This week has been a busy one in the our household. We commemorated the Marine Corps Birthday by attending a dinner on Tuesday evening and observed a somber Veterans' Day on Wednesday. We celebrated two birthdays this week, my daughter-in-law's and my own.
For my daughter-in-law's birthday dinner, I prepared a new cake: Pumpkin Spice Poke Cake. Now, bear in mind that my daughter-in-law is the Queen of Cake. She never uses a mix, and her cakes are scrumptious--a sophisticated blend of tastes, a perfect moisture content, and a "just right" icing or frosting to complement. Although I've been baking for more years than I'll admit to, cake is not my forte. Taken together, then, baking a cake for her intimidates me a bit.
I found inspiration for my cake on the Light Refreshments Served blog, which is maintained by a group of women, two of whom are fellow BYU alumnae from the English Department. (Oh, and by the way, I agree with Kacy that Fascinating Womanhood would be enhanced with a DVD.)
Cynthia's Pumpkin Spice Poke Cake
Part One: The Cake
one box spice cake mix
two cups home-roasted pumpkin, drained (better) or one fifteen-ounce can of pumpkin (acceptable)
three eggs, lightly beaten
3/4 cup water
Preheat oven to 350 degrees Fahrenheit. Prepare a 13 x 9 inch cake pan using the method of your choice (either non-stick spray or oil and flour). Mix together the cake mix, the pumpkin, the eggs, and the water. Pour into the prepared cake pan and bake for thirty minutes. Cool for one hour before frosting as directed below.
Part Two: The Frosting
one small package instant vanilla pudding
eight ounce block of cream cheese, softened
ten ounces milk
Mix together the pudding and the cream cheese until smooth. Gradually whisk in the milk until combined. The frosting should be a bit looser than one would ordinarily expect because the pudding mix will cause it to set.
Take the end of a wooden spoon and poke about twenty holes into the cake. Then pour the pudding mixture over the cake. The mixture slides into the holes, giving the cake extra flavor and a pretty appearance when it's cut.
Due to the perishable nature of the frosting ingredients, be sure to refrigerate the poke cake.
Agape always,
Cynthia
13 November 2009
03 November 2009
Yet Another Reason to Become a Domestic Goddess...
I received this link in a BYU newsletter today and found the study results fascinating. It seems that people behave more ethically and generously when they are in a clean-smelling environment. Or at least that was the suggestion found by Dr. Katie Lilenquist of my alma mater, the ever-interesting Brigham Young University. Enjoy!
Agape always,
Cynthia
Agape always,
Cynthia
23 October 2009
Femininity Friday: "Should I Attend College?"
Recently a friend of my dear foster daughter sat me down for what she term "a serious conversation." I felt flattered that she considered me to be a worthy sounding board, and as we brewed a pot of Lemon Zinger, she said, "Everyone thinks I should go to college, but I can't decide: Should I attend college?"
[For those who wish to skip a long, meandering blog post, my short answer is "It depends." ]
I would be the last person to discourage a woman from attending college because...I attended college myself for many years.
I learned many positive skills at college that I probably could not have learned otherwise:
However, much of what I learned could have been gained through adult ed, community college classes, or autodidactism:
Fortunately for her, though, she is single, aged nineteen, and possessed of above-average intelligence. She has plenty of time to earn a Bachelors degree later if one is ever required for what she wishes to do. I suggested being very careful under whose teaching authority she placed herself, for Universities are full of people who will not have her best interests at heart even though her tuition money contributes to their salaries.
[For those who wish to skip a long, meandering blog post, my short answer is "It depends." ]
I would be the last person to discourage a woman from attending college because...I attended college myself for many years.
I learned many positive skills at college that I probably could not have learned otherwise:
- The experimental method
- Epistemology
- Andragogy
- Academic writing
However, much of what I learned could have been gained through adult ed, community college classes, or autodidactism:
- Appreciation of literature, especially Jane Austen
- Appreciation of art
- Reading all of Shakespeare's known plays
- Advanced Math skills and statistics
- Calligraphy
- Watercolor
- French, Spanish, and Latin
- Bowling
- Home organization and management
- Interior decoration
- SPSS and other advanced software programs
Fortunately for her, though, she is single, aged nineteen, and possessed of above-average intelligence. She has plenty of time to earn a Bachelors degree later if one is ever required for what she wishes to do. I suggested being very careful under whose teaching authority she placed herself, for Universities are full of people who will not have her best interests at heart even though her tuition money contributes to their salaries.
21 October 2009
Fascinating Womanhood on Google Books
Good morning, ladies!
I happened upon a "Limited Preview" of Fascinating Womanhood on Google Books. If--for whatever reason--you lack a copy of Fascinating Womanhood, you may read a fairly large portion of the book here.
Enjoy!
Agape always,
Cynthia
I happened upon a "Limited Preview" of Fascinating Womanhood on Google Books. If--for whatever reason--you lack a copy of Fascinating Womanhood, you may read a fairly large portion of the book here.
Enjoy!
