Tuesday, September 23, 2008

blueberry cake

and it was good

Thank you all for the kind comments and emails in the last two months. The support that you’ve given me through the last two and a half months has been invaluable and carried me through what has been a very difficult period.

To make a long story short, my relationship ended, I moved out of the apartment my ex-boyfriend and I shared and moved into a new one by myself. And since I took only clothes, books and a few treasured kitchen items like my beloved KitchenAid mixer and a pasta maker, I had to acquire everything else from scratch. Furniture, dishes, sheets, mixing bowls, canisters and so on. You’d be surprised at how quickly the little things begin to add up and how much time it eats up. And before I knew it, summer had ended and fall snuck up right behind it. Now the mornings are cooler and there’s a definite chill in the air. I’m craving hot coffee instead of iced, and put on a sweater before I leave the house.

And if moving wasn’t consuming enough, the economy has kept us all focused and fixated, especially last week, when the markets had a near meltdown with violent swings and the US government had to step in. Even my grandmother, who has no concept of the markets or what it is that I do for a living, asked me about what is happening to those “stops” and people losing money on them. She calls them “stops” my grandmother, and even she is concerned that their value is steeply declining.

But enough of that. The difficult part is behind me now and I am looking forward to the future and trying to cook in my new kitchen, which, while lovely, lacks any legitimate counter space. Which makes for tricky cooking. Almost like juggling and constantly washing and drying and trying to find another square inch of space, and believe me, every inch is a blessing. That is until my sleek kitchen cart gets assembled and then counter space, here I come!

blueberry cake batter

Still, limited as I am, it hasn’t completely stopped me. And the first chance I got to make this blueberry cake, I did. The instant I spied it in the New York Times, I was instantly excited to make it. I couldn’t decide what to get excited about first: fresh blueberries? Toasted almonds? Orange zest? And so I made this for the small painting party I held last Saturday when friends and I transformed two bland white walls into stunning, muted grey ones. And the cake – it too was a stunner. The toasted almonds and the zest give the blueberries amazing dimension and that little edge of mystery and complexity – perfect with a cup of strong, hot coffee. Just in time for fall.

dimply and moist

Continue reading blueberry cake.