We made it darlings – this crazy year is almost over and we survived. Yay humans! I won’t waste your time with platitudes about the new year, new beginnings, etc. What I will say is I’m extremely grateful to all of you who’ve made it to one of my cooking classes or bought a book or just read this blog. I appreciate every one of you and I hope this coming year finds you thriving.

I’m also hoping you’ve found health, happiness, and healing with cannabis; if you’re not a consumer, do consider giving up some or all of your pills for natural plant medicine. Worked for me – no more pills, cane,or disablilty. I stress in my classes that cooking with cannabis is ‘Grandma medicine’; humans have been using cannabis since forever, and it doesn’t have to be confusing or complicated. If you haven’t tried making your own edibles or tinctures yet, this new year could be your time. I have gift certificates available, so email me to get one if you’d like your family healthy and your partner happy. Speaking of happiness, do try this cake; it’s easy to make and incredibly good! Here’s to a glorious new year….with love     Mary

  INFUSED FRUITED RICOTTA CAKE

I saw this recipe in The Seattle Times, and now that I’ve played with it, I have to share it with you. I’m not a cake fan, but this elevates the whole concept; be ready for greatness! To serve 8 to 10, you’ll need:

1 ½ C. flour (gluten free also works)

1 C. sugar

2 tsp. baking powder

1 tsp. salt

3 eggs, room temp

1 tsp. vanilla

1 ½ C. whole milk ricotta

1 stick unsalted butter, melted (for infused, try ¼ C. infused butter, ¼ C. plain)

1 ½ C. fruit, macerated and drained (think blueberries, halved cherries, cubed pears, apples, nectarines, etc.) Macerate the fruit with cinnamon, nutmeg, pumpkin pie spice, etc.; drain the liquid from the fruit and make sauce: warm, add some liquid if needed, thicken with cornstarch, add butter, serve over cake

Preheat the oven to 350, grease and line the bottom of a cake pan. In a big bowl whisk the flour, sugar, baking powder and salt. In a medium bowl blend the eggs, ricotta and vanilla till smooth. Stir the wet into the dry until just mixed, then add the butter along with 1 C. of the drained fruit. Scrape the batter into the pan, smooth the top, then scatter the rest of the fruit on top. Bake the cake till it’s golden brown, about 50 – 60 minutes. Let cool, then drizzle with the fruit sauce. Greatness!     www.maryjwhite.com