Update; my 4 most recent blogs, including this one; will conclude no later than Dec. 23rd.

However; my poetry will continue into 2025. 

Location: Thunder Bay, ON, Canada

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Feel free to comment on and read all of the posts in this blog, thank you kindly for your support and bye for now.

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Here's a budget, diet-friendly and easy recipe, until Tuesday, Lest We Forget our veterans.

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Lastly today and for this week, indeed an old-time favourite, enjoy.

Carrot Pecan Cake Ingredients: 1 1/2 cups canola oil 2 1/4 cups white sugar (granulated) 4 egg yolks 5 tbsp. hot water 2 1/2 cups sifted all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. each of nutmeg, cinnamon and ground cloves 1 1/2 cups grated raw carrots 1 cup chopped pecans 4 egg whites Directions: Early in the day, grease and flour 3 glass loaf pans, and set aside. Cream oil and sugar until very well  mixed. Beat in egg yolks, one at a time, and beat well after each addition. Beat in hot water. Into  batter, stir 1 1/2 cups of the grated raw carrots. Beat egg whites until soft peaks form. Fold into batter.  Turn and place batter into prepared pans. Bake in preheated kitchen oven/stove at 325 degrees F. for 55  to 60 minutes, or until toothpick in the centre of each loaf comes out clean. (Optional) Add 1 tbsp. of  lemon juice to 3/4 cup sifted icing sugar, and drizzle on top of each loaf. Enjoy your three loaves as a...
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