We Walked Along Under Branches Lit By The Moon
As Our Days Disappeared All Too Soon
It’s the fever pitch of summer, where no one is to be found outdoors. Wonderland, what at this moment I would call Candyland (Dunderland on not-so-good days), is an empty kingdom of our own. We’ve set up a fort made out of sheets and found a tractor tire to swing on. I’m working on flower garlands to wrap around the outside of the fort to ward off bad spells. Mad Hatter is making wind chimes out of an upside-down flower pot and bottle caps from his collection. If there are any wicked witches to the West or East, we’ll be warned by the wind. I could go a whole year of spending time with no one other than one another. All of the clouds look like hearts.
I’ve Wandered Much Further Today Than I Should
And I Can’t Seem To Find My Way Back To The Wood
Last week I said I’d take 6 photos of red, white, or blue things for the 4th of July. I was going to take more pictures at Vilano Beach, Saint Augustine, but the SUV got stuck in the sand (we were parked on the beach), so I had to save battery life on my phone. The story behind the watermelon was that the people parked next to us were, in the holiday spirit, giving huge seedless watermelon slices to everyone nearby.
Believe Me If You Can
I’ve Got To Get Back By One
Milky Mango Sponge Cake (Bizcocho Tres Leches de Mango)
Most tres leches recipes call for 3 1/3 cups of cream, and some call for up to 5 1/4 cups of cream, but in order for the cake to absorb that much liquid, you can only add a tiny amount of cream at a time. I have zero patience, so I only use the amount that my cake can absorb overnight. In other words, 1/2 an inch of cream, then when absorbed, another 1/2 inch, in a baking dish that’s 13 inches long and 8 inches high. If you don’t have a baking dish that long, only use a little cream at a time. I’d say use half an inch of cream until it is aborbed, then add more.
Tres leches means “three-milk,” but if you use my cream recipe, this is a siete leches or “seven-milk” cake.
Mangoes 3 medium: ripe, peeled, and pitted
Cake flour 1 cup (or substitute with 3/4 cup plus 2 tbsp all-purpose flour and 2 tbsp cornstarch)
Milk 1/3 cup
Butter about 1 tbsp for greasing (or use canola oil for greasing)
Vanilla extract 1 tsp
- Preheat oven to 350°F.
- Puree 2 mangoes in a blender.
- Sift the cake flour or sift the all-purpose flour and cornstarch.
- Mix mango puree, cake flour, milk, and vanilla extract. Taste to see if you want to add sugar.
- Crack eggs in a bowl and beat them or beat them in a blender. Then add the eggs to the batter slowly, fully incorporating them.
- Grease a baking pan, pour in the batter, and bake. Check the cake in 30 minutes.
- When cooked, take cake out of the oven and let cool for 30 minutes. Don’t leave it on top of a stove, because even though the stove is off, it might keep the cake warm. I made that mistake, and had to wait another 30 minutes with it on a marble slab.
- After the cake has cooled, prick holes on the top of the cake with a fork. Try not to touch the bottom of the cake with the fork. Pour a half inch of the liquid on top of the cake at a time. If you have a baking dish 13 inches long, use half of the mixture, wait until it is absorbed, then add the other half.
- After you add the second half inch of cream, refrigerate overnight.
- Puree the third mango until smooth and spread it on top like icing. This has to be done shortly before serving because purees deteriorate fast. The photo below does not have the mango puree on top because I think the cream is sweet enough as is and I don’t mind looking at the holes on top of the cake.