I was checking my social media page when a ‘memory’ popped up. You know how that works…something you posted in the past comes up on your page and you have a choice to repost it if you wish.
It went like this: “Sometimes showing hospitality is like baking someone a cake…and having them push your face in it.”
I looked at the date on the post and simply could NOT remember the situation that inspired this statement. That’s a good thing. Whatever it was, I got over it.
However, I have developed the habit of journaling. Since I date my writings, I had a pretty good chance of matching up the ambiguous comment on social media with a more detailed description of what actually inspired it.
Turns out, I had planned a special weekend getaway for a friend who was coming to visit. The day before the visit, I ‘spilled the beans’ on my plan and was surprised to find out she had no desire at all to be a part of it. My friend is the kind of person that does not mince words.
I did an about face & regrouped. She came and for the most part, it was a nice weekend. There were a few tense moments however, and every one of them was directly related to speaking and the response to what was said. And this was from BOTH of us, I might add.
There is an art to conversation. The tone of voice, facial expression, and the personalities of those involved all contribute to the outcome. It can make for a pleasant time together
Wise King Solomon said in Proverbs , “Withdraw thy foot from thy neighbor’s house; lest he be weary of thee, and so hate thee.”
Now of course I don’t hate my friend!!! :-) But put another way, don’t wear out your welcome.
I’m reminded of the family motto my husband and I adopted years ago. “All our guests bring joy; some by coming, others by leaving.” In this case, my guest did BOTH! LOL
I’m sharing today the recipe for Texas Sheet Cake. If I’m going to have my face pushed in a cake, THIS is the one I’d choose!
Note: Add that my friend does NOT do social media or access my website, so there is no danger of hurting her feelings. :-)
CHOCOLATE SHEET CAKE
2 c. all-purpose flour
2 c. sugar
1 tsp. vanilla
1 c. water
1/2 c. canola oil
4 T. cocoa (not Dutch processed)
1 stick margarine or butter, melted
1/2 c. buttermilk
2 eggs, beaten
1 tsp. baking soda
Preheat oven to 400°. Mix flour and sugar; set aside.
Melt margarine, add oil, water, vanilla, and cocoa in a saucepan. Bring to a boil and pour over flour mixture. (Set empty pan aside for making the frosting. No need to wash.)
Stir to mix well. Add buttermilk, baking soda and eggs. Pour into a greased and floured 9×13 pan. Bake for 25 minutes or until it tests done by inserting toothpick that comes out clean. Cool 10-15 minutes. Meanwhile, make frosting.
1 stick margarine or butter
1 tsp. vanilla
6 T. cocoa
1 (16-oz.) bag powdered sugar
6 T. milk
1 c. chopped pecans or walnuts
In same saucepan that was previously used, bring margarine, cocoa, and milk to a boil. Remove from heat. Beat in other ingredients. Pour over warm, not hot cake. Icing will set up to a fudge-like consistency.
Note: This is my “go to” cake when time is short. It can be made in less than 40 minutes, start to finish if you make your frosting just before the cake comes out of the oven. Don’t try to make this as a layer cake-It is too moist to hold up on its own. It needs the pan to support it. Serve with ice cream if desired.