wordsfromanneli

Thoughts, ideas, photos, and stories.


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The Car Thief – a True Story

“The car sure is nicer to drive than my truck.” I relaxed into the velour seat back. “It’s like a luxury limousine.”

My mother-in-law smiled. “Harris loves his car. Keeps it in good condition.”

“He’s a real car buff, isn’t he?”

“Oh, yes. Always has been. Ever since we were married, sixty-six years ago,” Myrtle said. “He’s very fussy about his cars.”

“I’m surprised he let me drive it. But I guess he wants you to be comfortable .”

“That’s right. Now don’t take this the wrong way, but Harris thinks ladies shouldn’t have to ride in trucks, and I know you don’t have a choice.  But it is a long drive to Nanaimo and he thought we’d enjoy it more if we took his car.”

“It’s a treat to drive a car for a change. Feels like we’re floating along in a dream.” I was pleased that Harris trusted me to drive it. He had it all shined up on the outside and vacuumed inside. “You wouldn’t know it was ten years old. You still see lots of them around but not many in good shape like this one. It’s like a brand new car.”

“He spent hours on it yesterday,” Myrtle said.

“It’s our lucky day. Parking spot right by the door. Doesn’t look too busy yet either,” I said as I looked through the large plate glass window of our favorite bakery.

Lunch was delicious as always, and half an hour later, we came out of the bakery loaded down with bags of rye bread and buns.

“Hope I can still fit into some clothes after that lunch. Where would you like to shop first, Myrtle?”

“You lead the way. You always find good quality places to shop.”

“Hang on a sec,” I said. “Here. Can you hold the bread while I get the door for you?”  I fished Harris’s keys out of my purse. “I know one of these is for unlocking and the other is for starting the car,” I mumbled to myself as I fit one of the keys into the lock.

The door wouldn’t open. Myrtle stood by the car waiting patiently.

“Must be the other key. Don’t worry. I’ll have it open in a sec.” I flipped the keychain around and tried the second key. It too, was sticky going into the lock. “Maybe I had it upside down.” I turned it and again jiggled it in the lock. No luck. “That’s funny.…”

“Anneli. What does that man want?” Myrtle pointed at the bakery window.

A middle-aged man inside the bakery was leaning over the bench seat, banging on the window with the palm of his hand.

“I don’t know but he looks mad at us.  Why’s he pointing at the car?” I looked up at him with a puzzled frown.

“Now he’s pointing at himself.”

I looked at Harris’s keys, then at the angry man at the window. He was still pointing at the car and at himself. I turned to look at Myrtle and that’s when I saw it. Parked next to the vehicle I was trying to enter—Harris’s car.

*****

If you are interested in easy writing tips, please visit my other blog https://annelisplace.wordpress.com/


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Not Christmas

No snow for Christmas. Just wind and rain.

While it looks pretty to have snow, it’s safer for driving if the precipitation is just water, not ice or snow.

So here we have the view today.

Blustery, gray, wet! When you see whitecaps on the water, you know it’s breezy.

Since it doesn’t look like Christmas, I decided that my baking didn’t have to be Christmassy either. Just plain comfort food is good today.

Apple pies await.

 

And the staff of life, bread, is almost ready to come out of the oven. Not Christmas bread; just bread.

(The pale part of the bread is from the light in the kitchen.)

 


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“I lied, Miss Scarlett!”

“I lied, Miss Scarlett. I don’t know nuthin’ ’bout  taking a break from bloggin’.”

Okay, I’m a dog.

I can’t help but blog.

While taking a break,

I started to bake,

I thought it looked good

And I’d share if I could,

But this photo for you

Is the best I can do.

The loaf on the right

Is a terrible sight,

But the scrap piece of pie

Was consumed with a sigh.


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A Morning’s Baking

8:56 a.m. and I have a morning’s baking done. Mother’s Day is coming up so I wanted to bake our favourite cake that my friend Ariane turned me onto. She was looking for something gluten free and baked this cake when I visited her. I don’t care about whether it’s gluten free or not, but it was important to her, and so it might be good for others out there who are also gluten intolerant. You can find Ariane’s recipe at the end of this post. It’s supposed to be an almond cake but I have several hazelnut trees in my yard so I experimented by substituting hazelnuts and it worked just fine.

You have to imagine this cake on a pretty plate, served with dollops of whipped cream, or ice cream if you want to do the easy route. Either way, it’s the best cake I’ve tasted in a long time and it’s VERY easy to make. Thank you, Ariane!002

The rest of the things in the photo were put together while the cake was baking. On the left, is the easy ciabatta bread that I learned about in the ciabatta bread video (Click on “bread” to view the tutorial on easy ciabatta bread) and in the top of the photo is my usual (60%) whole wheat bread dough with milk, honey, and caraway.

The muffins were an afterthought because I had ground hazelnuts left over from the cake, so I added a tiny bit of flour, some currants, baking powder, salt, sugar, milk eggs, melted butter. It was easy because all the ingredients were already on the table.

I just noticed that the muffin tin looks well used. Oh well … better than sitting in the cupboard all shiny and never used.

Now, will it be tea or coffee with your muffin? Sorry, I can’t serve the cake until tomorrow. It’s especially made for my mother-in-law. But you’re welcome to a muffin.

Ariane’s Lemon Ricotta Almond Cake

2 cups almond meal (I use hazelnuts because I have them – grind them in the food processor with the fine grater blade, or you can use the cutter blades and chop until the hazelnuts turn to meal – it’s noisy).

1 tsp. baking powder

1/4 tsp. salt

3 large eggs

1 cup (or less) sugar

1 tsp. vanilla

2 cups ricotta cheese (I use cottage cheese – works just fine)

juice of one lemon (about 3 Tbsp.)

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine almond meal, baking powder and salt.
  • In a medium bowl, combine remaining ingredients and mix well. (I do this in the food processor, processing the cottage cheese until smooth and then adding the other ingredients).
  • Add wet ingredients to dry ingredients and stir well until smooth.
  • Pour mixture into buttered 9-in. pan, deep pie dish, or springform pan (my favourite).
  • Bake 55-60 min. until cake is completely puffed up, no longer jiggly in the center, and golden brown on the edges.
  • Cool cake completely (it will deflate) and chill in fridge at least 4 hrs. before serving.
  • Cake remains moist and is better the next day.  Serve with whipped cream, or ice cream, or garnish with lemon zest. Cut slices small like you would cheesecake. It’s very filling. You can always have a second slice…. You probably will.