Last week I was told by a friend, one I don’t know all that well, that they were surprised to hear about my wild teen years and ‘troubled’ past. They had always thought I was so conservative.
Conservative! I couldn’t believe it!
It’s been on my mind ever since.
It is quite intriguing how other people view you, especially those who don’t know you so well. I never thought in a million years that I would come across as conservative. Sheesh! And if people have these misconceptions about me, it is quite likely that I have my own misconceptions about others. Even ones that are as far from the truth as this.
When I was younger, mainly in high school, I was repeatedly told,
“When I first met you I didn’t really like you. But when I got to know you I realised how lovely you are”.
Being such a backhanded compliment, I was always so confused by this statement. In one respect, I was happy that the very essence of who I was, was liked. But it still hurt. Why didn’t they like me when they first met me? What kind of weird misconceptions did they have? And why did they have them?
Last week triggered a flood of these unresolved questions. Not that they are relevant to my life now, but they are still a part of who I was, and are linked to who I am now.
After pondering a while, I have made the decision to smile more.
To try to be friendly, even when I am feeling super shy and self-conscious.
To not be annoyed at rude or angry people.
Apple and Cinnamon Tea Cake
adapted from Teaching Dad to Cook Flapjack
175g raw caster sugar
1 tsp vanilla extract
150g butter, softened
75g plain flour
50g plain wholemeal flour
2 tsp baking powder
1 tsp cinnamon
2 small organic apples (I used pink ladies)
Preheat oven to 180 degrees C and prepare a 20cm x 20cm cake tin.
Beat the sugar, vanilla and eggs together for about 5 minutes.
Warm the milk and the butter and whist together until melted and combined. Pour this mixture into the egg/sugar mix slowly, whilst still beating.
Sift the flours, cinnamon, and baking powder into the mixture, and beat well to form a smooth batter.
Pour into the prepared tin.
Cut the apples into thin wedges, and arrange them on top of the batter.
Bake for 30 minutes, or until cooked through.
Keeps quite well for about 3 days.