it's that time of year again, and here i am counting years and making a list. nothing in order, not all goals, not all good, not all bad - simply a stream of consciousness list that i've written as soon as it comes to mind. i hope i'll make many more like this for a lot more of beautiful octobers to come, but who's to say?
- i'm feeling physically so, so, so much older these days.
- the colors this autumn seem to be more vibrant than i remember in years past.
- when the wind blows bright red and yellow leaves from the trees and into the air, they remind me of fluttery little prayers that have been given the gift of flight. off they go, a million hopes and earnest dreams, no longer restrained. beautiful.
- i am very poor at following through with plans to educate, to better, myself.
- i want to learn to flyfish, in the mountain wilderness.
- i want to learn to kayak in calm and quiet waters.
- i want to learn to knit, and to do it well.
- i want to learn tai chi, so this arthritic body will not be so rigid or locked.
- i want to live where it isn't a major ordeal to take a class or two.
- i want to live where i will feel safe once again.
- i want a bigger studio.
- i'm tired of feeling isolated and alone.
- i miss my daddy.
- i don't believe that he is entirely gone.
- i baked myself a beautiful carrot cake yesterday.
- i love having walter, and most of the time his energy, in my life.
- i am eternally grateful for the mountains that surround me.
- i want my art to remain original and fresh.
- i want to write a book.
- i don't know where to begin.
- i wish for a canon rebel.
- i wish for snowshoes, (size 40, if you are serious).
- i look forward to deep snow.
- i look forward to long and quiet winter nights.
- i love the crunch of dry leaves under my feet.
- i love the nutty smell of the woods in october.
- i remain true. i always will.
- my favorite cookies are the almond ones i make.
- my favorite meal is sushi with my boys in downtown asheville.
- my favorite color is sunset.
- my favorite word for today is contemplate.
- i love to smell the rain.
- i am a voracious reader.
- my favorite author is anthony doerr.
- other favorites are north carolina mountain authors ron rash and charles frazier.
- i still have a burning desire to create. this pleases me.
- i love the magic hour.
- i am very, very good at a few things, lousy at many more.
- the number 444, or 44, shows up with alarming regularity in my life.
- i loathe football.
- i feel spiritually attached to the countries of australia and new zealand.
- i wish i knew how to play the piano or guitar, and to play either one very well.
- i wish i knew how to paint.
- see what i mean?
- i'd like to have more order in my life.
- one day i'd love to live in a house with a library.
- i want to live in a cottage that is blue, or buttery yellow.
- "You Are My Sunshine" always makes me cry.
- i love my boys more than i ever thought possible.
- i've been blessed to know and love my parents as much as anyone possibly could.
- lucky me, i have a wonderful sister.
- i miss my brother ben.
- i'm more tired than i can say of dental bills.
- i am worthy.
- i am deeply loved.
and here is the recipe for the cake, per susan's request from down under - xo:
World's Best Carrot Cake
There are many wonderful carrot cakes, but this one, from
Creative Ideas for Living magazine, lives up to its name.
Published in Recipe Quest on July 7, 1993.
1 1/2 cups whole-wheat flour.
2/3 cup all-purpose flour.
2 teaspoons each: baking soda and ground cinnamon.
1/2 teaspoon each: salt and nutmeg.
1/4 teaspoon ginger.
1 cup each: granulated sugar, firmly packed brown sugar and
3/4 cup vegetable oil.
1 1/2 teaspoons vanilla extract.
1 (1-pound) bag carrots, peeled and grated.
1 (8-ounce) can crushed pineapple, drained.
1 cup each: chopped walnuts and flaked coconut.
1/2 cup raisins.
Cream Cheese Frosting (recipe follows).
Marzipan carrots (optional).
Preheat oven to 350 degrees. Grease 3 (8-inch-round) cake pans
and line the bottoms with wax paper. Grease and flour wax
Combine flours, soda, cinnamon, salt, nutmeg and ginger in a
medium-size bowl; set aside. Combine sugars, buttermilk, oil,
eggs and vanilla in large bowl; stir until all ingredients are
well-blended. Add flour mixture to buttermilk mixture along
with carrots, pineapple, walnuts, coconut and raisins,
stirring just until well-blended.
Pour batter into prepared pans. Bake 30 minutes, or until a
wooden pick inserted in center comes out clean. Cool in pans
10 minutes; loosen cake layers from edges of pans with a sharp
knife and invert onto wire racks. Peel off wax paper and cool
Spread frosting between layers and on top and sides of cake.
Garnish with marzipan carrots. Cover and refrigerate overnight
Cream Cheese Frosting
1/2 cup butter or margarine, softened.
1 (8-ounce) package cream cheese, softened.
1 (16-ounce) package powdered sugar.
2 teaspoons grated orange rind.
1 teaspoon vanilla extract.
Combine butter and cream cheese in large mixing bowl; beat
until light and fluffy. Add sugar, orange rind and vanilla,
mixing well. Makes enough frosting for 1 (3-layer) cake.