TWD: rum drenched vanilla cake
Several years ago, I had a revelation. I was mid-lunch, eating while working at my desk, probably in an effort to get everything done so that I could go home earlier, I decided to become more spontaneous.
Of course, I am an engineer. I am systematic. I like plans. When plans change, or people unexpectedly show up, it can take me a bit to regain my composure. I love knowing what is going to happen and why. I think they put is through some sort of class freshman year turning us into these machines which expect the world to run in a careful, precise, controlled manner. Hah.
So, being the observant person that I am (and anybody who has known me for a while will recognize the sarcasm the first part of this sentence was drenched in), I quickly identified the problem and found a solution. After all, I am an engineer.
The solution, of course, was to become more spontaneous. More random. To force myself to adapt, to change my plans on a moments notice. To stretch myself to the very limits of my being. What did I do? Right then and there, I started. I ate my corn…randomly. Not side to side. Not in nice neat circles trending from the left to the right side of my cob. But randomly: a bite here, a bite there, and so on. After all, I was in the middle of my lunch and a girl has to stay on schedule!
Seriously, though, I have made efforts since that day to expand my flexibility so that when disaster strikes and things do not go my way I am able to cope. I think it is working. Take, for example, my efforts in making this cake.
First, I have all of my dry ingredients mixed together when I open the refrigerator to realize I have only 3 eggs. The recipe calls for 6! No worries, I can easily halve the recipe by splitting the well mixed dry ingredients into two parts by weight. Done.
Then: horror of horrors! My cream has gone bad!! This really put a damper on things.
Luckily, I quickly regained my composure and realized the beauty of the situation. There I was, equipped with two equivalent bowls of my dry ingredients, perfect for experimentation. If something went wrong, I could pick up some cream when I headed to the store for more eggs. This was a low stress kitchen experiment if I had ever heard of one! The fix was a simple sub of an equal part (by volume) yogurt for cream.
It worked! The cake cooked up nicely, received rave reviews, and (!) had no further complications. This cake was a winner by itself or served alongside some fresh berries. Great choice, Wendy!
From simple corn on the cob revisions to baking adaptations, I would say I have come a long way with my flexibility!