Saturday, September 11, 2010

Good intentions

Today, I was going to write a nice thoughtful essay on all the ramifications of the terrorism nine years ago. 
I even thought about posing the grandchildren in front of our neighbour's flag and taking a photo, which I would then add to the post as a nice visual aid.
Instead, I spent all morning shopping for a lunch for 200 people at church tomorrow.  
Shortly after I got home,  the little darlings arrived.

These photos were taken at about eight o'clock, after they were all washed and ready for bed.
Eating popsicles made of Jello, which helps them not to drip as they melt, and strawberries and bananas.
I can't buy them (Popsicles) any more. High fructose corn syrup rears its ugly head yet again! 
Kenzie said These taste like smoothies!

They had a busy afternoon.
Playing legos.
Playing computer.
Getting along.
Going to the park with Papa while I loaded up the car and took all the food to the church.
And more eating.
Then, they watched Quest for Camelot and ate popcorn.
Natalie and Josh fell asleep during the movie and the older two just put themselves to bed.
Peace at last.

In between all this, I did laundry, dishes, fed everyone (constantly), pruned the grape vines, and made....
Just thinking about it made me go eat another piece.

This is a Pear and Ginger Upside-Down Cake.
Just the ticket for all those ripe pears you have sitting around.
Are you ready?

First, melt 1/3c brown sugar and about an ounce of butter in a small dish in the microwave.
Spread this over the bottom of a 9" round pan and cover it with 3 pears, peeled and sliced. 
I add some chopped crystallized ginger for a little excitement.

Cream 10 oz butter and 1 c brown sugar.

Beat in 3 eggs, 
then add 1 1/2 c flour,
2 tsp BP,
and 2-3 tsp ginger.
The ground variety.

This makes a delicious-looking batter, all golden brown and redolent of ginger.
Spread the batter onto the pears.
Slide it into the oven and bake at 350 degrees for about 40 minutes, till the top springs back when you touch it.
Let it sit in the pan for 5 or 10 minutes and then invert onto a plate. Don't forget to scrape out all the bits that stick to the pan. And if you want to, you can even put them onto the cake instead of in your mouth.
But I wouldn't suggest it!

I got the original recipe from this blog, which I ran across on Next Blog one night when I was bored. The blog is written by three friends who live in New Zealand. They make a lot of traditional New Zealand recipes, so I thoroughly enjoy both reading it and making the recipes. Although I must say, they do make some pretty strange dinners. 
Go look at the original recipe and then you can feel free to thank me for simplifying it for you.

You're welcome.

Go here to read some thought-provoking, short essays on the events of  nine years ago.


  1. You had a busy day and still made something yummy! Glad you linked the recipe. I bet the ginger in it makes it really good!

  2. Just the words "redolent of ginger" make my mouth water.

    Get some rest, Hobbit. Big doings over/down here in the Carolinas.

  3. This looks yummy! How about the how to for the jellow popsicles.
    Did you know crystalized ginger really helps with headaches and even migraines? I keep some in my desk at work!

  4. You had a very busy day. That cake looks divine. I still have some pears left and company coming tomorrow. Perhaps I will make this little yummy.

  5. Keep up the good work and the yummy recipes! How is your adorable latest grandbaby? She looks so cute. What is it with hair in these latest arrivals?? Have a good trip!