Finally, it what has seemed like dinosaur ages, spring has arrived! I forgot what it felt like to have the sun on my face. I forgot what it felt like not to wear boots, a heavy down jacket, mittens and bitter cold gusts of wind hurting my face. Hey, I can drive with the windows down and not risk getting pneumonia. It’s a miracle!
Another thing to be excited about, my countdown to my vacation: T-7 days! I’m heading to California with one of my best friends for 11 days. We’re going to San Jose, San Francisco, Napa, and then LA. Also part of our itinerary: tons of eating, drinking, dancing, picture-taking, tanning, and repeat it all over again. We’ve been planning this for more than half a year and we’re absolutely stoked! We made reservations for Angele and Tartine. Omg!Can’tfreakingwait.
I’ve been good at keeping up my workout routine, swimming a few days a week along with high-intensity interval training. I’ve been eating fairly healthy, lots of fruit and vegetables and my protein shakes in the morning (except on weekends when I just can’t refuse beer and pizza). My motivation is California, I keep daydreaming about frolicking on the beach, running like a madwoman and diving into the ocean. But that hasn't kept me from baking.
These cakes are dense and dotted with pistachios inside and out. The nuts give a beautiful floral flavor and with plenty of citrus, they make for an excellent snack. The top of the cakes have a lovely shell, similar to the crusty muffin tops that I love so much. I ate these for breakfast with a smear of apricot jam. I gave them away to my coworker who texted me the next day raving about them. I love compliments.