Take Time for Cake Time


This is live reporting of me baking, coming to you hot from my kitchen. The screams are from some crazed street guy outside sharing his demons with the world. Because that’s what life in America’s most expensive city is like.

First step is to go take a little lie down while the oven heats up. It’s important to conserve your energy. Also Doritos, so I don’t perish from hunger.

it’s a bundt cake so I’m making it in a bundt pan. Duh. What makes it a bunt pan is all the flutes and ridges and creases that make for such a lovely cake, but which are a bitch to butter and flour. My solution? A vinyl glove, some soft butter and go to town.

Step two is to pick tunes for the evening. It’s critical to keep your spirits up. YouTube music algorithm has offered me Pink Floyd’s comfortably numb, which just shows how nailed down that algorithm has me. It’s one of my favorite songs ever, a jolly little tune about madness and dealing with psychosis with one of the world’s great guitar solos in the middle. Realizing they have me on the hook, YouTube is now serving up the rest of the Wish You Were Here album. It would be a dark and sad universe where I would protest listening to Pink Floyd.

If you don’t sift the ingredients are you really even baking? Now we combine the liquid ingredients. YouTube has now moved past old Allman Brothers (all right with me) and on to Dark Side of the Moon. Is there a more perfect album? No, no there is not.

as I put the cake in the oven, removed onto 90s disco, this algorithm seems to be sort of psychic. It would be more alarming, but I like the music. We’re listening to a song I haven’t heard in 30 years and still like it. Oh my god, not En Vogue. Who invited them?

Worth the effort.

Zack Johnathan, silky skine that needs my close attention.

The beefy Aaron Mount. Now we’re listening to Everything But the Girl. Everything But the Girl? It’s a fucking time warp up in here.

Oh my gosh, Madonna, Vogue, and that big ol’ pile of Italian muscle Gianfranco Volti. What a combo

Beauty is where you find, not just where you grind it. But the two are not always mutally exclusive.

About mrpeenee

A former bon vivant and terror of a number of New Orleans bars in the mad, gay 1980s, I'm now quietly retired and widowed in San Francisco. I have a crooked nose due to an unfortunate Frisbee accident.

8 responses »

  1. I’m on a galette streak. Started with a tomato galette from the home grown tomatoes. Then on to a plum galette. Yesterday an apple galette. This morning I picked up peaches. The pastry is easy to make.

    Heirloom Tomato Galette with Pecorino


    1 cup all-purpose flour
    1 teaspoon baking powder
    3/4 teaspoon kosher salt, divided
    1/2 cup cold unsalted butter, cubed
    1/2 cup sour cream
    2 cups heirloom cherry tomatoes, halved
    3 ounces pecorino Romano cheese, thinly sliced


    1. Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours.
    2. Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
    3. Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet.
    4. Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.


  2. Your chocolate bundt cake looks delicious! And it reminds me of Roxy from Dead Like Me as she likes to make (and, presumably, eat) bundt cake.

    P.S. I’m not quite sure how I missed this post at the time? Sorry. Chocolate bundt cake and things to hang it on are quite the draw!


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