Lunchbox Liz

Here in Northern Colorado brilliant lightning, rolling thunder, and rain sounded for a good portion of the early morning hours. It was one of those magical storms where you can hear a collective sigh of relief after a long period of hot dry weather. Today I had volunteered to help with the milking at the farm. One of the famers had hurt his hand jumping from the tractor that he thought was going to tip. I rose at 4am to watch the last of the storm standing at the window drinking tea. By the time I got to the farm the milking had been in progress for an hour. My hand was not nearly as dexterous as the more experienced milker, and in truth most of the work was done before I got there, but the help was appreciated and we got the job done. Not a bad way to start the day.

Today’s Lunch
Ginger Spice Cake

Cream 1/2 cup butter with 1/2 cup sucanat and 1/2 cup dark molasses. Beat in 2 eggs and 1/2 cup of buttermilk. Mix dry ingredients separately: 2 1/2 cups spelt flour, 1/2 tsp salt, 1 tsp baking soda, 2 1/2 tsp ground ginger. Fold dry ingredients into the wet until fully incorporated, but be careful not to over mix. Doing so will make the cake tough. Pour into a greesed 9 x 9 pan and bake in the oven at 350 degrees for 40 minutes or until a knife can be inserted into the cake and come out clean. Serve in small bowls with 1/2 cup of butter milk poured over the top.