The Wednesday Knit-Along

Joining Ginny and friends for this week's yarn along, but to be honest, I haven't been doing much knitting or reading lately (which is a shame for 'tis the season for wool and books, don't you agree?).

Instead I've been writing and baking :- )

I'm working on the twenty-fifth chapter of a writing project that I began in March. Writing is wonderful, soul-wracking work. It takes time (sometimes years)  to research, to think, to imagine, and to put it all down on paper. And that's before the hard work of reading and revising over and over until you know you have been faithful to the story and it's as true as you can tell it--all for a book that will be read in a matter of days (if it even gets published). So why do it? I don't know. Why do we do anything?  We bungee jump, climb mountains, eat hot peppers, yarnstorm public spaces... 

Here's something I know about myself: I am slow. I live a slow life. I read slowly, knit slowly, write slowly, cook slow meals, listen carefully, watch things grow, take time to respond (which is why email and internet communication does not work well for me), bake from scratch, spend hours walking in the woods looking at things ...But, I get a lot done without much effort and with very little stress. I just keep moving forward slowly, at my own pace, doing one thing at a time. (I guess if I were an animal I would be a tortoise. :- )  

The following recipe is from my childhood Sunday school teacher Mrs. Chorley. I was brought up as a  Methodist and was fortunate to be surrounded by loving kindness, great cooks, and wonderful singers. I'm a Roman Catholic now (because of Mary and the Eucharist), but there are days that I sorely miss the church of my childhood with its covered-dish suppers, Christmas pageants, hymn sings, and socials. I promise you that this is the best apple cake you've ever tasted.

Mrs. Chorley's Apple Cake

Pre-heat oven to 350F

Group 1:
4 cups peeled and thinly sliced apples (good baking apples like Macintosh)
1 1/2 cups sugar
1/2 cup oil
1/2 cup chopped walnuts
2 eggs well beaten
2 teaspoons vanilla

Group 2:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg

1. Mix sugar with apples--set aside.
2. Combine remaining group 1 ingredients and add to apple-sugar.
3. In separate bowl mix group 2 ingredients and then slowly add to group 1 stirring with a wooden spoon until well combined.
4. Pour into a greased 9x13 baking pan.
5. Bake 50 to 60 minutes (test with toothpick). Cool completely before serving.

Note:  This cake tastes even better the next day. Dust with confectioners sugar if desired.