Jan 26 2004

Yucky dream and poundcake.

Published by at 8:12 pm under Dreams/Nightmares,Friends,Moving/Real Estate

I had a most disturbing dream this weekend.  I dreamed that Vicki had asked me and The Man to petsit her dog, so we brought him to our house, except we were living in my Grandma’s house in this dream.  Anyways, the dog and our cats were in the office, and me and The Man were in the living room.  I hollered out for the animals to come here, because I was going to feed them.  The dog came, Destiny came, but Fate didn’t come.  I went into the office to see what was up, and discovered that the dog had RIPPED HER APART.  I’m not kidding — her head was in one place, her front legs in another. . . it was disgusting and horrible.  In my dream I was sobbing and screaming and the last thing I remember was picking up her head and holding it in my hands. . . then I made myself wake up.  When I woke up I had a crashing headache as if I had been crying really hard, but my face was dry so I knew I hadn’t been.  Luckily, Fate was sleeping at the foot of the bed, so I was able to quickly reorient myself as to what was reality and what was a dream.  I hate dreams like that.  They always stay in my head much longer than the good ones.

Nothing much went on this weekend.  We invited Michael over for dinner on Friday because I was going to attempt roasting a chicken for the first time.  Turned out okay — chicken, sweet potatoes, baked beans and biscuits.  Not a bad dinner.  Saturday was laundry.  I mostly played GameCube (Skies of Arcadia: Legends) while doing laundry, but I also baked a lemon poppyseed poundcake (recipe at end of entry), which turned out good.  Sunday I was supposed to go with Michael to look at a house he wants, but my Grandma called me Saturday night to tell me my mom was coming over, so I had to go to a family dinner.

As of this moment, there is no further word on the house or the underwriters or anything dealing with us moving.  I know you’ll all be glad when this is a done deal and I can stop talking about how frustrating it is to buy a house, but guess what?  After we close you get to read me bitching about WORKING on the house — stripping wallpaper, painting, installing dry wall. . . mmmm, the fun never stops here.  Luckily I had the foresight to save forty hours of vacation, so after we close I am taking a week off to do a lot of stuff.  That’s probably a good thing because I’ve never stripped wallpaper before and I understand it can be a daunting task.

You know what’s funny?  I haven’t been to the house in so long I’m starting to forget things about it.  It will be like a little surprise after we close and we get to go there again.  I wonder how long it will take for me to not feel like I am poking around someone else’s house?  I think the first thing I’m going to do is take the NRA sticker off the front door.  NRA stickers on houses always creep me out slightly.  Because what you are inferring is that there is an armed person inside ready to shoot-to-kill.  Not that that is a bad impression to give off to robbers or unwanted solicitors, but it doesn’t exactly say “Welcome to my home” either.

OK, as promised, here is the recipe for Lemon Poppyseed Poundcake.  For those of you (like me) who need very exact instructions, Clues for the Clueless at the end of the recipe — things I found out through trial and error.

Lemon Poppyseed Poundcake – Not for the Health Conscious
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp poppyseeds
1/4 tsp salt
3/4 c unsalted butter
1 1/2 c sugar (plus 1/3 c for glaze)
1/2 c sour cream
1 tbsp lemon grated lemon peel
1 tsp vanilla extract
4 large eggs
juice from two large lemons (for glaze)

Preheat oven to 325 F.  Grease and flour 9×5 inch loaf pan.

Grate peel from your lemons.  Recipe says 1 tbsp — I just grate both of them and use whatever I get out of it.  More is better than less so make sure you are using larger sized lemons.  Make sure you are grating this fine — you don’t want big chunks of peel.

Combine first 5 ingredients in medium mixing bowl and set aside.

Cream butter and 1 1/2 c sugar together in large mixing bowl until light — about 5 minutes.

Add eggs, one at a time, beating well after each addition.
Add vanilla and lemon peel.

Alternately add in flour mixture and sour cream, beginning and ending with flour mixture.

Spoon batter into pan and place in oven for 1 hour 20 minutes or until toothpick inserted in middle comes out clean.  (Near end of baking, combine lemon juice and 1/3 c sugar to make the glaze.)  Remove cake to metal baking rack to cool for 10 minutes.  After 10 minutes, remove from pan. Brush warm cake with glaze and allow to cool completely.

Clues for the Clueless:  Baking the Above Cake
Grate the peel from the lemons before you cut them to squeeze the juice out.  Trust me, it’s much easier that way.

Make sure your glaze is at room temp before glazing the cake.

When grating the peel, use the second-smallest holes on the grater.  Lots of the peel will stick to the grater, so you have to bang it around or get it off with your hands.  Fun.

Remove stray seeds from the juice before you make the glaze.

Glaze the WHOLE cake — top and sides.  You can pay more attention to the top and the longer sides, but the whole outside should be nice and sticky.  Don’t glaze the bottom, yeah?

I imagine you can probably freeze unglazed after the cake has completely cooled, but if you are not going to freeze, then store by wrapping in aluminium foil.  I leave mine out on the counter, but if you are in a hot climate, the fridge might be best.  If you freeze, you’ll have to make the glaze later using lemon juice (not necessarily fresh squeezed) and sugar.

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