Zoomies for bakers – Retirement Confidential

My back is better. While the exercises don’t keep it from occasionally acting up, I recover much quicker since I’ve been doing them. I call that a win. It’s kind of sad in a way, I mean, what happened to that daredevil who could do anything, but I now think of building and maintaining strength as one of my most important retirement jobs. I can feel a difference going up and down the stairs, which is a low bar, but it’s important!

Something about the light in September changes how I feel about food. Even though it’s still quite warm here in Northern California, I’m thinking about the end of summer and the beginning of fall food. Such a beautiful transition.

This week I got the bakies – not unlike the zoomies, when our pets sprint about the house like circus animals on speed.

There are those who would say baking is bad. Cookies won’t make America healthy again! Yes, even when it comes to what we eat, it seems like everyone is fired up about this, that or the other thing. While Dale and I eat little to no processed food, we kind of give ourselves a free pass if we make it at home. Good food is pure pleasure.

And cookies might make America happy again.

While others may be spurning sugar or gluten, we say bring it on. In moderation, of course. We like to keep a batch of homemade cookies in the freezer. That’s usually a toss-up between peanut butter chocolate chip or black pepper cookies. I wanted to try something different, so I went with these iced oatmeal cookies from the NY Times.

I tweaked them by adding one-half cup dried cherries. I wanted sour cherries, but all I could find was sweet, so that’s what I went with. I also added orange rind to the icing, along with a little of the freshly squeezed juice from the orange, a pinch of Kosher salt and a tablespoon of Jack Daniels.

Oh, hell, yes.

It’s not beef tallow, but dag, these cookies are good. Dale and I each had one after dinner that night. I enjoyed another one the next day and then they went straight to the freezer. But it makes me happy to know they are there. Not as happy as I would be to see RFK Jr. voted off the island, but happy enough.

Then I went with the original plum torte, also from the NY Times. You can find it here if you can’t get past the NY Times firewall.

I first had something similar to this in Germany, where they called it Zwetschgenkuchen. We usually start to see the Italian prune plums in late August or early September, so this is the time to make it if you can find them.

One version of the recipe called for 1 cup of sugar, and one called for three-fourths cup. I went with three-fourths. I also questioned whether the plums should go face down or face up. The recipe called for face down, so that’s what I went with. 

The torte is absolutely delicious and even better the next day as those juices slowly drip into the cake. I froze most of it in individual servings, just as I do with scones. Sometimes I like a sweet baked treat for breakfast, so this should be right up my alley.

My next baking dilemma is whether I will make my own birthday cake, as I’ve done for the past few years. Coconut layered cake is my usual, and it is pretty effing spectacular. Another go-to is the cake I typically make for Dale’s birthday. I didn’t make it this year, so this would be my mulligan.

A friend gave me the recipe many years ago. I love that it’s in her handwriting. That always makes a recipe special. She called it Creole Chocolate Cake. It’s two layers of chocolate sponge. Between the layers is a pile of freshly whipped cream topped with a gooey mixture of walnuts, dates, evaporated milk and sugar, almost like a praline. Then the whole cake is iced with a frosting made from melted semi-sweet chocolate and sour cream.

As I write this, I believe I’ve made my decision. We know who’s dish is on the chopping block.