School is going well, and our autumn calendar is filling up quicker than I can jot down dates and notes on it. Apple festival, bird banding, fall plant sale, pumpkin patch, fall festival at Pioneer's Park, Lincoln City Library annual book sale-we'll have no excuse to claim boredom. Toss the Jewish holidays into it, and I'm ready for another trip to Kansas to rest. Two days was hardly a proper holiday!
I neglected to show this bag (and hat) when I wore it, but better late than never, right? It has seen better days, but for two dollars, I can't really complain. My mother had the same bag in green and blue. She never used it, instead storing photographs in it. I might use it to hold socks.
Danny's pay-out from the fair arrived today-he wants to spend the $60.00 playing the Centipede arcade game at Broncos Burgers. At .50 cents a game, that's a lot of Centipede. I really shouldn't let him, and I'm going to try and reason with him, but I suspect at least 1/4 of his winnings will end up in that game. I try to remember I was young once (I was, I swear!). He's otherwise quite responsible with money. I suppose if he gets good enough at it, the quarters last longer.
In other news-I'm studying for my ham radio licence. Holy hell there's a lot of maths. A lot of maths. Still, that was something I'd set as a goal for myself, and this is the year-unless I screw up, then as the Cubs fans say-there's always next year. I don't think I'll screw-up. I like maths, mostly.
So that's us. How are you guys doing? I'll be over to your blogs for a visit soon.
*This has become my go-to honey cake recipe. It isn't fancy, and it doesn't have any chopped apples or raisins in it, but it keeps well, and slathered with butter and more honey it makes a great breakfast through the holiday.
You Will Need:
4 eggs, separated
¾ cup sugar
1-cup honey (12 oz.)
1/3 cup salad oil (I used Canola)
3 cups all purpose flour
½ teaspoon salt
2 teaspoons baking powder
1-teaspoon baking soda
½ teaspoon ground clove
½ teaspoon ground allspice
3 teaspoons instant coffee
1-cup hot water
Preheat oven to 325 degrees F. Grease either two regular sized, or one large loaf pan lightly and set aside.
Prepare the coffee in the hot water and set aside to cool.
Separate the eggs with the yolks in a large mixing bowl and the whites in a medium sized bowl (copper is best if you have one). Beat the yolks and sugar until creamy and light. Add the oil and then the honey beating well after each addition. Beat until smooth and creamy.
Sift the flour and measure again. Combine with salt, baking powder, baking soda and spices. Add the dry ingredients to the egg yolk mixture alternating with the coffee. Do not over mix-use a wooden spoon and mix just until blended.
Beat the egg whites until stiff and peaks will hold. Fold egg whites into mixture 1/3 at a time until combined. Do this carefully and with a light touch.
Pour into the prepared pans, and bake until dark and a toothpick comes out clean. This can take anywhere from 45 minutes to 90 minutes depending on the pan size. Keep an eye on it. I baked mine atop a baking sheet-just in case of overflow.
Cool five minutes in pan, then completely on a rack. Wrap tightly when cool and store a few days before serving.