I feel like I’m one of those food bloggers who tends to be behind the trends. Macarons, for one thing; they’re all the rage, and yet, I only just bought a macaron-specific cookbook (more on that later). Olive oil bread is another one of these trends. When I first saw a post for an olive oil cake, I turned my nose up in disgust. A cake without butter, I thought, was not cake. It did not warrant the label cake. But then Heidi’s cake recipe snuck up on me. It has olive oil, yes, but it also has enough sugar (and chocolate, let’s be fair) to make it actually seem like a cake.
It should be noted that I was mostly inspired to make this cake out of sheer desperation to avoid working on my thesis. I am graduating from college in a little bit under two months, which I still haven’t wrapped my head around. My thesis is due in a little under three weeks, which I seem to refuse to wrap my head around. Rather than working like mad (like I should be) I have instead been diligently avoiding thinking about this life-changing project which could very well help my chances of getting into grad school next year. Instead…well, what have I done instead? Clearly I’ve also been avoiding this blog (I’m not sure if I just can’t stomach responsibility or writing or both), but I have baked, photographed, and knitted a prodigious amount. I have also made some time for my half-marathon training, and have spent a lot of time studiously avoiding the realization that I’m leaving school for at least a year in two months. It’s a scary time. And it’s doubly scary because I’m getting ready to leave another amazing family. A group of people who I have truly grown to love, and who I’m struggling to imagine living without.
