I remember many days with Carole on the playground at recess playing house and gathering “grain,” which we pulled off a common weed and sometimes pretended to eat and sometimes buried — in case we might need extra food someday. Carole was a great kid to play with.
Asakiyume, whom I met in adulthood, is the kind of person I would have wanted to play with in childhood. She has a wild imagination that seems to fire on all burners 24/7. And now that she is old enough to carry out some wishes from age 10 or so, she is going right ahead with them.
For example: acorn cake. At Asakiyume’s blog, followers watched her leach the tannin out of her acorns over a period of days, changing the water repeatedly. We kept tabs as she next roasted the acorns, made acorn flour, and finally baked a cake.
“Today I baked an acorn cake,” she wrote on Nov. 3. “I used my ground-up, leached acorns, and a recipe from Hank Shaw (posted here). The body of this cake is equal parts acorn flour and wheat flour.
“And–it tastes fabulous. It has a flavor like molasses with a hint of ginger, and your tongue tingles a little afterward, like when you eat something peppery. …
“It’s a tiny childhood dream come true–feasting on the abundance of acorns! (Okay, helped by honey, oil, and eggs, not to mention that wheat flour, but still.)”
Read more here.
Photo: Asakiyume
Acorn cake with sugar outlining an oak leaf.
Suzanne's Mom's Blog 
So glad you enjoyed the entry!
Quite a few of my readers like it, too. I don’t know if it will lead to similar culinary adventures, but it sure is fun to observe someone else’s Little House on the Prairie moment. (Hmmm. Not sure about the analogy. Probably they don’t have acorns on the prairie.)