WELL. Here we are. A handful of days into January and in the thick of winter. The cold, long, sometimes snowy but mostly just icy and blow-y part. Bah. Having left California for the Midwest a couple months back, we knew these days would come. All in all, it’s not too bad. Wait, strike that. What I mean is that when the days are freezing and I’m warm in the house and I can sit in my favorite chair by the front window with a book and watch the snow fall, with a hot cup of coffee and both kids in school, it’s not too bad. Or when the only logical thing to do is make a pot roast and drink a little too much red wine for a weeknight (it’s about survival, after all), it’s certainly not so bad. Cozy and lovely, even.
But when it’s a HIGH of ONE and you have to push your California-grown dog by the rump in order to get him to relieve himself on the frigid lawn instead of in your basement when you’re not looking, or bandage two cranky, bored children in down just to run to the store for milk, prior to cloaking yourself Arctic-style, winter can shove it. I suppose I’ll get into a rhythm with these wintry tasks eventually and it will all seem like just a normal thing one does when you live in a place that actually has seasons, but for now, I’m not quite there.
Now that we’re well into October, I’m happy to say that we’ve officially arrived at what I believe is the most fantastic time of the year: High Baking Season. During absolutely any day in the months of October, November, and December one can legitimately bake for no other reason than it’s simply the right thing to do. And what a beautiful thing that is! It makes me glow from the inside, really. And now you know all my secrets.
There are cakes to impress, and then there are cakes to act as a balm. I’m a fan of both, of course, but give me a cake that can comfort like none other and I’m sold. No fussy frostings, no putting on cakely airs, just bake, cut, and serve straight outta the pan. Preferably on a paper plate. Even better is when said comfort cake is actually beautiful enough to impress, dead simple and keeps on the counter for several days of “just a sliver” eating. If I’m being real, though, for me that means a sliver after breakfast, a sliver after lunch, a sliver around 3:30 p.m. when my exhausted self is dying for coffee and a little bit of sugar. And then of course a “real-sized” piece for dessert, after dinner. All of that adds up to a criminal amount of cake in a day, really. But when a cake is just that good, you’re willing to be arrested for your eating habits.
With summer slipping through our fingers, and the crazy days of school schedules lurking right around the corner, I’m simultaneously trying to ignore reality and brainstorm ways to keep from feeling completely overwhelmed by getting back to the Monday-Friday crush. Of course for me, the balm for the latter usually involves baked goods (you might have guessed as much).
Quick note: Hi! If you’re visiting my site after having watched The Kitchen, thank you and welcome! How awesome to have you here. I’m thrilled and crazed to discover that Amazon is actually out of stock for Real Sweet! We are on the case and more copies will be available through Amazon within days–they are gloriously quick about resolving stock issues. You can still place an order now and it will go out to you within the week. You can also check these other lovely online book sellers, or support your local brick-and-mortar bookstore and get a copy of the book in your hot little hands immediately. Thank you again for stopping by! And now back to our regularly scheduled blog post….
Oh, helllooo. I’m just sitting here, still basking in the glow of last week, which was decidedly more exciting and glamorous than my regular life. By that I mean I kissed my babies goodbye, and got on a plane to New York for a series of media hits for the new book with nothing but a bunch of carefully curated outfits and a book I’d been trying to read for months. Not a packet of Goldfish or juice box in sight. It was an event, I’m telling you. However, any time I embark on a trip out of town without my kids, I figure that it takes a solid 18 hours to wind down from the grind of motherhood and realize that I am actually, truly on my own. For example:
• On the plane ride there, I nearly offered the guy next to me a snack, tissue, hand wipe, etc. at least half a dozen times.
• Upon landing, I got into a taxi, fully expecting to have to sweatily install a carseat, then suddenly realized I didn’t have to. Gave myself a mental high five.
• After settling into my hotel room and taking a shower without someone else in the bathroom with me for THE ENTIRE LENGTH OF THE SHOWER, I ordered room service and took to a cushy, clean bed to horf a hamburger and two chilled glasses of Sauv Blanc while watching non-animated television, and I’m pretty sure my guttural sighing became a little much for whoever was on the other side of the wall.
• I had been anticipating a delicious solo night’s sleep for weeks, which, sadly, never came–between the time change from west coast to east, and the constant startling to ghost toddler wailing, my wake-up call came cruelly early. Upside: multiple cups of coffee the next morning, sipped leisurely with no spillage, due to lack of small people unexpectedly pulling on various parts of my body. Good enough for me.
Once I got into the groove, though, it was a terrific trip. Busy, but super productive. I had a few great Business Lady Meetings, and hit up Wake Up with Al before sunrise to make some Homemade Fruit Leather. Professional hair and makeup before 6:00 a.m.–now that’s living.
And then! There was one of the more fantastical moments in my book tour history. This weekend, on June 13th and 14th, you can catch me making a cheesecake and sharing embarrassing college photos on Food Network’s awesomely fun show The Kitchen. It was Oprah-level greatness, guys.
First things first: for once, I’m not just spazzily doling out superlatives: the name of this cake is not of my doing. Also called Kvæfjordkake, this cake was popularized in the 1930s in Kvæfjord, a tiny town in northern Norway. It has been a national sensation ever since, and several years ago, this heavenly specimen was given the title of “verdens best” (world’s best) by the country itself.
My friend Luisa informed me that this style of meringue-topped cake has German roots as well, baked in round pans with the name Himmelstorte, but I’m not here to start a war or anything. As far as Norway is concerned, however, it’s a cake that comes with literal accolades, people. It’s enough to make me want to move to Norway right now. Who can resist a magical land where people so highly regard cake? And birth so many supermodels? LET’S ALL GO.
Can I get a little deep with you for a brief moment? Because I feel like I need to talk about a fear I’ve been having. My fear is that we’ve forgotten about the beauty of simplicity when it comes to dessert. I feel like we’re getting taken over by the new, the now, the Pin-worthy. A world where a baked good is deemed a bore unless it’s a Frankenstein hybrid of three other desserts, or has, like, four candy bars shoved into it (ahem, I’ve totally done it), or has a racy name that should probably come with a Parental Warning.
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