Clementine almond pastry cake

Clementine almond pastry cake

Clementine almond pastry cake

Sometimes when we have trouble making a decision we’ll ask Malcolm for help. Usually it’s a small thing–choosing between two paint colors, say, or whether or not I should add olives to a stew. He’s very decisive, but he’s thoughtful, too–he thinks quickly. And when he gives an answer it always seems to have been the obvious answer all along. It sounds silly, but I’ve been wracked with indecision lately on the subject of a story I’m writing. It was going along in the usual halting, stumbling way of most of my stories, when I noticed that it kept getting longer and longer. The characters were in my thoughts all day and night, and they were becoming more complicated, and all of these ideas about what things could be about started haunting me. I know you’re supposed to write something until it’s as long as it needs to be, but at some point you have to decide what you’re doing, you have to know where you’re going and have some idea how to get there. So I asked Malcolm. I was mostly joking, but I said, “Hey, Malcolm, should I write a short story or a novel?” I was thinking he’d just laugh it off, because it’s a ridiculous question. But he said, “Well, tell me about it, tell me about some of the characters, what’s it about?” This kills me! It’s so smart and sweet. And Malcolm had an idea for a story, too, which I’m going to help him write by asking him questions, so we were just like two writers, together, just a couple of story-writing friends, discussing our work. And I’ve decided to think like Malcolm, when I’m choosing if the story goes this way or that way…I’ll think quickly, and make it seem like it was inevitable all along. He chose novel, by the way, so we’ll see how that goes!

Clementine almond pastry cake

Clementine almond pastry cake

It’s a pastry cake! I’m very excited about this…I feel like I’ve invented a genre of sweet food. I first encountered the phrase “Pastry Cake” in one of my favorite books, Joan Aiken’s Go Saddle the Sea. I couldn’t find an actual pastry cake any where, so I decided it should be a thick dense cake, almost like a soft shortbread. The first one I made had a salted top. This one has clementine zest in the batter, plus almonds and a pinch of allspice and a drop of sherry. It’s stuffed with milk chocolate chips, and topped with sugar crystals, which gives it a nice sort of crispiness. Very festive, very tasty!

Here’s The Choice is Yours by Black Sheep
Continue reading

Pear and gianduja tarts

Pear and gianduja tarts

Pear and gianduja tarts

Snow Day! They cancelled school before it even started snowing today, but by the time the boys were out of bed the snow fell thick and fast, and it’s still coming down. We trudged around our pretty town in the slush, the boys sledded a few times, Clio ran like a crazed reindeer in a snow-covered field, and now it’s pjs and legos and hot tea. Yeah. Last night we watched Searching for Sugarman, and, oddly, it featured more than a few shots of Rodriguez trudging around Detroit in thick snow. Just shots of him walking in the snow, and they were oddly moving. The whole film was surprisingly moving, as a matter of fact. It wasn’t really the story that got to me, although it’s a remarkable story, and although the music was intriguing, I didn’t feel like I knew all that much more about it for watching the film. It was the character of Rodriguez himself, as articulated by all the people around him. And not by the music critics and record producers, but by the Ordinary people in his life–his three wise and eloquent daughters and the bricklayers and construction workers he sees from day to day. We don’t actually hear him talk too much himself, which somehow suits the mysterious character we’ve been told about, who was so shy he performed facing the back of the stage. But his daughters and co-workers present the picture of a man who is content, not in a comfortable lazy way, but in a satisfied way, in the way of somebody who finds a lot to be happy about in small things, who is happy with what he has achieved, who is constantly curious and questioning, but not dissatisfied with what he has. Somebody who has his own definition of success, which extends from recording music to the hard labor he does to support himself in Detroit–demolishing and cleaning out houses. I’ll let Rick Emerson, a construction worker and friend of Rodriguez’s, tell you all about it, “He had this kind of magical quality that all the genuine poets and artists have: to elevate things. To get above the mundane, the prosaic. All the bullshit. All the mediocrity that’s everywhere. The artist, the artist is the pioneer….What he’s demonstrated, very clearly, is that you have a choice. He took all that torment, all that agony, all that confusion and pain, and he transformed it into something beautiful. He’s like the silkworm, you know? You take this raw material, and you transform it. You come out with something that wasn’t there before. Something beautiful. Something perhaps transcendent. Something perhaps eternal. Insofar as he does that, I think he’s representative of the human spirit, of what’s possible. That you have a choice ‘And this has been my choice, to give you Sugar Man.’ Now, have you done that? Ask yourself.” It’s almost as though he’s been reading Rolands Barthes, ““The film spectator might adopt the silk worm’s motto: inclusum labor illustrat: because I am shut in I work, and shine with all the intensity of my desire.” Because he’s shut out of a lifetime of fame and fortune, because he’s shut into the cold troubled city of Detroit, because he’s shut into his own creativity, he shines, and makes everybody around him shine with him.

