All through our big snow storm I had a bird feeder out for my little feathered friends. Not one bird came in to feed. Now that the snow is gone, I can’t keep it full. I don’t know where they went during the storm, but it wasn’t around here. I had a passel of wrens and 23 doves at one time Thursday. Momma Said, “The more, the merrier.”
I love to watch the birds eat, it is so calming to me. When I had my chickens, I could sit and watch them scratch around for hours. I guess it is the same as watching fish in an aquarium. It takes my mind off everyday things and I can relax for a short time.
We even get a big fat squirrel sometimes and it is really fun to watch. The blue jays steal the peanuts and hide them in the flower bed, so maybe the squirrel will find them later and have a snack.
We couldn’t afford to buy bird seed when I was a kid, so if we had any stale bread, which wasn’t very often, I would feed that to the birds. We had a buckeye tree in the front yard and in the summer, it would bloom and it was alive with hummingbirds. I could sit on the front porch and watch them all day.
If you get the chance, feed the birds and de-stress for a bit. Momma Said, “It will do you and them a lot of good.” I will leave you with a recipe this week that will feed you and the loved ones a sweet, yummy snack.
Pineapple Sheet Cake Recipe
Ingredients
· 2 cups sugar
· 2 cups all-purpose flour
· ½ cup vegetable oil
· 2 eggs
· 1 (20-ounce) can crushed pineapple with juice
· 1 teaspoon baking soda
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
Icing
· 1 cup sugar
· ½ cup butter, cut into chunks
· ⅔ cup evaporated milk
· pinch of salt
· ¾ cup sweetened shredded coconut
· ½ cup toasted pecans, chopped
Instructions
Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.