Hi everyone,

Sorry this post came out a little later in the day than usual but the recipe I was going to upload "Southern Ontario Fried Chicken" happened to be saved on a flash drive that refuses to be read by the computer (and yes I did spank it but it didn't do any good).

So all that to say I took me a long time to figure out what I was going to post today. So here is it's a recipe I've been looking for a long time now, beet ketchup. I hope your taste buds enjoy.

Combine the chopped beets, vinegar, brown sugar, and onion in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 25 minutes, until beets are tender.

 Remove saucepan from heat and purée with remaining ingredients:

Taste and adjust seasoning, if necessary.

I thought I'd try out pixon.com and make this FAQ (frequently asked questions) into a comic! Hope you learn and laugh!

Got questions just ask!

Thanks & Blessings,
Tamara Green

Hey you, I see that gleam in your eye: You're adventurous. You're hungry for a foo challenge. You're looking to the perfect recipe to run up and slap you in the face and say “I'm the one you've be craving all our life! Right?

So I am deeply sorry, I can't help you with the recipe slapping part (one because I'm against violence in the kitchen and two because I am not a recipe), BUT I can help you with the adventure part, and the recipe challenge part, and, in my humble opinion, the crave-able recipe part!

So how can I help you? By letting you help me! That's right, I kid you not, (to quote my brother). I'm going to be away for the weekend (the 15-16th) so I challenge you to: EAT CAKE! That's right, I challenge you to make the following carrot cake recipe and leave me a comment about your honest opinions on the recipe (e.g. taste, texture, how does it pale in the light for your family carrot cake recipe if so can you share you recipe with me?).

So I challenge to to make, eat, and talk cake (just not with your mouthful)! Are you are ready to take the challenge?

Preheat oven to 177c (350f). Grease two 8" round cake pans.

Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.

1 lb. Carrots, peeled

Sift together or using a whisk combine thoroughly until lump free:

1 cup Sorghum flour
1/2 cup Arrowroot powder
1/2 cup Brown rice flour
1 tsp. Salt
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/4 tsp. Cloves, ground
1 tsp. Anise seed, ground
(or add 1/2 tsp. anise extract in with the wets)

Combine wet ingredients at medium to medium-high speed:

4  Eggs, large
1/2 cup Applesauce or pureed pineapple
1/2 cup Walnut oil (or vegetable)
1 1/2 cups Sugar, specially fine or caster

Slowly incorporate dry ingredients into wet. Fold in carrots and:

3/4 cup Walnuts, between chopped and minced (optional)
3/4 cup Raisins (optional)

Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.

Let cool completely and ice with cream cheese icing or leave plain.

Preheat oven to 350f (177c). Grease two, 20 cm. round cake pans.

Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.

450 g. Carrots, peeled

Set aside carrots.

Sift together or using a whisk combine thoroughly until lump free:

135 g. Sorghum flour
65 g. Arrowroot powder
65 g. Brown rice flour
6 g. Salt
6 g. Baking soda
2 g. Cinnamon
<1 g. (large pinch) Cloves, ground
2 g. Anise seed, ground
(or add 1/2 tsp anise extract in with the wets)

In a separate bowl, combine wet ingredients at medium to medium-high speed:

4  Eggs, large
120 g. Applesauce or pureed pineapple
110 g. Walnut oil (or vegetable)
315 g. Sugar, specially fine or caster

Slowly incorporate dry ingredients into wet. Fold in carrots and:

80 g. Walnuts, between chopped and minced (optional)
110 g. Raisins (optional)

Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.

Let cool completely and ice with cream cheese icing or leave plain.

I'm working on making a prize winning gluten-free carrot cake recipe, for the fair so that I can win money to raise for my GF cookbook recipe research.

...I only have one problem how DO I make a standout carrot cake?

So what am I really asking?
1) What's your favourite carrot cake recipe (even if it's made with wheat I'm still interested)
2) What flavours, impressions, or texture do you look for in a carrot cake?

Thanks & Blessings,
Tamara Green

Hey, have you ever thought about the phrase "You're toast?"
    Earlier today my mom burnt a piece of toast and as she threw it in the garbage and with a perfectly straight face she told me that "It's toast."
    It just struck me so funny! I mean "Of course the toast is toast! After all it's toast."
    The idiom can be defined as "you've reached the end of the trail." The idiom's etymology can be explained as "toast is quickly as easily devoured."
    That being said have you ever thought what if we applied this idiom to another common and even more quickly devoured food? Just picture the hero in your favourite action/western movie now glaring down the villain and with all seriousness saying, "You're a cookie!"