Garry wanted pound cake for which I needed eggs. Our half and half was going “off.” With pound cake, we obviously will want coffee, hence we need fresh half and half. I wanted new pictures; Garry needed a photo airing too.
We accomplished it in one fell swoop (click here for a history of fell swoop), merely by driving around the block.
It’s a dairy farm. Milk, eggs. Sometimes local honey. Today they had homemade jams and organic lip balm. The eggs come from the chickens wandering around the yards and are often fertilized. The milk is from the happiest bunch of cows I’ve ever seen. They loll around the green pasture which lies along the Blackstone River.
There are several pastures. The pasture further down the road has a small creek running through it. They take the cows there in very hot weather so they can wade in the cool stream and graze on the wildflowers and weeds along the banks. It’s shady there. The calves have a pasture of their own and graze together along a hillside on the other side of the barn.
The milk isn’t homogenized or pasteurized, which means it’s very close to half and half, but you have to shake it before using because the cream rises to the top.
I splurged on a jar of homemade elderberry jam. They had fresh corn, but I don’t need corn today. Maybe I’ll go back Monday, get some corn then. We don’t eat a lot, so I try not to over-buy things that will spoil and end up getting thrown out.
Here’s my recipe for pound cake. I’ll be baking as soon as the butter softens.
- 1 pound (3-1/3 cups) flour
- 1 tablespoon salt
- 4 sticks softened sweet butter
- 2 cups sugar
- 1 teaspoon vanilla extract (use the real thing)
- 9 large eggs, lightly beaten.
It makes two cakes in standard loaf pans. I’ll freeze one. We will happily devour the other. I can feel my hips expanding as I write.
The elderberry jam is delicious. And 2 pound-cakes are baking in the oven. The smell is … wow.