Patrick is feeling poorly today after his trip to the vet yesterday. He had his annual check up, he's getting overweight, and had a booster shot. He's always been a bit sluggish after he gets those shots but he seems to be suffering a bit more this time. But he's having a fine time napping in the pet carrier than Mendy loaned me for the trip. He took to it almost instantly and hasn't been out of it except to eat for the past day and a half. I may have to get him one of his own.
He wailed the whole way over and back. It's heartbreaking to hear him. And no amount of talking to him and telling him everything is going to be OK reassures him. Wait 'til he finds out that I have to put him on a diet.
I was asked to post the recipes that I'm using for my holiday baking so this is the first one. This is a very old recipe. All my recipes are old. So I don't have metric equivalents. I'll probably post the other two recipes tomorrow.
2 cups sugar
1 1/4 cups salad oil
3 cups unsifted regular all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 cups finely shredded raw carrots
Beat the eggs, and add the sugar gradually, beating until thick.
Add the oil gradually and continue beating until thoroughly combined.
Stir in the flour, baking powder, soda, salt and cinnamon until mixture is smooth.
Stir in the carrots until blended well.
Turn into two well-greased 5 by 9 inch loaf pans.
Bake the bread in a moderate oven (350F) for 1 hour or until a cake tester comes out clean.
Makes two loaves. (I usually let these quick breads rest for ten to fifteen minutes before I take them out of the pan.)
I have a pecan pie in the oven right now. I had exactly the right amount of dark Karo syrup so it seemed like destiny. If it comes out OK I will take it the knitting night after I go to the shop dinner party.