• five good things

    Thursday, I had the squidge. He wasn’t feeling well — his first cold? teething? who knows — so he’d slept terribly the night before and was in desperate need of a nap. But five minutes after I put him down, he popped back up, crying. He was so blindingly exhausted he nearly fell asleep sitting up. I caught him as he was toppling over backwards. 

    I rocked him back to sleep, but then, not wanting to move for fear of waking him, and assuming he wouldn’t sleep for very long (he flopped about like a fish), I stayed put.

    I read a little, and scrolled instagram. I tried to sleep, but couldn’t. Mostly, I stared into space, or down at his sleep-drenched baby face tilted upwards — his translucent eyelids, his plump rosy cheeks — his intoxicating milk-sweet breath wafting over my face. (If he was indeed sick, I’m in for it.)

    Lunchtime came and went. Coffee hour came and went. My back ached. My butt hurt. How long until I’d get bed sores?

    I WAS SO HUNGRY. 

    For three and a half hours, I sat, amazed at my newfound tolerance for doing absolutely nothing. And yet, it was everything.

    I’ve been savoring that sweetness ever since.

    ***

    Monday morning at the bakery, scrolling through the newest Fresh Air interviews, I came across one with a mother whose teenage sons — both of them — committed suicide. I immediately zipped on past. No way was I going to listen to that one.

    But after working through a couple other interviews, I decided to put on my big girl panties. 

    The interview was mesmerizing. I did not feel sad or weepy at all, and when it was over, I was surprised to note that I actually felt happy. All my anticipatory anguish and tension had been swapped out for new ideas and — weirdly enough — good vibes. I actually felt free.

    Later, I mentioned the interview to a girlfriend. She, too, had seen and passed over it, but after our conversation, she listened to the whole thing and then texted, “You’re right. It was uplifting.”

    If you listen, I’d love to know how you find it. 

    ***

    My husband and I burned through the most recent season of The Diplomat. 

    It was the best season yet, I think. The lead, Keri Russell, reminds me of a feral kitten — tiny and rumbled, and scrappy-fierce, and the season ended on such a cliffhanger.

    There better be another one, and soon!

    ***

    My sister-in-law sent me a link to this podcast about antidepressants — or about deprescribing them, rather. 

    It was packed with new-to-me information, including the following:

    • Antidepressants are not serotonin elevators, as I thought. (Apparently, that hypothesis was debunked ages ago.) Rather, they suppress feelings across the board, both the bad and the good. 
    • Antidepressants may have (often have?) side effects that last long after discontinuing them, including fracture risk, weight gain, and sexual disfunction. 
    • Withdrawal from antidepressants is often so severe that people are unable to discontinue them. (In fact, the struggle to titrate down is often interpreted as a sign that the meds are still necessary, when, in fact, it’s just a sign of withdrawal.) 
    • According to medical advice, tapering off the meds is supposed to take 3-6 weeks. In reality, it can take years. Some people aren’t able to get off them — ever. 

    The author is from the UK, where this problem is just now beginning to be understood, and acted upon. The US, he says, is about five years behind. 

    ***

    My younger son came home for an orthodontist appointment, so he and I swung by the polling place before he headed back to school. 

    Get out and vote, y’all! (Find your location HERE.)

    This same time, years previous: dulce de leche, currently, a hallowed eve, sweetness, lickety-split pizza crust, smoking, the quotidian (10.31.16), listening, watching, reading, apple farro salad, stuffed peppers, instead of quiche, apples schmapples.

  • homemade coffee liqueur

    I like putting coffee liqueur in my evening hot chocolate. But the problem with coffee liqueur is that it has coffee in it. And the problem with coffee is that it has caffeine. 

    I can’t have caffeine in the evening because it will keep me up at night. I also can’t drink red wine after 4 pm. Or too much water after 7. Getting a good night of sleep is tricky at my age. 

    But I digress.

    (Sort of. It all relates to why I can’t put coffee liqueur in my hot chocolate at night.) 

    So — PLOT TWIST — I decided to make my own coffee liqueur using decaf. [tips hat and curtsies]

    I made a sugar syrup, added a vanilla bean, dissolved instant decaf espresso powder in boiling water, and threw in a large quantity of vodka — which I store at room temp like a true sinner; don’t judge — and after everything hung out together in a dark place for a few weeks, I divided the mixture between two, flip-top liter bottles.

    Now I’m all set for a winter’s worth of hot chocolates (or a couple Christmas gifts, if I was the sort of person to give away my treasures, which I’m not). 

    Next up, homemade marshmallows because store ones are an abomination and will ruin a cup of hot chocolate faster than you can drink it. 

    Coffee Liqueur

    4 cups sugar
    3 cups water
    1 vanilla bean, split lengthwise
    ½ cup instant decaf espresso
    1 cup boiling water
    1 quart vodka

    Bring the sugar and 3 cups of water to a boil, and then keep it at an energetic simmer for 20 minutes. Cool, and transfer to a gallon jar.

