Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 Dear Lee; Jo; & all others who are so bored at work: Life is much too short working at a job you are bored with. The boredom is your soul's way of telling you that you are not living up to your potential. Never be afraid to job-hop till you find what will keep you happy. Follow your passions, it may take a while to discover what they are but the answer will come. Life is for living! not working your life away to put money in someone else's pocket. When u find your passion, the money will follow. You may never get rich from it but you will never be bored & your days will fly by. Heartwork <Heartwork wrote: Lee I'm always amazed at how long a working day is, and how short a weekend day is. It doesn't matter whether I am doing something reasonably interesting at work, or doing not much at all at home - this feeling of the passage of time always applies. Jo - Lee Delaney Monday, November 03, 2003 12:29 PM RE: Re: Whisky Cake ah Jo, you shouldn't have told me and then I'd have kept on thinking you're a comedy genius. I'm constantly bored at work, its a serious hazard that comes with the territory, but then who isn't usually bored at work? Heartwork [Heartwork]01 November 2003 17:19 Subject: Re: Re: Whisky Cake Hi Lee Not too bored I hope - although work isn't usually inspiring. I cannot take credit for the 'acquanted' in the recipe - it was in the original. Jo - Lee Delaney Friday, October 31, 2003 1:00 PM RE: Re: Whisky Cake haha, I love the part in that recipe about the ingredients being well acquainted. 'Hello flour, have yo met sugar' 'Why, I don't think I've had the pleasure yet' etc etc Guess who's bored at work. mcxg46 [mcxg46]31 October 2003 12:51 Subject: Re: Whisky CakeHi,That was me who asked...So thanks!John , "Heartwork" <Heartwork@o...> wrote:> A little while ago we were discussing whisky cake, and someone (sorry - I cannot remember who) asked for the recipe. There are two recipes I have used - both successfully.> > This is from 'The Cake Scoffer' by Ronny:> > 8 oz SR Flour, 4 oz Sugar, 1 tsp Baking Powder, 2 oz Glace Cherries, 6 oz Mixed Dried Fruit, 5 fl oz Vegetable oil, 8 fl oz Water, 1 tbsp Mixed Spices, dash of Lemon Juice or Vinegar, Brandy or Rum (I use whisky).> > Put everything except the oil, water and alcohol in a large bowl and stir together until all the ingredients are well acquainted.> > Add the oil and water. Mix briefly, then pour into a greased cake tin.> > Bake for 30 mins at gas 5 (190C) then turn the oven down to gas 3 and bake for further 15-20 mins.> > When the cake is cooling, spoon the alcohol over it slowly until it is absorbed. I do this a few times to make it taste nice and whisky-y.> > The Second is from 'Vegan Baking' by Linda Majzlik:> > 1 lb Mixed Dried Fruit, 9 oz SR Flour, 4 oz Glace Cherries (quartered), 4 oz Mrgarine, 3 oz Dark Molasses Sugar, 2 oz Dried Dates (finely chopped), 2 oz Soya Flour, 4 fl oz Soya Milk, juice and peel of 1 Orange (I leave this out as I am intolerant of orange), juice and peel of 1 Lemon, 3 tbs Brandy and extra Brandy (I use Whisky), 1 rounded tbs Molasses, 1 rounded tsp Ground Allspice, 1 rounded tsp Ground Mixed Spice.> > Put the ixed fruit, glace cherries, dates, orange and lemon juice and peel, 3 tablespoons of whisky, ground allspice and mixed spice in a bowl and stir well. Cover and leave overnight in a coold place or in the fridge.> > Cream the margarine with the sugar and molasses in a large mixing bowl. Whisk the soya flour with the soya milk until creamy and add. Mix thoroughly, then stir in the marinated fruit mix. Gradually add the flour until well mixed.> > Spoon the mixture into a lined and greased 8 inch deep cake tin, even the top, and cover with foil.> > Bake at Gas 2 (150C) for 2 hours. Remove the foil and cook for further 30-40 minutes.> > Allow the cake to cool in the tin for 1 hour, then spoon about two tablespoons of whisky over the top of the cake. Remove cake from tin and allow to cool.> > > ---> Outgoing mail is certified Virus Free.> Checked by AVG anti-virus system (http://www.grisoft.com).