David had a license plate on his truck that said Just Ask.
What is it that you’ve been wanting and have been so wrapped up in the wanting, that you forgot that perhaps, all you have to do is ask?
Before winter had even shed its first snow flake, I was asking for and having faith in a shorter, milder winter. As each storm approached I asked that if it wouldn’t upset the apple cart too much, could the storm please go out to sea. We had two storms that produced enough white crystal medicine to ski or snowshoe on– fair enough. It’s been wonderful to walk the trails of Light Heart Retreat in hiking boots. There was never a time when the trails were not accessible.
I know I am not the only one in New England to have taken the stance that nothing ventured, nothing gained, and I might as well Just Ask. It doesn’t look like the photo above here yet…However we are well on our way to an early Spring or at the very least, a timely Spring arrival.
Orbs and water fairies dancing at Light Heart Retreat enjoying an early ice out on the morning of March 3, 2016.
When we ask for something, it is good to remember that just because we haven’t received it yet, it doesn’t mean it’s not already on its way to us.
Many of you have asked me for recipes. I don’t just follow a recipe, it’s always evolving. Some recipes, like soups and salsa, I have in the recipe box inside my head. Others are in the old Apple Works program and I’m unable to access them. ( I hope this doesn’t happen to the aforementioned recipe box.) Then there are those recipes that no one has been able to reproduce. And yes, I do have a proprietary feeling for these and some others.
So there! You see? There is a Cooking Deva and she is listening. If only she weren’t the Cleaning Deva, Bookkeeping Deva, Laundry Deva, Lawn Mowing Deva, Gardening Deva, Reservation Deva, All Purpose Deva– then perhaps, just maybe or maybe not, you would have received a recipe. So here is a recipe for you for pumpkin bread below. If it’s not the one you asked me for, please let me know and I may put your requested recipe on the docket for another blog post.
I can highly attest to taking a retreat at the Huckleberry Hideaway this time of year. The light is beautiful. It’s warm in the sun. It’s a good time to work on a project that you’d hoped to have completed by now. It’s a great time walk the trails here or at Acadia National Park, see a movie at Reel Pizza, visit Jasper Beach. Spring is coming early this year and you’ll soon be mowing the lawn and a whole lot of other things. You could prime your pump for all the upcoming doing, doing, doing, with a gently paced and well fed stay here at the Huckleberry Hideaway at Light Heart.
If you don’t, I will. And when I hear the Barred owls calling Whooo cooooks for you? to their potential mate, I’ll answer, I doooo!
Blessings for an early Spring and Shine your Light!
Chunky Pumpky Bread from the Light Heart Retreat Kitchen
You can use any cooked, orange-fleshed, winter squash with this recipe. When using your own squash or pumpkin, decrease water to 1/3 cup.
Beat together in medium-sized bowl:
2/3 cup water (or milk or buttermilk make it more cake-like)
1 cup light olive oil or melted butter
2 cups or a 16 oz. can pumpkin
Sift together and stir in a large bowl as this is the bowl you’ll be finishing in:
3 1/3 cups King Arthur all-purpose flour
3 cups organic sugar (not too coarse)
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg (decrease this if your don’t love nutmeg)
pinch of cloves
Optional: 2 cups chocolate chips, 1 cup toasted pumpkin seeds or chopped nuts,
1 cup Bob’s Red Mill flaked coconut. These are my favorite additions
for Chunky Pumpky. For a more traditional bread add 2 cups of raisins. I also do a blueberry/coconut version. 2 cups blueberries (thaw first on paper towel if frozen) and 1 cup coconut.
Make a hole in the center of the dry ingredients and add wet mixture to this. Stir to mix and then stir in the optional ingredients of your choice. Grease and flour 3 large bread tins or 4 smaller ones. The baking time varies according to the size of the pan and optional ingredients. Use a tooth pick to test. The larger size will take an hour plus. The smaller pans start checking at 50 minutes or less. If you’ve got a good sniffer you’ll smell this when it’s done.
Additionally your mouth may begin to water and kids will start bugging you about it’s readiness.
Grandsons Kyle and Colby enjoying some Zuke bread after a dowsing lesson.
If you’re bread isn’t done, but is already brown on top, place a piece of tin foil loosely over the top and continue baking until a tooth pick comes out clean. This bread freezes wonderfully.
I like this bread best, not when it’s hot, but when each flavor has had a chance to stake it’s claim after a couple of days. That would be loaf #2 or #3 as loaf one will be long gone. ENJOY!