the windows of the diner.
Cold clouds of exhaust
huff from the cars,
as they round the snowy common.
the steeple draws your eye
Its bell sounds the early hour.
- Susan Miller-Lindquist
I write sometimes very early in the morning. I like it best when it's dark and I come awake to the words as the daylight begins to brighten. I like getting some work on my computer screen and then moving off for a cup of coffee. Then, I come back to the images that I've put there and begin tweeking them. After a bit, I like grabbing a piece of toast or coffeecake and a second cuppa, while I mull an edit.
A while ago, I wrote this poem during one of my mornings... I'd been at a writer's craft seminar up North and the structure of the poem was a fun exercise. It is NOT autobiographical. Anyone who knows me knows that the chances of me being in a diner at five in the morning are pretty slim, but I can imagine, can't I?
Anyone for coffeecake? I have leftover cranberry sauce to use...
Deni's Cranberry Coffeecake - printer friendly
1 tsp. almond extract
½ can whole berry cranberry sauce, chopped up
½ c. pecans, chopped
1. In a large bowl, cream butter and sugar until smooth and fluffy.
2. Add the eggs, one at a time, whipping well between each.
3. In a large measuring cup, whisk together the flour, baking soda, and salt.
4. Add the dry ingredients to the wet and mix by hand to make a thick batter.
5. Add the sour cream/yogurt and almond extract and stir well.
6. Grease a large loaf pan (9 inch by 5 inch).
7. Spread 1/3 batter in the bottom of the pan. Dot with cranberry sauce. Then repeat the layer of 1/3 batter, another dotting of cranberry sauce, sprinkle with half the pecans, and top with last 1/3 batter. Dot top with last of cranberry sauce and more pecans.
8. Bake about 45 to 55 minutes until a cake tester comes clean.
9. Remove from oven and cool for about 20 minutes. Run a knife around the edges and tip from pan to a serving platter.
10. Use a fork to drizzle the warm coffeecake with a simple glaze.
Whip together in a small bowl
¾ c. confectioner’s sugar
1 Tbsp. water
½ tsp. almond extract