ANOTHER Poppy Seed Cake – NOW Gluten Free

Two years ago my dear friend Trudy made a poppy seed cake that made it to my BLOG. She and I are great poppy seed fans and even have a deli we have designated “The Poppy Seed Store”. Our eastern European tastebuds must have been similarly trained as this store is filled with meats, buns, cans, teas but most important of all – POPPY SEED EVERYTHING! (Other people call the store International Sausage House.) (now closed sadly-2019)

I have been living gluten-free for over seven months and have experienced a huge improvement in health. Trudy, kind as she is, developed a new recipe for poppy seed cake and it’s gluten-free. Hard to believe but it is the best poppy seed treat I have ever eaten. It may or may not be true but she and I (over time of course) may have consumed the entire cake ourselves.  Here’s the recipe.

Cake:

1 cup butter (softened)

1 cup sugar

32 ounces (900 grams) ground poppy seed filling ( 1 can)

(Ally prefers the can pictured on the right as it seems to have citrus peel in)

POPPY SEED FILLING

2 egg yolks and 6 egg whites (4 eggs would probably work fine)

1 Tablespoon grated lemon rind

1/2 cup sour. Cream and 1/4 cup lemon juice and 1/4 cup buttermilk

1 1/2 cup almond meal and 1 cup brown rice flour

1 t soda

1 t salt

Glaze:

1 cup icing sugar

2 to 3 Tablespoons lemon juice

Preheat oven to 350°F Carefully grease and flour 12 cup Bundt or 10 inch tube pan and set aside

Beat butter and sugar in a large bowl with electric mixer until light and fluffy Add poppy seed filling and beat until blended Beat in egg yolks one at a time, beating well after each addition Add sour cream mixture and beat just until blended In a small bowl, blend flour, almond meal, baking soda and salt Add flour mixture to poppy seed mixture gradually beating well after each addition

In a separate bowl, beat whites with electric mixer until stiff peaks form Fold whites into batter and spread in prepared pans

Bake 60 minutes to 75 minutes or until cake tester inserted in center comes out clean Cool in pan on wire rack for 10 minutes, then remove from pan Cool 20 minutes on rack. Slowly drizzle glaze over cake allowing it to soak in a bit before adding more.

Gluten Free Poppy Seed Cake

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Teachers can make a difference…

I returned from a weekend at the SEP (Salmonid Enhancement Conference) in Campbell River delighted to have taken a ferry and visited Vancouver Island for the first time this century. My friend, Ruth, who reminded me it was the first time this millenium, is constantly running into former students who shout after her, “Mrs. Foster, Mrs. Foster, remember me!!!”

I was delighted to find the following response to an older BLOG POST when I arrived home; more than heartwarming, it verified the theme of a recent post about advocacy. By choosing to become a teacher, I chose to be an advocate.When I entered teaching, I had no idea it would be a good fit or my natural calling, but I am lucky these things were true. To have a positive impact on anyone’s life is really all one can hope for…

Mikki, in my mind’s eye, you are still that young girl. Yet your writing is clearly that of an articulate, strong, young woman. The impact of your few words lived on for days…still does. I have met many former students, but none that has shared this experience of being part of the “disabled community”. My mother (who can’t seem to grasp that I am 57 years old) constantly asks when I am going to write and publish a book – she so believes my writing skills to be a marketable talent. Somehow, finally, I understand how she feels. Your ability to write well, to express your thoughts with a few powerful words is so apparent. Impactful… Delightful… I think that might be a bit of pride…like what my mother tries to express to me.

Mikki (Cowling) Chartier said May 22, 2011

Elaine Willis,

You were my 3rd and 4th grade teacher back in the 1980s at Grosvenor Road Elementary School. After all these years and wondering what’s happening today, I found your blog. You are a gifted teacher, who showed far more compassion to a very shy and anxious disabled child than our soulless system has demonstrated to you. I was stunned to find out you developed ataxia and chemical sensitivities, but from your blog and The Hindsight Years, it’s clear you haven’t let it stop you.

It was a privilege to have had such a wonderful human being as a teacher. You valued each and every student as individuals, genuinely cared about us and what we were learning. Nearly thirty years on, I still remember how you read stories to the class and didn’t underestimate our ability to understand the themes. How you played “Clouds”–Both Sides Now–by Anne Murray. I remember learning about technology in the computer lab with the Apple ][ and when you took the class on a field trip where we learned about computer programming at a real university! You made the experience magical to a nine year old child who never forgot your kindness, passion for teaching, and your patience.

I just wanted to say thank you.

Smoking in BC – Fragrance in BC

As we work to make people in British Columbia a little more conscious of the pollution of airspace with fragrance and other harmful associated chemicals, the anti-smoking lobby continues with its fight. Many people think the smoking crackdown has been a complete success and it is a battle won. NOT SO!

In what perhaps should be a provincial responsibility, municipalities are left to determine smoking standards such as buffer zones, or how far away one must be from public doorways, windows and air intakes while smoking. Our provincial health authority is urging municipalities to increase the standard from 3 metres to 7.5 metres. So far only Anmore, Belcarra and Port Moody have done so in the Tri-Cities. Port Coquitlam turned down the request citing it as a provincial responsibility.

I follow this news closely. Anmore now has a scent-free municipal hall. Recognizing harmful chemicals in indoor air is progressive and I don’t see leadership on this issue from our provincial government…YET!