Pear and gianduja tart

Pear and gianduja tart

I bought some pastry rings at the flea market, and I confess I didn’t know what they were for. A small amount of research suggested that you place them on a baking sheet and line them as you would a tart pan. So that’s what I did. I made the crust out of a sort of shortbread dough. I had some crumbled hazelnuts and chocolate chips from another recipe I’ll tell you about soon, and I decided to combine them with a bit of egg and milk and process them until smooth, and then top all of that with slices of pear. Yum. I made two smallish tarts (I think they’re 12 centimeters across) but you could easily make this in a ten-inch tart pan. You might want a bit more pear, that’s up to you!

Here’s I Wonder by Rodriguez from Searching for Sugarman.
Continue reading

Cinnamon almond cake

Almond cinnamon cake

Almond cinnamon cake

It sometimes seems as though Thanksgiving has become a celebration of having too much. It’s funny that it’s a uniquely American holiday, because it seems like such a singularly American characteristic to want more than we need. Too much is never enough. We don’t just eat lots of good food, we eat till we feel ill, and then we set out that very night to buy lots of things we don’t need just because they’re cheaper than they were the day before. It’s madness, I tell you! Everything feels very off-kilter sometimes: in a world with so much poverty and hunger, we should celebrate because we have enough, we should celebrate balance and sharing, and plenty for everyone. We should remember what it feels like to be hungry, to have that keen feeling of anticipation, and we should recognize when we’ve had enough, when we’re sated. And we should be thankful for being full of hope and love and affection and kindness, because these things we truly can’t have too much of. And that’s quite enough of my Sunday preaching! In this spirit, today’s Sunday interactive playlist is on the subject of feeling full and feeling hungry. We could be talking about food, or emotion, or ambition, or any other thing.
Almond & cinnamon cake

Almond & cinnamon cake

Well, I make a lot of cakes, and this is one of my favorite I’ve ever made. It has a dense pleasant quality, almost like shortbread, and the combination of cinnamon and almond is a perfect one. It has a soft cakey part topped with a sort of crumble with lots of bittersweet chocolate chips in it. Nice with coffee in the morning, tea in the afternoon, and wine after dinner.

Here’s a link to the interactive playlist. Add what you like or leave a note in the comments and I’ll try to add it through the week.

Continue reading

Apple apricot chocolate nut cake

Fruit and nut cake

Fruit and nut cake

I feel as though I don’t listen to whole albums any more, unless I’m in the car, which isn’t very often. I’m so distracted most of the time that I’ll listen to a song here or a song there, or sometimes a big mix of songs. But when I do listen to an album as an album, I remember the very great pleasure of it. And the part that I like best is when there are one or two songs in a row that I love together. Usually it’s three songs, and it’s the part of the album I most look forward to…the jammy filling in the middle of the album, or the transcendent ending. For instance I love Franks Wild Years, which ends with Cold Cold Ground, Train Song, and then Innocent When you Dream. Does anybody else listen to albums in this way? With a trio of songs they look forward to somewhere in the mix? If so, add them to our Sunday interactive playlist, or leave a message in the comments and I’ll try to add it myself. It could be two songs or four songs, and it could be songs from a mixed tape that you’ve made or somebody made for you. The rules are very flexible here at The Ordinary!

I wanted a fruit crumble, but also something I could carry around with me, something that would last a little longer, so I made this cake. It has apricots, apples, golden raisins, hazelnuts, pecans and almonds, as well as chocolate chips. It’s like a fresh fruit cake, or a fruit and nut cake, or a trail mix cake. Good in the morning with coffee.

Here’s a link to your interactive playlist. Hopefully it works this week!!
Continue reading

Scorpion cake!!

Scorpion cake!

Scorpion cake!

