I thought this was a lovely idea and decided to share a happy poem. One that brings me joy when I read it or hear it. I can "see" the daffodils come alive through the words of the poem "I Wandered Lonely As a Cloud" (sometimes known as "Daffodils"), by William Wordsworth.
For the nibblies, I contributed some Gingerbread Cake. I haven't made it before and I found it had a nice, dense texture which was perfect for dunking in tea. I left my cake plain rather than add a sweet topping because I knew there would be other sweet nibblies at the gathering. I added some fresh ginger to the recipe in addition to powdered ginger but it was the fresh lemon zest that really gave it it's great taste. Not too sweet. Just perfect.
First I'll share the poem and then the recipe in case you'd like to try it too.
I wandered lonely as a cloud
I wandered lonely as a cloud
That floats on high o'er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.
Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.
The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed---and gazed---but little thought
What wealth the show to me had brought:
For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.
William WordsworthThat floats on high o'er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.
Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.
The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed---and gazed---but little thought
What wealth the show to me had brought:
For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.
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| A small piece of Gingerbread Cake, strawberries and Rooibos Tea |
Gingerbread Cake
2 cups (260 grams) all
purpose flour
1 teaspoon (5 grams)
baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground
cinnamon
1 teaspoon ground
ginger
1/8 teaspoon ground
cloves
1/2 cup 113 grams)
unsalted butter,
room temperature
1/2 cup (105 grams)
light brown sugar
2 large eggs
Zest of 1 lemon
(outer yellow skin of lemon)
1/2 cup (120 ml)
unsulphured molasses (To prevent the molasses from sticking to the
measuring cup, first spray the cup with a non stick vegetable spray.)
1 cup (240 ml) milk
Lemon Icing:
(Optional)
1 1/2 cups (150 grams)
sifted confectioners' (powdered or icing) sugar
2 - 2 1/2 tablespoons
fresh lemon juice
Preheat oven to 350
degrees F (177 degrees C) and place rack in center of oven. Butter
and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5
cm) sides.
In a separate bowl,
whisk together the flour, baking soda, salt, ground cinnamon, ginger
and cloves.
In bowl of your
electric mixer (or with a hand mixer), beat the butter and sugar
until light and fluffy (about 3 minutes). Add the eggs, one at a
time, beating well after each addition. Add the lemon zest and
molasses and beat to combine. Scrape down the sides of the bowl as
needed. Add the dry ingredients and milk, alternately, beginning and
ending with the dry ingredients. Beat just until incorporated.
Pour the batter into
the prepared pan and smooth the top with an offset spatula. Bake for
40 - 45 minutes or until a toothpick inserted into the center of the
cake comes out clean. Remove from oven and let cool on a wire rack
for 10 minutes before removing cake from pan. Let cool completely
and then, if desired, frost with the Lemon Icing.
Lemon Icing: Mix
together the sifted confectioners' sugar and lemon juice until
smooth. (The icing should be thick but still spreadable.) Pour the
icing onto the center of the cake and spread with an offset spatula.
Some of the icing will drip down the sides of the cake.
This cake will keep for several days at room temperature. Can serve with softly whipped cream, lemon curd, or slices of apples sauteed in a little butter and sugar.
Makes one - 9 inch (23
cm) cake
