Let’s give a round of applause…

… to Angela and Pam! The only two lurkers who dared to come out of the woodwork yesterday and express their adoration for me. Well, maybe not adoration, but they made it known they read, even if they don’t comment.
Pam doesn’t have a blog (that I know of) but she is my sister in law. That makes a grand total of TWO family members that read this blog, that I know of.
If only my family appreciated my unique blogging talents as much as the rest of you do. :)

Also, you can still de-lurk if you so desire, at any time. I get many more hits a day than just the 15 or so of you who comment regularly so I MUST have some more fans out there. Right? Right?

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October 4, 2007 | Filed Under Randomness | 8 Comments 

Eht Sdrawkcab Eman Emag

On the way home from the store this afternoon, I decided on driving down a back country road. It looked narrow but charming and I was fairly sure it would intersect with a major street near my home.
The road twisted and turned, rose and fell with the land. On either side at different times, acres of grass, farmland and forest could be seen. Obi-Wan was thrilled when we passed a Tractor doing something in a corn field that had recently been cut down. I say, doing something, because I am no farmer and I have no idea what it was doing. But it kicked up enough dust to bring an excited “Wook mom!” to Obi-Wan’s lips.
Somewhere in the midst of our drive we passed a road marked with a bright blue sign that read, Nacirema Rd. My eyes skimmed over the name and would have left it at that if my brain hadn’t told me something was funny about it. What was it?

Nacirema
Nac-ir-ema
Nack-ear-ayma

Hmmm…maybe if I say it backwards… A-may-ear-can

I got it! American. Nacirema is American spelled backwards.

And I thought to myself, “Was someone so lacking in creativity that the best new name for a road they could come up with is a word said backward??

People lacking creativity in the, Naming of things department:

Harpo productions, founded by Oprah
Aneres clothing line, created by Serena Williams.

Borrrrrrriiiing. Oh, and so Fantasy novelesque. “All hail King Sivart!”

Then again, desserts is the word stressed said backwards and stress and desserts go together very well.

One thing I know for sure, is if I ever name something I create, it sure as heck won’t have the name Remmus in it. My name is boring AND ugly sounding spelled backwards. We’ve all heard that a rose by any other name would smell as sweet. But I don’t think a shop titled The Remmus Boutique or Jewelry by Remmus would be a big customer draw.
No, I think I’ll let Remmus rule fantasy land and leave Summer to being more creative.

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October 4, 2007 | Filed Under Randomness | 10 Comments 

Tasty Thursday - Carrot Cake Deluxe

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This week is Tasty Thursday, Favorite Fall foods edition.
Now, my ultimate favorite fall food is pumpkin pie, and I make it from the pumpkin every year but I’m saving that for another post, with pictures and step by step instructions.
Coming in second to Pumpkin Pie are other goodies with a fair amount of spice to them. Such as spice cake, pumpkin cookies and the one I decided to feature today, Carrot Cake.
The rich brown color and flecks of orange in this cake remind me all the more of the changing leaves outside our window. It’s very much a cozy type of cake, not only eaten in the fall, but I think, more appreciated in the fall.

Carrot Cake Deluxe

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped or crushed pineapple, drained
2 cups flour
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. each nutmeg and salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil

1. Preheat Oven to 350F.
2. Toss carrots, walnuts, pineapple and raisins with 1/2 cup of the flour to coat them (this keeps them from sinking to the bottom of the cake batter).
3. Sift together remaining 1 1/2 cups flour, the cinnamon, nutmeg, baking soda and salt.
4. In a separate bowl blend eggs and sugar till light and fluffy, then drizzle in the vegetable oil while mixing.
5. Fold in the dry ingredients and pour over the carrot mixture. Fold all of that carefully and pour into a greased and floured 10 inch cake pan.
6. Bake 1 to 1 1/4 hours, till cake is firm to the touch in the center, Let cool completely and dust with powdered sugar, or ice with cream cheese frosting.

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October 4, 2007 | Filed Under Good Eats, Tasty Thursday | 6 Comments