For my girls and one guy on the Catheter Care Team
I have no idea why we are here. Absolutely none. Some days I think I know, other days I know I know and still others I haven’t a clue. I can give you some very deep theological answers as to why if that speaks to you. I can give you some very humanistic answers as to why if that speaks to you. I can even make some good answers up and give a very shallow answer. All in the same day. But the truth is, I just don’t know most of the time.
But today, today, was one of those days when I thought…this is why we are here.
So, last night I decide to bake a cake from scratch. First, you need to know I can bake and actually am pretty good at it. I asked for a Kitchen Aid one year along with a professional grade food processor for Christmas and own about 50 cookbooks. My knife collection is pretty cool and even Emeril would like my saucepans that come from Germany. I also own two very, very good sauté pans along with frying pans. Let’s just say, that Williams and Sonoma is my friend. I long for a Viking stove. I read cookbooks for fun. Second, you need to know I really love the kitchen and cooking can be a spiritual experience for me. Obviously, eating is. Once a spiritual director suggested that perhaps since I loved to cook so much, I should consider incorporating it into my Rule of Life. Somehow, I don’t think that is what Benedict meant when he said welcome everyone as Christ. He wasn’t talking about trying out the newest cake recipe you spent twelve hours looking for on Pinterest. Pinterest is the devil. It is like Real Simple, Martha Stewart, Rachel Ray, Southern Living and Southern Lady, Gourmet, Cooking Light, Food all in one. It is a magazine lover’s virtual dream addiction. I could surf all night, especially the recipes.
About a week ago, I found the best Chocolate Cake ever recipe pinned by someone I don’t even know. I usually am pretty good at reading a recipe and telling whether or not it will be good and exactly how easy it will be to make. Baking is a science. It is chemistry and you can’t make a mistake. If you don’t follow the directions exactly in a baking recipe, it will be a disaster. Unless, of course, you happen to understand the science behind self-rising flour, buttermilk, baking soda, baking powder, cake flour and acid base balance. Then you can probably rescue a thing or two. It also helps to have a working knowledge of barometric pressure and the humidity index. I can promise you that both affect a pound cake.
Cooking however is more antedotal. You can make stuff up as you go along and as long as you have a reasonable palate, it will taste good. (OK, except for beef tenderloin. You really can’t roast that any way you want and hope it will taste ok. In case you are wondering, rub with salt, pepper and garlic; place in a very hot oven (500 degrees)-24 minutes for about 8 lbs. Absolutely no more. Rest for 20 minutes before slicing. Perfect medium rare every single time). For instance, tomorrow night, I am making penne pasta with vodka cream sauce, crispy proscuitto and green peas. (And yes, I found the recipe on Pinterest). I only had to read the recipe to know that not only is that delicious, my family will love it, even though they have never tasted it. I have already modified the recipe in my head.
I digress, back to my cake story. I wanted to make this cake for my work buddies. Tomorrow will be my last day and I know they like cake (I think they have made me at least four), and I just wanted to surprise them. Let me go on record as saying, this is one damn good cake. Just don’t do your own thing with the recipe. Follow it exactly. And it probably will be the only chocolate cake I make from now on. It would be hard to beat this cake. It is a dense, moist dark chocolate (almost black-because of the 1 ½ cups of coffee in it), two layer cake with a ganache frosting. It is not too sweet and not too bitter. Hard to pull off with chocolate. The perfect balance between sweet and bitter.
So, one would think we the numerous kitchen disasters I have created, that I would never, ever attempt to alter a cake recipe. And one would think, that given I am very capable of going from Southern belle to ghetto thug in about 5 seconds, I just wouldn’t tempt myself with the frustration. And one would think, that given that I love bake and do kind of understand why a certain flour is used in a recipe, why baking soda must be used with buttermilk and why you can’t just add more butter to cookies (they will be flat and spread), I wouldn’t tempt fate. But I do and did.
I hate to use flour in my cake pans on chocolate layer cakes. I think cocoa is better. I love butter and hate Crisco. I didn’t have parchment paper and thought, hell, just skip that step. (I guess you can tell by all my curse words in one post, this was a disaster of epic proportions). The answer is no, no, yes and yes. When I took those two cake pans out of the oven, it was the most beautiful site I have ever seen in a cake pan. They were perfect; I mean perfectly even, tall layers. PERFECT. While my lovely ganache was chilling in the fridge and after my gorgeous layers had cooled, I attempted to release them from the cake pans. The string of profanity that came out of my mouth scared my cat and my next-door neighbors. Vance, not so much. He has lived with me for 17 years and by now is quite used to my cooking induced profanity. I really should have used flour and Crisco and not skipped the parchment paper step. (BTW, the substitute for parchment paper is brown paper bag covered in Crisco. See, I told you I know how to bake). To say that my layers fell apart would be an understatement and I could not put them back together again with toothpicks. Another baking trick. I didn’t quite read the whole icing recipe and just skipped the step of whipping the ganache, and it ran. And I was so mad, I just dumped the whole four cups of ganache frosting on that damn cake and took it to work anyway. I would like to go on record as saying that the inside of my cake carrier was lovely. It really was. Ask Matthew, not the apostle, the guy I work with.
But it was good and I think this is the real reason we are here and I think besides learning a whole lot of nursing stuff I didn’t know, they really taught me the real reason we are here.
"There are things you do because they feel right and they may make no sense and they may make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good." Brian Andreas
"There are things you do because they feel right and they may make no sense and they may make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good." Brian Andreas
I will miss many, many things about them. I will miss the oncology patients. I will miss the challenge. Putting needles into people’s chest is an art. I will miss the laughter. But mostly, I will miss the food and talking and sharing and telling each other our stories. And that is the real reason we are here. To love each other and say it was good.
All is grace and thank you and love and blessings and peace to each of you…and I will bring cake again,
Kathleen