Like all people, I have my up’s and down’s, but there’s one thing that I’m NOT good at, and that’s transition. Don’t get me wrong, I don’t fear the change, just the process into that new phase.
And it usually involves me spontaneously making a BIG decision … or the complete opposite, remaining stuck in my ways until the former happens.
So as an anxiety that change is upon me with graduation from school, the entrance of spring, my job search, etc., etc. I’m getting frazzled and moody. Granted, I’m aware that all these things are good, I just can’t wrap my head around how they’re going to turn out.
I’m a little type A, I like what I can control. What can I say?
So when these moods fall upon me, what do I do? Usually nothing. Literally, nothing. When you don’t know what to do, do nothing at all. And that’s exactly what I’ve been up to. Hard part is, when you write a blog about your everyday experiences, doing nothing isn’t an option.
But, just like all the great ideas that inspire me to JUMP into my new life phase and survive, often there are kitchen inspirations that surprise me …
Anyone in my class will tell you that I’m not the biggest “eater” when it comes to sampling our own desserts. Don’t get me wrong, many of them are good, but for me the point of dessert isn’t to shovel things in your mouth as you stand over the compost bin about to dispose of the day’s work. I like to sit, relax, and enjoy my dessert. And since there’s not much relaxing in the kitchen … I don’t eat many of our treats unless I’m at home.
But today’s cake shook me up.
Now, the types of desserts I like vary with season. Since my hands turn a lovely shade of “death” during the winter when I’m cold, my favorite option, ice cream, doesn’t seem like the logical choice. So, I opt for heartier, warmer options, one of them being hearty enriched breads.
Yes, I consider pound cake, muffins, cinnamon bread, etc desserts, NOT breakfast. So during the winter, I love cozying up to a bourbon apple sauce cake from Vesuvio or a warm sticky bun.
Today we made a Beaumes-de-Venise Cake which is a type of sweet wine cake made with olive oil, citrus zest, and grapes. Topped with granulated sugar, I enjoyed this cake during school AND after school. Having the best of both worlds.
So just like this “spring tease” that’s happening in New York, the thought of change is throwing me for a loop … but despite all this, it’s nice to know that a little piece of dessert can change my frown of confusion into a smile of happiness.
