Hah, hah and hah!
I tamed the beast. I snubbed the snob. I sewed. (I just sang that in my best operatic voice)
Last week, I told you that Singer and I weren’t really getting along, remember? Well, we’re doing better this week. One afternoon, I just took off one of our pillowcases, and cut it, and sewed it, and appliquéd it, till it wasn’t a pillowcase anymore. And when I finished, I whooped a shrill whoop, danced a little dance, and said ‘yes’ three times. And my daughter watched me with a grin on her face, and said ‘Well done, Ma’.
Here’s what I made – a reversible bag for Chotto-ma. Tell me what you think.
And here’s another ‘first’ – we carved a pumpkin, Chotto-ma, D and I. Yes, this is the first pumpkin-face we have ever carved. For a while, Chotto-ma waited for the pumpkin to change into a fairytale carriage (because surely all pumpkins must do that), but this is what we had to settle for.
And the last ‘first’ – a pumpkin cake. I scooped out enough pumpkin from pumpkin-face to bake a cake that was rich and moist. And as healthy as a cake can be. It was full of texture, with the warm, roasted smell of pumpkin, paprika and pine-nuts. And a hint of sherry.
Happy Halloween, everyone.
Pumpkin, paprika & pine-nut cake
2 cups grated pumpkin
2 cups plain flour
2 tsp baking powder
1 1/2 tbs paprika powder
1/2 tsp cinnamon
1/2 cup pine-nuts, roasted
3/4 cup olive oil
1 1/2 tbs softened butter
2/3 tbs sherry
Mix the grated pumpkin and paprika and keep aside.
Put the rest of your dry ingredients in a bowl and mix very well.
In another bowl mix all the wet ingredients well.
Now pour the wet mix into the dry mix, and with a wooden spoon, mix it all in till smooth.
Add the pumpkin and the pine-nuts, and give it a good stir
Grease your cake tin with some olive oil, and pour in your batter.
Bake in a pre-heated oven at 160 degree C, for 45-50 minutes.