Despite Harry having just recovered from the flu, we pulled off a stellar 8th birthday party for Charlie last weekend. Our house was covered with squares and cubes to honor his Minecraft obsession. It was nice to have his party to prepare for on the heels of our news. It kept me focused on celebrating. I served Smitten Kitchen’s so-crazy-addictive-they-must-be-cocaine-infused rice crispy treats with a hint of green as “slime balls”, and her amazingly fudgy brownies as “coal” and “redstone”, along with savory bites like bell pepper “TNT.”
I thought we’d spend this week pushing through a few of the woes of unemployment, like finding health insurance, but it has been a doozy. I threw out my back Monday morning while lifting weights, Friday I got word that my SLP license is going to be held up for at least a month unless I can convince someone that their red tape makes absolutely zero sense, and last night Harry began a round of GI eruptions. This time food poisoning has him prostrate.
I wish we would raise white flags during times of need and our neighbors would take turns dropping off meals, watching the children, leaving good books on our doorstep or pulling a few weeds. While overwhelmed by a three year old and a newborn, I remember dreaming of a service that hooked up grandparents missing their grandbabies with moms of young children desperate for help. Maybe there should be a similar set-up for families dealing with illness, unemployment, death and other major life events. (What’s that you say? Move to Sweden or Holland? Ok!)
My jerry-rigged white flag system involves texts and emails. I’m getting better at this, quicker to fill people in. It still feels scary because I have voices in my head that tell me people won’t show up, are too busy, or really don’t want to hear about this Yet Again. But, here’s the deal. Just like I don’t care if someone’s sick repeatedly or needs a break from their crying baby, they understand our situation. They show up because they love us.
Friends have been my rays of light. They have been the bright notes to counter the gray. One arrived at our door holding enormous bottles of beer and a bottle of wine. (She knows we stop buying alcohol when future income is unclear, so she became our party Jesus, turning our water into wine.) Another friend’s thrift store birthday party provided some serious belly laughs. I realized that even though I wasn’t buying clothes, I could still try them on. I found the most horrifically ugly outfits to model, an activity I can’t recommend enough. My BFF Anne Lamott retweeted one of my tweets. (!!!) Another friend sent a link to a blog post she “knew” I needed to read and, indeed, it contained words that powered me through the week.
I also savored an evening with my graduate school girlfriends. The plans were made long before Harry lost his job and I re-injured my back, but I kept them because I knew time with them would be therapeutic. We can laugh, be sarcastic, cry and be ridiculously silly within a ten minute window. I’ve known these women over a decade and we’ve walked each other through major piles. We know how to show up for each other, in celebration or consolation. I feed them chocolate, they bring wine. An additional bonus is that they don’t mind the obstacle course of Legos, crumbs, nerf darts and discarded crafts covering my floor.
There is an abundance of beauty in my life. I feel deeply loved. I feel cared for. I am excited about what opportunities may arise from this shift. I’m just equally scared they may not happen soon enough. That we might have to let go of a few dreams that made my heart flutter. My little control problem turns me into an unpredictable geyser during these periods, erupting in tears at the wrong look from a dog. Stability and predictability are my game. However, I don’t wave my white flag when I’m in control. And I receive the most amazingly rich food for my soul whenever it waves. So, I’ll keep surrendering. Again and again.
Dressy Chocolate Loaf Cake
Yet another from Dorie Greenspan’s Baking. Yields 12 servings.
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2 large eggs
- 1 cup sour cream
- 1/3 cup raspberry or cherry jam
- 1 teaspoon water
- 5 ounces semisweet chocolate, coarsely chopped
- 1/2 cup sour cream, at room temperature
Preheat the oven to 350℉. Butter a 9 1/2 x 5-inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on two stacked regular baking sheets or on one insulated baking sheet.
Whisk or sift together the flour, cocoa, baking powder, baking soda and salt.
Using a mixer, beat the butter and sugar together at medium speed until light and fluffy, about 3 minutes. Add the eggs individually, beating each for about a minute. Reduce the mixer speed to low to add the sour cream. Still working on a low speed, add the dry ingredients but mix only until they have just disappeared into the batter. Stir one last time with a sturdy rubber spatula and scrape the very thick batter into the pan. Even it out using a spatula.
Bake for 60-70 minutes, or until a knife inserted into the center comes out clean. After about 45 minutes if the cake looks as if it’s browning too quickly, loosely cover it with a foil tent. Let the cake cool on a rack for about 5 minutes before turning it out. Cool to room temperature upside down.
Bring the jam and water to a boil over low heat. (Or make your own and just don’t let it get too thick. No need for water. This step was fun for me because I had some raspberries in the freezer begging to be used up.) Stir to smooth it.
If the loaf cake is extremely uneven on top, slice off the very top using a serrated knife so it will lay flat on a plate. It will serve as the base of the cake. Slice the loaf twice more, creating three layers. Put the first layer (originally the top of the cake) cut side up on a serving plate and spread half of the jam on it. Top this with the middle layer and the rest of the jam. Place the top layer cut side down. Use a small pastry brush or a gentle hand to remove any crumbs on the top or sides of the cake.
To make the frosting, use a double boiler or fit a heatproof bowl into a pan of gently simmering water. Add the chocolate and stir it occasionally until it has melted. Continue working over the hot water and stir in the sour cream. The cream may tighten up, but just continue to stir gently and the frosting will become smooth enough to spread. Once it’s ready, remove the frosting from the heat and cover the sides and top of the cake with the warm frosting.
You may serve immediately or wait a bit. It will last covered and at room temperature overnight, otherwise it is best to refrigerate it. Just bring it to room temperature prior to serving. Serve with pretty much any sort of cream and you won’t regret it.