Post #588 Guess What’s Happening Again?

September 8, 2018 at 2:33 PM | Posted in Uncategorized | 2 Comments

I’ve been writing this blog for six and a half years.  It doesn’t seem that long because I’ve had such a good time writing it.  I remember most of what I’ve written over the years, although it sometimes slips my mind how many times I’ve told the same story.  I mean, if you guys hear once more about the first cake I ever made, I’ll deserve whatever invective you throw my way.  But it is a funny story.  During those six and a half years, we’ve moved, I think four times.  Guess what’s happening again?  Yup, you’re so smart.  We’re moving again.  Partner/Spouse’s job it taking us about two hours north into New Hampshire.  It’s a big promotion for him.  He’s finally getting into the “Chief of” level, of whatever part of the hospital he’s going to  be dealing with.  Probably the Emergency Dept.  We moved next Friday, and until all our services are connected, blogging will be spotty, or maybe non-existent.  The move itself is going to be pretty easy.  We’re transferring our apartment from here to there within the same leasing company so it’s all set up.  It’s a nicer building and our bedroom has a river view.  The building also has a rooftop terrace.  It’s exciting to discover new places and new restaurant.  If the internet is correct, there’s a churrascaria (Brazilian barbecue) right around the corner.   We’re looking forward to it.

So apart from that news, I also found a pound cake recipe this week that made a very good pound cake and used a different technique for blending the batter.  I will make one comment to start:  Be certain all ingredients are at room temperature.

Butter Vanilla Pound Cake

  • 3 large eggs
  • 3 tablespoons milk or water
  • 2 tsp vanilla
  • 1 1/2 cup flour (they recommend cake flour but I used AP with no trouble)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3/4 cup sugar
  • 13 tablespoons butter, cut into 1 tablespoon chunks
  • 1/2 – 1 tsp freshly grated nutmeg, optional

Preheat the oven to 350 and prepare a 9x5x3 loaf pan by spraying it with a vegetable spray then laying a piece of parchment paper on the bottom cut to size and spraying the parchment paper.

In a 2 cup glass measuring cup, whisk together the eggs, milk/water, and vanilla until completely blended.  Set aside.

In a large bowl, or the mixing bowl of a stand mixer, sift together the flour, salt, sugar, and nutmeg if using.  Make certain the dry ingredients are well sifted and combined.

Place all pieces of butter into the flour and blend at low speed until butter is thoroughly incorporated.  Add half the egg mixture and blend, stopping to scraped the sides of the bowl into the mixture.  Add the rest of the egg mixture in two additions with the machine at medium speed.  Make sure to mix completely with each addition, a minimum of 30 seconds but more if needed.

Using a rubber spatula scrape the entire batter mix into the prepare loaf pan and smooth the top.  Bake for 45 – 55 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.

I baked for 50 minutes and it didn’t seem quite done to me, so I added another six minutes and while the cake was fine, tasted good, etc., it had a thicker crust than I normally like and the crust was a little tougher than usual.  I also added the nutmeg and the flavor was amazing.

This cake didn’t last too long, but we had thick slices just plain; once with chocolate fudge sauce; once with ice cream; and once with raspberry preserves.  It had that signature crack down the middle exactly as a pound cake should.  This is one we’re going to have a lot of.  I’m going to play around with the flavorings and spices and I’ll probably end up adding fruit and nuts.  Right now, I’m thinking some coconut would be a good thing.

So, I thought I’d take a moment and let you know what’s upcoming in the blog over the next few months, once the internet is on in the apartment.   The new homesite is still in New England, thick in the middle of New England.  While there is loads of city life and entertainment available, particularly near the shore, there is also loads of the fairs and festivals.  So as many of those as we can get to, I’ll be writing about.  Our little town has a ton of small, independent diners which you all know we love, so you’ll be reading about those, as well as the regular style restaurants.  And there seems to be a lot of food truck activity so you’ll hear about those.  I’m still working with my bread fixation and trying new recipes (I made cloverleaf rolls last weekend) so I’ll be writing about my efforts there, including the mishaps and happy accidents.  I’m still working on getting my sugar levels under control so I’ll have something to say about those along the way.  And I’m still trying to find the best way to make a good old fashioned donut.  I now own two different donut cutters, as well as two donut pans for those recipes that call for baking rather than frying.  And as always, if ever you want me to explore something specific, let me know by sending an email, putting in a comment, or letting me know by FB.  If anyone ever thinks they want to write a guest post, just let me know.  I’m happy to hand over the reins for anyone who wants to write.  My writing in my other life is going well and I’m going to attempt NaNoWriMo again this year.  I tried once back in 2015, but didn’t make the word goal.  (For those who don’t know, NaNoWriMo is short for National Novel Writing Month.  It’s in November of every year and the word count goal is 50000 words in 30 days.  The first time I attempted, I got to 32000 but life interfered.  This year, I’m going to make it.  There’s no prize, no entry fee, no penalty for not making the word count.  But if you do make the word count, you get the tremendous satisfaction of knowing you can do it.  And you may have a completed first draft of a sellable book.  That’s my goal.)

So that’s where things are and where things will be.  As always, if you try any of the recipes or techniques please let us all know about it.  And if you have anything to add, don’t hesitate.  We’d all love to hear from you!


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