Emily Dickinson was born 10 December 1830, and died 15 May 1886
- We meet no Stranger, but Ourself
- To live is so startling it leaves little time for anything else.
- Hope is the thing with feathers - That perches in the soul.
- If I read a book and it makes my whole body so cold no fire can ever warm me, I know that is poetry.
- Forever is composed of nows.
- I know nothing in the world that has as much power as a word. Sometimes I write one, and I look at it, until it begins to shine.
- I don’t profess to be profound; but I do lay claim to common sense.
- Behaviour is what a man does, not what he thinks, feels, or believes.
- A word is dead when it is said, some say. I say it just begins to live that day.
- That it will never come again is what makes life so sweet.
Dickinson was an American poet who is acknowledged as one of the most original and influential poets of the 19th Century. Emily Dickinson's writing was done at a small writing table in her bedroom.
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A Coconut Cake Recipe From Emily Dickinson: Reclusive Poet, Passionate Baker
Retouched for the 21st Century
(This recipe was adapted and modified from the original — Letter #665 in The Letters of Emily Dickinson.)
2 cups Coconut Secret® coconut sap sugar
1 cup Earth Balance® butter substitute
2 cups brown rice flour (Arrowhead Mills® gluten-free “Improved Texture” mix works well)
6 eggs (separate yolks and whites)
1 ½ to 2 cups shredded, unsweetened coconut (can also use flaked coconut, coarsely chopped)
1 cup coconut milk
Rather than make a simple icing, standard fare in the 19th-century, based partly on the ingredients I had lying around, I decided to go with this topping instead. It worked very well.
1-2 cups flaked coconut, unsweetened
½ cup orange blossom honey
Zest of four limes
Juice of two limes
Preheat oven to 350 Fahrenheit. In a large bowl, blend butter-substitute and coconut sugar. Add brown rice flour and beaten egg yolks. Beat egg whites until slightly frothy and add to batter. Gradually add shredded coconut and coconut milk, blending all ingredients thoroughly. Spray a 9 x 13 baking dish with coconut oil. Pour batter into the greased dish (the baking dish should be half full). Bake for 25 minutes in a convection oven (probably 30-35 minutes in a regular oven). Mix the coconut-lime topping. Remove from heat, let cool for a few minutes, spread the topping evenly over the cake.
Source: Amanda Patterson
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