Isaac says he thinks he laughs more in November than in any other month. For those of us who don’t travel gracefully into winter, and who don’t welcome the increasing darkness and cold, this makes Isaac very nice to have around. He does winter right…flannel pjs all day, snuggled up to radiators and a warm grey dog, reading comics and drawing: he makes it look good. It’s our Isaac’s birthday, he’s eight years old! That makes today a holiday for those of us who study his teachings. I’ve joked in the past about being a follower of Isaacstentialism, but in truth you could do worse, you could do a lot worse, than follow the wise words of my little eight-year-old. You’d learn to be warm and cheerful, and spontaneous and generous with your warmth and cheerfulness. You’d say “I love you,” when you feel it, even to your cranky older brother, who will probably just shrug and walk away or tell you to fetch him a snack. You’d say “you’re fun to be with,” when you feel that, too, never realizing that you’re the most fun to be with. You’d tell jokes even if you don’t understand them and nobody else does either. You’d believe sincerely that you can’t judge dogs for being gross from time to time, because they’re different from us and you would extend this understanding to all creatures. If you felt like drawing something (and you always would) you’d sit down and draw it, with quick complete attention, and you’d tell a story as you drew it, and when you were done you’d be happy with it. You wouldn’t hurry, ever, especially not in walking somewhere, because you’d understand that time will stretch itself out for you. You’d never be bored, you wouldn’t mind waiting, because you’d have so much going on in your head, and you’d probably tell everyone about it in perfect surprising words. You would sing constantly, whatever words happen to be in your head, to a tune as meandering as your feet. You would dance a crazy dance, and you wouldn’t stop because somebody was watching. You wouldn’t be easily disappointed in your own efforts of the efforts of others. If somebody made you a silly-looking cake, you’d love it anyway. You’d be happy with whatever gift you get. You’d want to share your gifts with your older brother. You would invent games nobody else understands and be emphatic about the rules. You would have a ridiculously infectious laugh. You would shine and glow.

Scorpion cake

Scorpion cake

Isaac asked me to make him a scorpion cake. (He’s a scorpio, don’t you know.) As you can see, I employed my usual technique of confusing them with candy. If you put enough twizzlers on a cake, nobody worries that it’s sloppy and crumbly and the color of drier lint. I used on oblong cake pan and a bunch of cupcakes, and everything stuck in the pans and I got very cranky and discouraged, but I think it all came out okay in the end. I know Isaac will be pleased with it, no matter how it looks.

Isaac’s chocolate chocolate pecan cake

Isaac's chocolate chocolate pecan cake

Isaac’s chocolate chocolate pecan cake

David recently bought The Blind Leading the Naked, by The Violent Femmes. What a time warp!! It’s such an evocative album, and it’s funny because it’s evocative for David, too, and it’s not like Violent Femmes’ Violent Femmes, which is probably evocative for everybody who was a teenager in America at the time. It brings back strange specific memories. I remember going for a long trip in a friend’s car, and he was obsessed with this album. I fast-forwarded through a song I didn’t feel like hearing, without asking (cassette tape!) He got really angry, because it was a thoughtless and self-centered thing to do, which, in all fairness, it was. And later he stopped being friends with me on grounds of thoughtlessness and self-centeredness, which in all fairness was probably true of me at the time, too. But mostly the album brings back pleasant memories, of adventures with friends. And it brings back memories for David of the same time and the same part of the world, but we didn’t know each other at all. But we might have crossed paths, we might have been in the same city, listening to the same song, and not even knowing it. And now Isaac likes the album, too, and he has some of the lyrics memorized with uncanny awareness and precision (we’re going to have to be very very careful what we listen to around this boy!) One song in particular, I want to listen to over and over. It’s Good Friend. It seems strangely perfect to listen to it now, to remember a time when my heart probably was in a mess every time I turned around, but to be sitting next to the best friend I’ll ever have, sharing our separate memories. I particularly like the part in the middle where he talks. The music grows hushed, you’re waiting for it, you’re ready for it. Like all talking parts in the middle of songs, you know he’s going to be sincere and serious, you know he’s going to be sincerious, and in a few lines his personality and his peculiarly stylish style shines through with such clarity. I love it. So this week’s interactive playlist is songs in which the singer talks in the middle, songs with that beautiful part where you get to the bridge and you find somebody on it, talking to you about all the things in his or her heart. Conversely, we can also have hip hop songs in which the rapper sings unexpectedly, because I love those too.

Isaac designed this cake. His birthday is coming up, and this cake was sort of the rehearsal. He wanted chocolate cake with chocolate chips and pecans. He wanted vanilla and cinnamon, and he wanted powdered sugar and brown sugar. I decided to make it in the style of a genoise, because I find that a fun cake to make, and I didn’t want it to be too much like pecan brownies. So this is dense but softish, too.

Here’s a link to the interactive playlist. This is one of those subjects I’m going to need help with. I always hear a song with a taking part and think…I’ll remember that to use in a playlist, but then I always forget when the actual time comes.

