Aaron Tusmith wrote:Two months now, almost daily I realize in a new way how much better life is as a non smoker.
Please keep an eye out on the similar thread lists of new threads. If they show an improvement, we can let the algorithm run on all threads.
Bryan C Aldeghi wrote:Out of curiosity, what are people’s plans on how they are going to share and disseminate the copies of the book they are getting?
This cake is representative of a Pacific Northwest take on the Japanese tradition of “Hanami,” tree-blossom observing. Instead of reminding us of the frailty of life through ethereal blossoms, moss reminds us of the constancy of life through ancient plants. Mosses have been here far longer than humans have existed, and some of their patches can be hundreds of years old.
Stinging Nettle Moss Cake:
A stunningly-magical cake that is also really easy, full of nutrition, and tastes wonderful? This nettle moss cake is the best of all worlds. This cake is a vibrant green without the use of any food coloring and is incredibly easy to decorate. Don’t let the stinging nettles intimidate you; they grow plentifully in the springtime and are completely safe (and very nutritious) to consume once the’ve been cooked. A fresh citrus flavor makes this cake extra scrumptious.
1 1/2 c. shortening or unsalted butter, at room temperature
1 1/2 c. sugar
2 tsp. vanilla
4 Tbs. lemon juice
zest of two lemons
2 c. nettle puree (or spinach puree) - see below
4 c. flour
4 tsp. baking powder
1/2 tsp. salt
1.Preheat your oven to 325F and prepare 2 (9”) cake pans and 1 smaller pan (any shape) by lightly greasing and dusting with flour. Cut out a circle of parchment paper to fit the bottom and grease it as well.
2.In a large bowl, cream the shortening and the sugar. Add the eggs, one at a time, until they are well combined. Add the vanilla, lemon juice, and lemon zest and mix well. Add the nettle puree.
3.In another bowl, sift the flour, baking powder, and salt. Mix well, then mix into the nettle mixture.
4.Pour into baking pans and bake until a toothpick inserted in the center comes out clean, or about 25 minutes.
Douglas Fir Grapefruit Buttercream:
This is an optional flavor, as a simple lemon buttercream would also taste wonderful. I just like to make use of another sprin
1 c. shortening or butter, at room temperature
1/4 tsp. salt (if using unsalted butter or shortening)
1 Tbs. ground fresh Douglas Fir needles
1 1/2 Tbs. grapefruit juice
4-5 cups powdered sugar (1 lb.)
1.Cream the shortening, salt, and fir needles until smooth and creamy. Add 4 cups powdered sugar and mix at low speed until incorporated to make a stiff dough.
2.Add the grapefruit juice and mix until smooth. Assess the consistency and add more powdered sugar or grapefruit juice as desired.
3.To ice and decorate the cake, first allow it to cool completely. With a long bread knife, trim the tops of the cake so that they are flat. Place one cake onto a serving plate and place strips of waxed paper around the cake for easier clean up later.
4.Spread a layer of frosting over the top of the cake, then carefully set the other cake on top. At this point it can be helpful to place the cake in the fridge for an hour or so for it to firm up. Meanwhile, crumble the scraps from the tops of the cake and the smaller extra cake into coarse crumbs using your hands or a food processor.
5.Spread the rest of the frosting over the entire cake and press the crumbs into the surface to look like moss. Remove the strips of waxed paper and serve!
1. To make stinging nettle puree, pick off all of the leaves (wear gloves!), then boil them for a couple of minutes. Strain and immediately plunge into an ice bath to cool. Puree the cooked leaves into a smooth paste in your blender - you may need to add 1 Tbs. of water to get them to grind properly. To make a spinach puree, just blend raw baby spinach leaves in the blender with enough water to get them to form a smooth puree.
2. Make sure to note the lower baking temperature of this cake. Baking it at a lower temperature for longer helps it retain the fresh green color.
3. If you are unable to forage or purchase stinging nettle, spinach works just as well! And don’t worry about your cake tasting like salad - the green veggies add a very subtle flavor that is accented nicely by the bright citrus. You’ll barely notice them.
As always, if you enjoy my writing and want to support my mission of sharing everyday magic with strangers, please take a look at my Patreon Page to learn about all of the delightful offerings I have there for you!
Notre Dame Cathedral's bees, kept in hives on the historic church's roof, survived the fire earlier this week, the beekeeper says.
"I am so relieved. I saw satellite photos that showed the three hives didn’t burn. I thought they had gone with the cathedral," Nicolas Geant told the Associated Press on Friday.
The 180,000 bees live in three hives on Notre Dame's roof as part of an effort since 2013 to help prevent bee die-off