At least I wrote a book.
And I have friends, good friends, who loan me their apartments with sweeping views of the city, pear trees, and all the baking supplies a girl could ever need.
All this was important a few weeks ago for reasons I'm having trouble articulating. It was Friday. It was raining. My lunch date was postponed. I wanted to stay at home and make something so badly (you know the feeling, yes?) but there were things I had to do.
Still, I decided to make some quick bread, knowing I'd never have time to bake the bread, hoping I'd get around to it fairly soon.
I grated some zucchini. I tossed it with eggs, oil, sugar and some of the pear sauce lurking in the fridge. I dumped in the dry ingredients. I covered it, put it in the fridge, and walked away.
Here's what happened next: I was in a dark bar with my boyfriend, and ran right into someone I used to be very, very in love with. It made my heart hurt a little, and my stomach and my head hurt even more. New love was introduced to old love and we awkwardly bantered. It seemed particularly cold, and rainy, when we finally exited the bar.
Not even record shopping helped. We drove home, quietly, in the rain. When we walked in the door, the first think I did was turn on the oven. I haphazardly cut parchment and hurtled the batter into the pan. I drank another glass of wine, and I drank it quickly.
An hour later, after checking the oven way too many times, it emerged. Brown, sweet, redolent with cinnamon.
And I am making it here. And now.
Zucchini Pear Tea Cake
Adapted from Tartine Bakery's recipe for Zucchini orange marmalade tea cake, which is amazing.