[Hearing echoes of my voice in this poor neglected empty space]
What can I say? Time sure flies! Do people remember how to write rudimentary HTML after months of not writing any, I wonder? Is it like riding a bike?
Over the past several months, I have been writing SAS code instead of blog posts, studying and working as best as I can, and spending quality time with the needles and hooks. Somewhere along the way, I found the time to reach a milestone birthday- the big three-oh (YAY! I think.) For all those who left loving e-mails and comments asking how I am- thank you! I am doing well, busy but happy :) And for all those who could care less about me but want to know how Dale is doing- he is well. A little older and grayer around the muzzle, but much wiser, he says.
Am I "back to blogging"? Yes and no. I'm off to India soon for a vacation, and my schedule is still awry. The plan is to indulge in some guilt-free blogging, writing whenever I can about whatever strikes my fancy food-wise. Visits to India are always sensational in terms of food, and I hope to come back with some tales of meals shared with friends and family. I also intend to barge into the kitchens of homes I visit to learn some new tips and recipes from my favorite home cooks and share them with you.
I made a quick bread this morning- an eggless carrot cake inspired by Shammi's recipe. I don't do much eggless baking, I realize, but I wanted to bake a sweet treat to take along on a visit to friends, and the family avoids eggs so it was a good excuse to give egg-free baking a try.
We hear so much about baking being an exact science and how you can't really get away with tossing in a bit of this and a little of that. All true- but this recipe is certainly an exception to the rule. I tweaked it merrily and got excellent results. Here's how I made it. Feel free to walk on the wild side and use "proper" buttermilk, yogurt, a vegan substitute or whatever you have on hand. My feeling is that this is a very robust recipe and will turn out fine.
The short-hand I use is: C refers to cup (8 oz), t refers to teaspoon while T refers to tablespoon.
1. Pre-heat oven to 350 F. Grease a loaf pan and set aside.
2. In a large bowl, whisk together 1¼ C all-purpose flour, 2 T powdered buttermilk, 1 t baking soda, 1 t baking powder, ½ t salt, 1 t ginger powder, 1 t cardamom powder, 1 t nutmeg powder.
3. Stir in 2 T ghee, 2 T canola oil and ½ C water.
4. Use a spatula to gently fold in ½ C sugar, 4 small to medium grated carrots, handful of chopped pecans and handful of mixed dried berries.
5. At this point, the batter was too thick and to be able to fold in everything, I added a splash of milk.
6. Scrape the batter into the loaf pan and bake for 45 minutes or until a tester comes clean.
To my delight, the loaf rose beautifully and I got the prized crease on top of the loaf. Oh, the little things that make my day!
I barely waited 10 minutes before lopping off a slice to taste. This tastes like a cakey version of gajar halwa- simply delicious, and, dare I say it, less laborious to make. That's one more awesome recipe from Shammi.
Have a sweet weekend!