so much emotion here. i love this.
how has life been for you lately?
we’ve been basically hibernating, living off cake and tea, and diving deeper into the world of homeschool. as of today, roman will officially be homeschooled, and it’s a journey i’m really looking forward to.
-on the hunt for a russian nanny
-less photos of my kids, more photos of other people’s kids
-mascarpone frosting. i will never turn back
-finally making use of my pony brown day planner
-ryan is here for the week on vacation from school. yay! i’m going to wrestle him into submission for some portraits of him and the kids.
-loving this woman’s style and photography. damn.
a short series of roman in black and white.
when comfort feels distant and spring still a hop, skip and jump from your front door, look to friends and family.
then look to tea.
this ginger cake is perfect for this time of year (at least in Maine) because we’re sill in the midst of winter (with the piling inches of snow to prove it). i love the spices and warmth of this cake, because it’s highly appropriate as a contrast to the outdoor conditions.
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup unsalted butter (room temp)
1/2 cup brown sugar
1/2 cup molasses
1 cup milk
i know this sounds like a lot, but if you have all the spices and the molasses, the recipe is really straightforward!
i need more molasses recipes in my life. seriously! in the winter it’s so good, because it has such a rich and heavy flavor. i’d love to try this one with brussels sprouts or these oatmeal molasses rolls.
1. preheat your oven to 350, and grease a 9″ pan.
2. mix together your dry ingredients in a large bowl: flour, baking soda, salt, cinnamon, clove, and ginger.
3. in another bowl use an electric mixer to beat together the butter and sugar. add the eggs, one by one. then add the molasses, scraping the bowl as needed. mix well!
4. alternating a little at a time, add both the milk and flour mixture to the wet ingredients mixture, until all are fully incorporated. transfer to the baking pan, and bake 45 minutes (or until toothpick comes out clean from the center)
i originally grabbed this recipe from joy of baking, but after making it, i felt like it wasn’t flavorful enough for my liking, so i altered it a little bit. it’s really personal preference… i like things really warm and for spices to really come through in certain dishes and foods. (like chai tea… extra ginger, extra clove and extra pepper, please!) so if you prefer a more mild flavor, take a peek at the joy of baking.
a couple other tips: wait until this is mostly cool to cut into it. and it tastes better when it’s lukewarm!
we spent this sunday a little further up the midcoast with Ryan and my parents. we got a lot of snow all weekend, so a lot of indoor, with a little outdoor…baking, tea, winter olympics, fort building, monsters university, and photographing everything, of course…
this is my second selfie with the d40. i think i’m going to try to do one every week! i need an excuse to break out my dusty tripod. i know these camera-in-the-mirror shots are going to get old real fast.
roman and amelia always enjoy spending time with ryan, of course. sometimes i feel like now that we don’t see him as often the time that we spend together is more special. that sounds corny, but it has proved to be true for me.
how was your sunday?
happy weekend! we’re enjoying the next couple days cozying up inside and away from the back to back snowstorms headed our way!