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Ghost Towns Along the Highway

Having listened to John Mellencamp's newest album (released January 23, so it's out already), I have determined that I want to mate with this music and have its babies. For the first time in many years, I feel good about being an American again. Thank you, Mr. Mellencamp! It's as timely as Young's Living With War from last year, but a lot more timeless - and he pinpoints a number of things spot-on, such as with the song Jim Crow, where he attempts to remind everyone that changing the WORD doesn't change the attitude behind it (sung with Joan Baez, too).

Of course, instead of writing the review, I'm playing around with LJ. Figures.

I worked out this morning. My subconscious is trying to talk me out of doing so again tomorrow. Not sure way. Must beat down subconscious.

My W-2s have not arrived yet. Ergh. I can't make an appointment with either tax man until I have those in hand (the company I went to last year and the man who actually handled my account went their separate ways this last year - I'm now trapped between which to stick with. On the one hand, UFS is still close by; on the other hand, Frank knew my financial situation and I wouldn't have to explain again to a new person... but he moved his office to outer Mongolia (otherwise known as north Scottsdale... although now that I look at the map again, he's really not that far from where tiirz and edge_dancer moved to)).

I made The Glorious Pound Cake for work tomorrow - the recipe makes two full Bundt cakes, though, so there's one for home.

And now...

I'm Charles the Mad. Sclooop.
Which Historical Lunatic Are You?
From the fecund loins of Rum and Monkey.

Oh, and very important:
Tomorrow is GROUNDHOG DAY!!!



( 2 comments — Leave a comment )
(Deleted comment)
Feb. 3rd, 2007 01:37 am (UTC)
Yeah, I need to, too.

It's from the KitchenAid Great Baking book:

Old-Fashioned Pound Cake

3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 cups (4 sticks) butter, softened
1/2 cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond extract
6 eggs

Combien dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch tube pan. Bake at 350F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Remove cake from pan.

Things I've learned about this cake: It rises. A LOT. The first time I got cake all over the inside of the oven. I tend to make two good-sized bundt cakes from it. I also usually use two teaspoons of vanilla instead of the almond/vanilla combo - the first time because I didn't have any almond, and the second time because I knew it would be served to someone with a nut allergy. It's very popular with just vanilla. I think the last time I made it I used three teaspoons of vanilla, because this time it doesn't have quite as much flavor (still good, though) - or I may have been using vanilla paste, which is more intense, anyway. I always use skim milk because that's what we have in the house. And it doesn't take any hour to cook (possibly because of my smaller pans). Check it FREQUENTLY once you get past a half-hour or so. Otherwise, that's it.

Feb. 3rd, 2007 06:41 am (UTC)
Still Tesla. :-)
( 2 comments — Leave a comment )

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