I’ve been at the studio this week – rehearsals have started for a ballet we’re producing. When you haven’t used your body properly (or at all) for a few weeks, it means your body will make weird moaning sounds when you try to engage Ballet Mode. Also, when you’ve spent most of August working from home, you get accustomed to the joys of working without human contact. So when people talk to you during rehearsals, you sometimes forget to answer. Or just don’t feel like it.
Working from home this month also means I’ve saved up some more crap to tell you about. Let’s kill this beast.
First, I’d like to say that I’m very tired of Pinterest Envy. Or, more specifically, I’m very tired of people blogging about Pinterest Envy. Quit being nutters. If Pinterest makes you feel like your life sucks donkey balls, stop pinning, bozo. You’re not internetting right.
Last weekend, 2.0 and I hosted a family barbecue. At 10:45 am he cracked open a beer, turned to me and said, “do you think it’s too early to start vacuuming?” No. I didn’t think it was too early to start vacuuming. At 12:30 pm, with a few empties in hand, he ran into the house and yelled, “I cleaned the barbecue! AND the front tires of the car!!” Things progressed as you might expect after that.
One of my students recently informed me that she intends to scoop my body up from the grave after I die. I’ve come to terms with it, and find it almost reassuring now.
Really long hair creeps me out. Guys With Fancy Lady Hair? Different story.
A tutorial on how to stick mini pom-poms onto balloons showed up in my feedly yesterday. Thanks, internet. I think I’ll post a tutorial on blinking next week.
I read the best comment ever on a Candy Crush tip site last week:
It’s like the chocolate knows what I am thinking and takes out only the candy I need. It is smart!
I totally want to shake that gamer’s claw.
Are you wondering about that cake up there? Yah, that’s a moist, blueberry studded cake topped with a sweet, slightly crunchy topping. That cake is a coffee cake. That means you can eat it for breakfast, on a break, or for dessert. It’s very versatile. If you work at home, you can eat this cake all by yourself while you cry over Pinterest and your imperfect life. If you work in an office, you can sit in front of other people, eat this cake all by yourself, and pin stuff from the company computer. There are no losers here.
Do me a favour, okay? Take it up a notch over the long weekend. Just do it.
. . .
Blueberry Break Cake
- 2/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 cup finely chopped walnuts
- 2 tablespoons butter, melted
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup buttermilk, room temperature
- 2 cups fresh or frozen blueberries
Mise en place – begin by getting organized. Measure out all of your ingredients. Grease and/or line your baking pan. Preheat oven to 350°F. Grease a 9 x 13 inch baking pan. Line with parchment paper if desired. Make the topping by combining the brown sugar, flour, cinnamon, cardamom and walnuts in a bowl. Stir in the butter until blended. The topping should be well combined and will be a little crumbly. Set aside. Whisk together the flour, baking powder, salt, cinnamon and cardamom together in medium sized bowl. Set aside. Beat butter and sugar in the bowl of your stand mixer or with a hand-held electric mixer on medium speed until well blended – about 3-5 minutes. Add eggs and vanilla; beat until blended. Add one third of the flour mixture to the butter mixture, mixing until just until blended. Add half of the buttermilk mixture, beat just until blended. Continue alternating flour mixture and buttermilk until both are incorporated into the batter, scraping down the sides and bottom of the bowl between additions. (The order of the additions will be: dry, wet, dry, wet, dry.) Gently stir in the blueberries by hand, until just combined. Spread batter evenly into the prepared baking pan. Sprinkle the topping evenly over batter. Bake for about 40-45 minutes, rotating the pan after 20 minutes, until golden and a toothpick inserted near centre of cake comes out clean.