use real butter

Recipe: chocolate stout cake

If you were a child of the 70s and experienced your teen years in the 80s, then you will likely have (painful) recollections of that song from whence the title of this post is ripped. I was never a fan of Survivor (a generic 80s pop band for gen Xers – not the reality show, okay), but that song ran around my head when I took a taste of this chocolate cake. My search is indeed over for the perfect chocolate bundt cake, thanks (once again) to Deb.

But before we get to talking about chocolate cake, I hope everyone had an enjoyable Memorial Day weekend. If you don’t observe Memorial Day, then I hope you had a grand weekend anyway. No barbecues or picnics here. We had some deliciously cool, overcast, and at times, rainy weather. We trail ran, hiked, and mountain biked in our local mountains this weekend – call it high-altitude training. Now it hurts to walk, but in the good way.

kaweah soaks up the last rays of sun on friday

boulder flatirons in clouds

the mountain lakes are thawing

pussy willows

flowers are starting to pop up in our yard

**Jump for more butter**

Recipe: strawberry macarons

I know you weren’t gone. I was, but it’s like you were gone. Now that I’m back, my regular brand of crazy can resume. I haven’t had a moment to really wade through my photos properly, but I have a few preliminaries to share of Yosemite and some of our visits in the bay area. You might even see some folks you will recognize.

we caught the tail end of the dogwood bloom in the valley

and some spectacular wildflower displays outside of the valley

and witnessed impressive volume in the falls around the park

**Jump for more butter**

Recipe: strawberry chiffon and buttercream cake

My interview with the Times Online went live today. Go check it out, then come back for some strawberry chiffon and buttercream caaaaaaaake.

It’s official. The ski rack is off the car. We haven’t put the bike rack on yet because I have this fear of driving into the garage and killing my new ride.

We upgraded my mountain bike this weekend! I tend to think of it as a belated equivalent of the ten-year diamond anniversary ring, since my engagement mountain bike is 13 years old. Jeremy and I are pleased as punch that I never fell prey to the diamond industry’s marketing campaign: that somehow I *need* a diamond ring. Pshaw. The only thing I can think of using a diamond ring for is better served by a set of brass knuckles.

I accept that spring has come to the mountains and summer will be hot on her heels. Our pattern of afternoon thunderstorms is setting up. The slush on the trails will eventually give way to mud which will give way to wildflowers and endless miles of beautiful hikes, bikes, and runs. Kaweah has her inaugural spring eye infection right now, most likely from rubbing her face in all manner of melting junk on the trail. Hurrah!

checking on the pasque flower’s progress

Ever since I learned to make chiffon cake and swiss meringue buttercream frosting, I have made this ensemble each spring – before it’s too hot to even *think* about baking or Swiss meringue buttercreaming. For me, it is Eating Spring. I never blogged the recipe properly, so I decided to get off my bum and post it for dear Meeta’s Monthly Mingle at What’s For Lunch Honey.

it’s all about strawberries

**Jump for more butter**