My mother's Carrot Pudding

I make this e dry year for Rosh Hashana

Carrot Pudding
1 c brown sugar
1egg
 3/4 cup shortening: use butter and shortening for best results
1 c grated carrots
 1 1/2 cup flour
1 tsp baking powder
1/4 teaspoon baking soda
1 tablespoon water
1/2 teaspoon lemon juice

Preheat oven to 350

Cream sugar and shortening
Add egg and carrots
Add baking powder and flour
 Dilute baking soda I. Lemon juice  and add with water to batter
Stir with wooden spoon
 Pour into greased loaf pan,  sorry her Recipie does. Of specify size

Bake 45 minutes. Or until lightly brown

Post Retirment

I am looking forward to this new road in my life post public schools.  I don't know what to expect living in a world that is not governed by the public schools calendar.  Both my young life and professional life has been governed by when I can take a vacation.  I don't know if I will be able to handle a schedule where I don't have someone else telling me when I can take vacation or even holidays.  I have worked 35 years in 3 different school districts but they all have had a winter and spring break where I was forced to work around when wanting to go somewhere.   I guess I better finish with this school year, take some time off and then put myself back on the market as a consultant trainer.  I will need to be my own agent and let people know about my marketable skills.

Hindie