Let’s not overdo it.
Even if there are two more pages left in the chapter, it’s time to put the book down when you can’t keep your eyes open.
You only have four pairs of shoes. Pick one and get out the door. And another thing: That printed dress you wore at your brother’s wedding is stretched out. Stop trying to revive it.
When the train is too full for your little rump, just wait for the next one. You’re not in a rush. Dinner can wait.
It’s really okay to give up sometimes. It’s okay to call it quits when your body tells you to stop. It’s totally possible to make a bad batch of brownies and forget to put cornmeal on the pizza stone. Dough gets stuck, loaves come out asymmetrical and every so often you’ll make a nasty mojito. Like, so awful you’ll never trust yourself to make a mojito again.
So after you’ve bumped into the corner of your kitchen island for the dozenth time and the bruise on your thigh can’t get any bigger, all there’s left to do is take a walk, watch the sunset and read a book until there isn’t enough light left to see the end of a sentence.
Then you get your bake on to remind yourself there are hundreds of recipes for you to try, hours of radio shows to catch up on, five seasons of The Wire to watch and just about 3,000 pages of novels and nonfiction you picked up from the book sale up the road. And you’re so over giving up.
Just when I thought I’d run out of things to make with grapefruit, I discover a fancy bundt cake pan in the back of the pantry and decide to put it to good use.
I’ve moved so frequently over the last few years that juice squeezers are a sort of luxury. Especially cuties like this one.
So are zesters. Sugar is best when smooshed with citrus zest. Plain and simple fact.
Bundt cake sounds crazy, but it’s really easy, especially because the brilliantly shaped pan makes it hard for you to undercook the center.
Grapefruit glaze glistens gracefully in the morning sun.
Bundt cake for breakfast? What else would it be for?
Grapefruit Almond Bundt Cake.
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup plain yogurt (I used low fat)
1/3 cup vegetable oil
1-2 grapefruits, juiced and zested (should be about 1/2 cup juice plus 1 tablespoon zest)
1 teaspoon almond extract
4 Tablespoons powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
Prepare the bundt pan by coating generously with nonstick cooking spray or vegetable oil.
In a medium bowl, sift flour, salt and baking soda. Set aside.
On a cutting board, press grapefruit zest into the sugar with the back of a spoon. Make sure most of the sugar is slightly damp – it should be somewhat crumbly. It’ll also smell amazing.
In a large bowl, whisk together sugar and eggs until smooth. Add yogurt, vegetable oil, almond extract and one tablespoon of grapefruit juice and mix until fully incorporated.
Slowly add flour mixture, mixing continuously with each addition. Batter should be creamy and slightly yellow.
Pour into the bundt cake pan and smooth over the top with a spatula.
Place in the oven and bake for about 30-40 minutes, until the top is slightly brown and a toothpick comes out clean. Cool for about 10 minutes before trying to remove from the bundt pan and use a thin knife to work around the edges. Place the cake on a cooling rack over a lipped baking sheet.
While the cake is cooling, bring the powdered sugar and rest of the grapefruit juice to a boil in a saucepan. Once it begins to bubble, bring down the heat and simmer for about 10 minutes, until the glaze thickens.
Using a toothpick, poke all over the top of the bundt cake and slowly pour the glaze over the holes. Reuse drippings as you see fit.
Should be more than enough to make up for the little mistakes here and there.