Serendipity Farm is going to get a makeover

Hi All
Well, we handed everything in to sensei Nick and he had very little to complain about. To be honest, he didn’t go right through everything with a fine toothed comb and I am sure that he will find at least something that needs sorting out, but he did say that we won’t have to have a meeting with him again this year. That tells me that he thinks that we have passed by what he saw today. That makes me most happy because now we can start to think about concentrating our efforts on doing up Serendipity Farm and getting all of the years of neglect pared back and cleaned up and sorted out and after that we will be able to start carving it into what we want. We have a couple of heat beds out in Steve’s shed that have been used to strike a few odd cuttings of late, but nothing special.

We have 2 like this that will fit 4 large plant trays but ours are usually covered in a variety of ‘stuff’ in various stages of growth or decay.

We want to hunt cuttings in earnest and miss the old days when we used to hunt Tasmania wide for rare and interesting conifers and plants to take seed and cutting material from. It will be great to get back to what we love rather than having to study 24/7. We had intended to pick up a cubic metre of potting mix from nursery suppliers in town today and took our trailer in accordingly, but apparently it has to be specially mixed and the people doing this don’t work every day so we have to wait till next week. This is actually a stroke of good fortune because we have to get stuck into sorting out our house in town where our daughters (yes girls, I just asked Steve and he does think of you as daughters…family hug…bonding moment etc…) live. They are not gardeners and neither do we expect them to be, but they might have to mow the lawns occasionally. We are minimising everything that needs high maintenance in town so that it stays looking good with minimal effort. When we lived there we did all of the pruning, mowing etc. It’s starting to look a bit like a jungle in town but everything is going great guns. I planted out lots of raspberry canes and they are covered in teeny raspberries this year. We didn’t get many last year but the girls are going to reap the benefits of our efforts.

I loved planting out the gardens in town. It was the first house that we had lived in where the gardens could be done like we wanted them. Every other house that we have lived in was a rental with conditions. We had a ball sourcing plants, taking cuttings and filling up the garden beds with colour and shrubbery. I planted lots of salvias because we propagated lots of salvias and I love them as plants. The only problem is that that take a fair bit of maintenance to keep them looking good. All kudos to Nat for turning me on to perennials. I had previously ignored them but now know better. That’s the great thing about horticulture. There is always someone out there willing to share their knowledge and passion for a particular area of horticulture and you can learn as little or as much as you like. We love learning and Nat has been an amazing friend, sharing so very much. You really are perfect for teaching people Nat. You have a definite passion for what you do and it shows in just how much your students are learning and enjoying doing so at the same time. To us you’re that leech lady, who throws off her clothes at a moment’s notice, but to them you are their sensei and they hang off your every word. I must admit…when I want to know anything…ANYTHING at all about perennials, you are the first person that I ask. Back to the work that we are going to do in town. We want to streamline the garden. Take out everything fussy, hard work, water hungry and generally difficult, as the girls do not want to be paying for watering gardens. We have a bit of a challenge ahead of us in sorting out plants that will survive the summer months with very little water. I am going to leave the current watering system that we installed so that should the girls feel like the garden needs a bit of water (when its laying down and mostly shrivelled up is a bit late girls…), that they can turn on the tap.

I want to keep the front garden somewhat shrubby and will replace some of the water hungry plants with things like lavenders, rosemary, and other water wise plants that can take a bit of water stress. There is a large mulch layer that we put down over many years from the big Liquidambar styracaflua that grows in the middle of the front garden bed as well as a lot of rotted oak leaf mulch that we snaffled from out here when we were living in town and were staying out here to mind the place. Dad didn’t care so we ‘borrowed’ it. It has made the gardens thrive and they have a barrier against water loss. There are several plants that are going to have to be dug up and removed. They can come and live out here under the trees. I find it hard to say this, especially as we have been cursing these plants as we have to remove what feels like acres of overgrown specimens, but when we first moved in to town, the very first plants that we bought and planted were jasmine and honeysuckles. I love the scent of honeysuckles and I would imagine that in my deluded state of ignorance, that would be the reason why I purchased (YES I BOUGHT THEM!) a plant of each climber and actually put them up against a fence that borders our most patient neighbour.  We also planted out a muscatel grape vine that has spent the last 2 years trying to turn into a triffid and take over the world. The first year Bezial ‘pruned’ it very judiciously and we thought that he had killed it. We then discovered (from a seasoned vintner and wine producer) that Bezial did exactly what was needed! It’s been going great guns ever since then. We were given some Pinot cuttings and some American table grape cuttings and have a mass profusion of grapes growing all over the place. Along with grapes, we planted out jostaberries (a cross between a gooseberry and a blueberry); black and red currants; lots of strawberry plants all through the garden and we also have a small but most prolific feijoa sellowiana tree growing in the front yard that produces large sweet fruit. There are fruit trees out the back but we haven’t dealt with them in years thanks to my father renting out the unit out the back of our house to a troll who made life a bit difficult to say the least until he moved out after dad died. In the end we just didn’t go out the back until we segregated it off with a 3 metre high fence in between. Sometimes you just have to find a way to solve a problem. We most certainly solved ours!

