The Morning Ritual

 

Wild fires have wreaked havoc on the west. Even without a fire burning in your area, the smoke from a regional blaze has likely drifted over your house.

A smoky haze obstructs views and along with acrid air, you’ll swelter in the summer heat. All this makes being outdoors difficult. We’re constantly checking the air quality alerts before going anywhere.

Regardless of the reduced outing schedule, we don’t miss the morning walk. Typically in Central Oregon, even a blazing hot day starts with temps in the low 40’s.

The neighborhood remains in a perpetual state of construction. There are dirt roads linked to paved paths, all of which run through forest and fields.

We’ve settled into a route that takes nearly an hour, stretches our old legs and gives the pup plenty of sniffing time.

While it is a developed neighborhood, we’re still treated to encounters with wildlife, mostly deer, rabbits, coyote, and a wide variety of birds. And while there is highway din, the forest is relatively quiet at dawn.

The devil you say

We’ve been out of sorts lately. A recent encounter between a deer and our car (the deer survived, our car not so much) has us sans our all terrain vehicle. With the car at the body shop for 4-6 weeks, our normal schedule has been slightly upended.

Luckily for us, a recent trip to our local grocery store provided inspiration. Several items which have been out of stock since March suddenly appeared … namely, pickling salt and cake flour.

Bread and Butter Pickles

This is a staple in our pantry and unfortunately, we are on our last jar! The timing couldn’t be better. The pickles are used in our homemade potato salad and extra juice is used for brining hard boiled eggs.

Devil’s Food  Cake
A mix of dutch-processed cocoa powder, unsweetened chocolate and hot water enhances the chocolate flavor. A combination of cake flour (tender crumb) and all-purpose flour (structure) create a melt-in-your mouth texture.

Jack recently put in a request for cake. It needed to be chocolate, packed with flavor and easy to freeze.   I went to the experts of food alchemy, Cook’s Illustrated, and found what I hoped was the perfect cake … Devil’s Food Cake.

The essence of this cake is a very moist, velvety texture, combined with intense chocolate flavor. Sounds perfect. We baked it in a sheet pan to help meet the freezing requirement. The cake itself is so rich in flavor it doesn’t need frosting. What you say? No frosting? Yes, it’s that good.

Print Recipe
5 from 1 vote

Devil's Food Cake

An extremely rich and tender cake, that if baked in a 13x9 pan, will NOT need frosting to be a great treat.
Servings: 10 people

Ingredients

  • 4 ounces unsweetened chocolate chopped
  • 1/4 cup dutch-processed cocoa
  • 1 1/4 cup boiling water
  • 3/4 cup unbleached all purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 16 tbsp unsalted butter 2 sticks / softened
  • 1 1/2 cups brown sugar packed
  • 3 large eggs at room temp
  • 1/2 cup sour cream
  • 1 tsp vanilla extract

Instructions

  • Adjust the oven racks to the middle position; heat the oven to 350º F. Meanwhile, grease a and line the bottom of a 13x9 pan with parchment. Combine the chocolate and cocoa in a medium bowl; pour the boiling water over and whisk until smooth. Sift together the flours, baking soda, and salt onto a large sheet of parchment paper; set aside.
  • Beat the butter in the bowl of a standing mixer at medium-high speed until it is creamed, about 1 minute. Add the brown sugar and beat at high speed until light and fluffy, about 3 minutes. Stop the mixer and scrape down the bowl with a rubber spatual. With the mixer at medium-high speed, add the eggs 1 at a time, beating 30 seconds after each addition. Reduce the speed to medium; add the sour cream and vanilla and beat until combined, about 10 seconds. Stop the mixer and scrape down the bowl. With the mixer at low speed, add about a third of the flour mixture, followed by about half of the chocolate mixture. Repeat, ending with the flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove the bowl from the mixer; scrape the bottom and sides with a spatula and stir gently to thoroughly combine.
  • Pour the batter into the cake pan. Place the pan on the middle rack. Bake until a toothpick or skewer inserted in the center comes out clean, about 30 minutes. Cool the cake on a wire rack for 15 to 20 minutes. Run a knife around the perimeter of the pan to loosen. Invert onto a large plate; peel off the parchment paper and reinvert onto a rack. Cool completely. Sprinkle a light dusting of powdered sugar on top or apply your favorite frosting.

At Distance, still

We’ve been “stay at home” for just about a month … except for a couple of trips to re-supply fresh produce.  Then the weather got real nice, making it that much harder to just walk the neighborhood.

Staying distant as possible, we took a road trip to the Prineville Reservoir. Mostly we just wanted to see what was and what was not open.

Turns out the BLM has gated off the places with parking lots. Campgrounds were closed to camping and the signs said to keep socially separated.

That wasn’t a problem.  Tip found a spot to cool down and roll in some dirt.

Yeah, he needed that!

The drive didn’t really cover much distance, but it did wonders for our spirits.

There are lots of places you can go and still be more than six feet … just have to be careful about parking at trail heads, boat landings and campgrounds.

 

A Bit of Distance

 

How are you doing with the quarantine? Yeah, us too.

Even though we’ve embraced the social distance concept, there is a limit to how much you can ‘stay at home.’ We aren’t gallivanting across the countryside … but we have found a number of places nearby that allow for zero contact with other people and include a nice walk.

Surprisingly, there are few people at the Sunriver Nature Center during the week, so it has become a great morning destination when the neighborhood walk starts to get a bit stale.

As we’ve mentioned in these blog posts, there are a huge variety of walking trails and most are paved. The nature center sits near the Deschutes River and away from most of the resort’s development.

There is a pond with lots of water fowl, lined with benches to sit and soak in the spring sun. We have enjoyed this space alot and it seems like we’ll be able to continue to do so … for now.

Quarantined on my Birthday

 

Today I’m starting my 68th trip around the sun. At some point sixty-seven seemed old … but not now.

Last year was a pretty good one … plenty of streams, trails and campsites

… we’ve settled into life in Central Oregon.

Things are bit crazy right now, but nearly seven decades on this planet have taught me that life keeps moving … and so shall I.