I started homeschooling.
Did I tell you I was going to do that?
It’s possible that I didn’t. Mostly because about the time I realized it was what the Lord was asking me to do it, it was basically July and then I was attending a practicum and then not long after that we drove 3000 miles in a week to visit family in Texas. While we were out there I spoke at the Declare Conference (which for the record was lovely) on “Wild Obedience: Stewarding a Life Well Lived.” Funny thing…talking about obedience when I feel like most of the crazy things of my life the past few years are totally from not anything I’ve done, but just obedience to seemingly small things.
I could talk about this topic for awhile. I did talk about it for an hour at Declare. And now, I’m going to write about it in my book too.
I’m working on a book also. Had I mentioned that?
I feel like we need to catch up. Sorry about that. Summer and all….and obedience that some days feels a bit like biting off more than I can chew. God likes to keep me dependent though….it works well for our relationship. 😉
Anyhow, I’ve realize lately that in trying to keep life in balance, I’ve had a wonderful time rediscovering myself in the kitchen. I’ve been testing recipes for my dear old friend Vivian Howard, who is working on a cookbook. Viv is an incredible chef and has been making a name for herself as owner and executive chef of her NC restaurant, Chef and the Farmer. She also has a delightful show on PBS called A Chef’s Life. You should watch it. And when it comes out… you MUST buy her cookbook! Her recipes are fabulous.
Like this glorious Fig Coffee Cake. It has a fancier name than that, but I’m not sure how much I can give away about it, so I’ll err on the side of secrecy. Just know…it is worth making again….and again.
I was testing the Fig chapter. Yes…a whole chapter on figs. It’s like I died and went to heaven and found myself in a cookbook. But when Vivian asked me to make chicken livers, I really put myself on the line for her. I have loathed chicken livers my entire life. Since she had them in the fig chapter, and more importantly than that, since I love my friend, I thought I’d try her chicken livers and fig recipe.
Ya’ll….I may never eat chicken livers any other way, but most assuredly, this way won me over. Unreal.
Unfortunately for me though, I don’t do much frying…and while I did it right, I had a “jumper” blob of oil go all kamikaze and hop right out of the pot onto my head. I had to go to the urgent care office….but not before I ate the dinner.
I’ve also tested a baked goat cheese recipe, transported myself to heavenly realms with bites of a tomato pie, and noshed on cookies that I told my kids are “basically like a granola bar” to give myself an excuse when I served them for breakfast one day.
Anyhow…all this to say, I’ve remembered how much I love being in the kitchen. It does things for my soul that are good.
And after a rough day homeschooling yesterday (that’s another post for another day), I decided that I needed to do a little baking for our first day of our Classical Conversations community today.
We went apple picking on Sunday, which is one of my most favorite things ever. So naturally, I needed to make something appley.
I do love a good old timey recipe. This apple cake recipe was from my great grandmother….Meme. It’s just the perfect amount of crisp on top and gooey inside with chunks of fruit and the perfect touch of sweetness and spices. It’s a keeper ya’ll….and it’s been in my family for a good long time.
Meme’s Apple Cake
- 3 cups unsifted flour
- 2 cups sugar
- 1 cup mayonnaise (Meme recommended Hellmans)
- 1/3 cup milk
- 2 eggs
- 2 tsp baking powder
- 1- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp cloves
- 3 cups chopped, peeled apples
- 1 cup raisins
- 1/2 cup chopped pecans
Mix in first 10 ingredients on low speed, scraping bowl frequently. Stir in apples, raisins, and nuts. Spoon into whatever pans you want. Meme used 9″ cake pans and frosted layers with whipped cream in between. I have used a bundt pan, loaf pans, and muffin tins. Whatever you use, grease it first and bake at 350. I’ve found that for loaf pans, it takes 30-45 min….about 45 min-1 hr for bundt pans, and about 25-30 min for muffins. Make sure you eat a little bit warm, but this will keep well if you want to double up and freeze some too.
Happy almost fall ya’ll! Enjoy!
Meme’s Apple Cake (here is a printable of the recipe on a 5×7 card!)