Baking is Therapy
I decided to bake the Milk-Chocolate Walnut Coffee Cake selected by Eileen of One Hundred Eighty Degrees and organized by Joyce of Kitchen Flavours. You will find the other bakes at THB.
Since hubby does not like chocolate, I used raisins and walnuts and I think, it turned out well. I forgot to put the filling in the middle so it is somewhere on the bottom.
I thought, I would add a little about mourning in Judaism. There are stages of morning, Right now, for us, this is called the Shloshim which ends 30 days after the burial. We do not listen to music, cut our hair or go to parties. The children of the deceased mourn even further, lasting the entire 12 months. Celebrations are avoided at this time. The other relatives are over the official mourning period, Certainly, it is a time to remember the loved one. Someone has suggested that since my daughter was such a fantastic cook and baker, we make a cookbook with her recipes and hopefully, we will get this done. We also plan to open a private blog to share our pictures and memories.
It it important, to me, to stay connected in a concrete way as well as a spiritual one.
*I wrote a very abbreviated description of Jewish mourning. I don't want you to walk away thinking that is comprehensive. If you are interested in knowing more about the topic, let me know and I will give you the names of some reliable sites that explain this.
Raisins and Walnuts sound DELISH! Take care!ReplyDelete
Using raisins and walnuts sounds good to me.
The cookbook is a lovely idea and a wonderful tribute to your daughter.
Raisins, walnuts--lovely! My husband isn't a chocolate lover either, though lately -- after all these years--he's begun to eat a little bit. I'm so grateful that you are sharing some about your mourning. As a Presbyterian, I don't understand very much, but I grew up with many Jewish friends in Chicago and so have some idea. Cook, feed others, and eat to nourish the memory of your smart, accomplished, and caring daughter! Breathe and walk; it's all you need to do right now.ReplyDelete
I love this cake! May be next time I will try bake with raisins too :)ReplyDelete
Eileen, Hundred Eighty Degrees