The problem is now the fence, and we are going to take it out so that the girls can do what they want to do with the back yard. Years of having to split a tiny suburban block between dad’s tenant and ourselves, meant that we have some strange things going on including a deck at one end of the garden and a screen preventing the troll from seeing what we were doing on the deck. Life was quite hard for a while, but we weren’t paying rent so I am not going to go there. Thanks dad for the free rent, no thanks for the troll :o). It’s difficult to find the time to get stuck into the house in town because there is so very much to be done here. It’s a bit of a tightrope walk working out what absolutely needs to be done first. One day we will have the luxury of choice but at the moment, we have to work our way systematically through what is desperately needed right now and everything else takes a back seat. In the coming months we will share with you what we do in town and will take some before and after shots. The same goes for here and for what we are taking cuttings from and why. It’s great to be able to share with you what we are up to horticulturally as well as everyday things that we do.  On a small aside from horticulture, we decided to treat our dogs today with something other than food. They are starting to get complacent about things like bones and chicken frames and so we picked up a large blue pool noodle and an orange Frisbee from K-Mart. K-Mart is really cheap now and we saw some examples of why in the thinness of the women’s clothing as we walked by it…there are honest bargains to be had and despite my anticonsumeristic rants, I sometimes fall under the spell of things that I see on television and once lust has set in, it’s quite hard to satiate it. It usually comes in the form of some sort of kitchen implement and whenever I spend up big, it’s on something for the kitchen. Last night I saw an advertisement for Pyrex measuring jugs that you can read from the inside while you are looking down on the contents. WHAT A GOOD IDEA…must have…lust…lust…LUST…so today Steve went hunting in K-Mart and found me a large one for under $10. It’s a really good idea and will save me doing the equivalent of the time warp trying to look at the contents, at the side to see the measurement and then back to the top (“it’s just a step to the left….”) and usually I over fill the jug whilst trying to see the side. We use measuring jugs a lot in this household especially for making bread so this will be a useful addition to my kit. If you were to ask my daughters about my incessant need for all things kitchen a shameful past would emerge. I once spent the better part of $1250 on a blender….A BLENDER…and I don’t even use it very often…I outed myself girls, (just before they did). They say that confessing to your problem is the first step to recovery but I have no intentions at all of recovering from my kitchenware addiction so I feel an intervention on the horizon!

I also bought a container to grind grains. I had every intention of using this machine daily…life just seemed to get in the way and it is a big machine and is a bit of a dust catcher on the countertop so I ended up putting it into the cupboard and once things move into the cupboard they tend not to come out again apart from special occasions. this machine will make juice out of a wooden block. It makes dips, soups it actually heats the soups, but lets be honest, like everything else that we just positively absolutely MUST have, not long after you get it, you realise that its not that fantastic, it overheats a bit, its hard to clean and suddenly your money that seemed amazingly well spent at the time starts to remind your gaping bank balance that perhaps you should be told the next time that you really absolutely positively have to have something that you should think about it for a while. I am slowly learning to do that, but this hulk of a blender is to remind me not to get carried away with ideals ever again!

