. . . ago on 11th March 2020 I decided my life had to change. News of a highly infectious virus caused me to withdraw from many things and instead to live in a new way entirely within my own home. Like everyone I had to accept regulations like nothing we'd seen before in my lifetime. The world became a worrying, almost frightening place and my home was the best place for me to be.
Within my home I sewed, cooked, knitted, read and did one hundred and one other things while others, far more capable than me waged war on that virus. And I sat at home and sewed,
Today another war is being waged and it involves hatred and deliberate killing. Restrictive regulations are the least of the worries being faced by the people of Ukraine. And still I am safe in my home.
I am just as helpless. All I can do is pray and help in fundraising.
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| Wreath made from pattern by Claire Salmon of the Women's Institute |
But with so many people doing 'little' things it is in itself a war on the horrors, coming together in unity to stand with U'kraine.
ReplyDeleteA beautiful wreath. And I think your positive attitude during lockdown has carried you through AND been an inspiration to many others. Thank you for the regular , inspiring, blogposts
ReplyDeleteA stunning wreath and all these little things add up. It is wonderful that we are united against this terrible war and a joy to see that you are so positive about this terrible virus and the suffering it has caused to so many.
ReplyDeleteEvery little thing we do adds together to make big things happen.
ReplyDeleteThe wreath is gorgeous and very fitting.
God bless.
The wreath is lovely, and hope sends messages of support.
ReplyDeleteThat is a lovely wreath. I feel so helpless to help. Did make a donation to CHurch World Service today. But praying is about all I can think to do.
ReplyDeletegreen tomato cake
ReplyDeleteDiana Rattray
Prep:
12 mins
Cook:
60 mins
Total:
72 mins
Servings:
12 servings
Yield:
1 cake
44 RATINGS
7 COMMENTS
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Nutrition Facts (per serving)
548
Calories
26g
Fat
75g
Carbs
6g
Protein
Show Full Nutrition Label
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
SAVE RECIPE
Put your green tomatoes to great use with this spiced green tomato cake recipe. While they're often reserved for savory dishes like fried green tomatoes or relish, adding them to a sweeter dessert is a fun twist. It's surprisingly delicious and a pleasant change of pace before the first fall frost gets your tomatoes.
As easy as any made-from-scratch cake, this recipe comes together quickly and uses many pantry staples. You'll start by creaming a few ingredients and sifting the dry ingredients, then blending the two mixes together. It's flavored with cinnamon and nutmeg for a warming spiciness, while pecans and raisins complement the green tomatoes. Enjoy it as is, or bake it with a flaked coconut topping.
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2 Easy Ways to Make Your Own Tomato Paste
There are a few ways you can change up the base recipe, too. For instance, walnuts, chocolate chips, or dried cranberries are delicious additions to this cake, or you can use a favorite autumn pie spice blend. To sweeten the cake, top it with cream cheese frosting or a simple dusting of confectioners' sugar.
Ingredients
1 cup vegetable oil, or melted vegetable shortening, plus more for greasing pan
3 cups all-purpose flour, plus more for the pan
2 1/4 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup pecans
1 cup raisins
2 1/2 cups finely diced green tomatoes
1/2 cup flaked coconut, or to taste, optional
Steps to Make It
Gather the ingredients.
Preheat oven to 350 F. Grease and flour a 9 x 13 x 2-inch baking pan.
In a large mixing bowl, combine sugar, vegetable oil or shortening, eggs, and vanilla extract; beat until smooth and creamy.
Sift together flour, salt, baking powder, cinnamon, and nutmeg; slowly beat into egg mixture. Blend well.
Stir in pecans, raisins, and tomatoes.
Pour into prepared baking pan. Top with coconut, if desired.
Bake for 55 to 65 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
Recipe Variations
Use melted vegetable shortening as a substitute for the vegetable oil, if you prefer.
Swap the pecans out for chopped walnuts.
Instead of raisins, try brickle bits, chocolate chips, dried cranberries or blueberries, chopped dried apricots, or golden raisins.
Frost the cake with a cream cheese frosting or a simple sprinkling of confectioners' sugar.
Replace the cinnamon and nutmeg with 1 1/2 teaspoons of apple pie spice or pumpkin spice blend.
Chrisxx
Many thanks, Chris, If other readers are wondering why this is here see http://perhapslivingthegoodlife.blogspot.com/2022/03/two-years.html
ReplyDelete