January 23, 2011
You know what? I am never going to be less than a size 10. I am never going to not want to sing along to a Disney musical if in its presence. I am always going to feel the need to plan things, to be obsessive and make lists, to send out texts and emails, “Hey do you want to…?”
I will procrastinate by cooking. I will cope by eating things that I find delicious. I will never be able to skip more than two days in a row at the gym because I am addicted to endorphins. I will start books (particularly “thinky” non-fiction books) that I feel like I “ought to” read and never finish them, opting for really addictive, well-written fiction instead. I will feel slightly guilty about this, and about the fact that sometimes I listen to music in the mornings on the way to work instead of NPR, but not guilty enough to stop. I will go weeks without writing and when I finally set aside time to do so, I will think “Why don’t I do this more often?”
Every once in a while, I will snap at Jill for something that totally isn’t even her fault. I won’t call my mother as often as I probably should. I will tell people “I love you” more times than is necessary, in ways that they’re not sure how to respond to, but that won’t stop me. Sometimes I may pretend to be asleep when the dog needs to go out in the middle of the night.
If you ask, I’m going to tell it like it is. (I may do that even if you don’t ask). I’m going to save bacon fat in a jar in the fridge & then fry eggs in it, I’m going to flirt with good looking waiters, I’m going to lust after unnecessary shoes, I will probably always be a little bit vain, and I am never going to not want dessert.
ORANGE POLENTA CAKE
adapted from Bon Appetit
I love the texture that polenta brings to sweets; the pairing with orange is classically Italian, though this cake is more like a pound cake than anything else. The original recipe calls for plums & blackberries to be served alongside, but I stuck to just the latter. I also substituted good old-fashioned whipped cream for the more high-maintenance (though delicious sounding) buttermilk ice cream suggested.
1 ¼ cups flour
¾ medium-grind polenta
1 ½ tsp. baking powder
½ tsp. salt
1 cup + 2 T sugar
1 cup unsalted butter at room temperature
finely grated zest of 1 orange
4 eggs, room temperature
1 tsp. vanilla extract
½ cup plain yogurt (preferably whole milk)
pan: 9x5x3-inch loaf pan, buttered & floured
Whisk the dry ingredients together and set aside. In a separate bowl, beat the sugar, butter, & zest together until fluffy, then add the eggs one at a time, scraping down the sides of the bowl and blending well after each addition. Beat in the vanilla.
Alternately add the dry ingredients and the yogurt, starting & ending with the dry ingredients. Mix until just combined, then pour the batter into the loaf pan and smooth the top.
Bake until the cake is golden and a cake tester or toothpick comes out clean or with dry crumbs clinging to it. This may take anywhere from 50 minutes to 1 hour & 15 minutes, depending on your oven. Cool the cake on a rack in the pan before running a knife around the edges and inverting the cake.