Being A Kid Again

Well, I just got back to Tampa and am unpacking some stuff here at the apartment. I feel really exhausted. I think my bad allergies have sort of turned into a sinus infection and I am going to see my doctor on Wednesday to get that checked out. Even when I touch my face near my sinus cavities (underneath my eyes), it is severe pain. Not fun. This morning was fun though! Here’s a recap:

I got to the kitchen around 9:30 and immediately was set to work making chiffon cake. I produced 13 lemon chiffon cakes! WOW! I had my arms in the batter, literally up past my elbows, to physically fold in the egg whites. It was quite a sight but very fun since I’m messy naturally—it’s fun when you actually supposed to be messy!! The finished product looked great, all golden and springy. I also made more creme brulee base and a sticky toffee to be used later in the week. Adam baked banana bread as well. Midway though the morning I drank a big glass of 100% freshly squeezed orange juice–my favorite thing ever. I grew up very spoiled on it because most of the orange juice you find in stores is actually from Vero Beach. So to drink a glass of it there, knowing it is local and nothing else is added, is great.


I rolled my chef sleeves up and dove in this chiffon cake batter….it was literally just about up to my shoulder! So much fun to be a kid again and get messy! 


I made ALL of these from that batter!  


Homemade banana bread!

Before I left, Adam gave me my reward for the weekend: a quart of real Vermont maple syrup. I couldn’t have been happier!!!!! This stuff is very expensive and I go through it like its water! Adam is originally from Vermont and said he had a ton of it at home so I happily took it off his hands 🙂


For lunch, I picked up a wrap at my favorite place, Chelsea’s. It’s a little gourmet shop that has specialty products as well as a deli and a sandwich bar. I chose a hummus and veggie wrap on whole wheat along with a plum (not pictured) and it was perfect. They loaded my wrap with banana peppers, jalapenos, cucumbers, lettuce, carrots, onion, peppers…everything!  After eating, I set off on the road for my 2 1/2 hour trip back to the other coast of FL. It’s almost 4:00 now and I just got back and snacked on two super-charge me cookies on the way. I’m doing a little inventory of the food Ryan has here (not much) and I’m going to the store to pick up some stuff for dinner. I think we are just going to do a taco/burrito night and have it be pretty low-key.


Tonight starts my first “real” night of spring break!

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  • ibex hk
    March 31, 2008 at 7:52 pm

    wahoo, what a baking-filled morning! I love getting messy in the kitchen, your cakes and icing look golden and yummy:) have a fantastic spring break, you deserve it!!!

  • Romina
    March 31, 2008 at 9:59 pm

    13 cakes?! Wow! Congrats on getting the Maple Syrup, there’s nothing better than pure maple syrup. =)

  • happyherbivore
    March 31, 2008 at 10:06 pm

    wow. you are amazing! I heart pure maple… it even gets its own label in my label cloud (I like it that much).

    and i want that roll up

  • Alessa
    March 31, 2008 at 10:11 pm

    Hi guys! I read often but rarely post. But now I need some advice!!
    I bought whole flax seeds, usually I buy them already ground up.. so I poured some of the whole ones into my food processor and NOTHING! They are still whole..

    any suggestions on how to break them up?! ..they are tough little guys! Thanks!!

  • LauraECU
    March 31, 2008 at 10:50 pm

    Thanks to everyone that responded! This helps a lot.

    Jenna….would you be able to post your Swiss Oatmeal recipe that used to be on your recipe page? I realllly want to try it 🙂

  • Kristin S
    March 31, 2008 at 10:57 pm

    Alessa– we buy whole flax seed and use the blender to grind them. Use one of the higher powers and add a little at a time! Hope it works for you!!

  • Annie
    March 31, 2008 at 11:24 pm

    Hey Everyone-
    Ive got a big pineapple and a big piece of mahi mahi in my fridge right now, and was wondering if anyone knew a good recipe to make using them both (some type of relish or somthing like that)? Ive never had mahi mahi before, but always see it on menus served with fruity toppings, so thought I might try to make it for the fam tomorow night.
    Any reccomendations? Thanks!

  • JLO
    March 31, 2008 at 11:43 pm

    Is there a secret to chiffon cakes? Mine never rise and always just turn out a soupy mess. Part of me wonders if I am doing something wrong with the eggs. Any suggestions?

  • Becca A
    April 1, 2008 at 12:21 am

    I use a coffee grinder…food processor and blender would not work for me

  • Alessa
    April 1, 2008 at 12:40 am

    Thank you! I thought about a coffee grinder.. now I have to go buy one!

  • jenna
    April 1, 2008 at 1:11 am


    The secret is you have to keep all ingredients separate until you mix together in the mixer. You need to whip the egg yolk by themselves first…then whip the egg whites to soft peaks separately and fold the two together. Its sort of a long process to do it “right” i guess. It took me all morning to do these!

  • jenna
    April 1, 2008 at 1:46 am


    Swiss oatmeal is sooo easy! Just combine 1/2 cup oats with 1/2 cup soy milk, almond milk, yogurt…whatever you want, along with some nuts and dried fruit and pop it into the fridge before bed. when you wake up, slice in a banana and top with maple syrup! yummy!