In effort to avoid law school, yesterday was a day of relaxation and creativity. I did Bikram in the morning with Kat followed by iced mate and earl grey tea. Then I came home, did some laundry, went to Lowe's to pick up some lavender and potting soil (for my mom.) And then embarked on some new recipes I've been wanting to try.
Last night's menu:
Roasted Butternut Squash with Wilted Kale Salad
Spicy Pork Ribs (my own recipe - see below)
Lavender Lemon Cake (my own recipe - see below)
Today, I went to yoga, had a wonderful brunch with Kat (my mom made us a spinach goat cheese egg souffle) and I've been doing a little reading here and there :-)
Pork Ribs "Recipe" - there isn't really a recipe, I lied. Generally, buy pork ribs. Salt and pepper them, wrap in tin foil, and roast at 250 for an hour and a half. Then baste with a sauce - I improvised a jamaican jerk recipe. And bake at 400 for another half an hour. Yum.
Lavender Lemon Cake:
I bought my lavender plants yesterday and was eager to use it. So I looked up a few lavender recipes and crafted this one from my mom's poundcake recipe.
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large lemon, zested and juiced
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 8 sprigs fresh lavender buds (just the flower bits and remove them from the stem)
- 2/3 cups milk
- whipping cream
- For glaze: juice of one lemon and a few tablespoons of confectioner's sugar.
I blended the lavender, lemon zest and juice, vanilla, and sugar first, so it was a smooth sort of paste. Then I sifted the dry ingredients, add the milk and eggs, and stirred in the paste. I poured the batter in a loaf pan. Baked at 350 for about 50 mins.
While that was going on, I juiced half a lemon and added that and confectioner's sugar to the blender I had processed the lavender in. Mixed it all up and created a glaze, which I then drizzled over the cooled cake.
Top with fresh whipped cream. Perfect with tea this afternoon and even my brother liked it.
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