Here’s Charlie Haden with Silence. Beautiful.
Second of all, let me tell you about my lunch. I’m very excited about it. It was: a saltine cracker topped with brie, avocado, tomato, castelvetrano olives and lots of black pepper. I don’t usually eat lunch, but I’d been thinking about brie and avocado for a while now, and I had to try it. Everything tastes good on a saltine cracker.
Finally, I’ll admit that this birthday is a hard one. 45. The only good thing you can say about turning 45 is that it’s better than not turning 45. For some irrational reason, birthdays ending in five or zero are harder than any other birthdays. So I’ve been in a blue mood all week. And then one evening after dinner the boys and I walked to the store to buy ice cream novelties. I was feeling heavy and tired and discouraged. We walked through a big open space in town, and Malcolm said, “Mom! Sky Dive!!” He grabbed my hand and flung his other arm out. Slowly, I caught on, and stretched my arm out, and then he took Isaac’s hand and Isaac stretched his arm out. We were flying and buoyant and weightless in the sweet air of a perfect June evening. And I feel alright, I feel grateful for all of it, for everything.Our blackcurrant bush is bonkers. Full of fruit. You pick a bowlful in the morning, and it’s completely laden again in the evening. The berries seem to ripen as you pick them. So I boiled them for a long time with lots of sugar, and then pressed them through a sieve and ended up with a thick beautiful sauce. I added this to a custard one night and made ice cream. And yesterday I made a cake. I made a soft almond cake, and put a layer of blackcurrant sauce, fresh bing cherries and bittersweet chocolate chips. The whole thing is tart/sweet/soft and juicy. You have to eat it with a fork, though, cause it’s delightfully messy.
Isaac’s Ring-tailed Ouzel
And my squirrel-giraffe
This dessert is a mixed up animal, too! Part cobbler, part crisp, part frangipane, part clafoutis. It’s fruity, soft, chocolatey, and crispy all at the same time! Here’s how it all went down: I had bought a bag of cherries. In general, cherries don’t last long in this house. However, we went away twice for a few days within a week or two, and before we knew it, the cherries were past their first blush of youth. Well! A chance to bake!! I wanted to make a cobbler/crisp type dessert. I also had clafoutis on my mind (the french cherry & baked custard dish) – specifically I was thinking about clafoutis with a frangipane type of custard. This combines all of those things. We have a layer of warm cherries splashed with rum, a layer of soft baked almond custard with bittersweet chocolate chips, and a crispy coconut topping. If I do say so, and I do, this is one of the most delicious things I’ve ever made! It has a lot of different flavors, it’s true, but they all go very nicely together. We ate it warm with lightly whipped cream flavored with maple syrup and vanilla.
Here’s The Kangaroo Rat from the Beastie Boys. I know that’s an actual animal, but they look so unlikely (perfect, but unlikely!) And the album is called the mix-up, so it’s double extra good.
I decided to make a cake with chocolate in it, but melted chocolate, not cocoa. And fruit, but with apricots and cherries baked in, and fresh fruit and ice cream coming in over the top of it, at the moment of ingestion. I decided to make it like the gateau basque I’d made a while back, because I loved that. I’d put apricots in, because I really like them, and I know Malcolm isn’t crazy about them, but that would be the selfish It’s-my-birthday-and-I’ll-bake-with-apricots-if-I-want-to part. I love cassis, so we’d be having some of that. And, of course…chocolate chips, because everything in life is better with chocolate chips. The boys helped me make the cake, and it was a lot of fun. Malcolm decorated it with my initial and my age, which looked much nicer than the pattern I would have made with the tines of the fork. We ate it with vanilla ice cream, and lovely fresh strawberries, blueberries and, as a special treat, rainier cherries. It’s a nice cake, because it keeps for days, so you can look forward to some with your coffee in the morning as a reason to get out of bed.
E.M. ForsterFollowing on this morning’s post of quotes, (yes, it will be on the test, children!) I’ve been thinking about how the quotes connect in my head, when I think about them all together. I think about how they relate to each other in unexpected ways. And then I think about how it’s in our nature, as humans, to make connections. If you give us 3 random facts, we’ll put them together to make a story. That’s how we watch films – we connect still pictures (somewhere in the upside-down back of our brain) to make a coherent, fluid movement. And then we’ll connect those images to make a narrative, to give them meaning. Of course, Forster was talking about connections between people, and I love that idea as well. But I’ve been thinking lately about how a connection with a person becomes more solid when we share some random connection of ideas or images, and when they make sense to both of us. For instance…the other day we were listening to the Pogues in the car, and Malcolm asked if they’d written the theme to Sponge bob. (Which my boys don’t actually watch, as it happens.) I had a chuckle, thought “Who lives in a feckin pineapple under the sea, boys?” We came home, I told David about it, as a cute things the boys said. Then, days later, David took that funny connection, drew this picture… And I felt really grateful to have somebody to share silly things with.
So, when I showed David this cake, and he said, “bloody stumps,” I knew exactly what he was talking about! There was a show called Home Movies. We loved it!! It was about an eight-year-old that made art house films. Classic! One of the characters, McGurk, is possibly the worst soccer coach ever. When one of the children on the soccer team won’t run down the field, he threatens to cut his legs off. “Bloody stumps!” he yells. (It’s not a kid’s show!) Well, one night, after the boys were a-bed, we had a chuckle about McGurk witnessing the hand-cutting-off-scene in Star Wars, and yelling… (tee hee hee) “bloody stumps, Anakin!” The point is…this might not make sense if I explain it in this long and tedious fashion, but sharing some odd connection that makes you laugh, with another human being, is the best way to connect. And we’re passing the craziness along to our boys!
Another nice way to connect is to share food. I have a friend-mom at school named Jamie. She had a son in Isaac’s class. She’s a vegetarian, too! She gave me these beautiful red velvet apricots, and I thought they were so pretty, I’d bake them upside-down. I put them in a cake with cherries. And I’d read that they were apricots crossed with plums, which made me think about plum pudding, which made me think about cinnamon and ginger and spicy black pepper. So I put those in the cake. And I love cherries and chocolate, and apricots and chocolate, and sweet spices and chocolate, so I thought I’d throw some chocolate chips in as well. And these apricots are known for “bleeding” red into gold. And then…well, I’m going to stop talking now or nobody is ever going to want to make this cake.
I made this cake for my father’s birthday. He doesn’t really like chocolate, but I snuck a small amount of white chocolate in. He does like almonds and cherries, though. (At least I hope he does!) So this is the cake I made. It’s a dense cake with ground almonds, made slightly lighter by the inclusion of 3 extra whipped egg whites. (I used the yolks in the ice cream!) In the middle of the layers, we find some cherry preserves thinned with chambord. (I love chambord, but any fruity liqueur would do. Or amaretto. Or anything you like!) And then I topped it with a thin white chocolate/chambord ganache.
Here’s Bob Marley doing Sugar Sugar. Today is his birthday!! I wonder what kind of cake he would have liked.