Unfortunately, the past couple weeks has been very emotionally taxing for me and my family.  My grandmother Rose is matriarch of a large, loving family – 5 kids, 11 grandkids, and 3 great grandkids.  I’m the oldest of the grandchildren, and my grandmother has always been a big part of my life.

She’s been in and out of the hospital and rehab center since her October hip surgery, but never for anything life threatening.

On Friday, February 27, she was admitted to the Northeastern Vermont Regional Hospital’s ICU department.  They stabilized her and it seemed things were going better, but, on Wednesday, March 4, she took a turn for the worse. We all prayed even more and prepared to say goodbye if needed. Miraculously, on Thursday, her medications kicked in and the hospital team determined that another condition was causing her existing issues to be worse.  By the weekend, she was home and she’s now recovering.

I realized again how fragile our lives really are and that your loved ones come first.  Throughout the process, the team at the hospital including nurses Bud, Angela, and Claire were patient, kind and provided amazing care.  Thanks to them and the entire team, we still have our dear Rose.

On Tuesday, March 10, I flew from Florida to Vermont and spent a few days with her and the rest of my extended family.

I was thankful too to see my aunt Rita who lives in California.  She too had the opportunity to visit Rose.  My youngest cousin Sarah and I baked and decorated the thank you cake, which I proudly delivered to the team.  The nurses said how much they enjoyed my grandmother and they couldn’t believe I did this on my vacation.  But, to me, when people go above and beyond, it’s important to show your appreciation.  I wouldn’t have had such a joyful visit to Vermont if not for their loving care.

Here’s the recipe:

Honey Wacky Cake

Mix:

3 cups flour

2 teaspoons baking soda

3/4 cup cocoa

2 teaspoons salt

Make a well in the center and add:

3/4 cup cooking oil

1 1/2 cups honey

2 cups water

2 teaspoons vanilla

Stir just enough to blend the wet and dry ingredients.  Do not beat.  Treat much like you would muffin batter.

Preheat oven to 350 degrees.  Grease 9 x 13 pan.  Pour mixture into pan and bake 40 minutes.

After it cools, frost the cake.  For the frosting, you can use whatever kind you preferred.  We actually baked two of these — one as a celebration cake for the family to enjoy using cream cheese frosting and the other one for the hospital crew using a traditional buttercream frosting.