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.
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