We were driving home with the trailer packed up with our shopping all held down with a tarpaulin and Steve thought that he saw something fly out of the trailer. He didn’t mention anything to me because he figured that he was just seeing things and when we got home and unpacked the trailer we couldn’t find the boys new Frisbee…one orange Frisbee has entered the stratosphere and is following in the trajectory of 2005 YU55. Perhaps one of our ancestors may see it again in about 100 years. I wonder what sort of space barnacles will be on it by then. Earl made blue snow in the lounge room that Steve and I had to do paper rock scissors to clean up and then they spent 15 minutes begging shortbread cream and jam biscuits off Steve so they got their food anyway. I guess we just have to go with what we know from now on or perhaps we just put the Frisbee under the front seat in the car.  Anyone wanting an interesting weekend in Launceston, head down to your local BWS and pick yourself up a couple of litre bottles of “Cerveza SOL Caguama” beer. It’s Mexican. It’s imported. It’s cheap and it’s promising to give our weekend a little spice. We will give it a go after some hard slog out in the garden and will let you know what our verdict is.

I went hunting for a picture and apart from only being able to find this little 375ml bottle  its apparently “Tenemos Lasmejores Promociones” which seems to be some sort of promotional beer but you know what? Who cares! Its beer and its cheap nuff said.

We like trying new things and this is most definitely a new thing for us. I can tell you a beer that we WON’T be trying. I get “Feast” magazine thanks to my daughter getting me a subscription. Anyone not knowing what Feast magazine is it’s the SBS equivalent of “Delicious” magazine.

I would imagine that Delicious magazine made a swag of money and so SBS is jumping on the bandwagon. I need to point out that despite trying to aim themselves at a most exclusive audience (as do all “foodie” magazines) they can’t actually alienate themselves from us mere mortals because most of the food included in this magazine is peasant food from various ethnic cuisines around the world and anyone who tries to wank up this kind of food tends to fall flat on their faces. That doesn’t stop them from trying by using overpriced and most exclusive products in their advertisements. On the back of this latest copy is beer. Beer is working man’s fare but again, someone out there saw the potential to elevate beer into a higher price bracket and so suddenly we have boutique beers. The beer on the back of the magazine is called 2011 Crown Ambassador Reserve Lager. They only made 5000 bottles of it to try to get a demand going for it. It’s a crownie on steroids and will obviously cost you an arm and a leg. I just did a bit of research to arrive at a figure of $89.99 for 750ml. Anyone spending that sort of money on a bottle of beer has far more money than sense and has obviously mistaken it for some sort of pants removing champagne. “Take the bottle back now before you open it and get some Moet and Chandon or you will be going home alone tonight you idiot!” Leave beer to the masses you cycling foodie gits, you already have wine, truffles and all kinds of bread, at least leave us something!

The glass must be worth something….I don’t even think that you get the glass with it!

Aside from the obvious attempts to make ethnic food something upper class, Feast magazine is surprisingly good. I really like it and am going to continue to get it even if my daughter decides that she doesn’t want to keep the subscription going. I had a look at delicious magazine and it’s all truffle and parmesan ice-cream on lime coriander fettuccine with saffron infused gorgonzola crayfish. Even if you could afford ONE of those ingredients, you wouldn’t want to waste it on something like this.

I just went hunting and found you an amazing cake to make. Who needs Christmas cake when you could have a slice of something like this? Have a go at it and even if it turns out a little less polished and perfect than the picture, eat it with a cup of tea, your eyes closed and it looks like it might single handedly transport you back to your happy place…I am in mine and I have my eyes open!

Its from bon appetit magazines online presence. I hope that they don’t mind me pinching this cake to share with you. I lay NO claim to it, I just want to offer it to my readers because it looks like heaven on a stick (minus the stick). All kudos to whoever invented it, all kudos to bon appetit magazine for sharing it and if you want it removed, you will have to peel the layers of it from my hips before I can remove it from the page ok?

Spiced Chocolate Torte Wrapped in Chocolate  Ribbons

Adorned with a ribbon and a big bow, this  cake is a delicious present. Adding corn syrup to the melted chocolate creates a  pliable mixture known as modeling chocolate. Using a pasta machine makes it easy  to roll out sheets of chocolate to cut into ribbons, but the cake would also  look stunning garnished with fresh flowers.

                     12 to 14 servings

Recipe by Betty  Rosbottom

Photograph by Dan  Forbes

                                                              December 2010
This spectacularly dense and moist chocolate torte—known  affectionately around here as The Ribbon Cake—made its first appearance on the  cover of Bon Appétit way back in December 1984.  Twenty-six years  later, it remains our most requested recipe, generating more mail over a longer  period than any other recipe we have ever run.



