The wonderful FurFiles (meow!) is back from her Jamaican vacation, and it’s about time! I’ve missed her astute blogging and pithy commentary, like the many ways I can exact revenge on my tugboat man should the need arise.
No, I’m not going to put ex-lax in his food. Not this time, anyway.
Ms Fur has furrily requested the recipe for another version of carrot bread I made last night, loosely based on a recipe from my 1970s Laurel’s Kitchen cookbook.
I’m not the magnificent artist of decor and whimsy like Judy at Petit4Chocolatier nor do I possess the versatility of (bakery owner in another life) Tonette of tonettejoycefoodfriendsfamily but I have my most consistent success with everyday, homey, mom-like healthy breads, apple pies, lentil cookies, and black bean brownies.
Confession: I’ve been known to wield a mean pastry bag to build roses with tip #12 and #104 on flower nail #7 (as well as shells and garland) but I save that skill set for special occasions only.
A Schwarzwälder kirsch kuchen similar to one I made to celebrate my son’s graduation.
Black Forest Cherry Cake dripping in kirschwasser
First the request...I’m conducting an interview of my resident mariner for a future post. In the wake of today’s ferry accident in New York and other recent vessel related incidents, it seems timely.
Anything you’d like to know?
I’ve tortured used my not inconsiderable powers of persuasion to convince my tugboat man to put up his surfboard for a moment and consent to an interview. The convincing involved all sorts of things like I need to wear nothing but a pair of six-inch heels and red lipstick and must refer to him as Most Exalted Master Seaman, but that is my cross to bear, not yours.
It was his idea to take requests from my readers in the wonderful world of blogging and Twitter and FB and I agree that’s a great idea–which should prove to doubters (and children) that hubs does have an independent thought once in a great while.
He’ll entertain queries about maritime-related stuff, what it’s like being married to me(!), technical stuff about boat handling/boat restoration, marlinspike seamanship,– ask away!
Certain things can’t be revealed of course, but he’ll do his best to answer all questions. He’s a USCG certified instructor, so you know he’s got the cred and he’s not just another pretty face.
You’ll discover the funny side to life as a seaman–they have a weird sense of humor–creating witty rhymes such as, “It’s not gay when you’re underway…” [urban dictionary]
I’ll credit the question with a link or you can remain anonymous–your choice.
And now for the recipe….
Carrot Raisin Bread
It’s moist and delicious with a rich texture! The difference is in the process. Try it and let me know what you think about it. Hubs loves it!
Ingredients
One cup grated carrots
One cup raisins
3/4 cup honey (I didn’t have a lot of honey so I used 1/4 honey, 1/4 agave, 1/4 brown sugar) Maple syrup would be yummy, too.
One teaspoon each: cinnamon, allspice, nutmeg, ginger, cloves
1/4 teaspoon salt
Two tablespoons vegetable oil
One egg, beaten
1 1/2 cups water
1 3/4 cups whole wheat flour
1 teaspoon baking soda
Preheat oven to 325 degrees, not sure how to do the conversions.
In a medium saucepan, cook carrots, raisins, honey/sugar, oil, and spices in the water for about ten minutes. Let cool. When cool, add beaten egg and mix well. Combine flour, baking soda, salt, and add to wet ingredients. Pour into one or two loaf pans depending on size. I made mine in one large loaf pan. Bake for about 45 minutes but check carefully so it doesn’t over bake. Let cool before slicing.
Related articles
- New (Old) Recipe: Apple Cider Pumpkin Donuts (raw, gluten-free, grain-free, dairy-free) (putyourhandstowork.wordpress.com)
- Willamette Falls locks open briefly after a year of negotiation to allow Canby Ferry, tugboats through (oregonlive.com)
- Carrot Raisin Bread Sandwiches (deliciousonadollar.com)
