It seems one of my relatives went on a rescue mission recently to find adoptive homes for two sock monkeys who had been residents of the Red Heel Monkey Shelter. Refer to blog posting Dec. 17th Sock Monkey Attire for more specific information on the shelter.
This young sock monkey (see photo posted) was delivered to our house three days ago. We found him to be packaged quite carefully and in good spirits. Though he did travel lightly (meaning few possessions) and came with a booklet of care instructions. I am told that all sock monkey residents who leave the shelter come with their own care booklet for their newly adopted parents. The booklet of care instructions (like an owner's manual) covers suggestions on how to help sock monkey adjust to life outside the shelter. It includes tips on how to help with separation anxiety issues, socialization with new siblings, and entertainment issues.
My relative was quite aware of our ever expanding sock monkey family. She figured this sock monkey would have few adjustment problems here and enjoy the company of so many siblings. The other sock monkey was being sent to a home where there were no other siblings just a young boy quite eager to have a new playmate.
I have posted a picture of this ever expanding sock monkey family and our newest member who is seated on the right wearing a red Santa hat.
We received adoption papers and just need to choose a name and to send the certificate back to be notarized and filed.
If perhaps you have a name suggestion please reply to this blog.
While all the sock monkey siblings were getting acquainted with the newest member I decided to do a bit of baking. Think of this dessert as a celebratory cake.
Buttermilk Mexican Chocolate Pound Cake
- 1 (8oz.) package semisweet chocolate baking squares
- 1/2 cup butter and 1/2 cup margarine softened
- 1-1/2 cups sugar
- 4 large eggs
- 1/2 cup chocolate syrup
- 2 tsp. vanilla
- 2 1/2 cups flour
- 2 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 cup buttermilk
- Microwave chocolate till melted and smooth, about a minute but stir every 15 seconds
- Cream butter and margarine about 2 minutes. Gradually add sugar beat 5 minutes till light and fluffy and then add eggs in beating one at a time
- Stir in melted chocolate, syrup and vanilla
- In another bowl mix flour, salt, soda and cinnamon
- Add butter mixture alternately with buttermilk and ending with flour mixture
- Pour batter into greased bundt pan
- Bake at 325 check at one hour to see if center cooked may have to add a few minutes more
- Cool in pan 10 minutes and then invert to a wire baking rack to cool
TIP: You can substitute 2 ( 4.4 oz.) packages for semisweet chocolate. And then omit cinnamon
adapted from recipe in Southern Living April 2007