Belated: One Year Old
"I feel it is my duty, as a sales assistant, to urge you to try on a bigger bowl."
My first post went up on March 7th, 2007. And now, one year and 13 days later, I'm celebrating.
Many people who have blogs, or sites, mention the incredible things that have arrived in their lives as a result of writing and taking pictures of food -- love, book deals, friends, etc. I will tell you right now that the most incredible gift this site gave me was the gift of fear, when one day, maybe three or four months into this whole thing, none of my favorite jeans fit. Suddenly, all at once, none of them fit, and that was awe inspiring. That was Oprah, adding me to her five, that was Britney Spears, asking me to help remove the extensions from her head so she could glue in My Little Pony hair instead. But things were rectified, that situation in particular, and now I can celebrate the other gift (mentioned above) that I received.
I have met people (Tracy! Beth!) through this blog that I don't know if I'd ever have 'met', otherwise, though sometimes connections are revealed that make me laugh, because if a step had or hadn't been taken years ago we might have met anyway. I have learned so much about people, been invited to peek in on their own lives and no matter how casual our acquaintance is, it is there and it is a connection and connections are perhaps one of the things nobody tells you everybody is afraid to make after the age of twenty-three. Lately my own friends and I have been staring at each other, just helpless in our relief, and exclaiming how glad we are that we know each other, like each other and spend time with one another. We WARN one another, like "Be careful, seriously. Because I really want this friendship to be legit." My friend A told me the other day, as we curled up on couches and whined to one another, "Don't tell me I can come over whenever, because I will be over here every day." She is welcome here, every day, and so are you. Unspoken but so true -- you are all welcome here, and I hope you feel that way.
So thank you for your connections, and thank you for commenting, and letting me comment back. Thank you to Megan, Heidi, Deb and Maggie, whose sites all inspired me to start this site and mold it into something I enjoyed, something that makes me as happy as their sites each do on a regular basis. Thank you to Peggasus, who was the first commenter I ever had on both this and the earlier incarnation of B&S. Emily's site encouraged me to include all of my interests and whims beyond recipes. Sam, Fanny and ELS for kindly linking me. Another thank you to Megan, who first linked me and brought the majority of you here, somehow, because her kindness and curiosity and generosity when it comes to linking and pointing out things is unrivaled.
Thank you. Let's have some cake.
I originally planned to make this into a long-talked about Banoffee Cake, and still plan to do that. When I make this cake again. But it was so good that it was eaten long before I could around to slicing bananas, making condensed-milk dulce de leche and whipping cream. It literally caramelizes on the outside, meaning there is a severe, toasty crust that may look burnt, but isn't, not at all. Do not cut it away, because it is delicious. Wheat-y, dense and tender with caramel and honey notes, it is so good just as it is. Unassuming and not interested in your Big Shit plans, this cake just wants to chill out, listen to 'Paper Planes' and drink milk with you. It just wants to be your friend.
Honey Wheat Cake
Adapted from Martha Stewart
2/3 cup untoasted Wheat Germ
1 cup AP flour
1 teaspoon Baking Powder
10 Tablespoons softened Butter
1/2 teaspoon salt
1 cup Granulated White Sugar
2 Tablespoons Unsulfered Molasses
3 Tablespoons Clover Honey
1 1/2 teaspoons pure Vanilla extract
3 large Eggs
Preheat your oven to 350 degrees F.
Cream together the butter, sugar, Molasses and Honey until fluffy and then add the eggs, one at a time -- I did this with a whisk, but if you like, you can use a hand or stand mixer. When smooth and tan, add the vanilla extract and salt.
Sift together the dry ingredients (flour, baking powder) and stir into the wet ones, just until combined. Fold in the wheat germ, and dump into a greased (parchment-lined, if you're so inclined) round or square 8/9 inch pan. Smooth out the top, and bake for 20-25 minutes, until deep golden brown on top, risen, set in the middle and a toothpick comes out just clean. Remove and cool for 10 minutes, then turn out onto a rack and cool for 20 more minutes. Serve slightly warm, with ice cream, or tea, to two or three or twelve.
