Office Memo and Grandma’s Oatmeal Cake

January 1985

SHE:

Oval globes undulating

On 4-inch heels

Toes ahead.

Bound, yet free.

Walk-mincing

Down the hallway

Clutching papers

To her breast,

like holding a child.

Disappearing

into doorways

Returning to the typewriter

or computer

or filing cabinet

or coffee pot.

 

HE:

Squared shoulders

Thrown back

Arms swinging

A puff of smoke

following,

like a train engine

sure-footed.

Toes out

Walking on a deck

In command

Of his sea.

Disappearing into doorways

to confer with other men

Command his phone

Preside over

Women workers.

 

Lila

 

Today’s recipe is Grandma’s Oatmeal Chocolate Chip Cake. It involves boiling water. I think everyone can do that. It has oatmeal and it doesn’t have frosting, which will help you to rationalize eating cake.

If you have a sifter, sift the flour, baking soda and cocoa together. Just makes for a better tasting cake! And I have to tell you, THIS IS GREAT CAKE!

Grandma’s Oatmeal Chocolate Chip Cake

Tools you’ll need:

Tea kettle or saucepan to boil water

Mixing bowl

Wooden spoon

9X13 cake pan, greased

Ingredients

1 ¾ Cup boiling water

1 Cup uncooked oatmeal

1 Cup brown sugar

1 Cup sugar

1 stick butter (1/2 Cup)

2 eggs

1 ¾ Cup flour

1 teaspoon baking soda

½ teaspoon salt

1 Tablespoon cocoa

1 package chocolate chips

¾ Cup chopped walnuts (optional)

Preheat oven at 350˚. Pour boiling water over oatmeal. Let stand 10 minutes. Add sugars and butter. Stir until butter melts. Stir in eggs, and then add dry ingredients and ½ of the package of chocolate chips.

Pour batter into a 9X13 cake pan. Sprinkle remaining chocolate chips on top and the chopped walnuts (if desired). Bake at 350˚ for 40 minutes.