I’d like to blame the hand. It’s healing nicely:
It’s still weak, lacking in range of motion, and I’m worried about regression.
I’m just mopey. Which is a deprecating way of describing a certain sort of ineffectuality I experience. It’s often associated with depression (it makes things hard to do) and with anxiety (anxiety about doing things makes no doing anything more pleasant to do).
I did get a bit of a walk yesterday and saw a cool outdoor budgie aviary:
Due to the ridiculous weather, the blackberries have ripened way early and in spite of the drought have produced bucketfuls. So I made a cake!
It was ok. If there’d been room in the paper I would have added a ton more blackberries. The recipe was fun in that you creamed the sugar and eggs and added melted butter. So oil would have been an easy substitute. I used a free standing baking paper because clean up is hard with my bum hand.
It was fine if a bit boring. The granulated sugar on top melted into a shiny crust which was nice.
I still have blackberries frozen from last year. Need to make pie.
I also made some nougat with Kilburn honey:
This recipe was disappointingly soft and sticky. I coated it in powdered sugar just to keep it reasonable. So you mostly taste powdered sugar. Oh well!
I delayed too long and have to get over to Liverpool in the morning to get my passport replaced.
But here’s a shot from the wormery. The population rebounded on a diet of watermelon rind!
Not up for much this week but I finally used some rather old blueberries. I cut them in half as an experiment in making them party friendly. I remembered the sugar so didn’t glaze them.
I was thinking of doing scones (peach and blueberry) today but I’m beat. I went to Blackpool and walked around in the ridiculous heat. I did have fresh donuts:
Zoe, being the competitive type, also had a donut in Asheville at Hole Doughnuts. It was also made before her but from a yeast dough instead of a batter. And hers had a glaze then rolled in almonds, sesame, and a bit of cinnamon. It looked like this:
I finally got my spring form pan cleaned from the angel food cake. One handed cleaning isn’t easy!
Baking not the toughest one handed activity but it’s up there. (Watering the garden was hard. Rain, please! I moved to England for the rain. And the EU. And you’re giving me drought and Brexit. Grr.)
I made Mom’s scones which are an oatmeal based scone which, frankly, are way better than all other scones. Other scones are trash. Instead of the traditional currents or raisins I put in blueberries which worked great!
But I forgot the (small amount of) sugar. D’oh! A lemon glaze fixed that:
I made another cherry angel food cake. This time, I mixed in powdered dried cherries. It’s subtle until the aftertaste. Quite good! For some reason it didn’t rise like the other one.
In my quest to overdo it during my post surgical recovery, it is clearly time to bake. So I did! There is trickinesses:
I really only have my thumb on my right hand to work with as well as the splint. So I can kinda sorta pincher grip stuff (though other parts of the splint get in the way. It’s not too far off my pre surgery situation (hence the surgery!).
I made a angel food cake with maraschino cherries. My mom recounted it to me, but I don’t remember actually having it as a kid.
I have a mixed relationship to maraschino cherries. I like them even though they are clearly gross. I think their scarcity helps them (one cherry on top!) and the fact that they have a cherry like texture and juiciness (well, compared to their typical surroundings). But a jar? Yick. I think these British cocktail cherries are more almondy which is a big ole meh for me.
In any case, here’s the preoven view:
You have to invert to cool the cake or it collapses. Some pans have little legs. Mine done so I use the bottle trick:
It was…tricky with only one hand. I didn’t burn myself but the bottle and I agreed never to speak of it again.
I put a glaze on it using some of the juice but I also added some sour cherry powder I got in the Borough market. This stuff clumps quickly!
It’s very almondy! I don’t know why they wanted almond extract.
So, success. It is what it is but I doubt I’ll make it again. I might try incorporating the dried cherry powder more, though.