- I’m getting older.
- And so are the posse.
Fortunately, “ability to adapt” is my middle name. No, of course it really isn’t, but that would be funny, wouldn’t it? Yes ……. and awkward.
Anyhoo, I am finally feeling like myself again, now that the semi-migraine I’ve had for two days is gone. Thank god. I woke up with it on Tuesday, and despite multiple doses of Alleve, coffee, and lots of water, I just couldn’t shake it. No matter though, because it’s his-tor-y.
And with that, I give you another piece of good news – Sabrina is officially an employed member of society! Woo-hoo! Technically, her first day was last week (for training and orientation), and yesterday was her first “full day” to actually work. We had to go to the mall the other day to pick up work attire for her, since cut off shorts and Converse high tops were definitely not part of the dress code. Much to her chagrin….
You’re probably wondering where I’m going with this story – since work, getting older, and dress codes don’t seem to have a point or a common theme. But they do. Since J has been out of town for the past three weeks – and even before that, honestly – I have noticed a huge shift in the dinnertime ritual. The posse have been enjoying their social lives and the last bits of summer, so getting everyone to the table at the same time has been – challenging. There have been multiple evenings where I cook dinner, and everyone eats at different times.
Which isn’t bad, of course, it just requires adapting. And keeping up with changin’ times …
Chocolate Cinnamon Bread – adapted from Starbucks
- 2 sticks unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 2 1/4 cups granulated sugar
- 5 large eggs, at room temperature
- 2 cups flour
- 1 ¼ cup unsweetened cocoa powder
- 1 tbs. ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- 1 1/4 cups buttermilk
- 2 tsp vanilla
Cocoa Spice Mixture:
- ¼ cup granulated sugar
- ¾ tsp cinnamon
- ½ tsp dutch processed cocoa
- Pinch of ground ginger
- Pinch of ground cloves
Preheat the oven to 350 F. Grease two 9 x 5 x 3 loaf pans and set aside.
Beat together the butter, oil and sugar with an electric mixer until light and creamy, around 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.
Sift together flour, cocoa, cinnamon, baking powder and baking soda. In a separate bowl, whisk together the buttermilk and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. Smooth the tops. Sprinkle the cocoa spice mixture evenly over the top of each pan. Bake until a tester comes clean from the center, about 45 minutes.
In a small bowl, combine the sugar, cinnamon, cocoa, ginger and cloves.