  • 1 1/2cups(3 sticks) butter, room temperature
  • 2cupssugar
  • 8eggs, seperated, room temperature
  • 10ouncesbittersweet or semisweet chocolate  (do not exceed 61% cacao), melted, lukewarm
  • 1 1/2cupsfinely chopped pecans
  • 2teaspoonsvanilla
  • 1teaspoonground  cinnamon
  • 1teaspoonground cloves
  • 1teaspoonfreshly grated  nutmeg
  • 1 1/3cupsunbleached all purpose flour, sifted (measured,  then  sifted)
  • Pinch of salt
  • Pinch of cream of  tartar


  • 3/4cupsugar
  • 1/2cuplight corn syrup
  • 4jumbo egg yolks
  • 1 1/2cups(3 sticks) butter, cut into small pieces, room  temperature
  • 6ouncesbittersweet or semisweet chocolate  (do not exceed 61% cacao), melted and cooled (but still  pourable)
  • 1/4cupdark rum


  • 12ouncesbittersweet or semisweet chocolate  (do not exceed 61% cacao), chopped
  • 3/4cup(1 1/2 sticks) unsalted butter, cut  into 12 pieces
  • 2tablespoonshoney
  • 3/4teaspooninstant espresso powder or  instant coffee powder

chocolate ribbons

  • 7ounceshigh-quality white chocolate (such  as Lindt or Perugina), chopped
  • 1/2cuplight corn syrup,  divided
  • 7ouncesbittersweet or semisweet chocolate  (do not  exceed 61% cacao), broken into  pieces
  • test-kitchen tips

    1.Chill the buttercream for 30 minutes to firm it up before  spreading it on the cake layers. This makes the spreading much easier and  ensures that the buttercream will hold up when the  cake layers are  assembled.
  • 2. Dusting the chocolate ribbon dough  with powdered sugar  before rolling  it through the pasta machine helps to prevent it from  sticking.
  • 3. If the bittersweet chocolate strips don’t stick when you  place them atop the white chocolate strips for the ribbon assembly, lightly  brush one side of the bittersweet chocolate strips with light corn syrup, then  place atop the white chocolate strips, syrup side down, and press lightly to  adhere.



  • Position rack in center of oven  and preheat to 350°F. Butter  and flour three 9-inch-diameter cake pans with 11/2-inch-high sides. Line bottom  of each cake pan with waxed paper; butter and flour waxed  paper.
  • Using electric mixer, cream butter in large bowl. Gradually  beat in sugar  until smooth. Beat in egg yolks 1 at a  time. Blend in melted  chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4  batches (batter will be very thick and dense).
  • Using electric mixer fitted with clean dry beaters, beat egg  whites with salt and cream of tartar in another large bowl until medium peaks  form. Gently fold  1/4 of whites into batter to lighten, then fold in remaining  whites. Divide batter among prepared pans, spreading evenly. Bake until  toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run  knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks.  Cool to room temperature. DO AHEAD Cakes can be made up to 2 weeks  ahead. Wrap tightly and freeze.


  • Stir sugar and corn syrup in heavy medium saucepan over medium  heat until sugar dissolves. Increase heat and boil 1 minute. Meanwhile, using  electric mixer, beat egg yolks in medium bowl until pale and thick. Gradually  beat in hot sugar syrup; continue beating until mixture is completely cool,  about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece  completely before adding next. Blend in melted chocolate, then rum.  (If  buttercream looks broken or curdled, place bowl with buttercream over medium  heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then  remove from heat and beat mixture again on medium speed. Repeat warming and  beating as many times as needed until buttercream is smooth.)
  • Reserve 1/2 cup buttercream. Set 1 cake layer, flat side up,  on rack; spread with half of remaining buttercream. Top with second cake layer;  spread with remaining buttercream. Top with third cake layer; use reserved 1/2  cup buttercream to fill in seam where cake layers meet. Freeze cake until  buttercream is firm, about 2 hours.


