Well it took five months, but I finally got my visa. Went down to the city hall and was only waiting for about two minutes before the lady asked me for my autograph and 120 big ones. After all the hoops I jumped through to get this silly piece of plastic, I thought the moment it finally was in my hands would be a little more momentous, but she slid my hard-earned card to me like it was nothing and I was on my way. I have to admit I was a little let down by the lack of celebration, but the good news is that I’ll no longer have to worry about being interrogated/held captive by the Frankfurt border patrol.
When we got home I decided to bake a celebratory cake. Not just any ol’ cake either, but a lemon cake with yummy tea flavored frosting. I was inspired by an old friend who posted the recipe from a food and photo blog, and as soon as I saw the pictures I knew I had to give it a go. The recipe was a little more demanding than typical, requiring you to “add half of the dry ingredients, then a fifth of the wet, followed by eight twenty-thirds of the egg mixture” etc, but it proved to be worth it as the batter was phe-nom-enal. Baking the cake took a little trial and error too, as I was only using a bundt pan for the second time in my life.
It came out of the pan looking fantastic, right up until I tried to frost it. Have you ever tried to ice anything other than a sheet cake? Holy sh*t it was a hot mess. But if I learned anything in preschool it was to not
eat the playdough judge a book by its cover, and my sinfully ugly cake was proof. The flavors were to die for. My only complaint was that the consistency wasn’t what I expected. “Lemon and tea cake” sounds like it should be delicate and moist, but mine came out relatively dense. Maybe I mixed it too long. Or MAYBE I wasn’t precise enough in the meticulous ingredient combination.
Who gives a rat’s ass, it tasted damn good.
I had a ton of left over ingredients from the cake, so I decided today to make a lemon-y pasta for Mike’s pregame meal. YUM. I found this recipe on allrecipes.com, but altered it a smidge for two reasons: a. there is no way in hell I am squeezing fresh lemons when I have lemon juice in the fridge and b. because I said so. If you’re going to try this recipe (which I highly recommend) my slight alterations are in parenthesis/italics. I left the directions as-is, pertaining to the original recipe.
Lemon Cream Pasta with Chicken
3 skinless, boneless chicken breast halves (2 full chicken breasts)
1 lemon, quartered (about 1 Tbls storebought juice)
2 teaspoons garlic powder, divided (1 tsp, because nobody’s breath needs that much)
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
1/4 cup fresh lemon juice (fresh juice my ass)
1 (8 ounce) package rotelle pasta
1 cup heavy cream (3/4 cup, probably will use milk next time)
1 teaspoon grated lemon zest (too much work. take it out)
- Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake until juices run clear and chicken is no longer pink inside.
- Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 20 minutes.
- Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Okay, enough with the recipes. This isn’t a food blog.