    Add the vanilla been to the cooled syrup. Make sure to include every last grain of itty-bitty beanie goodnesses.

    In a separate container, dissolve the instant decaf with a cup of boiling water. Cool, and then add it to the syrup, followed by the vodka, glug-glug-glug.

    Store the liqueur in a dark place for a couple weeks, swirling periodically. Transfer the liqueur to bottles. 

    Add this glorious devilish elixer to coffee, hot chocolate, ice cream, milk, frostings, chocolate cake, etc, etc, etc. Or sip it straight.

    Good night.

    This same time, years previous: seven fun things, scalloped potatoes, the quotidian (10.24.22), the quotidian (10.25.21), vote!, snowboarder cake, 2017 garden stats and notes, impressing us, winter squash soup with corn relish, our cracking whip, random.

  • spiced pumpkin crumb cake

    Two weeks ago I had my first spiced pumpkin latte. It was fine (but just).

    But then I made a pumpkin crumb cake. The recipe didn’t have the word “spiced” in it — but it totally could have. Or maybe should have? Thrice packed with all the spices that make up pumpkin spice, it was leagues better than that coffee. 

    The cake itself is a humble affair: a sheet pan of plain-looking pumpkin bread with a simple crumb topping. But I do love me a good snacking cake — just a little something-something to have with my coffee (as opposed to in my coffee).

    The first time I made it, I cut out a little corner piece while it was still hot. My husband snitched a piece, too. 

    Me: This is really good. 
    Him: It’s incredible. 
    Me: Wow. 
    Him: I don’t know if I ever had a cake this good before. 

    At the start, I was the one leading the praise team’s call-and-response, but he kept pace with my enthusiams — and then we switched roles. 

    Verily I tell ye, the man positively overflowed with self-initiated affirmations, shouted profanities, and groans of pleasure. Somehow a humble sheet cake had bedazzled my reserved, barely-even-grunt-if-it’s-good husband, transforming him into a raging foodie. Who was this person?

    By the time we went to bed we’d eaten over half the cake. 

    First thing the next morning, he flapped his arms like a toddler and squealed, “Oh goody! I get to have cake with my coffee!” 

    People, I can’t make this stuff up.

    But I can make another cake, and so I did — for his birthday.

    Upon seeing the boring-looking dessert, the kids raised their eyebrows, like, That’s the birthday cake?

    “It’s Papa’s new favorite,” I said.

    Afterwards, my husband confessed he’d eaten six pieces. 

    I laughed. “Well, it’s a small cake so they must’ve been pretty small pieces.”

    He leaned in, wide-eyed and serious. “Six pieces, Jen. SIX.”

    Spiced Pumpkin Crumb Cake
    Adapted from NYT Cooking.

    I beg you to please, please, pretty please make your own spice mix. A single batch makes enough spice for two cakes. (And grate your own nutmeg!)

    I use roasted butternuts, but canned pumpkin works, too.

    for the spice mix:
    2 tablespoons cinnamon
    1 tablespoon ginger
    1 teaspoon freshly grated nutmeg 
    1 teaspoon cardamom
    ½ teaspoon allspice
    ¼ teaspoon cloves

    for the cake:
    200 grams (1 cup) brown sugar
    2 eggs
    230 grams (1 cup) cooked squash/pumpkin
    56 grams (¼ cup) melted butter
    56 grams (¼ cup) oil
    190 grams (1½ cups) flour
    1 tablespoon spice blend
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt

    Cream together the sugar and eggs. Beat at length — like, 3-5 minutes). Beat in the squash and fats. Whisk together the dry ingredients in a separate bowl, and then beat them into the wet. 

    Pour the batter into a greased 8×8 pan (or similar). While this would make a good loaf cake, don’t. A sheet pan creates the ideal crumb to cake ratio.

    Sprinkle the streusel (recipe follows) over the cake. Bake at 350°F/180°C for about 45 minutes.

    Cool for 10-15 minutes and then drizzle with the glaze (again, recipe follows).

    for the streusel:
    100 grams (½ cup) brown sugar
    64 grams (½ cup) flour
    1 teaspoon spice blend
    Pinch of salt
    56 grams (¼ cup) butter

    Mix together with your fingers. 

    for the glaze:
    75 grams (¾ cup) confectioners’ sugar, sifted
    ¾ teaspoon spice blend
    Pinch of salt
    3-5 teaspoons milk, to thin

    Whisk well.

    This same time, years previous: Spanish poblano casserole, simplest sourdough bagels, my travails as a self-procalimed kid environmentalist: an essay, the quotidian (10.14.19), a weekend away, soiree!, peanut butter fudge, a list, home, three vignettes: my husband.