Words. Problems.

I have always been interested in words and love acquiring new ones – last night on Jeopardy I came across a good one which I don’t remember ever hearing before – enantiomorph – meaning mirror image. Fascinating word. Satima, if you are reading this, is this a new one to you? An ezine writer invented a word I love, franticulate, I hope it will creep into the dictionary because I think it is such a descriptive word. He used it to describe his excited dog. Lewis Carroll managed to coin chortle which is now part of the English language, galumphing was another. Both words came from his poem The Jabberwock from Through the Looking Glass. Two of my other favourite words are cacography which refers to bad handwriting and deltiology which is used as the official name for collecting postcards. My handwriting is certainly bad and I once had quite a collection of postcards from all over the world which explains how I came across those two words.

I seem to have another problem with my recent operation, I am suffering from pretty major edema in my right leg so I have to keep the leg elevated. Right now I am sitting with my feet in the air and typing on my laptop. Not easy I promise you. Last night my lower leg looked something like a tree trunk. I phoned the surgeon’s office and they told me this is not unusual and that the humungous bruise that I have on my inner thigh could spread as far as the knee. Delightful. I can’t even access all my programmes ‘cos I don’t have all my passwords handy. So, this is all you this is all you get from me today.

Easy Peanut Butter Cake

Ingredients

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

1 tablespoon shortening (do not use butter, margarine, spread or oil)

1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)

PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)

HERSHEY'S Syrup

Chocolate curls (optional)

Directions

1. 1 Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2. 2 Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. 4 Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.
   PEANUT BUTTER WHIPPED CREAM FROSTING
   1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
   2/3 cup milk
   3 cups miniature marshmallows
   2 cups (1 pt.) cold whipping cream
   1/2 teaspoon vanilla extract
   Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.
   Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.

Have a great day