Fall?

Temperatures are predicted to be in the 90s all week, and we are still feeling the effects from the surrounding fires.  As much as I would love to hunker down with soups and roasts and such, 'tis not to be just yet. 

Fantasy--> Reality-->

  

 

 

 

 

 

 

 

 

 

Given the state of things, this week I'm going to focus on a little comfort food indulgence: Carrot Cake.  

Like many others, we've been comfort re-watching some of our favorite series, which includes The Great British Bake Off.  Naturally, I have been inspired.  However, instead of making a 6 tier-ed monstrosity of matcha & ginger with a white chocolate mirror glaze, I have settled on carrot cake.  

They make it look so d*n good.  And, I know it's a Springtime cake, but it seems seasonal somehow--I think it's the spices and raisins.  

I've gone back to basics with this one and pulled out my Better Homes & Gardens recipe. 

It is *very simple.  The only seasoning is cinnamon & for some reason, they don't include either raisins or walnuts.  So, in the words of Fairy Flora, "I improved it." 

(Yes, I know this isn't Flora.)

 Here is my version of the carrot cake:

*Review: This was a really solid recipe.  I think next time I will cut the oil in 1/2 and add yogurt instead.  I want the added tanginess and texture that the yogurt will bring; but other than that, I would definitely use this again. 

 

Here is the rest of the menu for the week:

Menu  (9/14-9/20)

M--Pasta w/ zucchini

T--What husband calls a "French Picnic" meal: cold bean salad (kidney, green, chickpea, herbs & vinaigrette), cheese & crackers, pickles, tomato & avocado slices, odds & ends.  

W--Homemade chicken fingers & potatoes w/ radish salad

R--Salad

F--Grune Sauce w/ potatoes & eggs

Sat.--Veggie burgers w/ avocado

Sun.--Birthday dinner for Mom