Monday, October 24, 2011


Super-successful Supper Club - Friendsgiving edition. We had cheeses and baguette to start, alongside these prunes wrapped in proscuitto and baked which were so freakin' fantastic that I'm afraid I definitely and unrepentantly ate more than my share, good manners be damned. For the main course we had turkey, gravy, mashed potatoes, cheesy mashed potatoes, asparagus, brussels sprouts, cranberry sauce, a fresh cranberry relish, and some pumpkin rolls. For dessert my sweet potato pecan pie, some ginger molasses cookies I baked and shortbread that our friends brought. Stupendous!

The age difference between Master T and his friend D is only 12 weeks but it seems like light years. D is walking confidently and his vocabulary is extensive. Even his babbling has the cadence of speech and his motor skills are pretty advanced...well...advanced compared to the Big Yam, who makes up for in happiness what he lacks in developmental milestones. Awww...poor little tuber root.

We went swimming and did our erranding and a day of laundry and house stuff yesterday, culminating in a delicious Sunday supper of mustard glazed, thyme breadcrumb coated roasted chicken thighs on top of braised leeks, potatoes and celery root mashed with roasted garlic, maple glazed carrots, and oven roasted purple brussels sprouts. It was pure fall harvest time Sunday supper and I loved every minute of it.

I took today off of work because I suspected that the Big Yam might have an ear infection - his nose has been a geyser for the past week and he's had a raspy cough. No fever, but I noticed he was scratching at both ears. Our doctor said that his ears looked borderline - slightly inflamed but not full borne so we were advised to just chill and see how he does - especially because he's been eating and drinking this whole time and he hasn't presented with a fever. Apparently ear infections can be viral and bacterial, but the research suggests that 80% are viral, which means you just have to let them go away on their own and that doctors are now realizing they might have been over-prescribing antibiotics. Since the Big Yam has been symptomatic for over a week, it's likely that he's on the tail end of an ear infection and he's fought it on his own. I wouldn't have taken him in except for the fact that he woke up at 1am last night and was crying and inconsolable. We brought him into bed with us and he was very sweet - falling asleep on top of the Dotytron and smooshed in between us - if he did that all the time, I'm pretty sure the Dotytron would reverse his co-sleeping opinions. He's already more pro co-sleeping than I am and all it would take is a smushball Big Yam sleeping session to put him over the edge.

I'm taking the time to work on high priority things like his Halloween costume (and spend time with him, of course.)

By request, I've posted the recipe for the apple cake that I've made a few times.



Definitive Moist Apple Cake

6 apples (I would use mutsus or golden delicious), peeled, cored, cut into 1.5" chunks
1 T . cinnamon
5 T. sugar

2 3/4 c. flour
1 T. baking powder
1 t. salt
1 c. vegetable or canola oil
2 c. sugar
1/4 c. apple cider, apple juice, or water
4 eggs
1 c. chopped toasted walnuts (optional - I definitely omit these)

- preheat oven to 350F. Grease a tube pan (image attached below. I use an angel food cake pan with the removable bottom - because of the large amount of leavening in this cake recipe, I'd be wary of using your standard bundt cake pan in case it overflows - the cake rises a lot).
- toss the apple chunks with the cinnamon and sugar and set aside.
- in a large bowl, whisk together the oil, the eggs, the juice or cider, and the sugar. Stir the dry ingredients together in another bowl and add the dry to the wet, stirring until incorporated.
- spread 1/2 of the batter into the prepared pan. Add 1/2 of the apples over top, top with the remaining batter, and then the apples (the amount of batter will appear thin - and it will be hard to spread and get good coverage - this is okay. The batter will rise. I generally wet my fingers slightly and smoosh the batter around to cover everything.)
- bake for 1 1/2 hours (approximately) or until a tester comes out clean. Let the cake cool in the pan for about 10 minutes then flip the pan over onto a plate. Wait for the cake to drop down, then remove the pan, sandwich the cake with another plate, and flip it over again. Dust the top with icing sugar, if you like.

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