I bought my first bicycle the same year I bought my first new car. I was 20 years old then. I drove my car countless times between Edmonton and Banff, and sold it 11 years later for $500. The stereo I had installed in it was worth $1100, but I sold it with the car to a young fellow. He loved the added woofer I had wired in and was so excited it was included with the price. I thought he was buying the car just for the stereo. I still think that today. Good for him! He got a good deal and he purchased something that made him happy. It made me happy to know I could do something for someone.
My bike, on the other hand, I still have. I can’t seem to part with it. I no longer ride it, my back won’t allow it. But I’ve hung it from the ceiling as a reminder of times and places that are special to me. It’s the memories I have of purchasing that bike with my dad’s help (also a biking enthusiast) that continue to bring a smile to my face every time I think of it, of moving to Banff and riding the trails, of digging deep to pedal up the steep roads to a favourite lake and then riding gravity home to my main-floor flat in the heart of the town.
In a way, I’ve come full circle. A few years ago, I sold my house, the first house I ever purchased. I sold it for a good price to a young, single parent who wanted to raise their child in a home close to a school. I left everything in that house that was special to me, but I did take my potted plants and even some seeds from the garden. My plants are thriving, and my memories of my home live on.
Today, I am living in a one-floor flat in the heart of another mountain-town and I’m making new memories that I know will bring me happiness in the years to come. These days, I drive to the lake instead biking. And this year I hope to master the paddleboard and teach my dog to ride on it with me.
That’s the golden ticket for me. It’s what we do every day to bring joy to our lives and those around us that count. Even now, during this pandemic, the approach to life should be the same: to bring joy to life.
Animals and wildlife are my joy. Nature is my joy. And living a simple life is my joy. Cedar (my dog) is my biggest joy. Oh, and baking, definitely baking is my joy. And having the opportunities to connect with others who love their pets is my joy. Thank you for that.
This Sunday, I want to share with you a recipe that is near and dear to my heart. It is the first cake I ever baked with my mom. Each time I bake it – using the same pan we baked it in decades ago – it makes me feel close to her. She passed away last year, and I miss her dearly. Thanks for the never-ending joy, mom, and for this cake.
Coffee Chiffon Cake
Bake at 325C for 1 hour, 10 minutes
Use 1 x 10” tube cake pan
Ingredients
2 1/3 cup flour
1 1/3 cup sugar
3 tsp baking powder
½ tsp salt
½ cup vegetable oil
5 egg yolks
¾ cup cold water
1 tbsp instant coffee powder
1 cup (7-8 egg whites)
½ tsp cream of tartar
Instructions
Sift flour, 1 cup of the sugar, baking powder, and salt into a medium-sized bowl. Make a well and add in order: oil, egg yolks, water, and coffee. Beat until smooth.
Beat egg whites and cream of tartar in a large bowl with a mixer until foamy white and double in volume. Beat in remaining 1/3 cup of sugar, one tbsp at a time, until meringue stands in firm peaks.
Gradually pour egg yolk mixture over beaten whites, gently folding in until no streaks of white remain. Spoon onto ungreased 10-inch tube pan.
Bake slow in oven at 325 C for 1 hour and 10 minutes or until top springs bake when lightly pressed in centre with fingertips.
Invert pan, placing tube over a quart-size soft drink bottle. Let cake cool completely. When cool, loosen cake around outside edges of the tube and down sides with a spatula. Cover pan with a serving plate and turn upside down. Shake gently. Lift off pan. Drizzle with mocha glaze over top of cake, letting it rundown the sizes.
Mocha Glaze
2 tbsp butter
2 squares (1oz each) unsweetened chocolate
1 tbsp instant coffee powder
1/8 tsp ground cinnamon
2 tbsp water (or more if needed)
Instructions
Melt butter with chocolate in a small, heavy saucepan over low heat. Stir until melted.
Remove from heat. Stir in coffee and cinnamon. Add sugar alternatively with hot water, beating until smooth. Add more hot water to desired consistency but be careful not to water it down.
Drizzle over cake.
Share with friends and family!
