rain, work, cake, and soup

Welcome back.

Today is the first day since we came home from Thanksgiving  that it has not been pouring- down pouring - rain. This is ultra important because I have been waiting to wrap garland around the front banister and hang a wreath on the door. Like I said, ultra important. Last year, Stephen and I purchased a lovely little tree  from a local farmer. We chatted about whether or not we were going to buy a tree again this year, the whole cutting down a tree thing, but the cubbyhole made the decision for us. This year we will be decorating a pre-existing evergreen out front, outside, and out of the way. It is ok. I have already come to terms with it.

Last week, Stephen decided that he would put up our clothesline on Sunday. He decided this before we knew it would be raining and painfully cold. To no avail--- come rain, wind, or hail--- Stephen was going to make it happen. He was out there in his poncho digging holes. I love this man. He did decide that tightening the lines could wait until a sunnier time; after all, I would not be hanging laundry until then anyway. While he was digging holes, I baked a cake. (do not roll your eyes so quickly... I also cleaned the house and did the ironing...)

Back to the cake... If you like coffee, biscuits, and cake, follow this plan for the next rainy morning.
Step 1: put on a pot of coffee and make a little bit extra...
Step 2: make a batch of buttermilk biscuits
Step 3: bake a chocolate cake with the rest of the buttermilk and the extra cup of coffee
Step 4: share it all with friends

This type of morning makes me long for a slumber party with my nieces and nephews. (sisters, may I borrow your children?)

Rainy Day Chocolate Cake
molded from a recipe at epicurious.com

3 ounces semisweet chocolate bar or semi sweet chocolate chips
1 1/2 cups hot brewed coffee
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Make cake layers:
1. Preheat oven to 300°F. and grease 2, 8 inch circle pans. Line bottoms with rounds of parchment paper
2. Finely chop chocolate, if using a bar, and combine with hot coffee in a small bowl. Let mixture stand, stirring occasionally, until chocolate is melted, mixture is smooth, and has cooled
3. Into a medium bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt
4. In a large bowl beat eggs with an electric mixer until thickened slightly and lemon colored (about 2 minutes with a hand-held mixer)
5. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add flour mixture and beat on medium speed until just combined
6. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes
7. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks

The recipe had you frost both layers for a two layer cake, but I wrapped one layer and put it in the freezer for another day. I also did not frost it. For one thing, I do not like frosting all that much, and for a second thing, the cake is so amazingly moist --delicious-- superb-- it needs nothing under which to hide.

One should not live on cake alone, I suppose, and a smart balance would be deep bowls of soup.
Kids and adults alike, this soup exceeds expectations of what Chicken Noodle Soup should be. The recipe serves 6, but go ahead and double it. You will want to give some to a neighbor.

here you go... a photo of my lunch

Chicken Noodle Soup

1/4 cup unsalted butter
1 medium yellow onion, diced
2 carrots, peeled and sliced into half moons
4 stalks celery, diced
1/3 cup all-purpose flour
1 tbsp rubbed sage or 3 tbsp fresh minced sage
1 tbsp dried thyme
2 tsp black pepper
3 cups pulled roasted chicken breast or thighs
2 quarts chicken stock
6 oz wide egg noodles
salt to taste

1. Clean and cut all of your vegetables. melt butter in large soup pot
2. Sauté vegetables in butter for  7 minutes over medium heat
3. Add flour, sage, thyme, and black pepper
4. Stir well to coat all the vegetables in flour. Cook 2 minutes to brown the flour.
5. Slowly drizzle in a bit of stock. Stir well. Drizzle in a bit more and scrape the brown bits from the bottom on the pot. Stir in the rest of 1 quart of stock
6. Bring to a boil. Soup should be slightly thickened.
7. Add noodles as soup is boiling. Add more stock if necessary so that there is enough liquid to cover the noodles. Stir well. Cook 7-9 minutes. Add chicken and turn down to a simmer. Stir well.
8. Check a noodle for done-ness. You will need to salt to taste. The soup is more the texture of a hearty stew or chicken and pastry.... oh it is so good. It also works with leftover turkey if you have bits you stowed in the freezer

Today I am going to buy a new camera... Mine has been on the blitz.... I want to shower you with beautiful photos of food but as of now my shutter will not budge... I do have a little photo of one of those fabulous nephews I want to borrow. Maybe I am too proud an aunt, but I want you to see it anyway...

He will not be much help with making biscuits but he sure is a handsome little fellow...

Until next time... Enjoy the day... rain or shine...