Tag Archive | ideas

Writer’s Block

It seems  that there are so many fresh thoughts and ideas coming into my head;
So much new information:  News items, results of studies and research…
Yet the things that are solid enough to put on paper – or computer – seem old and stale.

The new things are like trying to catch clouds
Or hold the current of a river still long enough to be examined and described.
Does it always have to be that the newborns of life are soft and pliable?
But then, that is part of their loveliness.

Hopes, dreams, possibilities:
All like children yet to be conceived!
O that I will be able to hold some long enough to write about them!

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A NEW SEASON

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Stale thoughts and old dreams are melting; snow that slowly shrinks in the presence of sunlight.
New promise springs forth, blossoming into hope and fresh dreams, never thought of before now.
Memories of loss and mistakes made become soil for new learning and ideas.
The anticipation of the coming season, when flowers bloom and fruit ripens, is sweet.

THINGS THAT INSPIRE

The soothing warmth of sunshine;
Music that fills my soul;
Interesting conversation
That leaves me happy and full.

 

Caresses of affection,
Tangibly and in word;
One who carefully listens,
So that I know I am heard.

 

Mysterious adventure;
Unanswered questions tease;
Call me to deeper places;
Such things inspire me as these.

PUMPKIN CAKE

I often create recipes, mostly because I can’t find things made the way I like them.
This week, it’s pumpkin cake.
My goal was to have something healthy that tastes good.
So, here it is:

List #1
2 cups pumpkin (I grow and process my own.)
1 cup yogurt  (Plain or honey works well; fruit yogurt wouldn’t be too bad.)
1/2 cup water
2 eggs

List #2
1/4 cup butter
1/4 cup coconut oil
1 cup honey (I get raw honey from a local natural foods store)
1/4 cup molasses (also purchased where I know the quality is good.)

List #3
2/3 cups unbleached flour
1/2 cup whole wheat flour
1/2 cup oat flour (I made my own by putting oatmeal in a grinder.)
1 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp salt

Oven:  350 degrees

Directions
1.  Put list #1 in the food processor.  Blend it until all of the pumpkin is pureed and everything is well combined.
2.  Put list #2 in a saucepan over low heat.  Warm and stir them until everything is combined.  Take the pan off the heat, but don’t let it sit long enough to cool.
3.  Put list #3 in a mixing bowl.  Stir with a fork
4.  Ad list #1 to list #2.  Stir until all ingredients are well incorporated.  This will cool the oils and sugars, but they’ll be blended by then.
5.  Add all of that to the dry ingredients.  Mix well.
6.  Pour into a lightly greased cake pan. (I used my 9x9in one.)
7.  Bake for 40 minutes or until done.
8.  Set on a rack to cool.

I decided this needed a little something on it, so I made…
Walnut-crunch Topping

2 Tbsp coconut oil
1 tsp butter
1/3 cup dark brown sugar
1/2 cup nuts of your choice (I used walnuts this time, but think cashews would be good.)

Directions:
Melt the coconut oil and butter together in a saucepan over medium heat.
Add the brown sugar, stirring constantly.
When the sugar is almost completely melted, add the nuts.
Stir until nuts are thoroughly coated.
Sprinkle on the top of the cake; let cool and set.

I took my cake over to some friends’ house.  WE put some vanilla yogurt on it.  That was good.  A little pour cream would also work…or just

eat it as it is.

I am thinking this would be good as a gluten free recipe, with coconut flour and maybe oat flour.  I haven’t done enough gluten free cooking to know what I’m doing, so I welcome any ideas.
Try, enjoy; share variations and improvements.