Welcome to Tea Party Tuesday, a weekly blog to share afternoon tea and talk about the world of books.
Let me pour you a cup of Darjeeling. Milk? Sugars?
I'm serving Jillian Bradley's carrot cake today. It's one of my husband's favorites and mine too! I used to make double this recipe but now that there are only the two of us, I cut the original recipe in half.
The recipe is easy to make as long as you grate the carrots FIRST.
I ran across a blog post on Pinterest regarding Amazon's new service called "Kindle Unlimited" that I found most informative. It's a monthly book service for $9.99 where readers can borrow up to 10 books a month. This is a little different than their Amazon Prime service where readers can borrow only one book a month. (But for free!)
If you're interested in what USA Today is saying initially you may want to read the link I've included at the end of our tea.
Sometimes I wish I could transport back to being just a reader -- that way I would have more time to indulge in reading all the tempting books being written. But alas, I must sacrifice for those who like my books.
It's like cleaning houses for a living. When you come home, the last thing you want to do is clean house! There is a difference, though. With today's technology one can read on devices at hand, like the iPhone or iPad. That's what I do.
What's the last book you read? Did you read a paperback or ebook version?
The last book I read was "The Woolie Weegie" by C.L. Ragsdale. I read it on my iPad and wrote a review conveniently at the end. I would recommend all of the Reboot series by this author. I'd post the cover but it's a bit frightening. Here's the link:Books by C.L. Ragsdale
~Nancy Jill
Oh, you'd like the link to the Kindle Unlimited post and the recipe? Certainly! USA TODAY Kindle Unlimited
Let me pour you a cup of Darjeeling. Milk? Sugars?
I'm serving Jillian Bradley's carrot cake today. It's one of my husband's favorites and mine too! I used to make double this recipe but now that there are only the two of us, I cut the original recipe in half.
The recipe is easy to make as long as you grate the carrots FIRST.
I ran across a blog post on Pinterest regarding Amazon's new service called "Kindle Unlimited" that I found most informative. It's a monthly book service for $9.99 where readers can borrow up to 10 books a month. This is a little different than their Amazon Prime service where readers can borrow only one book a month. (But for free!)
If you're interested in what USA Today is saying initially you may want to read the link I've included at the end of our tea.
Sometimes I wish I could transport back to being just a reader -- that way I would have more time to indulge in reading all the tempting books being written. But alas, I must sacrifice for those who like my books.
It's like cleaning houses for a living. When you come home, the last thing you want to do is clean house! There is a difference, though. With today's technology one can read on devices at hand, like the iPhone or iPad. That's what I do.
What's the last book you read? Did you read a paperback or ebook version?
The last book I read was "The Woolie Weegie" by C.L. Ragsdale. I read it on my iPad and wrote a review conveniently at the end. I would recommend all of the Reboot series by this author. I'd post the cover but it's a bit frightening. Here's the link:Books by C.L. Ragsdale
Cheers!
Oh, you'd like the link to the Kindle Unlimited post and the recipe? Certainly! USA TODAY Kindle Unlimited
Jillian's Carrot Cake
Serves 9
Grate 1-2 carrots enough to make 1 1/2 cups. Set aside.
Sift together and set aside: 1 cup flour, 1/2 t. cinnamon, 1/2 t. allspice, 1/8 t. ground cloves, 1 t. soda and 1/4 t. salt.
Combine and mix well: 3/4 c. vegetable oil, 1 c. sugar, 1/2 t. vanilla.
Add, mixing well after each addition: 2 eggs.
Gradually add dry ingredients.
Fold in 1 1/2 cups grated carrots, 1/2 small can crushed pineapple, drained, and 1/2 c. chopped walnuts.
Pour into an 8"X8" square pan and bake at 350 degrees for 45 minutes or until done.
Icing
Combine and mix with mixer until fluffy: 1/4 c. butter, softened, 2 cups powdered sugar, 4 ounces cream cheese, softened, 1/2 t. vanilla.
Fold in 1/2 c. chopped walnuts.
Spread on warm cake.
