This morning, I said to my mother, “You look beautiful in that dress.”
And as she sat, across from the table, she couldn’t help but smile. It was a breathtaking smile, the kind that’s so bright that it becomes a white-washed photo in one’s memory.
Outside the window, drops of rain were beginning to fall, and I could smell the dampness of the earth.
So I asked her, “What makes you smile?”
And then she looked at me, and replied, “I smile because God loves me very much, and has blessed me with the most precious little girl. Which other woman’s first bite on this day in this world is eating a red velvet cake made by her daughter?”
This is my mother, and I love her.
A little boy asked his mother “Why are you crying？
“Because I’m a woman,” she told him.
“I don’t understand,” he said.
His mum just hugged him and said, “And you never will”
Later the little boy asked his father,
“Why does mother seem to cry for no reason?”
“All women cry for no reason,” was all his dad could say.
The little boy grew up and became a man,still wondering why women cry.
Finally he put in a call to God; and when God got on the phone,
he asked, “God, why do women cry so! Easily?”
God said: “When I made the woman she had to be special.
I made her shoulders strong enough to carry the weight of the world;yet, gentle enough to give comfort”
“I gave her an inner strength to endure childbirth and the rejection that many times comes from her children”
“I gave her a hardness that allows her to keep going when everyone else gives up,and take care of her family through sickness and fatigue without complaining “
“I gave her the sensitivity to love her children under any and all circumstances,even when her child has hurt her very badly”
“I gave her strength to carry her husband through his faults and fashioned her from his rib to protect his heart”
“I gave her wisdom to know that a good husband never hurts his wife,but sometimes tests her strengths and her resolve to stand beside him unfalteringly”
』“And finally, I gave her a tear to shed.
This is hers exclusively to use whenever it is needed.”
“You see: The beauty of a woman is not in the clothes she wears,the figure that she carries, or the way she combs her hair.”!
『你看，女人的漂亮不是因為她穿的衣服、她保持的體型或者她梳頭的方式。』“The beauty of a woman must be seen in her eyes,because that is the doorway to her heart * the place where love resides.”
因為那是她心靈的窗戶和愛居住的地方。』Please send this to all the beautiful women you know
today in celebration of Women’s History Month.
If you do, something good will happen.
You will boost another woman’s self-esteem!請把這篇文章分享給你認識的漂亮的女人。
你能夠提高她們的自尊心。Every Woman is Beautiful.
Ingredients for the red velvet cake:
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
2 tbsp dutch-processed cocoa
2 cups white granulated sugar
2 tsp liquid red food colouring, if using gel, use 1 1/2 tsp
1 cup grape seed or other mild oil
2 free range eggs, at room temperature
2 tsp vanilla
1 tsp white vinegar
1 cup buttermilk (mix 1 c regular milk, I used 2%, with 1 tsp white vinegar)
1/2 cup fresh strong black coffee
To make the red velvet cake, preheat the oven to 325 degrees F, with the rack in the middle of the oven. Line two 9-inch round cake pans with parchment paper. Sift together the flour, baking powder, baking soda, salt, and cocoa into the bowl of a stand mixer. Whisk lightly with a fork to evenly distribute the ingredients.
In a large separate bowl, beat together the sugar, red colouring, and oil until the colour is very even throughout, this is especially important if you use gel colouring, because once you add the liquids, it will be impossible to get the lumps of gel to incorporate). Add the eggs and beat to mix well. Add the vanilla, vinegar, and stream in the buttermilk and coffee, then stir until the mixture is completely homogenous and the sugar has dissolved (no longer gritty at the bottom).
Pour the egg mixture into the mixer bowl and mix on medium speed until moistened, then increasing to high speed until the batter is just smooth, without lumps and starting to bubble. Pour the batter, it will be thin, into the prepared pans and bake for 35 minutes, or until done and moist.
Cool completely, wrap and chill in the fridge; it will stay fresh for 5 days.
Ingredients for the white chocolate cream cheese chantilly:
2 cups whipping cream
150 g white chocolate
30 g cream cheese
To make the chantilly, combine all ingredients in a saucepan and heat on medium, stirring constantly, until the chocolate and cream cheese has melted completely into the cream. Take off the heat, and cool to room temperature. Chill in the fridge overnight, then whip it as you would with regular cream, until quite firm. Use immediately to frost the cake, dip any leftovers with strawberries.
To assemble the cake, peel off the parchment and slice off any protruding dome off the cake rounds and reserve the trimmed bits. Put one cake layer, top side-down, onto your cake stand. Spread 1 scant cup of the chantilly over it. Cover with the second cake layer, spreading another cup of chantilly over this layer. Reserve 4 tbsp of the frosting, and spread the rest over the sides of the cake. Put the reserved chantilly in a piping bag fitted with a star or round tip and pipe 16 little mounds along the edge of the top. Garnish with white chocolate chips, if desired. Gently rub the cake trimmings between your hands to make crumbs, and sprinkle them onto the cake as you please.
Chill the cake, covered in a dome of some sort, once more overnight, then it’s good to go!