On my walk this morning I thought about today’s prompt, ambition. My thoughts on ambition and my ambitions too, have changed. The dissertation, once all I lived and breathed, has been quietly sitting in a box at the bottom of a pile of boxes in the darkest reaches of my closet. Twelve years ago I couldn’t imagine this as a possibility and today, I think of all the time I spent reading texts and literary criticism and marvel at the luxury of all that time spent either reading, writing, or meeting with my profs dissecting Old French lyric poetry and l’amour courtois.
I am ambitious. I am driven. It just looks different now and of course the fruits of that ambition and drive are a far cry from my pre-motherhood aspirations. And so when I get that question (How do you do it all?) I tend to look at the asker wide-eyed, amazed. What is the all of which you speak? Because I don’t do it all, I pick and choose, I fill my time with the people and activities I love. Invitations to meet for coffee, to contribute writing — declined. I pick and choose so that I may fill my days with the things and people I love, the things and people that make my soul sing (even on the bad days when little people are cranky or the work is not progressing as I may wish). Ambition now looks a lot like happiness, fulfillment, loving and being loved.
Tracey spotted a photo I posted on the effbooks this morning and asked for my recipe. Here you go, Tracey:
Blueberry Lemon Kefir Cake
3 cups flour, set aside .5 cup
1 tsp baking powder
.5 tsp baking soda
.25 tsp salt
1 cup butter, softened
1.5 cups sugar
zest of one lemon
juice of one lemon (a couple of TBSP)
1 tsp vanilla extract
2 large eggs, room temperature
1 cup plain kefir (you can use greek or plain yogurt or even buttermilk)
2.5 cups blueberries
Oven at 350.
Butter and flour a large Bundt pan.
Mix dry ingredients together: 2.5 cups flour, baking powder, baking soda, and salt.
In a separate (larger bowl): sugar and zest. I like to massage the zest into the sugar. Add butter, vanilla, lemon juice, vanilla extract, eggs. Mix well. Add kefir (yogurt or buttermilk).
Slowly add dry ingredients to the wet being careful to mix but not overly mix.
Carefully coat the berries with the .5 cup flour you set aside earlier so your berries don’t all sink. Gently fold the berries into the batter.
Spoon batter into Bundt pan. Bake for 55ish minutes or until a tester comes out clean. Cool on a wire rack. Enjoy.
Note: I’m lazy about getting the mixer out and make this by hand (so does the 12yo). Also, we have never glazed this cake because it’s quite flavorful but if you think it needs a glaze, have at it!
Weaving words along with everyone else inspired by julu prompt-a-day. join us and link up over here, on the write alm fb page, or on twitter or instagram using the hashtag #writealm.