Wednesday, June 27, 2012

Happy 5 Year Blog Anniversary

So today I've been officially blogging for 5 year. I think I hoped that this blog would have evolved much more then me changing the layout every once in a while. I have dreamed of this space often. Real life and priorities have kept me from doing more. I wish this blog were my real work life, but it's still a hobby. What made me start this space was my passion for photography, food and travel. I still have that, but I've watch others live the dream and am still only dabbling in an area that I should be excelling in. This post is turning into a self-reflection, which I rarely do publicly.

I continue to struggle whether to but advertising on this site. I've worked in advertising for sixteen years and let me tell you the click thru rate on banners just keeps sinking lower and lower. But the ad dollars may be worth it. I like the simple look, and the blogs with lots of advertising are not as appealing to read. Too much stuff. I have found myself enjoying social media much more than anticipated for this Gen Xer. I'm an avid participant and follower on Instagram and Pinterest, but only a voyeur on Facebook and Twitter.

I continue to bake and cook and read everything under the sun. I wish money and time were no object so we could travel more and take a few of the photography and cooking classes I long for. 

All you food, travel and photography bloggers out there continue to inspire me on a daily basis. You challenge me everyday and feed my curiosity. Irony here is what I turned in for my photography portfolio umpteen years ago is still my style esthetic, just a bit more progressive. 

So with that self-reflection on this blog my goals in this space for the next year are to take at least one class (cooking or pottery or photography) and travel somewhere new.  And let's not forget finishing my Cuba Story. I finally told my dad about our story and he said "Please finish it." These goals ask so much from myself, but are tasks I think I can accomplish.  

"So self...keep on blogging, keeping on shooting, bake and cook and feed your travel bug, and oh yeah, HAPPY ANNIVERSARY!"

Saturday, June 9, 2012

Sour Cream Pound Cake

Back in May, SB and I were visiting new friends down in South Torrance. There I met a lovely woman who found out that we like to cook. She told us she had a State Fair, Blue Ribbon winning sour cream pound cake recipe. I quickly jumped at the chance for this recipe. Which she gladly gave me. Apparently this is a cake she makes at all the parties and is the first to go. She'll sometimes put fresh strawberries or a lemon glaze on it. I choose to try it simple.
This cake should bake in a floured 10-inch tube pan. I didn't even realize I had one. But my spring form cake pan has a fluted tube attachment. The recipe called for lemon and orange extract, both of which I'd never bought.  Someone heard me talking about that and by Sunday I had both in my possession. Next time I'd like to try it with fresh squeezed lemon and orange juice and/or maybe zest of both.
Another of her handwritten notes is that everything especially the eggs and butter have to be at room temperature. You can see my fine mess above after all the measuring and mixing.
SB was so excited about me making this cake. We had it for snacks and for breakfast and then I started giving as much as possible away. I knew the pounds of butter in this recipe would add pounds to us both and I still have lots of baking to do. Enjoy!

2 3/4 cups of sugar
1 cup butter or margarine
6 eggs
3 cups of sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dairy sour cream
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon vanilla 

In mixer bowl, cream together sugar and butter or margarine till light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, salt, and soda; add to creamed mixture alternately with sour cream, beating after each addition.Add extracts and vanilla; beat well.

Pour batter into greased and floured 10-inch tube pan. Bake in 350F oven for 1 1/2 hours or till cake tests done/  Cool 15 minutes; remove from pan.

When cool, frost or sprinkle with confectioners sugars, if desired.  Or add fresh berries or a lemon glaze.


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