  • Stir all ingredients in top of double boiler over gently  simmering water until mixture is smooth. Remove from over water. Stir until  glaze is thickened, about 5 minutes (do not allow glaze to  set).
  • Pour 3/4 of glaze over top of cake. Carefully and quickly tilt  cake back  and forth so glaze coats sides; smooth sides with spatula, adding  some of remaining glaze where necessary. Chill cake until glaze is  set.

chocolate ribbons

  • Melt white chocolate in top of double boiler over gently  simmering water; stir until smooth. Stir in 1/4 cup corn syrup. Pour onto baking  sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work  surface and knead several minutes. Shape white chocolate dough into ball. Wrap  in plastic. Let white chocolate dough stand at room temperature 1  hour.
  • Repeat with bittersweet chocolate and remaining 1/4 cup corn  syrup.
  • Cut white chocolate dough into  4 pieces. Flatten 1 piece into  rectangle. Turn pasta machine to widest setting.  Run chocolate through 3 times,  folding into thirds before each run. Adjust machine to next narrower setting.  Run chocolate through machine without folding. If chocolate is more than 1/16  inch thick, run through next narrower setting. Lay chocolate piece on rimless  baking sheet. Repeat flattening, folding, and rolling with remaining chocolate  pieces. Repeat process with bittersweet chocolate dough.
  • Cut four 8×1-inch strips from rolled white chocolate dough and  four 8×1/2-inch strips from rolled bittersweet chocolate dough. Center  bittersweet chocolate strips atop white chocolate strips to  form 4 ribbons. Run  1 ribbon from base of cake to center. Arrange remaining 3 chocolate ribbons  equidistant from each other in same fashion so ribbons meet in center (Step  1).
  • Cut ten 6 1/2×1-inch strips from rolled white chocolate dough  and ten 61/2×1/2-inch strips from rolled bittersweet chocolate dough. Center  bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut  ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and  sides of cake to form trailers. To form loops for bows, fold remaining  8  ribbons in half, layered side out. Cut ends into V shapes (Step  2). Arrange ribbon halves with V shapes at center  of cake to form bow (Step  3).
  • Cut one 3×1-inch strip of white chocolate and one 3×1/2-inch  strip of bittersweet chocolate. Center bittersweet chocolate strip atop white  chocolate strip. Fold in ends of chocolate strips and pinch to resemble knot;  place in center of bow. Carefully transfer cake to serving platter or cake  stand. DO AHEAD Cake can be prepared up to 1 day ahead. Cover and  refrigerate. Bring cake to room temperature before  serving.

Read More

I didn’t include the nutritional information because if you are goint to make, eat and probably lick the plate clean from this cake, then you don’t give a damn about how many calories it has in it and I am just saving you from future guilt. As for Feast magazine, I am going to have a go at some of the biscuits inside this edition as they are all Christmas biscuits from around the world. I also liked reading about L.A. food vans. American food is hilarious. It’s big, incredibly fattening and always over the top.

Whenever I think of American food I get a mental picture of the following…

Thats just breakfast…and they must be on a diet because they don’t have a kilo of grated cheese all over the top of everything. I need to add another picture here because Americans have the sweetest sweet tooths in the world and as such part of their everyday diets simply MUST include one of the following food groups…

I saw a lady on the U.K. television show “Come dine with me” the other night that was going to teach the English how to cook as they made such terrible food. She was American and despite her obvious self-appreciation, didn’t win. It wasn’t because she was stupid enough to tell the all English group that were judging her food that they couldn’t cook and that they as a race were a joke to society, it was simply because what she cooked wasn’t very good. I dare say a teeny bit was based on her rudeness, but it was hilarious to see her realise at the end that she hadn’t won. You gotta love the yanks for being so self-confident when it’s more than obvious that they have nothing to base it on. There goes the one American reader who stumbled on this blog by querying “American Food”….”Ya’ll come back now…” :o) Have fun today everyone. Enjoy your weekend and remember…it’s only 6 weeks till Christmas Eve (thought that might wake you up).


13 Comments (+add yours?)

  1. Sutowato
    Nov 12, 2011 @ 13:50:57

    Hmmmmm, American Food you say? How… co-incidental, perhaps something may happen in the next week along these lines.


    • narf77
      Nov 12, 2011 @ 15:26:05

      American food eh? How do you send a hot dog…a burger…or a 25kg bag of nachos through the post dear Wree? I was watching Spicks and Specks and they were saying that Elvis at 95 000 calories a day and that his 10pm snack was 2 massive great loaves of bread each filled with a jar of jam, a jar of peanut butter and 500g of bacon (in each!). And he ate 2 of them! I reacon I could eat 1, but 2? That mans stomach must have been the size of a garbage bag!


