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A Note from My Conscience

June 17, 2010

Dear Self:

Before bedtime, do not watch E! Investigates “Sex Slaves in the Suburbs.” Pick something a little less terrifying like House Hunters International or maybe in your case Sesame Street. Do we need to remind you of that nightmare you had upon watching thus Slaves in the Suburb? You were told you had a business trip to India … just a week after you got back from India. Your guide from the previous trip was a cab driver this time around. He dropped you and the ‘Puter Hub off to some sketch-ball house. There, you were held hostage yet you still had to work “remotely.” And, you couldn’t tell anyone you were kidnapped or they would decapitate you, but you kept working. You pulled MacGyver-esque stunts with paper clips, rubber bands and a hammer to get out of there. They failed miserably as you are not MacGyver. Then, you woke up in a cold sweat. Please don’t start watching Law and Order SUV again or we’ll really have to get out the heavy artillery and bust a cap in your behind.

Warm Regards,

Your Conscience

Something is telling me my job is stressing me out. I really need to find a new job and/or hobby. Like reading. Or maybe running, but then the ice might fall out of my glass. The horrors. Or perhaps, cake baker on the side? The Raspberry Cake that was supposed to be a Strawberry Cake was scrumptious.

Raspberry Cake

I channelled my inner Martha and adapted this recipe from The Martha Stewart Living: The New Classics cookbook which I so opportunely discovered at Marshall’s for only $7.99. Score!  

  • 6 tablespoons of unsalted butter, softened
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon of salt
  • 1 cup of sugar
  • 1 large egg
  • ½ cup milk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon extract
  • Container of fresh raspberries

Preheat the oven to 350 degrees F. Grease a 10-inch pie plate. Sift the flour, baking powder, and salt together in a medium-sized bowl.

Cream the butter and sugar in another bowl. Mix on medium-high for about 3 minutes until pale and fluffy. Mix in the egg, vanilla, lemon and milk.

Gradually mix in the flour. Transfer the batter to the pie plate. Arrange raspberries on top of the batter.

Bake the cake 10 minutes. Reduce the oven temperature to 325 degrees. Bake until the cake is golden brown and firm to the touch, about 1 hour. Let it cool on the pie plate on a wire rack. Serve by cutting it into wedges.

3 Comments leave one →
  1. ruthie permalink
    June 17, 2010 4:01 pm

    I wanna see pics of final result!

    • ehagood permalink*
      June 17, 2010 4:25 pm

      I forgot to take one! Doh!

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