I decided to make pizza dough yesterday morning, this delectable recipe that is supposed to rise for a minimum 16 hours (and potentially as long as 3 days, according to the recipe), but yesterday I departed from convention and had it rise in the fridge for only 5 hours and then proceeded to have the dough rise for 3 hours in the cast iron skillets before baking.
All that time meant that the promise of pizza dinner wafted around yesterday’s pa’i’ai breakfast when we discussed the topic of favorite cake flavors.
“Carrot cake is your favorite,” she said.
No, I corrected. “I like carrot cake but it isn’t my favorite.”
“Cofffeeee cake?” he said.
“Oh yes, I do like coffee cake.”
That simple exchange motivated me to look up this recipe (from 2006!) last night and rise. I used to have a cookbook with a marvelous sour cream coffee cake. But, the addition of chocolate chips on top, rather than just cinnamon, sugar and chopped walnuts sealed the deal. So I spent a weekday morning before school as an opportunity to bake in ways that meet and exceeded their imaginations.
washing dishes: a father’s glimpses 