Agape always,
Cynthia
16 October 2009
Femininity Friday: The Womanly Art of Thrift...Beans
Our family loves beans! Beans are a terrifically underrated food. They contain protein, fibre, B-vitamins, and iron, and they are cheap, to boot! Beans taste yummy when prepared properly. My dear grandmother of blessed memory taught me to prepare beans, and I daresay that I might have improved on her teachings just a touch (no bacon grease in mine)!
Cynthia's Basic Beans excerpted from From My Pink and White Kitchen: Thirty-Something Family Favorites
16 ounce package of dried pink beans
2 Tbs. chili powder
2 cloves California garlic, minced or pressed
1 mild onion, diced
1 Tbs. salt
Water to cover beans
Carefully sort the beans, removing any discolored beans as well as any rocks or other unwanted material. Rinse the beans thoroughly under a fast tap. Place the beans into a Dutch oven and cover with water. Add seasonings. Cover, bring to a boil, and simmer for three to four hours or until the beans reach a creamy consistency. Add additional water as needed. Stir every half hour to avoid burning.
Eight to ten servings.
(Note: I do not soak the beans first. If you prefer to do so, go right ahead~soaking should not affect the taste or texture.)
I have another favorite recipe for beans:
Tuna Salad with White Beans excerpted from From My Pink and White Kitchen: Thirty-Something Family Favorites
This salad is cheap, nutritious, filling, and surprisingly light on the calories, carbs, and fat.
16 ounce package dried white beans or 3 cans of white beans (fifteen ounces each)
3 cloves of garlic, peeled
3 small (six ounce) cans of tuna, drained
2 cups chopped fresh greens (romaine, spinach, arugula, whatever)
1 green bell pepper, julienne
1 red bell pepper, julienne
½ cup extra virgin olive oil (or other oil of choice)
3 Tbs. fresh lemon juice (usually two lemons)
Sea salt and freshly ground black pepper to taste
Cook the beans according to package directions, including the cloves of garlic and about 1 tsp. sea salt for seasoning. When beans are tender, drain and remove the garlic.
Mix together the tuna, vegetables, oil, and lemon juice. Add the beans to the mixture and toss thoroughly until the tuna, vegetables, and beans are well combined. Taste and correct seasonings as needed.
Serve at once or refrigerate for up to a day.
Agape always,
Cynthia
Cynthia's Basic Beans excerpted from From My Pink and White Kitchen: Thirty-Something Family Favorites
16 ounce package of dried pink beans
2 Tbs. chili powder
2 cloves California garlic, minced or pressed
1 mild onion, diced
1 Tbs. salt
Water to cover beans
Carefully sort the beans, removing any discolored beans as well as any rocks or other unwanted material. Rinse the beans thoroughly under a fast tap. Place the beans into a Dutch oven and cover with water. Add seasonings. Cover, bring to a boil, and simmer for three to four hours or until the beans reach a creamy consistency. Add additional water as needed. Stir every half hour to avoid burning.
Eight to ten servings.
(Note: I do not soak the beans first. If you prefer to do so, go right ahead~soaking should not affect the taste or texture.)
I have another favorite recipe for beans:
Tuna Salad with White Beans excerpted from From My Pink and White Kitchen: Thirty-Something Family Favorites
This salad is cheap, nutritious, filling, and surprisingly light on the calories, carbs, and fat.
16 ounce package dried white beans or 3 cans of white beans (fifteen ounces each)
3 cloves of garlic, peeled
3 small (six ounce) cans of tuna, drained
2 cups chopped fresh greens (romaine, spinach, arugula, whatever)
1 green bell pepper, julienne
1 red bell pepper, julienne
½ cup extra virgin olive oil (or other oil of choice)
3 Tbs. fresh lemon juice (usually two lemons)
Sea salt and freshly ground black pepper to taste
Cook the beans according to package directions, including the cloves of garlic and about 1 tsp. sea salt for seasoning. When beans are tender, drain and remove the garlic.
Mix together the tuna, vegetables, oil, and lemon juice. Add the beans to the mixture and toss thoroughly until the tuna, vegetables, and beans are well combined. Taste and correct seasonings as needed.
Serve at once or refrigerate for up to a day.
Agape always,
Cynthia
11 October 2009
"A Skewed View of Stay-at-Home Mothers"
Wow! The above-entitled article, which you may read here, presents some interesting information of which I was unaware.
For example, given this definition "those who did no paid work in the previous year and had husbands who were employed all 52 weeks of that year [sic]", how many of us would be stay-at-home mothers? I certainly wouldn't be as I earned a little bit for teaching FW classes online. My stay-at-home wife pal wouldn't qualify, either, because a) she doesn't yet have children and b) her husband was out of work for three weeks. Well, ladies, the definition I quoted from the article is the Census Bureau's idea of a stay-at-home mother.
It seems to me--and I could certainly be wrong--that the very narrow definition of a stay-at-home mother may be designed to make it appear that few American women are such. Of course, as the author notes, many American women long to "savor the private and unhurried joys of motherhood without severing their connection to the professions and public life." For many of us, that means doing some sort of part-time, at home work: teaching online, making an item to sell, sewing for others, etc. Even having a little blog helps one to feel connected to others; however, be warned: if you make a nickel off of it, according to the Census Bureau, you are no longer a stay-at-home mom.
