Read - Chat


i pretend
i am hearing
a conversation
face to face
so that
in its turn
my explanation
has credibility
about this thing
i have
for brevity
and the request
by editors
for more meat
more substance
prefer situations
for reader pleasure
extended metaphoric moments
that deliver
life’s complexities
but my inclination
remains with
the concise
the succinct
the glimpse
that is how the light falls
in this domain
in my allocation

First published at ‘Wattletales’ by Lindy Warrell, March 2021
Finally, A Beginning by Geoffrey Aitken ~ wattletales.com.au

Cook - Eat

Gluten & Dairy Free Carrot Cake

1 cup sugar
½ cup brown sugar packed
1 cup canola oil or vegetable oil
3 eggs room temperature
2 cups gluten free plain flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ cup almond milk with 1 tablespoon of apple cider vinegar
1 tablespoon pure vanilla extract
2 cups carrots finely shredded
Preheat oven to 180°C.
Grease and flour 2 x 9 inch cake pans.
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk.
Mix just until fully combined. (careful not to over mix)
Fold vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake)

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