Change can be confusing. Like why the footwear I wore as a teenager is now called flip-flops. When my mother-in-law would tell one of her granddaughters that their thongs were cute, I knew what she meant, but it sure would bring an uncomfortable feeling in the room. Her granddaughters have now educated her on the change to that word’s definition.
I wish Alison Sweeney, the host of Biggest Loser, would make a stylist change. She is a cute, but her clothing choices make her look awkward and goofy.
You would think that scientific experts wouldn’t need to change their opinions as often as they do. I can never remember the recommended sleeping position for a newborn because it changes so frequently.
If American Idol wants the best singers to stay in the competition then they need to make a change. I recommend a cumulative voting system. When someone falls into the bottom three and doesn’t go home, their fans rally behind to make sure they don’t go home the next week. They will then be safe, and then someone who has never been in the bottom three ends up going home.
Making a change to eating healthier can be overwhelming if you try to do it all at once. Replacing white flour with whole grains in many recipes is an easy change to make. Cakes and quick breads with spices work quite easily to exchange the entire amount of white flour with the same amount of hard white wheat flour. I made this carrot cake for a family party and it was a hit.
Carrot Cake
2 cups sugar
2 cups hard white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups shredded carrots
2/3 cup applesauce
1/3 cup oil
4 eggs
1 teaspoon vanilla
walnuts and/or raisins (optional)
Mix dry ingredients. Add carrots, oil, eggs, and vanilla. Stir till all is wet. Add nuts or raisins, if you desire. Place batter in a greased and floured 9x13 pan. Bake at 325 degrees for 50-55 minutes. Cool. Frost with cream cheese frosting.
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