On those lazy balmy autumn afternoons, while you lovingly hobnob with your oven
The wafting aromas of the sweet baked goodies that fill our hearth and home often
Remind me of the times when I used to kneel on my mother’s knees waiting to be given
A sweet kiss on my cheeks and a warm mandolin slice that would be so delicate and soften
And erase the week’s trouble and worries. Not one thing would matter, not one dozen.
Times have changed and many a fair-weather friends come and gone just like the truant weather
You have remained so true to your word, perhaps that is what makes a woman a mother,
A friend, a philosopher, a teacher, Hard on the outside and from within, soft as a feather.
I hope our kids collect these memories in the tin boxes of their lives
Like the numerous stories, legends & loving anecdotes that bees collect to take back to their hives.
A mother’s job is never complete, not when the kids are grown up, nor when the kids are asleep
Tirelessly she carries on with a smile and a radiant glow on her face when she sees her little ones
Hungrily munching on the goodies that she has baked, not ever wanting to be thanked
Her only credit is the ecstatic look on those tiny faces and the crumbs left behind as pithy evidence.
A mother knows how to touch one’s soul, knows when her precious ones are low or high or just simply tired.
God be blessed when he gave us our mothers. They are the purest of souls and for that we will always be thankful.
For without them there would be none of us. Not this page, nor these words, not even a whisper.
As the beautiful Autumnal weather wears on, colours changing hue
I see a mother in a friend I once knew and for that I love you even more.
By Sailesh Mishra
Isn’t that write up beautiful !!! I requested my other half to pen down few lines for my beautiful readers. Now coming back to this post, the whole combination of lime, sour cream and thyme echoed in this bake. This delicious cake recipe was adapted from a beautiful and a highly successful magazine. The original recipe is with goat’s yogurt and lemon. I swapped it with sour cream and matched it up lime. But I somehow messed up with the icing and making it more runny and watery. How ever if you follow the recipe glaze below, the glaze would be much denser.
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Baking in a bundt pan can be tricky. Note that the above cake has lots of flaws and I wasn’t that happy with the cracks. Well, it can be camouflaged with a good drizzle but if you want to make a perfect cake with out any cracks, then use shortening instead of butter. Brush the pan throughly and that”s it. Wish I knew it earlier…
- ¾ cup oil ( olive or canola )
- 2 eggs
- 1 tbsp lime zest
- ¼ cup lime juice
- 1 cup sour cream
- 1½ cup castor sugar
- 2 cups Self raising flour
- 1/12 tbsp thyme leaves
- Whisk oil, eggs, zest, juice, sour cream, ½ tbsp thyme leaves and sugar in a bowl until well combined. Sift over the flour and stir until smooth. Pour into greased bundt pan and bake for 50 minutes at 160"C. Allow the cake to stand in the tin for 5 minutes and remove carefully.
you will need 1 cup of shifted icing sugar with 1 tbsp lime juice and ½ tbsp boiling water. Mix them together and spoon over the icing while the cake is still hot. Sprinkle Thyme leaves and allow it to set for few minutes.