Take a look at the photo below:
One further tip, the batter gets quite thick and heavy as the flour is added. As I state on the recipe below, I recommend adding about 1/4 of the beaten egg whites to loosen the batter, prior to folding in the remaining egg whites. It really helps the process along.
I was VERY surprised by how much the cake rose, despite there being no rising agent other than the 10 eggs. The photo above shows the cake after I took it out of the oven. Unfortunately, I didn’t take a before photo. But, prior to baking, the batter came about 2/3 to 3/4 the way to the top of the pan.
A simple pound cake recipe as it was meant to be, with a hint of nutmeg in the background. Delicious with some whipped cream and berries!
Credit: 1903 Good Housekeeping Everyday Cookbook
1 pound each: cake or pastry flour, butter and sugar
10 eggs – separated
1/4 of a whole nutmeg, grated
Beat egg yolks well.
Beat egg whites until firm, and can be “cut with a knife”.
Cream together butter and sugar. Add beaten egg yolks and grated nutmeg
Slowly add flour in small increments, mixing after each addition.
Once all the flour is added, the batter will be very thick. Take about 1/4 of the egg whites and stir into the batter to loosen it.
Add remaining egg whites and fold into batter, being careful not to deflate the egg whites.
Put batter into a greased/floured bundt pan.
Bake for 1 hour at 350 degrees (equivalent to a “moderate oven” in 1903.
This cake wasn’t exactly easy to make, but it was a lot of fun experimenting with the recipe. I just love making these vintage recipes. You just never know what you’re going to get. If you have a hankering for a pound cake, I’d suggest giving this one a try!
My family and I are moving across the country. We will be leaving my current home in Virginia at the end of July, and traveling to Colorado to begin a new chapter of our lives. After much thought and consideration, I have decided to halt blog posts until after we get settled in Colorado. I really hate to pull back, but I believe it’s necessary, in order to focus on my family and this important change in our lives. Don’t go anywhere! I’ll be back! I am hoping to be back at the beginning of September, but am uncertain about this timeframe. I’ll keep you posted.
Born the oldest of 5 children, my dad was the son of a fabulous electrician/plumber and a wonderful, loving and kind mother. My Dad grew up in South Dakota and Minnesota. He graduated as the class salutatorian from high school, before venturing out into the world. His travels took him to California for a short time, before heading back to Frederick, SD to help my grandfather run the electrician business.
My boys and my parents (circa – 2004) in Stratford-upon-Avon in front of Shakespeare’s birthplace
My Dad is a self-made man, having done so without a college degree. (That’s not easy to do!) He worked construction, building houses, before getting a job building motels for a major motel chain. He worked his way up in this major company, and eventually became the president of the construction side of the…
If you are a fan of guacamole, OR if you or someone you love doesn’t like guacamole, you may want to give this a try! My better half, who doesn’t like avocados or regular guacamole LOVES this style. I’m so excited I found this recipe! YEA!
We used to have a beautiful potted curry tree in our apartment. We had grown it from a little baby plant that had come from the curry tree that used to belong to my husband’s Indian grandma. The leaves had the most wonderful scent and it was so lovely to be able to use fresh curry leaves in Indian dishes whenever we wanted to. The tree survived the introduction of my grey tabby cat who tried to dig it up to use a litter box when he first moved in, but was eventually killed by that crazy heat wave two summers ago. That’s right, it was so hot for so long in our NYC apartment that the heat killed a plant from India. I grew up in Hawaii myself, so I know hot, but I am here to tell you that these old New York Tenement buildings are like ovens…
I received a huge shipment of dried and candied fruit curtesy of Paradise Fruit Company . The company contacted me and asked if I’d be interested in receiving a free sample of their product to create a recipe for their blog, with a permanent link to my blog. It sounded fun, so I said sure. I was expecting a small sample. Instead, they sent me ALL THIS! My mind is blown! I’ve got some work ahead of me. I’ll need to get my creative juices flowing! Thank you so much Paradise!
Please excuse the roughness of this video and the mistakes made therein! I am very new to the whole video making thing. With that said, it was fun and I plan on making more. You can find my very small and insignificant Youtube channel HERE. I only have three videos and 5 followers, but hey, you gotta start some place! (I’d love more followers! 😉)
Today, in place of my normal “Middle-age Memoirs”, I am posting a previous article on cultural diversity. I decided to do this for 2 reasons. First, I am writing an article for the H.U.B., the Hawthorn University Blog, on insomnia, which is due today, and I’m just out of time. Secondly, and more important, it is fitting in the current political climate.
I sat awake last night, with a heavy heart, as most people in our country have, I suspect. On top of the COVID-19 pandemic and lockdown restrictions, we are dealing with protests and civil unrest. Our country, still quite young in the grand scheme of the world, has come a long way since its founding 244 years ago. With that said, we have a long way to go, with a lot of growing and change still needed. As I laid in bed last night, eyes wide open…
“Go back in time with these vintage recipes featuring classics your grandma grew up with. Whether you’re looking for an easy appetizer, main dish or dessert, we take a vintage recipe and put a fun, modern twist on it like stuffing chicken salad in avocados or making an everything bagel flavored cheese ball. Recipes like Macaroni Salad with Creamy Avocado Dressing and Lemon Icebox Pie with Coconut Graham Cracker Crust are delicious, filling and the perfect nostalgic bite.“
Okay, I know, when you think of whole food, you don’t think of quick, convenient food. Admit it, that’s the excuse we all use. “Making food from scratch takes too much time. It’s easier to throw a Pop Tart in the toaster!” Maybe you’re the type of person who doesn’t eat breakfast at all.
It’s okay if you’re not. I’ve been doing intermittent fasting for at least a year. However, my first meal, to “break” the fast, is always a breakfast style meal. Just because I wait 16 hours between my last meal one day and my first meal the next day, doesn’t mean I don’t need breakfast. In fact, with intermittent fasting, that first meal is even more important! What you eat when you break the fast needs to be healthy and nutritious. Breakfast, especially with intermittent fasting, is still the most important meal of the day.