Continue reading

Chocolate chocolate chip spice cake

Chocolate chocolate chip spice cake

Chocolate chocolate chip spice cake

I had a dream last night that the boys were flying small airplanes. (Must have been because we watched Gamera!) I think they dropped fruit from their airplanes, or maybe fruit-flavored candy (it is Halloween, after all!) And in the cockpit of each was a flashing light which said, “CONFORM.” I think my understanding in the dream was that this meant that the planes conformed to safety standards–always a good thing. Of course it read as a message to my boys as well, those glowing yellow lights. CONFORM! David was saying just the other day that Malcolm must be trying to figure out if he’s normal, and just what normal is. He’s at that age. His teachers say “Malcolm’s like this,” and his friends say “Malcolm’s like that,” and surely Malcolm must know best of all what Malcolm is like, but it’s not always that simple, is it? And how do you say, “Yes, you’re perfectly normal, you’re just like everybody else?” And at the same time say, “Normal is not all that it’s talked up to be.” I have watched him with his friends and classmates, and he’s an eleven-year-old boy like any other. They’re all loopy. You want them to be just like everybody else in the ways that make life easy, but good grief do I love all the ways that they are just like themselves and nobody else in the world. For Halloween they’re a wizard motorcycle captain and a devil boat captain. When they walk up to a door and somebody says, “And what are you, son?” They don’t say, “A pirate!” and run off the porch. They need to pull up a chair and say, “Well, it all started many years ago. You see, I was a normal boat captain once…” They’re characters! They have a story! They have a history. And normal children might worry about their house being burgled, but for Isaac it’s not impossible that a burglar will come to our house wearing squirrel-smelling perfume, and all the humans in the house will think, “Oh it’s just a squirrel in our bedroom,” (because that happens all the time) but Clio will say, “Wait a minute…” I cleaned up their room yesterday and I unearthed such a treasure of funny stories they started, and creatures they invented, perfectly normal games they combined to make way better games, odd contraptions they’ve devised of broken toys and electrical tape. They’re geniuses, I tell you! Mad geniuses! So maybe being normal means just pretending to be like everyone else, but if everybody is pretending to be like everybody else, and everybody is actually a little crazy, where does that leave us? I told Malcolm that maybe getting by in school, in this day of standardized tests, means just trying to figure out the rules, like it’s a game. And he said, “That’s easy, it’s just one button to press, over and over.” I suppose like all things it’s a balance. And we’re all in it together, we’re all holding up this fragile thing we’ve created, this semblance of sanity and normalcy, made from fragile wires and papers, but buoyed by the fire of our creativity and imagination. You need to learn to walk the line, but if you spend too much time in the middle of the road, you’ll get run over.

I love molasses. It’s such an odd, old-fashioned flavor. It tastes like autumn to me. I decided to combine it with very dark cocoa powder and sweet spices to make a cake. And of course I added chocolate chips because everything is better with chocolate chips. Yes, Malcolm told me last week that I make to many cakes, but he wasn’t complaining about this one, because he loves it. He says it’s like spicy brownies.

Here’s Johnny Cash with I Walk the Line.
Continue reading

Hazelnut oatmeal chocolate cake with cinnamon and black pepper

hazelnut oat chocolate cake

hazelnut oat chocolate cake

My sister-in-law and her wife are getting married today! If that sentence doesn’t make much sense, it’s because the world hasn’t made much sense for years, but it’s starting to look a lot more sensible here in New Jersey. Christy and Danni were civil-unioned on this date six years ago, and today they’re getting married married. I’m so happy for them and proud of them, and I’m so happy my boys get a chance to stand up with them at their wedding. They are a perfect example of two remarkable people who make a remarkable couple. Danni is a set-builder, and Christy is a photographer and a teacher and a poet, and it’s always seemed to me that they have made their lives, they have made their life together. They have a picture of how their life could be, and they use their great energy and resourcefulness to make it that way, and to keep it that way. They use their enviable cheerfulness and passion to set their lives aglow, to capture all the beautiful moments, and they use their generosity to share it all with their friends and family. Anyone who is married will tell you that as well as bringing joy and comfort, marriage takes a lot of work, and Christy and Danni make the work look like fun. It makes so much sense for them to be together, just as it makes sense that any two people in love should be married if they want to, and it’s a beautiful thing to see the world shifting in this direction. It feels like a real triumph, to stand up to bullies like Chris Christie and anyone else who operates out of hate and fear. Today is a joyful day, a beautiful golden autumn day, to share love and to celebrate the fact that sometimes the world does change for the better.

