
I’m still following the Walk for Peace on Instagram, and reading articles about it as people including the monks reflect on what it meant for them, what it means for us. I enjoyed this article in Mindful.org, ‘An Invitation to Reimagine Where Peace Begins.’
“…the longer we resist offering our attention to these unhealed places, the more we will keep living through the reverberating echoes of those same wounds over and over and over again. Different possible futures are only made possible by first giving our loving awareness to what’s happening right now—even (maybe especially) when it surfaces sorrow, hopelessness, or anger that we’re not sure we can handle in the moment.”
It’s a good thing I’m practicing inner peace every day. In my Quest to bake birthday cakes, today’s has been rough! I started last night baking the cake and the cookies with which to decorate it. I got excited because the beaten egg yolks looked so perfectly aerated that I forgot to whip in the sugar before adding flour, so I had to add sugar last. I think it resulted in a slightly heavier batter that didn’t rise as much, but overall the cake itself was okay and the orange shortbreads were perfect.


The first attempt at white chocolate mascarpone frosting went horribly awry. I thought at first it was because I beat the butter and cheese at too high a speed: the recipe said the only thing you can do wrong is overmix it, and to beat it on medium til light and fluffy. Or maybe because the butter and cheese were different temperatures. But in retrospect I think it failed because I used the whisk attachment in addition to high speed. Anyway, I set that mess aside, grateful that I had another cup of mascarpone and another stick of butter. But that started to split too! Though the finished white frosting tasted delicious it looked rather like cottage cheese if you’d blended it just enough to make the curds really tiny. I was afraid to beat it longer to try to thicken it, in case that just made it split even worse! Piping was pointless, but that doesn’t mean I didn’t try, and gooped up the silicone piping bag for no reason. There’s not much more challenging baking tool to wash than a piping bag; I see why people use disposables but can’t bring myself to waste plastic like that.

The lemon curd for the filling between layers turned out beautifully, though. And to salvage the split white frosting I whipped up a quick chocolate ganache, grateful that I had not used all the cream and that I had dark chocolate on hand. However, that also started to split! What? I think I know what happened there too: I added the chocolate to the hot cream in the hot pan, instead of adding hot cream to chocolate in a cold bowl, and the heat caused the chocolate to seize. I was able to salvage it, though, by tossing in a tablespoon of soft butter and whipping it, but that made it too thick to pour a thin layer over top. So the cake ended up with too much frosting of two kinds of chocolate that wouldn’t hold on the sides, and I was grateful I had the shortbreads which I’d planned to stick on there anyway. I took my tithe portion before frosting the cake and filled that missing space with shortbread also. I’d have been sent home from Bake Off with that cake, but instead of feeling I’d failed I chalked it up to practice. And isn’t that what this Birthday Cake Quest is all about, learning new skills? I learned a lot, and the Head Bitch at the Bad Dog Ranch was delighted with all the “many fun layers of yummies!” which is all that really matters.

After the cake was picked up, I dumped the split mascarpone/butter mix back into the Kitchenaid, and used the beater attachment to try to salvage that. It worked, sort of smoothing it, which is how I figured out that while the whisk might work for creaming butter and sugar, it doesn’t work for creaming butter and mascarpone. I was grateful that I have a flourishing herb garden in pots in the sunroom, where I harvested a handful of rosemary, oregano, parsley, sage, chives, and a little tarragon, which I minced and mixed into the butter blend with salt and pepper. All those fresh herbs left only a hint of vanilla from when it was destined to be frosting, and it turned into an adequate spread for toast for lunch, and topping for a baked potato for dinner. A busy and educational day in the kitchen!

I’m grateful, too, that we got a little snow the past few days, with more up in the mountains, but Colorado (the state and the river) are in dire drought this year regardless. That’s the real ‘tastrophe, as explained in this article from The Atlantic. Just before the snow fell I caught the first crocus blooms, and enjoyed a few sessions counting birds for the Great Backyard Bird Count. Never mind that there were hardly any birds over the weekend, at least it got me and Wren outside. So just a few more things I’ve been grateful for this week:



























































































