Last Week of February

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Harbingers of Spring

I did no work at my house today. We were celebrating; it was my grandson’s birthday. He is now a big 2 years old.

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The daffodils in the backyard are up and cheerfully blooming. Camellias of every color are opening, even though some cold nights have bitten them back. A bouquet for my daughter-in-law was picked.

I have a countertop full of seeds. Vegetable packets from Johnny’s and flower seeds from Wildseed Farms are yearly harbingers of Spring. Now, if only the pecan trees would bud out, I could plant them.

Blessings from the Exiles Kitchen.

Chocolate Coffee Cake

The Mardi Gras creep has hit our part of Mississippi. It used to be that if you wanted to celebrate, New Orleans, Louisiana or Mobile, Alabama was your party destination. Now the once Catholic-only observance has crept into small towns all over our area. I said all that, because getting to my farmhouse this morning meant taking the long way ’round. Magnolia has become part of the Mardi Gras creep, offering not just a family friendly parade,  but also a carnival. Shutting down the streets for the parade made navigating through town and out to the country difficult. A thirty minute drive wound up taking twice as long.

Clean up around the barn has started. We’re turning an old garden spot into an area to raise bottle calves – for the freezer – not for pets. Won’t be giving them names… Unless we christen it Barbie for barbecue!

While I waited for my helpers to arrive, I put together the following recipe: Chocolate Coffee Cake. Super simple.

Chocolate Coffee Cake

Ingredients:

1 small boxed chocolate cake mix (I found the mix I used today on the  $1 aisle of the Piggly Wiggly. Pick up a couple. They’re great for a quick mix-up.)

1/2 cup of water

2 large eggs

2 tablespoons vegetable oil

2 tablespoons white sugar

1/2 teaspoon cinnamon

What to do:

Preheat your oven to 350°. Spray a 9″ cake pan with vegetable spray. In a medium bowl, mix the first 4 ingredients together and pour into prepared cake pan. In a small bowl, combine the sugar and cinnamon. Shake the cinnamon sugar evenly over the top of the cake batter. Place cake pan in the center of the oven, baking about 30 minutes or until the cake pulls away from the sides of the pan or a knife, inserted into the center, pulls out clean. Cool in the pan and then transfer to a pretty plate.

 

 

After stringing fence, we went inside and enjoyed coffee and cake on a drizzly, February Saturday afternoon.

Blessings from the Exile’s Kitchen .