The other day, Malcolm looked at me very seriously and said, “Mom, you make too many cakes.” And he’s right, I probably do. (I have one in the oven now!) But it’s so comforting to make them, and they’re so nice to eat on dark and icy October mornings and evenings. Hazelnut and chocolate is an obviously delicious combination. I combined it, here with some oats and spices, to make a sort of top-of-the-coffeecake cake. It’s got a crumbly consistency and a nice earthy spicy flavor.

Here’s The Turtles with Happy Together

Continue reading

Chocolate-covered coconut milk cake

Chocolate-covered coconut milk cake

Chocolate-covered coconut milk cake

David’s building a shed in the back yard. I said, “You’re working on a building!” And he said, “A holy crap building!” Because he’s never built a shed before. They say it’s good for you to try something new, but it’s not without its challenges. David is doing a beautiful job, though. I love our shed, and I’ve liked it every step of the way. It feels full of possibilities. At first it was a stage for our Isaac (as is the whole world, of course). Then, once it had a few walls, it became the perfect setting for a tableau vivant. I joked that he could add glass walls, thinking of an aviary or a greenhouse, and he said with glass walls it could be a writer’s room for me. I could see it with turrets and little staircases and balconies, like some mad 18th-century folly. Maybe it will be a smokehouse or a chicken coop or a fancy accommodation for Clio. David talked about putting a screech-owl cote on top, and painting the wall visible from the window with something nice to see when you look out upon the yard. Our house is a crazed tumble of crooked lines and angles, and the sloped roof of the shed is a perfect addition, adding one more level of ramble to a structure that’s been altered and amended for over 150 years. After one rough day at school, Malcolm raced home to help David with the shed, and it was a beautiful thing to watch him out there, happy and confident and actually helpful, wielding a drill with assurance and agility. It’s inspiring and hopeful to watch David build this tiny house; he’s making something solid and useful and simple but pleasing to the eye, as well. I like to think about the shed as part of our eccentric home, weathering the years with the rest of us. And I’m grateful for a dry bicycle seat! And that’s my story about the shed.

I had some leftover coconut milk, so I decided to make a cake. This has a subtle coconut flavor, but no flaked coconut, so the texture of the cake is smooooooth. Completely smooth. The chocolate on top adds a nice flavor and a bit of texture. A nice, simple cake, and very easy to make.

Here’s Working on a Building by Bill Monroe and his Bluegrass Boys.
Continue reading

Almond praline cake

Almond praline cake

Almond praline cake

It’s Saturday storytelling time again!! It’s been a while! I’ve worked on this one quite a bit. Gone, gone are the days of waking up at 7 before the boys do, writing down anything in my head and calling it a story. Now I spend weeks “working” on it. Of course “working” on a story, for me, means thinking about it, dreaming about it, not actually writing anything, and worrying that it’s just the wrong time to start putting anything on paper. As you may recall from the distant past of Saturday storytelling time, the stories are inspired by a picture from the brilliant website Square America. I’ll take a random snapshot of a complete stranger, and invent a past and future for the moment that it captures. Here’s this week’s picture, of a woman swimming.
946372_10151768350119589_920900791_n

The story is very loosely based on the tale of Hercules and his friend Hylas. As Theocritus tells us, “We are not the first mortals to see beauty in what is beautiful. No, even Amphitryon’s bronze-hearted son, who defeated the savage Nemean lion, loved a boy—charming Hylas, whose hair hung down in curls.” One or two lines in my story are taken straight from a translation of the myth, but I won’t tell you which ones! And now, I’ve probably said too much! Never explain a story, right? The story is after the jump.

Almond praline cake

Almond praline cake

Today we will speak not of beets, nor will we speak of beans and greens, as we have so oft done of late. We will speak of cake!! This time of year I always have a cake around. Something simple, usually, to have with coffee in the morning (or all day long.) This cake is inspired by a tart from my French cookbook of the 60s, but it doesn’t count in our French-cake-a-week series because I’ve changed it quite a bit. This would have been the filling of a tart, and it would have had a crust around it. But for once I didn’t feel like making a tart! The cake has almonds and jam in it. The jam is mixed right in, and I think it gives it a nice, mysterious, juicy flavor and texture. The recipe calls for marmalade, but I used Four Fruits, because it’s just so good. I think it’s called a praline cake because you scatter almonds and sugar on the top to make a sort of crust. I used raw sugar, but you can use anything with largish crystals of sugar. I added some at the end and put it under the broiler, but when you do this be very careful, because you don’t want to burn the almonds!! The recipe’s after the story, after the jump.

Here’s Tom Waits’ Gin Soaked Boy, because I borrowed a line for my story, and because I love it.

Continue reading