I don’t know that there are words to express my excitement over the past week. Last Friday my sweet robot and I closed escrow on our first home. It still feels a little surreal or almost like we’re playing house in someone else’s home but I think as we continue to unpack it will begin to feel more real. For the most part we’re still in boxes because some fantastical friends of ours are going to help us pain this weekend but the most important thing was to make sure the kitchen was unpacked. The kitchen almost felt small, for about half a second, but once I cleared off our counters and organized a bit I realized how big my new kitchen really is! I found myself spinning around in the center of the kitchen, my kittens the only eye witnesses to my dork behavior.
The real joy came when I cleared off a bit of counter next to the oven and designated it Alton’s new home. He fits perfectly and because we have so much more cabinet space the cabinets below him are where all my cake pans live (side note: I had no idea just how many can pans I had until I was trying to unpack them. Every time I thought I was done I would turn around and find another box labeled “Kitchen-Pans” or “Kitchen-Baking stuff”. It was usually met with the same frustration one might feel after completely doing all the dishes and then you find that one damn glass you missed.)
I decided to break in my new kitchen but throwing together and Blueberry lemon cake.
I mentioned a few posts ago about how I have yet to find a good white cake recipe. I took a stab at the one from Epicurious, as a lot of their recipes are tried and true. I decided to cut it in half because I only wanted to make it a 6 inch cake but the layers ended up being a little smaller than what I wanted. Oh well, cest la vie and whatnot. It’s probably for the best because with the move we haven’t been eating the healthiest, so a slightly shorter cake is probably just fine.
I have a habit for being impatient when I’m doing things just for myself. This recipe called for allowing the butter and milk to come to room temperature, so I was lucky when my robot told me that he had to turn the gas off to hook up our washer and dryer in the garage. I mise en placed my ingredients and went about putting away a few more items. By the time the gas was turned back on by ingredients were room temperature, had it not been for the distraction I probably would have just jumped right in and been annoyed that I had butter chunks in my batter.
The recipe is self was easy enough. I added some lemon zest to the dry ingredients and then squeezed the juice of the lemon into the batter at the end and merely folded it in until everything was combined. The batter it’s self was pretty delicious, because I filled this cake with the lemon curd from my last post I decided to give this cake to my laxes. So I’ll have to wait to get my brother’s notes before deciding whether or not the white cake was a success. That’s another fantastic thing about my brother, I know that if he tells me something is good it must be. He will never tell you positives just for the sake of being positive. He’s always been that way with anything I’ve attempted. I know that his notes are always constructive and he’ll always tell you his honest opinion because that’s the only way you get better. I’m grateful for that. I’m very lucky to have him on my team.