Tag: cake

Cursive writing–important or not? Plus a fresh apple cake recipe perfect for fall

by Pam Harris, "blind" writer

I once heard a man about my age say that the United States was dumbing down education because cursive writing is no longer taught.

You may agree. I don’t.

(Photo explanation to those of you new to my blog. I am visually impaired and cannot see to do things like people with sight, so I use devices. The device I use to write things like I the above picture is a CCTV.)

Cursive writing evolved over many years and became popular to use because the letters were connected, meaning the writer didn’t have to lift the pen from the page except between words. It became common in the 17th century, but in modern times, it is no longer taught in many schools.

Why? Well, other than being able to read someone else’s cursive writing, there’s no need anymore. Sure, we think we need it for our signatures, but not really. Our printed signature can work just as well. And yes, someone will have to learn it to ensure a future of scholars who can read and interpret documents written in cursive. Kind of like us relying on people who know Hebrew and Greek to translate the Bible or people who know Latin to translate ancient documents written in the language. They study it and interpret it for us. I took Latin for two years in high school and remember very little, but at the time our school’s Latin Club was more fun than the Modern Foreign Language Club, so naturally I took Latin. And at the time I was considering entering the medical field, specifically nursing.

My point? People in medicine and the legal fields benefit from knowing Latin as it is the foundation for many terms in those areas. But the average person manages life just fine without it.

That’s the same with cursive writing. It had its use at one time, but it’s no longer needed. When living in a world where you can speak the words and a computer types them for you and in a world in which forms are often e-mailed for e-signatures, it’s just not necessary.

Maybe you’re reading this and disagreeing with me. That’s your right, and I respect that. But you know…I never learned to use an abacus. I never learned to spin yarn on a spinning wheel or make homemade soap or use a loom to weave fabric. There are people who know how to do those things, but machinery has replaced the human worker, whether we like it or not. Machinery is faster and more efficient. The human touch is more special and valued because of its rarity.

If there is anything in modern education that concerns me, it’s the fact students are not required to memorize math facts. Ask any eighth grader to subtract 25 from 105 mentally, and it’s likely they can’t do it. They’ve depended on calculators too long. That bothers me, but then I ask myself, why? If machines do it for them or charts are available to look things up, why does it bother me? I try to think logically about this, but I’ll admit I’m still bothered by it. I guess I’m showing my age and preconceived notions in this case.

And just as there are fewer people learning or knowing cursive writing, there are fewer people cooking and baking. But for those of you who still enjoy cooking your own food, here’s one of Mom’s recipes that is a family favorite. The best part is the cake doesn’t dry out.

Fresh Apple Cake

1 1/2 cups oil (I didn’t say this was a light dish)

2 cups sugar (I didn’t say it was low calorie)

2 eggs

1 tablespoon vanilla flavoring

2 1/2 cups self-rising flour

3 cups peeled and chopped apples (I use Granny Smith)

1 cup chopped pecans (optional)

Preheat oven to 350. Mix all ingredients with a large spoon. Press into 9 x 13 casserole dish, top with pecans (optional), and bake one hour.

Icing:

Mix 1 cup milk (whole or 2%) and 2 cups powdered sugar. Pour over cake while cake is still warm. I usually heat the milk and sugar to dissolve lumps and pour over cake so it is more of a glaze than an icing.

It’s Elvis Week 2025. Try this Elvis Gooey Butter Cake to celebrate~

by Pam Harris, "blind" writer

It’s hard to believe that 48 years after his death, there are still enough Elvis fans in the world to converge upon Memphis and participate in activities celebrating the life and legacy of Elvis Presley. Elvis Presley Enterprises is, no doubt, a marketing machine that has kept the legend alive for multiple generations.

I’ve never been to Elvis Week, although my youngest son and I did go to Memphis one year to go to the expo where we met June Juanico, Elvis’s Mississippi girlfriend in 1955 or so (not sure of the year), Bill Black’s children (Bill Black was the bass player who played with Elvis on Sun Records), and others connected to the Elvis world.

Elvis fans can do the week in -person or virtually. I’ve never done those either.

To be honest, I’m not the Elvis fan (attic) people think I am. It’s just that because I once was a super Elvis fan, I know a lot about him, so it’s natural for me to talk about him and his life. I have no illusions about the man, and I never wanted to have him as a boyfriend. My family doubts that, but when I was a little girl, I just wanted to be in his circle, maybe have him for a brother.

Not so with celebrity crushes Kurt Russell and Lee Majors. I wanted to grow up and marry them. Well, not Lee Majors. Heath Barkley. If you’re a baby boomer, you know what I mean.

Back to Elvis Week. The reason it’s held annually at this time is because Elvis died on August 16. When the week began, they had multiple events including “talks on Elvis” in which people in Elvis’s circle shared their memories and experiences, an Elvis Tribute Artist contest, and special tours of Graceland. Those things still take place today. In addition, they have constant music by performers singing Elvis songs, special tours (for a mere $500 this year, you could pay to go on a private tour of Graceland headed by former girlfriend Linda Thompson or Elvis’s longtime friend Jerry Schilling), or you could pay to go by bus to Tupelo, Mississippi, to visit Elvis’s childhood home until the age of 13. Since its inception, the week has concluded with a candlelight vigil on August 15 during which hundreds if not thousands of fan hold a candle and walked to the gravesites beside the mansion. In the early days, that vigil took all night. I’m not sure of the attendance these days.

If you’ve never been to Memphis in August, let me warn you: it’s HOT and HUMID. All caps to stress. Keep hydrated if you go there!

You get the idea. Go on YouTube after the week is over and see what fan-made videos you can find. They’re pretty interesting.

Speaking of Lee Majors…he and Elvis were friends (they met while Elvis was making a movie he hated Clambake and Lee was on The Big Valley) and last year he was a guest speaker for the conversations on Elvis. It was pretty interesting, and you can find it on YouTube. Lee, bless his heart, is now 86 years old and not the “Big Valley” hunk he once was, but it’s still interesting, even if you’re not an Elvis fan.

But whether you loved, hated, or felt neutral about Elvis the entertainer/person, you might like this recipe. I found it when going through Mom’s stash of recipes. I’d never made it before yesterday, so it was a true experiment. My husband loves it. If I loved sweets, I’d love it, but I’m not a fan of sweets. A couple of bites is all I can manage. I get nauseated if I eat more than that. I know, I’m weird. I admit it.

Here’s the recipe:

Elvis Gooey Butter Cake

Preheat oven to 350. Spray 9 x 13 glass dish with cooking spray.

Ingredients and instructions for crust:

1 box yellow cake mix

1 stick of butter, softened

1 egg

Mix well with mixer and press into bottom of 9 x 13 glass casserole dish.

Filling (topping) ingredients and instructions.

1 8 oz. block of cream cheese, softened

1 stick of butter, softened

1 teaspoon vanilla flavoring

3 eggs

1/2 cup peanut butter

1 banana

1 box powdered sugar (16 oz.–I used 3 1/2 cups)

Mix cream cheese, butter, vanilla flavoring, and eggs until mixed well to a creamy texture. Add banana (I broke it into pieces before adding) and peanut butter. Mix well. Add powdered sugar, one cup at a time, and mix well between additions.

Using a rubber spatula, spoon over crust and spread evenly. You may need to run water over the spatula or dip it in water to keep mixture from sticking.

Bake at 350 for 45 to 50 minutes or until toothpick inserted in the middle comes out clean.