A Thousand Years

How many years past ? 10 years ? 20 years ? 25 years ? a thousand years ? I don't know, I can't remember how long we never seen each other. Everything change, like branches of a tree we grow in different directions, yet our roots remain as one. Each of our lives will always be a special part of the other's.

My Goodness, how I come so mellow ? yeah..that's happen because all sudden, somebody knocking my door, ring my bell, (actualy knocking on virtual way) and said : "Hi Fitri, do you remember me ? Long time ago, I used to sit behind you on junior high school" wow..wow..wow, it was long times ago. Splash..!!! and next all memory about that time comes again, it was so funny to remember we were young, playing together, teasing each other, and we became a good friend until we chose our own life, and times just flew away, left all the memory behind. And now, after 25 years you find me here, and we start talking again. Thanks to a new technology who bring us together again . No more distance, a world just a small space. Even I still sitting here, a thousand miles from you but we still can talk.Wish we can meet again and see everybody that I loves so dearly from my past life too.

And now I sitting on my porch in the nice afternoon enjoying a cup of tea with a slice of carrot pineapple cake, while my finger busy searching another old friends on Internet site, wow... hopefully you guys can sit by me here too and we will chit chat non stop 24 hours LOL.

Carrot - Pineapple cake

Recipes : BBC Good Food

Ingredients

175 grams light muscovado sugar (or use Javanese Brown Sugar)
175 ml sunflower oil
3 large eggs , lightly beaten
140 grams grated carrots (about 3 medium)
100 grams pineapple, chopped into small chunk

100 grams raisins
grated zest of 1 large orange
175 grams self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated will give you the best flavour)

For the frosting

175 grams icing sugar
1½-2 tbsp orange juice

Method

Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip cross ways, covering the base and sides of the tin, with a double layer in the base.

Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.

Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides