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What a cake

EL and KT came over for dinner last weekend and brought cake. WHAT A CAKE.

It was a chocolate coffee crunch cake. I asked EL, basically it’s this chocolate cake with coffee whipped cream and honeycomb as per this Serious Eats recipe.

It was insanely good. Super decadent, but also somehow very light. Just the perfect texture.

The cake itself kind of reminded me of a cake from a long time ago, so I dug out my grandma’s recipe book again. Turns out my great-aunt’s Texas Sheet Cake recipe (jump to recipe, though I recommend reading the critical notes first) is pretty similar in a lot of ways. Most of the measurements are the same, and both are pretty much one-bowl recipes that call for boiling water.

I haven’t made it recently, but it seems to me that it might be a bit denser / richer than the cake recipe linked above since it has more fat and less milk (1 c butter and ½ c buttermilk in the sheet cake versus ½ c oil and 1 c buttermilk/milk in the layer cake). A denser texture would make sense I suppose for a single-layer cake.

I think the recipe above makes more sense for a layer cake, but I’ll write my great-aunt’s recipe out below since the many-times-Xeroxed version in my grandma’s cookbook is almost unreadable and since it might be worth trying this out with the coffee whipped cream + honeycomb topping.

A few critical notes about the sheet cake recipe:

  • The most notable differences between the sheet cake below and the layer cake linked above is the quantity of cocoa (3 T = ⅛ c in the sheet cake versus ¾ c in the layer cake) and the presence of espresso powder (none in the sheet cake versus 1 t in the layer cake). I suspect it would benefit from a stronger chocolate kick… So maybe it would be worth adding more cocoa powder.
  • I’ve added the metric measurements below by using the Traditional Oven converters online. They’ve never failed me yet, but I should say that I haven’t tried these exact metric measurements so can’t vouch for them. If you want Marie’s original version, go with cups.
  • I’ve written the “preparation” section more or less exactly as my great-aunt wrote it. I do actually think it could be simplified though, probably more along the lines of the recipe that EL shared and linked above where you essentially mix all of the dry ingredients + sugar, then beat in the wet ingredients, then carefully beat in boiling water. But I haven’t tried it myself!
  • This recipe calls for buttermilk, whereas the layer cake recipe linked above calls for whatever milk you have on hand. I have a feeling that you really do need to use buttermilk or faux buttermilk (milk + lemon juice or vinegar) for this recipe to work since it only calls for 1 t of baking soda. If you don’t have buttermilk or can’t make faux buttermilk, I’d probably add some baking powder.
  • This recipe doesn’t call for salt, I think because she assumed you were using salted butter. If using unsalted butter, add ½ t salt as well.

Texas Sheet Cake

Marie Longman

Ingredients

  • 2 c (400 g) sugar
  • 2 c (250 g) flour
  • 2 sticks (1 c, 226 g) butter
  • 3 T (⅛ c, 15 g) cocoa powder
  • 1 c (235 ml) water
  • ½ c (118 ml) buttermilk*
  • 2 large eggs
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t vanilla

Preparation

  1. Oil and flour a 15″×10″×1″ jelly roll pan, and preheat the oven to 350F (175C).
  2. In a large mixing bowl, briefly stir together 2 c sugar and 2 c flour.
  3. In a small pot, bring 2 sticks (1 c) butter, 3 T cocoa powder, and 1 c water to a boil, then pour it over the flour and sugar mixture.
  4. Add ½ c buttermilk, 2 eggs, 1 t baking soda, 1 t cinnamon, and 1 t vanilla to the bowl with the other ingredients, then beat everything together just until smooth.
  5. Spread the batter in to your prepared jelly roll pan, then bake for 17-20 minutes at 350F (175C) until a toothpick inserted in to the center comes out clean.
  6. Let cool completely, and then top with the frosting of your choice.

* To make ½ c buttermilk, pour ½ T of lemon juice, distilled white vinegar, or cider vinegar in to a ½ c measurement and then top it up the rest of the way with the milk of your choice. Actual dairy products will curdle when they hit the acid, which is what you want.

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10 years ago

10 years ago, we celebrated with nearby friends and family on the second coldest day of the year. ❤️ The Barbican is still standing, of course. The Dolphin may or may not be… I’m not sure if the pandemic was kind to it. Troia is long gone. A lot has changed, but the most important stuff hasn’t.

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First snow

Black and white illustration of people dancing

Last Friday, it snowed properly for the first time. At least the first time this year, the first time since we moved to Brooklyn, and the first time ever for B. He’s still too little to make much of it, but it was fun taking him in to Prospect Park to stomp around a little, and to see the sledding and cross country skiers.

By the next day, the snow piled up on our neighbor’s wooden arbor had melted in to these swirling shapes, it looked like people dancing.

The snow’s gone for the most part, now it’s just frozen mud and slush puddles.

The holidays were more lonely than we had planned, but we got to have Christmas dinner with a new neighbor/friend. That was unexpected, and special, especially considering the circumstances.

B’s still out of daycare because of Omicron. It’s wonderful to spend all this time with him, but in terms of the personal and work plans I had for 2022, it’s pretty stressful.

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Slideshow butterfly

I’m so tired of anxiety dreams.

I only remember the end of the one last night.

I was walking down to a cove and spotted a little brown butterfly with a faint checkerboard pattern. It started basking, opening and closing in the sun, revealing that its wings were semi-translucent. They were slidesheets, each square held an image of an acquaintance that I wish I had gotten to know better. People I forgot I knew.

My field of vision zoomed in to each one Powers of Ten-style. When I was fully “in” the image it turned in to something like a home movie. I couldn’t influence anything going on and they didn’t know I was there. Usually the people in the image were older than when I had met them. (How could I possibly know what they actually look like now?) Identical twin boys I knew as a kid in southern California, a friend of a friend from Glasgow.

It was incredibly sad.

Green hairstreak butterfly on the moors in West Yorkshire

A Green Hairstreak butterfly on the moors in West Yorkshire in spring 2020. I need to get a better camera.

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Hannah’s Rietveld crate chair and other DIY furniture

HB gave herself a scrapheap challenge and made a Rietveld crate chair. I’m green with envy, it looks so great. She said it’s super comfy, which makes sense given the Adirondack-y angles and nice big armrests wide enough to rest a drink. Photos below are from the lady herself.

Plans for a Rietveld crate chair drawn by Hannah Blows

Hannah’s plans

Woman sitting in Rietveld crate chair in garden with a cat behind her

Hannah relaxing in the finished product with a friend in the bg

Definitely would like to make this, we need some furniture. Note to self: minute differences in the angles, measurements, screw placement, materials, etc. make a big difference in the final result. Tread with care and joy.

In relation to the crate chair, see also Rietveld’s original plans, Self-assembly’s instructions, and Susan Young’s Instructables post.

Other beginner-friendly DIY furniture

For other beginner-friendly DIY furniture that is geared towards simplicity (fewer cuts, mostly right angles, straightforward lumber sizes, not much fuss in finishing, etc.), check out: RietveldBuilder, this Rietveld couch plan on Etsy, Van Bo Le-Mentzel’s Berliner Hocker, Ian Anderson’s Two-by-two chair on Self-assembly, the Wave Hill Garden Chair (inspired by Rietveld’s Red Blue chair), Rietveld’s Beugel chair (I can imagine tweaking this design slightly to be more easily made with few tools), Jesse Kamm and her husband’s Donald Judd-inspired furniture, Judd’s original wood furniture that one could attempt…

I’m sure there’s a lot more along these lines out there by more female and less Euro-centric designers, would love to see other inspo and plans.

Materials and tools

If you’re not salvaging, then you have to select materials at some point. Popular Woodworking has some good writing on this topic, particularly their Choose the Right Plywood, How to Prepare Construction Lumber for Furniture, and What’s the Difference Between Screws? articles. Some DIY furniture plans like Enzo Mari’s Autoprogetazzione call for nails, but most of the time you’re better off with screws and glue for longevity.

The bare minimum of tools I like to have around for a DIY furniture project along these lines includes: a sliding t-bevel + protractor or a combination square; a sharp hand saw (read about Japanese pull saws vs Western push saws); multiple grades of sandpaper; a drill with a bit for pilot holes; a screw driver that matches up with your screw heads; a long metal ruler; a pencil; and a good vacuum. Additional items that are great to have include: a chop saw or table saw; a countersink bit attachment; and clamps.

