Happy Tuesday, internet people!
I know this post is coming to you a bit later than scheduled, but January has been, well.. a lot. The tension leading up to the presidential inauguration knotted up with continued exhaustion from the pandemic has underscored a slow start to the semester as students undergo entry testing, and I feel a bit like I’m floating outside of time.
In spite of having a three-day weekend to look forward, I reached Friday feeling utterly drained and lacking in enthusiasm.
In spite of my low energy levels, I’ve continued with my New Year’s fitness challenges of the Yoga With Adriene 30 Day Journey, Breath, and the PB21 program from Bad Yogi. This leaves my body feeling sore and strong, intermittently and sometimes simultaneously.
Last week, I also added in the beginning of training for the BadassLadyGang winter racing series, which sounds like a lot but I promise you they all fit together more neatly than you’d think with the staggered start dates and rest days.
Other than spending a lot of time on my yoga mat and treadmill, respectively, I don’t have too much to report from my personal sphere of existence.
So, without further ado, let’s get to the bake!
This Week’s Recipe: Triple Ginger Cake
This week’s baking prep required a great deal more flexibility than usual, including the creation of not one but two separate lists for my trip to the Fresh Market.
I spent the week wondering & Googling about the viability of finding rhubarb in the US at this time of year, and knew the odds weren’t in my favor. Whether I would end up baking a rhubarb Bundt cake or a triple ginger cake was an open question and I went ahead and prepared a list for the next recipe on deck, just in case.
I have never actually eaten rhubarb, and primarily associate it as a running joke in an episode of some TV show I watched long ago… I think perhaps Danny Phantom? Even if it was in season, I’m not particularly well equipped to know where to look, though I’m told a farmer’s market is the way to go.
Google suggested the best place to search this time of year would be the freezer section. I checked in Giant Eagle during my regular shopping trip, and then headed to the freezers first thing in Fresh Market to make the final call on which recipe I’d be baking this week.
As you may have guessed from the title of this blog post, my search proved fruitless (eh? Fruitless? Is rhubarb a fruit? Honestly, no idea).
What I didn’t think to plan for was the possibility that the backup recipe would also feature an obscure (in the US) ingredient: stem ginger.
With no sign of it on the shelves and no forethought for a third backup plan, I found myself rounding up ingredients for homemade stem ginger in addition to those listed in the cake recipe itself.
And thus, this week’s bake takes the cake (eh?) for the longest active time yet.