From my last trip to the Farmer's Market, I've been saving some fresh rosemary for my Olive Oil Rosemary Cake. The last time I made this, it was delicious (if you know me, or just want cake, I'd be happy to bake some for you). Since this is spontaneous baking, I thought I'd get a little savvy and turn it into Olive Oil Rosemary Zucchini Cake. Baking on the edge. I was so pleased with myself, that I grabbed my cute, little vintage apron, put my hair in a bun, and then was halted to find that there was no flour left.
Okay, not quite. There was one cup. Recipe called for three.
I was determined to go through with it anyways (I even googled 1 cup flour recipes. There are none), I thought, 'I'll just cut the recipe in half, or thirds...okay, so 1 cup flour to 1/4 sugar, to .5865 tsp baking soda, to 13/9 tsp salt..."
I took a step back, and put down the spatula. Even if my cake did come out okay, I wouldn't have been satisfied, because I knew it could have been great. And I wasn't about to settle for 'less-than' cake.
|Frailty, thy name is flour.|
Isn't this how life goes? It seems to be for me lately. But, I don't see this as a roadblock, rather a delay.
I won't get to eat my bon-appetit approved pastry this afternoon, but tomorrow instead.
(Once I get all my ingredients).