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m Happy 4th of July ~ Strawberry Moon & Cake by Ellie Schmidt of Sonoma County
Santa Rosa, CA. ~ One way to escape what’s happening on this planet earth is to look upward to the skies. When better to do that than at night! If you like moon-gazing, you were right on time on June 5th for—at least with the help of fantastic internet coverage—to witness a “Strawberry Moon.” Now, a barely percep- tible “penumbral moon eclipse” will allow the earth’s Western Hemi- sphere a chance to see the full moon clip the southern part of the earth’s penumbral
shadow: A “full buck moon.” The brilliant star “Antares” may be shin- ing nearby for more of a treat!
names of all the moons—differ- ent for every month—color- fully reflect the changing of the seasons: from January’s “Wolf Moon” implying
deep introspection, on to February “Snow Moon” which reflected harsh hunting times during snowy weeks on and on to May “Flower” or “Milk Moon” because in Old England “Rimilcemona” meant it possible that time of the year to milk
cows three times a day. If you have a love for the heavenly starbright skies, you might search around for Bruce Mc- Clure’s fine Earth- Sky Tonight astronomy programs. Op- erating out of Potsdam, New York he is the host for celestial nav- igation presenta- tions at SUNY (State Univ. of NY) in that city. “EARTH&SKY” has a link: http://www. earthsky.org
and SOAR has firstname.lastname@example.org
for more celestial de- lights.
Nothing spells 4th of
July better than red, white and blue! Trans-
late that to very modern “Vegan Vanilla Berries Na- k ed
FOOD, HISTORY & A LITTLE MORE!
white and blue is fine, this recipe also is deli- cious with any fruits you choose to use.
1. Grease three baking pans –7 in or 8 in are best and heat oven to 345 degrees 2. Combine milk and vinegar in a small jar, set aside 3.
bowl, mix sugar, oil, vanilla ex- tract. Add milk; mix well.
4. Sift together flour, corn starch, Cake” from one of the best video
tutorial baking blog’s Sharon Zambito’s Sug- arEd Productions and you have a delicious rec- ipe from “DearKitchen” in Luxembourg to relish red, white and blue in a refreshing, egg-less cre- ation, very current!
1and1/2 cups oat milk; 2tsp vinegar; 1 cup granulated sugar; 1/3 cup plus 2 tblspn vege- table oil; 1 tblspn vanilla extract; 2 cups flour; 3 tblspn corn starch; ¾ tsp baking soda; 1 tsp bak- ing powder; ¾ tsp salt. Coconut Vanilla Frosting 2 cans coconut cream or full fat coconut milk – chilled; ¼ cup powdered sugar; 1 tsp vanilla ex- tract; 2 cups fresh ber- ries: strawberries and blueberries.
Try to plan to bake three cake layers a day or more ahead and freeze them for easy-breezy frosting. Although red,
Pg 4 • JULY 2020 • UPBEAT TIMES, INC.
baking soda, baking powder, salt and grad- ually add flour mixture to wet ingredients while whisking. 5. Divide into three pans. Bake 12-15 mins. Chill or even freeze. 6. For vanilla frosting: separate to
fatty part of coconut cream and leaver liquid for smoothies or sauce making. While whisking, slowly add
sugar and vanilla. Needs to be whisked for about 10 minutes to stiffen. Chill at least ½ hour. 7. Select a cake plate to place one chilled layer at a time, frosted with vanilla/coconut frosting. Cover with berries cut to bitesize. Next cover with second layer and re- peat. When third layer is in place, frost all around the side edges with thin layer of frosting. Frost top layer thickly and abundantly decorate with red and blue ber- ries. 8. Best served at once. (But, if any remaining, stores well in fridge for about 3 days.) Yum.
continued on page 20 “I’m working to bring celestial objects like the sun and moon into the spaces that we inhabit.” ~ James Turrell
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