We live in a world of fences. Boundaries, privacy and knowing what you own are only part of the reason fences are necessary for many people, as we do like to maintain our personal space.
Driving through the subdivisions of Elmira, you’ll see there are fences everywhere. For many of us, our yards are sanctuaries, a place to unwind and let go of a busy week.
For many years I lamented about putting up a fence, the result of being in a complicated neighbourhood with 100-year-old easements and blurred property lines. My mother always said, “Fences make good neighbours.” Thankfully we have been blessed with some great neighbours over the years, the kind you can chat with over the fence and catch up at the end of the driveway. This far outweighs the negatives with easements and rights of way.
Just as there are physical boundaries, there are boundaries in our minds – that’s true when it comes to recipes and meals. When was the last time you tried a new recipe? Are you stuck in a rut? Just as neighbourhoods change over the years, our recipes do as well. Life is a series of choices – try a new recipe or tweak an old one.
What worked 30 years ago may not be appropriate now. When you walk out your door and see fences, consider your choices and enjoy what you have – your actions and choices landed you exactly where you are today. If you want change then go for it!
In the vein of trying something new, this pumpkin cake is amazing.
- 2 cups all-purpose flour
- 2 Tbsp. baking powder
- 1 tsp. of baking soda
- 1/2 tsp. salt
- 3 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. allspice
- 1-2/3 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 15 oz. of pumpkin puree
Cream cheese mix:
- 6 oz. cream cheese, whipped
- 1/4 cup sugar
- 2 eggs
- 1/4 cup whipping cream (35%)
Combine all dry ingredients, flour, baking powder, baking soda, salt, cinnamon, ground ginger and allspice in a large bowl.
In another bowl mix sugar and eggs until light and fluffy, pour in the oil and combine in. Add the pumpkin to the egg mix.
Add all dry ingredients and mix until combined – don’t over mix.
Scoop batter into lined mini loaf pans or muffin pan.
Cream cheese mix:
In another bowl whip cream cheese and sugar. Add eggs one at a time and finish with the whipping cream.
Scoop on top of pumpkin batter.
Bake in oven until toothpick comes out clean, about 30 minutes