Did you ever fancy you could swim like the fishes? I said like the fishes . . . not with the fishes . . . this is no mafia wish list.
According to some theories, at one time eons ago we not only swam like fishes but we were fishes. Now, don’t get all excited . . . this isn’t a theological discussion . . .
Just for chuckles . . . let’s just say for a moment that at some point in the very very very distant past that our ancestors looked something like Nemo.
Like fishes we . . . humans . . . have a third eyelid. Well, the remnant of one anyway . . . a piece that evolution has yet to erradicat from our biology.
Look in the mirror. See that little pink bit in the corner of your eye near your nose?? Women . . . you’ll recognize it as the spot where your eye make-up tends to collect.
It’s called a nictitating membrane; a clear eyelid that can be drawn across the eyeball for protection. Fish use them to flush out whatever annoying particles float into their eyeballs.
Unlike our fishy cousins’, our nictitating membrane is pretty much defunct . . . but, as the ladies know . . . it’s really good for keeping the gunk out of our eyes.
Now you see? If you had that you could swim more like the fishes and . . . well . . . see more like the fishes. Wouldn't that be swell?
Carrot Cake with Canned Carrots
2 Cups Flour
2 Teaspoon Baking Powder
2 Teaspoon Baking Soda
2 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Sugar
1 1/2 Cups Oil
3 Cups Canned Carrots, Drained
1/2 Cup Pecans
1 (8 Oz) Package Cream Cheese
1/2 Stick Margarine
Mix ingredients in the order listed.
Stir in eggs one at a time.
Then stir in nuts
The carrots will fall apart when you mix, so no need for chopping.
Bake at 350 until cake tests done (approx. 25-35 minutes)
Mix icing ingredients together and spread over cooled cake.