Something To Do

 Correcting mistakes. How to do it? Darn it, at a time when my keyboard is getting haywire. I really have to press every KEY hard enough for the letter to appear in my composition, otherwise one letter gets omitted  and got that proverbial error and the grammar nazi get pissed. I know. 

I was once a perfectionist. Every move you make and every composition another person creates can fall on my scrutiny. I was a very keen observer looking for faulty, inappropriate content and wrong grammar in every sentence, paragraph, in whatever I read. Being a proof reader? For what? I can only edit my own blogs. It's up for other blog writers to edit their own.

Nowadays, I don't care if somebody has his own dictionary or thesaurus. People love texting now and they abbreviated so many words just to quickly reply to another person's text. 

Words that are long and time consuming to type ends up as abbreviation or shortened word or letters but make sure the other person knows those letters or words too otherwise there will be misunderstanding. Not too many people can understand shorthand. Not too many people think alike. Most of all not too many people are literate in your language. You must join a club where your group can understand each other. 

I have 3 medium size cassava roots (bought from Superstore) which I tried to take off the "bark-like skin." Peel the bark of the root using knife and potato peeler can do wonders. 

Chop or cut the cassava root into cubes. Do you know how hard the root? It feels like wood. lol

I have to use a blender machine to grind the cubed cassava root and to make it easier to grind have to add and poured  a cup of milk in the blender. Next batch, have to use coconut milk to make it easier to grind the next cubes of cassava root. Grind and blend until its desired smoothness.

Mix the grounded cassava with other ingredients such as : sugar, vanilla syrup, melted butter, and beaten eggs.

Cassava in two loaf pans (it's okay to use the Pyrex) inside the oven at 350 degrees C. for 45 minutes or until its properly baked. (Grease the pans first before you pour the mixed ingredients).

The result is of course a cassava cake. Delicious as ever. I like it when it's oven-hot! You can have it cold either way.