  2. Kym
    Nov 12, 2011 @ 14:49:26

    Hi Fran,
    The cake looks amazing but the ingredients alone scared the heck out of me lol, let alone what u have to do to make the damn thing… Well I have come up with an ingenious plan! We are going to put the chook pen around the fruit trees. We have been thinking about chooks for ages but didn’t have anywhere for them until I read your comment about the tree enjoying the chook poo at your place. So I think where we have the fruit trees would be perfect. What do you think about that brain wave lol x


  3. narf77
    Nov 12, 2011 @ 15:23:36

    Thats a fantastic idea! The fruit tree will love it and so will the chooks (the shade in the hot hot summers). You should be getting your diploma of Horticulture with ideas like that :o)


  4. Mum.
    Nov 12, 2011 @ 16:18:35

    Hey, Congrats with you finals love, of course you’ll have passed, you’ve both put the hard yards in the course , so take pride in yourselves ! Each cup of butter is half a pound or 250 grams Pen, so with all that in the whole recipe as well as the filling is a heart stopper ! It would be a challenge to have a go at the same cake, but in moderation with the ingredients. You can’t tell me that isn’t far too much butter to use in a cake! The Americans always have to oversize things to try being one better. That cake is more of a fudge than a cake ! Mind you, the way they have now americanised takeaway foods here, it will soon be called little America ! Give me true dinky di Aussie stuff any day, we are slowly losing it all. Enjoy letting yourselves start to relax now.
    Hey Kym, the chooks will keep any fruit fly at bay too!


    • narf77
      Nov 12, 2011 @ 19:36:12

      I reacon I could forgive the yanks their lack of taste, their bad food and their media hype for that cake… can never have enough butter in cakes mum :o)


  5. Pinky
    Nov 12, 2011 @ 21:25:18

    If it is possible, I have gained another 20kgs just reading your damned blog thank you very much Fronkii!
    {goes off in search of crap……}


    • narf77
      Nov 13, 2011 @ 09:00:50

      You are welcome Pinko. That cake looks heavenly and that American food is out of even our league! Damed Elvis and his 95 000 calories a day giving us a challenge…


  6. Kym
    Nov 12, 2011 @ 21:44:15

    Yes I’m quite excited about it now. A lady who works with Bruce and just lives around the corner has offered us some chooks before so will see if she has some for us when we have made the taj mahal as it will be now be known lol. I don’t know what sort of breed they are, all I know is they cluck and lay eggs, sorry Fran 🙂


    • narf77
      Nov 13, 2011 @ 08:59:41

      I had bucklies idea what chook was what (as is noted by my blind acceptance that I was getting Barnevelders in my first lot of chooks when what I got was wyandotte crosses). I only started to get interested in ‘breeds’ once we had chooks. I love them. Our broodies are now starting to lay again and the chickens are just about to get old enough to come out into the big world. Pingu came out with me (on my shoulder) to feed the chooks today and I got him/her some weeds for his/her cage.

      You will fall in love with them as well Kymmy and you can give them kitchen scraps, weeds out of the garden and they will give you so much enjoyment (as well as eggs). Make SURE that you are getting the egg layers and not the “COCKADOODLEDOOOOOOOO” kind as in your situation you can’t be doing with a rooster or your neighbours might just lynch you! Mums point about fruit flies is good, you get them there and the chooks will eat them and their larvae and their manure (which is the highest in nitrogen of all the organic manures) will feed your fruit trees nicely :o)


  7. Kym
    Nov 18, 2011 @ 19:55:04

    I swear those fruit trees look greener already! I am now sold on blood and bone with added potash lol.


  8. athursdayschild has a long way to go and much to be thankful for.
    Apr 12, 2013 @ 07:58:20

    The cake, even without the eggs, would be way too complicated for me. I had a vegan cupcake over the weekend. It was delicious, and I am hoping to get another one as soon as possible. You are pretty right on about American food, or think Paula Dean.


    • narf77
      Apr 12, 2013 @ 17:00:34

      Vegan cupcakes are scrumptious and very easy. My daughters just swap vegan ingredients for regular ingredients. They don’t use “weird things” they sub margarine for butter, no-egg for eggs, non dairy milk for regular milk and they just use regular cake recipes and swap like that. I use oil in cakes as the results tend to be better (and I know what is in the oil but not necessarily in margarine). Let me know if you want a nice easy vegan cupcake recipe to try. Chocolate is nice 🙂


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