I'm not trying to brag, honest.

Ok, yeah, I totally am. Yellow cake, lemon cream cheese frosting, lemon curd and blackberry compote fillings. Caitlin's birthday was a convenient excuse.

Give me Kitchen Aid or give me death.

Let me tell you a story. Once upon a time I was a senior in college, contemplating writing an honors thesis. Eventually it became clear to me that I would not be able to write it and still hold on to my sanity. I came to this realization over winter break and promptly called my roommate back in Atlanta, a little appalled and nervous. Our conversation went something like this:

S: "I don't think I'm going to be writing my thesis."
C: "hmmm, that's interesting."
S: "no, really!"
C: "yes, I heard you."
S: "what, aren't you shocked? Why are you so calm about this? WHY ARE YOU NOT MAKING SURPRISED NOISES?"
S: "Oh, I'm sorry, was this supposed to be news? I knew this would happen."
S: "How? I'm writing the damn thing and I didn't even know! How could you?"
C: "Over the past semester, you baked scones, cakes, chocolate croissants, more scones, tarts, cookies, brownies, and cupcakes. Every time you were supposed to be writing your thesis, you were baking. You even made cupcakes that looked like anatomically correct hearts. THEY HAD VENTRICLES AND EVERYTHING. Clearly, the thesis wasn't going to get written."
S: "..."

And that is how my very observant roommate diagnosed me as a stress baker.

So yeah, stress baking. Apparently I do it. And I must be extraordinarily anxious about SOMETHING, because I have been baking up a storm lately. Some people have requested pictures, so here they are a few of my creations (please excuse the poor quality - if this is food porn, it's clearly of the homemade sex tape variety):


Cupcake kuchen, or cupkuchen, for July 4. I used strawberries and bluberries to get a nice red/white/blue thing going, but none of the people at the party I brought them to seemed to care. Clearly, they aren't patriots.


And then there was the mini peach galette:


It was sort of an after-thought, actually; we had leftover tart dough from a tomato onion tart my roommates had made and some peaches that weren't used up in a peach/apricot kuchen I had made early that week. I wasn't sure what to do for the filling, so it was basically just sliced peaches coated with brown sugar and patted down with butter. I've since done some other, more intentional galettes (apple, mostly) but so far this has come out the prettiest.

Now, this next one has a story (surprising, right?). I have never feared cupcakes, or brownies, or scones. I faced down pan au chocolat with a take-no-prisoners attitude. Even pie dough, with all it's finickiness, doesn't frighten me too badly. But cakes? Especially layer cakes? As far as I can tell, they were created by the devil to confound me. At least that's what I've thought for the past few years, culminating in my spectacular layer cake failure from November, on election night. I tried to make a double-layer chocolate cake with cream cheese frosting. I was going to decorate it to look like the Obama logo! It was going to symoblize the meeting of black and white in this historic election! That last part is bullshit, but honestly, I was a little high on hope and baking fumes.

Well, this is how it looked for a split second (you can see that I cheated and used packaged colored frosting... I'm sorry, baking gods!):


And one second later, all hell breaks lose:


Basically, I'm a Cake Killer. Or so I thought, until I decided to face my fears and tackle a three-layer red velvet to bring to a going-away party for my friend Jing. I did some research, found the best layer cake advice from Deb from Smitten Kitchen, and produced three of these:


Which turned into this:


Which, if you can't tell, is three gorgeous layers of red velvet separated by two layers of cream cheese frosting and spackled with a crumb layer. And, in one of the most triumphant moments of my young adult life (I aim low), all of that became this:


Oooh, I get all weepy just thinking about it. I mean, you have to ignore the wonky writing - clearly I don't exactly have the art of decorating down just yet. Still, pretty cool for my first three layer cake, right?

I've since made a three-layer yellow cake with lemon cream cheese frosting and lemon curd/blackberry compote filling, a few more kuchens, and two (!!) fruit pies. I'm pretty proud of myself, but my roommates are starting to go a little sugar-crazy. Given how stressed out this means I am, I should probably seek therapy. But hey, flour and sugar are cheaper, right?

Dressing down

So, like most cultural institutions, the Chicago History Museum has a blog. It's a pretty neat resource and a great way to get an inside look into the dark and dirty workings of a museum. My favorite entry? The one about de-installing Chic Chicago, the huge costume exhibit that was up from summer of 2008 until last month.

I was part of the de-installation team, so if you want to get a look at the sort of work I do on a daily basis, check out the slideshow of the de-installation process. I show up about half-way through - see if you can spot me!

Okay, and my favorite picture from the entire slideshow is the one of me on my knees in front of a huge dress, called the butterfly gown. If it looks like I'm sticking my head and arms up under the skirt, that's because I am. We were trying to push a built-out support peice (what essentially amounts to a body pillow) through the torso of the gown to make sure it doesn't collapse under it's own weight in storage. A worthy endeavor, certainly, but one that made it look like I was giving the gown a very thorough pelvic exam. Say it with me now: "awkward."

A very important date

Two very important people were born on this most hallowed of dates, August 4. One is the leader of the free world, and the other gave me life, unconditional love, and willingly endured all manner of my picky-food insanity for 23 odd years. Which one, I ask you, is more of a hero? I think that's pretty obvious.

So, happy birthday, you two crazy cats!