First of all, thank you.
To all of you who have ventured over here to My Cooking Life and especially to any of you who are still willing to do so!
My own Cooking Life has taken quite a turn since I last posted something original for New Year’s 2015. I think my story is like many others’ whose lives get so full and busy that producing decent meals for yourself and family becomes nearly impossible.
My Hat is off to all food bloggers!
I did get very busy lately, but actually that was true before when I was blogging. What I ran into besides lack of time to cook food, was lack of time and desire to create something new and “photogenic” and then set the dish up in a good display and take the pictures. Then I needed to work out the recipe–something I myself NEVER use–because I thought other people needed and wanted a recipe. (You know, in the event there was anyone actually reading this.)
This is what food bloggers do, and more. My hat is off to all food bloggers no matter how many readers they have or not! Food blogging is challenging and the photography alone takes a high level of creativity and know-how. Despite this, there are a gazillion food bloggers out there!
But competition with other food bloggers was never my focus. What really got me blogging in the first place is my desire to write. Cooking was and still is a very apt subject for me to write about.
But not all the time.
My life is “cooking” in many ways! And sometimes I want to write about it. So here’s to the great freedom and latitude of blogging!
And we’ll see where we end up. For those who actually like my recipes and healthy dishes, no worries! Those will still show up every now and then.
I reblogged this post by Somer at Vedged Out for us today. I so agree with her about deprivation diets. I did not know veganism was linked with eating disorders, did you? My immediate thought–that is a money-motivated effort by the vested interests in some food industries to sabotage healthy eating and creating less need for medical care. Even the term, “orthorexia” sounds just like some made up “disorder” created by psychiatrists in order to find yet one more reason to drug us. Beware — what better way to control a population than via their food.
This natural homemade body spray looks like something we can all use and I’m going to try it.
How do you make the upside down come upside right?
Though I am not much of a baker, birthdays are the exception and we recently celebrated my Hubbin’s with his favorite—pineapple upside down cake. I’m not one to indulge in a normal cake what with all the icing and sugar. Not that I am never tempted by sugar desserts but I really don’t like all that cloying sweetness in a cake.
Pineapple Upside Down Cake
- One batch of yellow cake recipe (But we are going to make a few changes for this recipe. Keep reading.)
- Six pineapple rings. I used organic canned pineapple in water, not syrup.
- Dark Cherries
- 1 1/2 cups organic pineapple juice
- sea salt
- Zest of one lemon
- Juice from 1/2 lemon
- 1/2 cup brown rice syrup
- 3-6 tablespoons arrowroot
The cake mix part is pretty easy. Choose whatever recipe you wish. I use this one from Christina Pirello’s website and then I alter it to suit. My alterations included using 1/2 cup of semolina flour with the cup and a half of whole wheat pastry flour to make a lighter batter; using additional flour because I’m in a high altitude; and I used a bit more baking powder also for lightness. An upside down cake is going to be very moist and heavy so these adjustments are needed. I also added a little tumeric—not enough to affect the flavor but, along with the semolina flour, it made a yellow cake color.
Flavor-wise, I substituted a little pineapple juice in the liquid for flavor and I added zest from a half lemon.
Now for the upside down part. Oil a medium size baking dish or cake pan and line the bottom with parchment paper (I use unbleached) and arrange pineapple rings on the bottom. In a sauce pan, heat up pineapple juice, sea salt and rice syrup and get it bubbling gently. Mix the arrowroot in cold water and stir it in. Use as much as it takes to make a very thick sauce. Add the lemon juice and zest from the other half of the lemon.
I let this sauce cool a little to make sure it was really thick but not going to turn into a solid gel. I also didn’t want to pour the cake mix over really hot sauce. Once cooled, pour your sauce over the pineapple rings and spread evenly. Then pour your cake mix over that.
Bake at 350 for 30-35 minutes. This is a little more baking than the basic cake recipe calls for because you’ve got a lot of moisture in the pan and you do want the cake to be done in the middle. The cake will be slightly brown around the edges and will come out clean if you stick a knife into the middle of it (not down to the pineapple part—that should be gooey)
Let the cake cool, loosen the side with a knife and turn it out. Decorate with the cherries or whatever you want to use and voila—Upside down comes right side up!