I'm feeling a little sheepish that I haven't posted for two weeks. When I was on my road trip, I was so excited to come back and try out new recipes and share them with you all. When I came back, though, I got distracted. As you may remember, my goal is to open a bakery cafe and hire homeless people. Although the final form of that dream is years away, I left my job a couple of months ago to try and figure out the first steps of doing that. Start selling at farmer's markets, get an apprenticeship, get food safety certified, open a business account, create a logo...there is just so much to do. I waffle between feeling really good about it, to feeling really overwhelmed, to wondering "am I really doing anything?"
So with that, my inspiration for new posts has been on the back burner. I've still been cooking, though. If you can call making ice cream cooking. I made raw sugar ice cream and cocoa nib ice cream from my cookbook of the moment: Pure Dessert by Alice Medrich. I also made lemon basil sherbert, which was good, but I would add more basil next time. (This all came about when I bought herbs earlier in the summer, and the vendor gave me a bonus of a tiny little lemon basil start. "Lemon basil sherbert," he said emphatically. I'd had it on my mind ever since.)
I've also had recipes sitting in my bookmarked tabs for months that I finally made: Bucatoni with Eggplant and Tagliatelle with Fresh Corn Pesto. Both were very nice and quite summery. Speaking of summery, I love end-of-summer warm evenings. Not humid, but warm and dry and content. I had all the windows down in my car last night and the air felt so fresh. It was probably thanks to the big storm (hurricane in some areas, tropical storm here) that just hit. Justin is raking up the debris in the back yard as I type.
Thanks for letting me ramble. Now it's time for the goods. Sweet Potato Cake. What do potatoes do to baked goods? Moisture. They make a nice tight crumb that doesn't dry out, even after days in the fridge (or on the counter, in cooler climates).