We're all friends here, right? Since we've all gotten to know each other so well, I'm going to tell you about one of my stranger idiosyncrasies: my disgust with most small, round produce.
I cannot explain how this started, but I know it goes back quite far. I have a vivid memory of my kindergarten class sitting in a circle on the floor, each person making a wish and then eating a grape (What the heck? I don't understand this ritual at all). I refused to eat that grape. Even if it meant causing a scene, even if it meant not getting a wish. To this day, I am repulsed by grapes, raisins, olives, capers, cherries, cherry tomatoes, blueberries...you get the idea.
For some reason, I can handle blueberries baked into things, though they still aren't my favorite. Now, you may be wondering what's up with the weird looking pan above. It's called a Rehrucken pan, which means ribs of a deer. Apparently you're supposed to use it to make this sweet looking cake (which is supposed to look like a big hunk o' venison with garlic stuffed between the ribs. I think it looks a hedgehog). But our pan came with a recipe for an awesome and totally adaptable Scandinavian Almond Cake.
Though I would have preferred mine without, we had blueberries in the house that needed to be used. Wanna make a lemon flavored one? Cut it in half and spread lemon curd inside. Coconut? Please do.
Also....if anyone has a similar produce phobia, I'd love to hear about it so I don't feel like so much of a freak, haha.
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| I didn't like touching those. |
Blueberry Almond Cake
from Pipka's
Ingredients
1 1/4 cups sugar
1 egg
2/3 cup milk
1 1/2 tsp almond extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 cup melted butter
1 cup blueberries
Preheat oven to 350 and grease your pan (if you don't have a Rehrucken pan, I think a loaf pan would be okay)