Measurements are such a critical part of furniture making. If interested in figuring out how to choose good measuring tools, see Popular Woodworking’s “Precision Instruments for Woodworkers” parts 1, 2, 3, and 4. You probably don’t need crazy high-quality tools for the sorts of DIY furniture I’m talking about here, but if you’re buying a new tool, you might as well buy the best you can afford.

Edited 26 June 2020 at 11:30am to add notes about materials and tools and to add Self-Assembly links since it’s back online.

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“Keep your eyes on the skies and your butt close to home”

Been interested in the Feminist Bird Club ever since we talked about them at an early FemOS meeting and Sophie kindly sourced some 2020 patches for a few of us. They’re not doing events right now of course, “Keep your eyes on the sky and your butts close to home”. So I signed up to the SF Bay Area chapter’s mailing list for updates. Gonna read up on some things and go for a few good walks.

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Rosemary’s memories of SF

I was in SF 1968–1975. This was when CA was the Golden State. I always lived around Union Street. The last address was on the corner of Buchanan and Green. It was an old 4-plex. I loved that place. By now it’s probably torn down and something else is built in its place. It was on the corner. My bedroom was huge and looked over Buchanan. There was a Chinese laundry across the street on Green. Gees I can’t remember how those streets went. One of them was parallel to Union St. Anyway, I took my laundry to the Chinese laundry every week. They washed and folded it for me.

Union St was a happening street when I was there. Weekends we would go out to Tiberon to… Gees! I think it was called Sam’s? We would sit on the dock and have brunch. I always had a Ramos Fizz. I don’t know if anyone drinks them anymore.

A text from my relative and dear friend Rosemary sharing some of her memories of living in San Francisco. Looks like Sam’s is still open, we’ll have to go. Until then, I’ll channel her by making myself a Ramos Gin Fizz at home. Have to wear red lipstick for the full effect.

I struggle with dairy so might try it with either coconut cream or a lactose-free “cream”. The goal is to create a ton of foam and a super creamy consistency. Shaking techniques seem to vary, so have a look online to see what you prefer.

Ramos Gin Fizz recipe

Makes 1 drink

In a cocktail shaker, combine 2 oz gin, 3 to 4 drops orange flower water, 1 large egg white, ½ oz cream, ½ oz fresh lemon juice, ½ oz fresh lime juice, and ½ oz simple syrup. Shake vigorously for about a minute, then add a lot of fresh ice and shake for at least another 30 seconds. Strain the drink in to a Collins glass. Pour 1–2 oz seltzer (soda water) down the inner edge of the shaker to loosen the froth, then pour the soda water and froth on to the drink. Garnish with a quarter of an orange wheel and mint if you’ve got it, then serve.

Aquafaba (the liquid from a can of chickpeas) also works if you don’t want to use egg whites. The egg white from one US large egg is roughly 1 oz.

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A damn fine margarita

John makes the best margaritas, finally texted him for the ratios. Needs must!

Most recipes online seem to call for about 2 oz tequila + 1 oz triple sec + 1 oz lime juice (2:1:1). This is way too intense IMO, almost feels more like a martini or something (that’s not the right analogy, but you get what I mean). The extra sweetness from additional triple sec balances things out. I’m calling for Cointreau below because that’s John’s recommendation.

Combine 2 parts tequila + 2 parts Cointreau + 1 part fresh lime juice (2:2:1). If you’re making two, 3 oz tequila + 3 oz Cointreau + 1½ oz fresh lime juice works super well (I tried this using an egg cup as an ounce measure due to where we’re at, YMMV). Shake thoroughly with ice, then strain into one or more glasses of fresh ice. Or use a single huge cube of ice if you’re at chez Goods. If it’s your preference, rub a wedge of lime around the rim of the glass and dip in to coarse salt before pouring in the drink.

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Sandsend → Whitby

Walking from Sandsend to Whitby

This new year, we stayed in a cottage in Sandsend with a bunch of close friends. On the 30th, we walked to Whitby along the beach while the tide was out. Top-notch dog watching. It was gorgeous, sunny and around 50F/10C. We all had to take our coats off. Shame it wasn’t so warm on the 1st, we ended up chickening out of a new year’s dip in the sea.

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A few days in Ceyreste 🇫🇷

Sunrise in October in Ceyreste, France

Spent a few days in Ceyreste (FR) recently with new and old friends to celebrate our dearest GC’s 30th. Lots of good food, time in the sun, swimming, etc, just what the doctor ordered. These are a few things I’d like to remember.

