This is a grainy, rain-dappled photo of the Institute. This is the focus of all of my thoughts and energy lately. There are fewer and fewer words left to me. They are falling off the edges to make space for actions, of which I need to commit ever more.
This is the first of ten paintings for the installation that opens in three weeks. This is the sense that madness is part of understanding, and maybe it will all work out if I can hold that grace in mind. This is my heart beating in my head, calling out urgency and singing low strength. Wish me luck.
Recipe after the jump…
Gluten-free (and potentially sugar free) Almond Cake
Adapted from Not Quite Nigella
1 cup (90 grams) almond meal
1/4 cup (30 g) brown rice flour
1/2 teaspoon (2 g) baking powder
5 tablespoons (75 g) unsalted butter, softened
6 tablespoons (75 g) granulated sugar or 1/2 teaspoon (2 g) stevia
1/2 teaspoon (3 mL) orange flower water
2 tablespoons (30 g) yogurt
Preheat oven to 350˚ F/180˚C. Grease a six-inch cake pan or small casserole dish.
In a small bowl, sift together dry ingredients. Cream together butter and sugar or stevia. Add egg and beat until incorporated. Stir in yogurt and dry ingredients just until combined. Bake 20-25 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Eat before things get dire. Or maybe it’s a good idea to save a slice for when things are already dire and cake could help. You never know.