But now that I'm entering week 3 of the break, I'm a bit apprehensive about the start of school. After all - no school for them means I'm not worried about their homework, I'm not getting agitated over the lunches I'm supposed to be packing, nor am I bolting out of bed as early as I can in order to get THEM ready when they need to be ready. I'm also not driving and doing three different pick up and drop offs, which I assure you is insane and almost makes me want to poke my eyes out on some days. In short - I'm not doing much and I'm doing less. I've had time to giggle with the kids, make them practice more piano, and enforce the learning of the times table of Daughter #1.
They've had time to draw more, read more, practice more, swim more, and lie down on the carpet and imagine their lives more. They've made insane signs throughout house, including one which told me that I should get a job in a candy factory (I'm not sure what that was about) and made their own Easter Bingo Board. (I'm not sure what that was about either.) But they are doing less and doing more of play and it's been really refreshing and fun.
Truthfully with Daughters home more, and my having to do less, I have been much less in the kitchen and cooking. We've been eating very simply, trying just to enjoy whatever foods we have, and although my work schedule hasn't really let up in the afternoon, I definitely notice the carefree aspect of Daughters and I have to say - there is JOY!
This cake came about on a whim when I had a plethora of strawberries sitting in the kitchen that were begging to be used. After making some strawberry juice, I decided to incorporate them in a cake and this is what I came up with. It is really wonderful in texture, moist, light, and the strawberry flavor perfumes the entire cake. There isn't need for much embellishment than strawberries cut in half and the lightest sprinkle of confectioners sugar. This will definitely be a hit at any spring fling you have.
Strawberry Buttermilk Bundt Cake
Makes 10-inch bundt cake, serving 12 to 14
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream
½ cup buttermilk
1 teaspoon vanilla extract
1 ½ cups diced strawberries
Confectioners sugar for dusting.
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary.
In a large measuring cup or bowl, mix together sour cream, buttermilk and vanilla extract.
At low speed, add flour mixture in three additions, alternating with sour cream/buttermilk mixture.. (Add a bit of flour, a bit of sour cream/buttermilk mixture, a bit of flour, a bit of sour cream/buttermilk mixture, a bit of flour.) Once batter is fully mixed, remove from mixer, and carefully fold in by hand, diced strawberries. Carefully place batter into bundt pan.
Bake cake for 55 to 65 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
Once cake has fully cooled, dust the top with a sprinkle of confectioners sugar. Serve.
Joy in doing less, joy in this cake
my favorite bundt pan