After a little time at home, I’m back on the road.
Thankfully this trip is going to be much shorter than my last stint in Baltimore; I’m in Pittsburgh this time, but only for two days. The short and sweet trip is definitely more my speed, as being an extreme homebody away from home always makes me anxious.
My brain goes into hyperdrive worrying abut whether Luke turns off the AC before leaving for work, or if Izzy is secretly peeing in a corner of the couch or being destructive in other ways when she doesn’t get the attention she wants.
I’ve been getting better at letting these things go—it’s been a necessity after this year and its four business trips (3 of them for two weeks or longer). Otherwise I’d probably go insane from lack of control and worry. I know, OCD much?
Now, I do dislike how the travel has been affecting this space though. After moving into our new house, it feels like I still haven’t settled into a groove of baking/cooking and photographing, and I haven’t been feeling inspired lately at all. I’m hoping it’s because my mind keeps pushing ahead to the next trip and wonders why I should bother, but after this one, I’ll have at least a few months before another possible trip to China. I’m optimistic that once I get home at last, and actually feel like I’ve made the space my own, the recipes will start to flow.
This maple cake was actually enjoyed at Father’s Day, but I think its flavors are still applicable as we move through the last days of summer. Bursting with berries with a moist, dense crumb and a delectable maple glaze, this cake didn’t last long even in a house where a couple people “don’t eat dessert.” If you’ve got any extra berries (or even some over-ripe peaches) hanging around your kitchen, I bet they’d shine in this awesome little cake.
One Year Ago: Cinnamon Peach Cake
Two Years Ago: Peach Yogurt Mix-In
Adapted from Cook This Now