> Version: 6.0.530 / Virus Database: 325 - Release 22/10/03To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 Hi Charlene I do agree with your sentiments but bills have to be paid and there's not much call for late-middle-aged lady heavy-metal radio presenters here (which is about the only job I can think of that I would like to do). Basically, I would rather not work at all - it would be lovely to have all day every day with my lovely hubby, but because of living costs we just have to go to work. I don't have any particular talents, and think it's probably easier just to continue with my present job so I can get a little pension when I eventually retire. Luckily, I have a good home and social life, which more than compensates for the boring job. BBJo - Charlene Jones Monday, November 03, 2003 7:22 PM Re: Re: Whisky Cake/bored at work Dear Lee; Jo; & all others who are so bored at work: Life is much too short working at a job you are bored with. The boredom is your soul's way of telling you that you are not living up to your potential. Never be afraid to job-hop till you find what will keep you happy. Follow your passions, it may take a while to discover what they are but the answer will come. Life is for living! not working your life away to put money in someone else's pocket. When u find your passion, the money will follow. You may never get rich from it but you will never be bored & your days will fly by. Heartwork <Heartwork wrote: Lee I'm always amazed at how long a working day is, and how short a weekend day is. It doesn't matter whether I am doing something reasonably interesting at work, or doing not much at all at home - this feeling of the passage of time always applies. Jo - Lee Delaney Monday, November 03, 2003 12:29 PM RE: Re: Whisky Cake ah Jo, you shouldn't have told me and then I'd have kept on thinking you're a comedy genius. I'm constantly bored at work, its a serious hazard that comes with the territory, but then who isn't usually bored at work? Heartwork [Heartwork]01 November 2003 17:19 Subject: Re: Re: Whisky Cake Hi Lee Not too bored I hope - although work isn't usually inspiring. I cannot take credit for the 'acquanted' in the recipe - it was in the original. Jo - Lee Delaney Friday, October 31, 2003 1:00 PM RE: Re: Whisky Cake haha, I love the part in that recipe about the ingredients being well acquainted. 'Hello flour, have yo met sugar' 'Why, I don't think I've had the pleasure yet' etc etc Guess who's bored at work. mcxg46 [mcxg46]31 October 2003 12:51 Subject: Re: Whisky CakeHi,That was me who asked...So thanks!John , "Heartwork" <Heartwork@o...> wrote:> A little while ago we were discussing whisky cake, and someone (sorry - I cannot remember who) asked for the recipe. There are two recipes I have used - both successfully.> > This is from 'The Cake Scoffer' by Ronny:> > 8 oz SR Flour, 4 oz Sugar, 1 tsp Baking Powder, 2 oz Glace Cherries, 6 oz Mixed Dried Fruit, 5 fl oz Vegetable oil, 8 fl oz Water, 1 tbsp Mixed Spices, dash of Lemon Juice or Vinegar, Brandy or Rum (I use whisky).> > Put everything except the oil, water and alcohol in a large bowl and stir together until all the ingredients are well acquainted.> > Add the oil and water. Mix briefly, then pour into a greased cake tin.> > Bake for 30 mins at gas 5 (190C) then turn the oven down to gas 3 and bake for further 15-20 mins.> > When the cake is cooling, spoon the alcohol over it slowly until it is absorbed. I do this a few times to make it taste nice and whisky-y.> > The Second is from 'Vegan Baking' by Linda Majzlik:> > 1 lb Mixed Dried Fruit, 9 oz SR Flour, 4 oz Glace Cherries (quartered), 4 oz Mrgarine, 3 oz Dark Molasses Sugar, 2 oz Dried Dates (finely chopped), 2 oz Soya Flour, 4 fl oz Soya Milk, juice and peel of 1 Orange (I leave this out as I am intolerant of orange), juice and peel of 1 Lemon, 3 tbs Brandy and extra Brandy (I use Whisky), 1 r! ounded tbs Molasses, 1 rounded tsp Ground Allspice, 1 rounded tsp Ground Mixed Spice.> > Put the ixed fruit, glace cherries, dates, orange and lemon juice and peel, 3 tablespoons of whisky, ground allspice and mixed spice in a bowl and stir well. Cover and leave overnight in a coold place or in the fridge.> > Cream the margarine with the sugar and molasses in a large mixing bowl. Whisk the soya flour with the soya milk until creamy and add. Mix thoroughly, then stir in the marinated fruit mix. Gradually add the flour until well mixed.> > Spoon the mixture into a lined and greased 8 inch deep cake tin, even the top, and cover with foil.> > Bake at Gas 2 (150C) for 2 hours. Remove the foil and cook for further 30-40 minutes.> > Allow the cake to cool in the tin for 1 hour, then spoon about two tablespoons of whisky over the top of the cake. ! Remove cake from tin and allow to cool.> > > ---> Outgoing mail is certified Virus Free.> Checked by AVG anti-virus system (http://www.grisoft.com).