So, when the statistics come out, they will be, as Colleen Carroll Campbell writes, "skewed" to say the least.
Agape always,
Cynthia
For example, given this definition "those who did no paid work in the previous year and had husbands who were employed all 52 weeks of that year [sic]", how many of us would be stay-at-home mothers? I certainly wouldn't be as I earned a little bit for teaching FW classes online. My stay-at-home wife pal wouldn't qualify, either, because a) she doesn't yet have children and b) her husband was out of work for three weeks. Well, ladies, the definition I quoted from the article is the Census Bureau's idea of a stay-at-home mother.
It seems to me--and I could certainly be wrong--that the very narrow definition of a stay-at-home mother may be designed to make it appear that few American women are such. Of course, as the author notes, many American women long to "savor the private and unhurried joys of motherhood without severing their connection to the professions and public life." For many of us, that means doing some sort of part-time, at home work: teaching online, making an item to sell, sewing for others, etc. Even having a little blog helps one to feel connected to others; however, be warned: if you make a nickel off of it, according to the Census Bureau, you are no longer a stay-at-home mom.
So, when the statistics come out, they will be, as Colleen Carroll Campbell writes, "skewed" to say the least.
Agape always,
Cynthia
01 October 2009
H1N1 is No Fun--Some Comfort Care Ideas
Some will have noted--perhaps with relief--my absence for over a month. I have been down with H1N1 for almost all of that time, and let me tell you, it was one of the worst illnesses of my life. (I faced an extra challenge because I cannot take the medicine that is usually prescribed.) My throat, lungs, and joints burned. Ugh! Plus, I was stuck in bed. Double ugh!
I wish this illness on nobody; however, should you wish to profit from my experience, I have (surprise, surprise) some comfort-type ideas to share. These aren't medical treatments in any way--those should only come from your personal health care provider who knows you and your background.
1. Fluids. I especially found a combination of apple juice and ginger ale to be helpful in staying hydrated and fighting the nausea without contributing to the burning throat (straight ginger ale seemed to do that in my case). Another combination that helped was orange juice diluted with lemon-lime soda. Water is best, of course, but after a while, I found it difficult to take in enough (bored with the taste).
2. Juice Popsicles are another way to keep those fluids incoming without succumbing to boredom. I mixed apple juice or pomegranate and vanilla yogurt and poured into molds. I popped the molds into the freezer for a couple of hours, and we enjoyed a healthy, tasty treat.
3. Soup. Fortunately, right before everyone became ill, I had prepared a chicken in the slow cooker. When I prepare a chicken or a pot roast in the slow cooker, I skim off the fat and freeze the broth in ice cube trays. I take the frozen cubes out of the trays, place them in plastic bags, and keep the bags of broth cubes in the freezer. The frozen broth cubes are okay for about a month in the freezer. To make about a quart of soup, just place about thirty cubes into a large pot (such as a Dutch oven), and slowly bring to a boil. Add the pasta, rice, and vegetables of your choice and simmer until done.
4. Rest. This is where I goofed and ended up in the hospital with a breathing problem. Sometimes I display the character flaw of thinking that I'm the only person in the house who can do things, and I am incorrect.
5. Patience is a virtue, especially when one is ill. Let others show that they care.
Glad to be back amongst!
Agape always,
Cynthia
PS: I'm still teaching Fascinating Womanhood classes. For more information, please see here or here.
I wish this illness on nobody; however, should you wish to profit from my experience, I have (surprise, surprise) some comfort-type ideas to share. These aren't medical treatments in any way--those should only come from your personal health care provider who knows you and your background.
1. Fluids. I especially found a combination of apple juice and ginger ale to be helpful in staying hydrated and fighting the nausea without contributing to the burning throat (straight ginger ale seemed to do that in my case). Another combination that helped was orange juice diluted with lemon-lime soda. Water is best, of course, but after a while, I found it difficult to take in enough (bored with the taste).
2. Juice Popsicles are another way to keep those fluids incoming without succumbing to boredom. I mixed apple juice or pomegranate and vanilla yogurt and poured into molds. I popped the molds into the freezer for a couple of hours, and we enjoyed a healthy, tasty treat.
3. Soup. Fortunately, right before everyone became ill, I had prepared a chicken in the slow cooker. When I prepare a chicken or a pot roast in the slow cooker, I skim off the fat and freeze the broth in ice cube trays. I take the frozen cubes out of the trays, place them in plastic bags, and keep the bags of broth cubes in the freezer. The frozen broth cubes are okay for about a month in the freezer. To make about a quart of soup, just place about thirty cubes into a large pot (such as a Dutch oven), and slowly bring to a boil. Add the pasta, rice, and vegetables of your choice and simmer until done.
4. Rest. This is where I goofed and ended up in the hospital with a breathing problem. Sometimes I display the character flaw of thinking that I'm the only person in the house who can do things, and I am incorrect.
5. Patience is a virtue, especially when one is ill. Let others show that they care.
Glad to be back amongst!
Agape always,
Cynthia
PS: I'm still teaching Fascinating Womanhood classes. For more information, please see here or here.
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