My cake baking process started by shelling 350g pistachios. As enjoyable as it was, it is a labour of love, and that's what cooking is. As I had quite a lot to do today, the process went on and off all day. Baking had been on my mind since last week so I knew I had to listen to that voice. I carefully measured out my ingredients, zested and squeezed my lemons, greased my tin and separated 4 eggs. Finally I had a fragrant pale green speckled batter to put in the oven. When the cooking and cooling time was over, I carefully unmoulded my long awaited lovingly cosseted prize, and this happened:
Imperfection
You can imagine my disappointment! I was reminded why I hadn't baked for quite a while - if it wasn't perfect, what's the point? How was I going to give THAT to people? Then I got creative again, I could dot the leftover pistachio halves on top along with a few blueberries, maybe some slices of orange - make a feature out of a **** up and all that.
As soon as my cake came out of the oven, I threw in some chicken with garlic, honey and lemon, made an orange salad, cooked some asparagus, it was definitely a cook fest and I've got that out of my system for now. I didn't get my practice done, this felt more important today, a reminder of how many parallels there are between cooking and music - one false pinch and it's ruined, or maybe that's where genius lies, in that extra accidental pinch. There is also an element of taking care of myself. As I read the recipe I noticed it was Moroccan influenced and that was when I realised the underlying theme. A couple of years ago I had a thing about Spain and had to eat Spanish food. A lot. For about a month. Tapas, pimentos, chorizo (how DO you say that? At the moment I'm saying "chorit-zho" and not "choreeeee-zo") and I experimented with a variety of paella recipes. I listened to Flamenco music and watched Almodovar films. I needed a holiday. I couldn't get to Spain so I brought Spain to Yorkshire. Soon I might make a tagine and get some preserved lemons, harissa, rose water...
Anyway, I just scraped the (best) bits from the bottom of the tin and it tastes absolutely amazing!