> Version: 6.0.530 / Virus Database: 325 - Release 22/10/03To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2003 Report Share Posted November 4, 2003 Hi Charlene, that would certainly sum up my own sentiments perfectly, but unfortunately London is far too expensive to be able to just quit. And my boring job is currently a means to me training to be a counsellor. So I have to strick it out for a bit, unless someone soon is willing to give me a job in the mental health filed. But yeah, thanks for that very inspiring message Charlene Jones [auntdarween]03 November 2003 19:23 Subject: Re: Re: Whisky Cake/bored at work Dear Lee; Jo; & all others who are so bored at work: Life is much too short working at a job you are bored with. The boredom is your soul's way of telling you that you are not living up to your potential. Never be afraid to job-hop till you find what will keep you happy. Follow your passions, it may take a while to discover what they are but the answer will come. Life is for living! not working your life away to put money in someone else's pocket. When u find your passion, the money will follow. You may never get rich from it but you will never be bored & your days will fly by. Heartwork <Heartwork wrote: Lee I'm always amazed at how long a working day is, and how short a weekend day is. It doesn't matter whether I am doing something reasonably interesting at work, or doing not much at all at home - this feeling of the passage of time always applies. Jo - Lee Delaney Monday, November 03, 2003 12:29 PM RE: Re: Whisky Cake ah Jo, you shouldn't have told me and then I'd have kept on thinking you're a comedy genius. I'm constantly bored at work, its a serious hazard that comes with the territory, but then who isn't usually bored at work? Heartwork [Heartwork]01 November 2003 17:19 Subject: Re: Re: Whisky Cake Hi Lee Not too bored I hope - although work isn't usually inspiring. I cannot take credit for the 'acquanted' in the recipe - it was in the original. Jo - Lee Delaney Friday, October 31, 2003 1:00 PM RE: Re: Whisky Cake haha, I love the part in that recipe about the ingredients being well acquainted. 'Hello flour, have yo met sugar' 'Why, I don't think I've had the pleasure yet' etc etc Guess who's bored at work. mcxg46 [mcxg46]31 October 2003 12:51 Subject: Re: Whisky CakeHi,That was me who asked...So thanks!John , "Heartwork" <Heartwork@o...> wrote:> A little while ago we were discussing whisky cake, and someone (sorry - I cannot remember who) asked for the recipe. There are two recipes I have used - both successfully.> > This is from 'The Cake Scoffer' by Ronny:> > 8 oz SR Flour, 4 oz Sugar, 1 tsp Baking Powder, 2 oz Glace Cherries, 6 oz Mixed Dried Fruit, 5 fl oz Vegetable oil, 8 fl oz Water, 1 tbsp Mixed Spices, dash of Lemon Juice or Vinegar, Brandy or Rum (I use whisky).> > Put everything except the oil, water and alcohol in a large bowl and stir together until all the ingredients are well acquainted.> > Add the oil and water. Mix briefly, then pour into a greased cake tin.> > Bake for 30 mins at gas 5 (190C) then turn the oven down to gas 3 and bake for further 15-20 mins.> > When the cake is cooling, spoon the alcohol over it slowly until it is absorbed. I do this a few times to make it taste nice and whisky-y.> > The Second is from 'Vegan Baking' by Linda Majzlik:> > 1 lb Mixed Dried Fruit, 9 oz SR Flour, 4 oz Glace Cherries (quartered), 4 oz Mrgarine, 3 oz Dark Molasses Sugar, 2 oz Dried Dates (finely chopped), 2 oz Soya Flour, 4 fl oz Soya Milk, juice and peel of 1 Orange (I leave this out as I am intolerant of orange), juice and peel of 1 Lemon, 3 tbs Brandy and extra Brandy (I use Whisky), 1 rounded tbs Molasses, 1 rounded tsp Ground Allspice, 1 rounded tsp Ground Mixed Spice.> > Put the ixed fruit, glace cherries, dates, orange and lemon juice and peel, 3 tablespoons of whisky, ground allspice and mixed spice in a bowl and stir well. Cover and leave overnight in a coold place or in the fridge.> > Cream the margarine with the sugar and molasses in a large mixing bowl. Whisk the soya flour with the soya milk until creamy and add. Mix thoroughly, then stir in the marinated fruit mix. Gradually add the flour until well mixed.> > Spoon the mixture into a lined and greased 8 inch deep cake tin, even the top, and cover with foil.> > Bake at Gas 2 (150C) for 2 hours. Remove the foil and cook for further 30-40 minutes.> > Allow the cake to cool in the tin for 1 hour, then spoon about two tablespoons of whisky over the top of the cake. Remove cake from tin and allow to cool.> > > ---> Outgoing mail is certified Virus Free.> Checked by AVG anti-virus system (http://www.grisoft.com).> Version: 6.0.530 / Virus Database: 325 - Release 22/10/03To send an email to - Quote Link to comment Share on other sites More sharing options...
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