This what yesterday’s beautiful white flower was like by late afternoon.
And here’s a shot of several flowers at different stages.
Bloggers are lovely people, aren’t they? Well, the ones who drift in and out of this blog certainly are. I stumbled blindly about, trying to work out how to strike through a word. In the end, I did what any smarter person would have done in the beginning. I asked for help. And I got it! From several quarters, both here and by email.
And, seeking information on a completely different topic, I got in touch with another blogger, via comments, and she has offered tremendous help in another field.
So, thankyou all very much. And to show my gratitude, here’s my ginger cake recipe. Oh! Another Good Thing about this is that it has no eggs. So when the “chooks” are off-lay this is a godsend. (The Man had ginger cake in his lunch box for three weeks one year! Well, not only ginger cake. Of course.)
Heat oven to 180 deg.C (350 deg. F)
Put the following ingredients into a mixing bowl which will fit on top of a pot or saucepan of VERY HOT water.
175g (6 oz) butter
1 cup raw sugar
1 cup of treacle
1 and a half tsp bicarb. Soda
When this mixture is all melted and bubbly (and looks rather disgusting!), add 4 cups plain flour and I tsp ground ginger. You can also add mixed spice, raisins, chopped nuts (pecans are rather yummy!) or bits of fruit if you wish. Or just stop at the ginger. Your cake, your taste buds!
Mix thoroughly and bake in a greased tin for 50 – 60 minutes.
When cold, slice and serve with butter. Or serve warm with vanilla ice cream and fresh mang0. Stewed apples are good, too.
I usually halve this recipe because it gives me a convenient size that fits my cake tin. And I’ve baked the full mixture (as above) in muffin pans.
I’m told this cake keeps quite well. Personally, I think its wonderful, moist stickiness would be inclined to go mouldy, but with two of us being ginger lovers…well, the cake’s never lasted long enough to find out!
And, since I ‘m talking about the seeking of information…
Yesterday’s mention of swamp reptiles was a polite way of saying that I was up to my arse in alligators. Strictly speaking, of course, it would be crocodiles here. Anyway, I got to wondering where this expression came from. It means to be very busy dealing with problems.
So I tried Wikipedia. No joy there. And now, because that demon clock’s on steroids again, I have to set it aside. Of course, some lovely little blogger with too much time on his/her hands…
No? Just as well…I don’t have many recipes!
See ya later, alligator!