We’ve somehow made it through another week in our homes, and I’m gearing up for a weekend that feels…exactly like the rest of the week! But with more cooking.
The Kitchen Chronicles
Adventures in City Cooking
Page 2 of 77
Okay! Here in NYC we’ve made it through our first week of sheltering in place on top of the initial week of social distancing. We are…HANGING IN THERE! I’m cycling through two to three distinct moods per day, ranging from EVERYTHING IS FINE to LIFE WILL NEVER BE THE SAME AGAIN. Sometimes I’m giving pep talks, other times I’m feeling extremely sorry for myself. The one constant is that I’m literally always looking towards the next meal.
Where do I even begin? A few weeks ago, I got on a plane to go to Thailand as rumors began to percolate about coronavirus being something we should really start taking more seriously. During my 10 days exploring Bangkok, lying on the beaches of Koh Kood and taking in the ancient ruins at Phanom Rung, I kept an eye on the news as the situation in New York City rapidly escalated, and I arrived back last week to a very different city than the one I had left.
I feel pretty strongly that it’s important to have in your culinary repertoire at least a handful of simple cakes that you could easily pull together at a moment’s notice. Cakes requiring about an hour to create and containing pantry ingredients, maybe some citrus, maybe some nuts, maybe a fruit you have on hand like an apple. I can’t really remember the last time I baked a layer cake or anything that involved (maybe it was this red velvet?) but I make these “snacking cakes” pretty often (as a way to really just challenge my own self-discipline, almost always to my detriment)- bundt cakes, pound cakes, olive oil cakes, etc. This is one is tart, nutty and buttery – and one of my favorite takes.
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