Wishing the happiest birthdays, with much love, to a wonderful sister who is always there for all of us. I compiled a few collages to help celebrate the day. Thanking you for all you do to make life nice. I’m so glad you can be with David today.
Sending birthday greeting across the miles to you.
Years ago I bought my sister a book.
The Cockroach Hall of Fame and 101 Other Off-the-Wall Museums by Sandra Gurvis.
This past week when I was visiting Mary, I photographed the cover and peeked inside. She had post-its, handwritten notes (such as the addition of The Jell-O Museum in Leroy, New York) inside the covers, ticket stubs and newspaper clippings about other museums she’s come across.
Do you know anyone else who has been to the National Mustard Museum in Middleton Wisconsin?
Then we went to get coffee and a cardamom bun. Would you believe we walked right by the Museum of Illusions in an old bank on 8th Avenue as we walked to 14th Street? It’s only been there since 2017 so is not in the book.
Yes, there is a Hearing Aids Museum in Kent, Ohio.
When checking the newspaper clippings my sister clipped and added to the book, I stumbled upon a link about controversy when the Museum of Chinese in America reopened last summer 2021.
The Cookie Jar Museum founded by Lucille Bromberek of Lemont Illinois is now closed
My friend Randi told me about the Spam Museum in Minnesota. Also called the Guggenham. Don’t worry if you’re not in the neighborhood. There are free virtual tours!
If I’d stayed longer, I would have looked up more of the museums and posted their status.
I am at my sister’s in NYC and sifting through old recipes and photos. This is from 2011.
When I googled this recipe title, from the one she wrote down on a piece of composition paper, I discovered that it is from The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden who says it is the Passover Cake of Istanbul and it is imperative to use walnuts that are not stale! You can see the actual recipe in the link above, if you have trouble viewing the handwritten version
Here is a link to a Youtube Video with
Claudia Roden an Interview on Jewish Food from the British Library
The photo of the recipe cuts off the word STIFF but that is how you need to beat those egg whites. 
A memory of Jack, wearing Matthew’s Superman cape.
How about this groundhog, looking right at me?
Sighting along the Heritage Trail when I walked with my friend Jen Tuesday morning. She spotted him.
I was not thinking about his being in the rodent family.
Mary and I have been to Punxsutawney twice to celebrate Groundhog Day holiday and also to Woodstock, Illinois where they filmed the movie.
Memorial Day flags in Abingdon Square Park NYC thanks to my sister Mary for the photo.
My sister sent this elegant card for Thanksgiving.
It looks so pretty with the little stitches in shiny threads.
Thanks, Mary.
My sister sent me some photos of store windows (my favorite is LEGO store) from a walk around the city
My sister sent me this photo from the Farmers’ Market New York City.
Such gorgeous colors.
Makes me want to knit.
It’s my sister’s birthday today.
The Happy Day Cake Recipe post is from a birthday post I made for her ten years ago. For many family birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan filled with boiling brown sugar and butter, into a sink of cold water and then beat it by hand once it cooled.She’d add Confectioner’s sugar to it. I can hear the ring of the metal loop at the end of the pan’s handle. She added a dash of vanilla extract. My dad would pour milk over a stale slice of cake and eat it with a spoon. Cake and frosting recipes below photo.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
2 eggs
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
Happy Birthday Mary.
I didn’t count the cake posts I’ve created in the last 12 years but if you have time on your hands and like cake you can look at some photos from theblog tagged CAKE here