Calanques national park is beautiful. It can also involve some serious walking. I’m glad we brought a proper map, glad that we’d brought enough water between us, glad that we’d just missed peak tourist season, and really glad that GC bought some snacks!

We drove to Cassis and parked as close as we could to Calanque de Port Miou towards the west end of the town. This ended up being the metered parking on the corner where Avenue Révérend Père Jayne turns into Avenue des Calanques, the rest of the way down to Calanque de Port Miou was marked “sauf riverains” or residents entry only. After that we walked down Avenue des Calanques till we hit Port Miou, then we walked southwest on the main gravel path marked white/green/red running parallel to the calanque. We paused where the white path looped north and the green/red path continued southwest, and that’s where LM and DP peeled off with the littlest one in the buggy to head back in to town along a reasonably flat path.

The rest of us continued on the green/red path to Calanque de Port Pin which was slightly rougher going. The rocks got particularly slippery right before the beach. We paused at Port Pin for a swim and to wait for some later arrivals to join us. The water was beautiful, and chilly! It was sunny, but the heavy wind probably contributed to the chill.

Swimming in Calanque de Port Pin in France

After Calanque de Port Pin, KB, SC, and their little one headed back to Port Miou on the white path heading north. The rest of us headed uphill on the green/red/blue path just as some dude with a carbon fibre alphorn showed up… The going was slightly rough but not too bad. The top of the hill was a sort of crossroads with another path running flat along the ridge. It marked the beginning of our descent towards Calanque d’en Vau.

The sign at the crossroads indicated tough terrain, and the path was marked with “danger dots” 🔴🔴🔴🔴🔴🔴 on the map. It was rough, incredibly steep and involved a lot of shuffling around on your butt. It was also super windy. We eventually reached the bottom unbroken and joined a reasonably flat white path leading the rest of the way to Calanque d’en Vau. A 4×4 ambulance blasted past us on this stretch, apparently some hikers had tried to go up the steep cliffside of the calanque and got in to a sticky situation. Unfortunately we got to the beach too late in the day for any sun, but we took a chilly swim anyway. Tons of fish! I’d love to come back to go snorkelling, I’d probably take a different path in though or at least wear much sturdier shoes.

To get back to where we had parked, we had to head back up the danger dots path. It was daunting but way easier going up. We then took a left at the crossroads to head north on the level white/blue path. When we hit what I think was a church, we took a right on a descending white path heading east which merged with the brown/yellow path about halfway down. Eventually Port Miou came in to view, and then the path switchbacked down to where we started.

Learned about a few new cocktails from the masters themselves. Boulevardier = 1 oz bourbon + 1 oz Campari + 1 oz sweet vermouth w/ orange peel to garnish (basically a Negroni w/ bourbon instead of gin). Paper Plane = ¾ oz bourbon + ¾ oz amaro + ¾ oz Aperol + ¾ oz fresh lemon juice. No amaro to be found at the hypermarchet sadly, but they still gave it the old college try and it was pretty tasty.

The ultimate moderator also led us in Werewolf, a game that was new to me. We played a simplified version w/ just a werewolf and a doctor which was perfect for a big group of beginners. It’s pretty similar to Mafia w/o cards.

The plants and landscape in Provence reminded me so much of southern California, and the dry stone walls along many of the smaller roads reminded me of Yorkshire.

There was wild rocket along all the highways just outside of Marseille, but unfortunately not where we were staying. There were a bunch of strawberry trees around the house and a lot of thyme and rosemary which was super useful for cooking. In retrospect I think there might have been savory as well, but I’m not totally sure what that looks or tastes like.

Not sure if I encountered many mosquitos outside but we definitely had 2–3 trapped in our room. I have some gnarly bug bites.

There was so much good food. Definitely glad I remembered lactase pills because it would have been super sad to miss out on the cheese and NB’s excellent carrot cake. Will definitely be referring back to that recipe, particularly since it works well with GF flour as well. And pizza! The place had a pizza oven which was excellent, particularly since the two Italians in the group were kind enough to lend their brains to the operation. Dinner on the last night was a use-up-all-the-things meal, see recipes / descriptions.

It had been far too long since I’d seen so many of these people.