LEMON MARMALADE GLAZED CAKE

This is a Melissa Clark-inspired (her video food clip in The Times) cake. In the video, I loved the glazing of the cake - melting confectioner's sugar in jam and butter until thick, then "saucing" the cake over like a meatloaf.

For the marmalade, I used 2 large Meyer lemons (zested, and chopped to tiny pieces), and cooked down in a simple syrup (increase sugar content to taste) with 1 allspice corn, 2 clove nails and a pinch of rock salt.

For the batter, combine in a mixing bowl: 1.5 cups flour, 2 tbsp baking powder, 3/4  cup sugar, 1 tsp fine salt, and mix; then add the wet ingredients consisting of 1.5 sticks of melted butter, 3 eggs, 1/3 cup of lemon juice, a 1/3 maple syrup, and a 1/3 olive oil for extra moisture - don't forget the marmalade, about 2/3 cup - fold in well until smooth. Transfer batter to a greased bread pan, and bake at 350 for 35-40 minutes until delicious brown.

This picture means: You're ready to glaze!

                                              This picture means, according to my partner: "You nailed it!"

(A word on the glaze: Use a third of the marmalade, 2 tbsp elderberry jam, 2 tbsp Nutella,  plus 4 tbsp of powdered sugar and 3 tbsp of butter - reduce down and spread.)

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"A Taster's Choice Moment"

No.

This is not instant coffee.

The "quote" was a line from a movie.

The scene: A sarcastic student (Will Hunting) who didn't care to listen to his teacher (Sean McGuire). 

Why the quote?

I like it as title for my cappuccino. 

Why? 

It came to me "instantly" - a transcend. 

You have a recipe?

Sure.

 

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EVOLUTION

According to the theory, evolution takes place at the genetic level - thus, a table cracker is a table cracker.
 

From the cellular level to achieve its rate of change, I used lard to "prescribe the genes their outward trait" (according to E.O. Wilson). Flour and lard and water and salt "strains of amino acids" were combined in a bowl and formed and flattened on a floured surface (wherein I employed a wooden chopping board to press down dough to placemat thinness; must have Saran Wrap between so won't stick), then cut up to small, bite-pieces, "mark" the species with a fork, and bake 350 for 35-40 minutes.

Evolution takes time.   

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BUTTERNUT SQUASH SOUP WITH DRIED GINGER RINDS AND DRIED DILL STEMS

Simmer cubed squash in water under low heat for an hour and a half, unsalted. (Afterwards, separate/strain about two-thirds of liquid into a stock container, leaving the rest in the pot with the cooked squash. Let cool.)

Grind to powder-fine dried ginger and dill in a food processor - then pour into a small ramekin.

In the same food processor, pour in cooked squash with liquid, and - here's a twist: add about a third cup of cooked rice (I used a combo of brown and farro) in the blender - and puree at high speed until smooth, adding more liquid from the extra stock to cream up the soup thick, but slides through a spoonful. Transfer in same pot used to boil the squash, turn heat to low, add about a tbsp of olive oil, two tbsp of the homemade ginger-dill spice powder, and stir in; add a pinch of sweet paprika, a pinch of Herbes de Provence, about a tsp of rock salt, two big pinches of fresh-ground black pepper, and three to four seeds of chili flakes. Stir gently. Let alone until soup steams up (do not boil). In the meantime, mince up some fresh cilantro herbs for garnish later.

So that's your soup. Happy?

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