I love Hyperbole and a Half. Especially the one where she explains why she’ll never be a “real” adult. In short, it’s about the tendency to be super adult and productive (clean all the things), and then falling apart shortly thereafter because you got it together once already dammit.
Yesterday was one of the super productive days that happens once in a blue moon wherein I roll out of bed and adult my ass off. I tidied and cleaned the house. I did three loads of laundry. I also managed to write THREE guests posts for my professional blog-book-tour in real life.
Then, instead of resting on my laurels, I had some sort of Thanksgiving seizure and went into a baking frenzy. An organized baking frenzy no less. You know, wherein I made all the things that had to be cooked at 350 degrees before making the thing that needed to be cooked for 15 minute at 425 degrees. Seriously. It was like Master Chef.
I made pecan pie filling while the oven was heating, and then made a double batch of brownies because they could go in the oven on the bottom rack for the last 38 minutes the pecan pie was baking. They both (and this qualifies as a miracle considering my culinary skills) came out perfectly.
While the pecan pie and brownies were baking, I prepped a double-batch of pumpkin bread. My pumpkin bread is really good, but it is also a colossal pain in the ass for me to make because it involves actually doing things correctly. This would be no problem for normal people who are good cooks, but it is a huge deal for me. I mix my wet and dry ingredients separately instead of stirring them haphazardly in one big bowl. That’s crazy, Cordon Bleu level cooking for me.
Fokk it. I’m even going to include a recipe!!
Dry: 2 cups all-purpose flour, 3 tsp. of cinnamon, 1 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. of salt. Stir that all together so stuff is distributed evenly.
Wet: 2 ripe bananas, 1/2 cup of brown sugar, 3/4 cup of coconut oil (heated to liquid), 3 large eggs, 1 tsp. vanilla extract, and a can of real (usually you need to go organic to get this) pumpkin puree.
Mix the wet stuff together until it looks it is smooth and lump-free. Then, stir in the dry stuff, but don’t over-mix. Decant into a greased baking pan of your choice and bake at 350 degrees for an hour and ten minutes. After that, check it and then bake it at 5 minute intervals until it’s good and done.
Last night, while my pumpkin bread baked. I cleaned the kitchen again and loaded the dishwasher with all the things I had used thus far to cook with. There was room left over in the dishwasher, which was good because I still needed to make a pumpkin pie.
As soon as the bread got done, I put it on the cooling racks (yes! I used cooling racks!) and started the oven heating to 425 degrees. While the oven was getting hotter, I made 2 pumpkin pies worth filling and poured one into a normal pie shell and one into a gluten-free pie shell. Then I popped those babies in the oven for 15 minutes.
I had to turn the oven down to 350 degrees and bake for another 40 minutes, so I used the fifteen minutes the pies were baking at a hotter temperature to put the pumpkin pie making bowl and spatula and measuring cups into the dishwasher. There was some space left over so I cleaned a couple of dead things out of the fridge (should rice turn pink?) and put the now empty containers in the dishwasher too.
By the time I started the now-full dishwasher, my pies were ready to be turned down to 350 degrees and I could FINALLY collapse on the couch. Which I did.
Today, the house is already messy again and I haven’t done a damn thing but write and check Facebook.