I struggled to stay focused and grounded this week amidst the sadness and confusion in my area of the country and the spring winds blowing into town.

I swear, these winds we seem to get every April really distract me. So, while I feel the earth all around me struggling to grow and start anew, the winds are working a spell of their own, and they are wiping me in the face! It is unnerving.

I woke up most mornings to rattling window panes and madness coming from the radio. I was anxious and I was craving something but not knowing what. My breakfasts were mostly the usual: oatmeal or eggs and avocado. I felt something was missing.

Today, I figured out what that was. A simple, bright, consoling, yogurt cake. (Because I eat this for breakfast should I call it bread? Nah. I prefer cake. And what is wrong with cake for breakfast? Nothing.)

A yogurt cake can’t take away the chaos and devastation of this week. It can’t stop the winds. But, it can comfort. Perhaps it will assist you, at some point, whenever you might need it?

Peace to you.

A Humble Yogurt Cake

2 C spelt flour (or 1 C all purpose / 1 C spelt as I did here because I ran out of spelt)
2 t baking powder
1/2 t baking soda
1/8 t salt
3/4 t cardamom
2 eggs
scant 3/4 C sugar
1/3 C canola oil
1 C unsweetened plain yogurt (I use sheep’s milk; just don’t use greek)
1 t vanilla
zest of 1 or 2 lemons

Preheat oven to 350ºF/180ºC. Butter well a cake pan, loaf pan or bundt pan (the cake a little small for a bundt but I couldn’t resist because I find a bundt so cheerful). In a medium bowl, mix flour, baking powder, soda, salt and cardamom together well. Set aside. In a mixer beat eggs, sugar and oil well (for at last a few minutes). Add yogurt, beat well again. Add vanilla and lemon zest and beat one more time. Pour wet ingredients into dry using as few strokes as you can to combine. Mix gently! Spread batter into the pan and bake for 30 minutes or until golden brown and a cake tester comes out clean. Let cool for 20 minutes and then turn your cake out. I like mine plain but you can sprinkle the cake with icing sugar and serve with a plop of yogurt if you like.

It has been a stressful, very full week for me, and I’m guessing, many of you. I am itching for renewal and a fresh start. I want to feel spring fever again. I have big plans for the weekend.

First up, is tackling some overdue spring cleaning. I am also going to finally pack away my wool scarves and bring out the lightweight silk and linen (and think about new ways to wear them).

I will be drinking plenty of water and looking at MAV’s detox ideas.

I am adding artichokes and radishes and rhubarb to my shopping list. Once my kitchen is stocked, I am going to prep food for the week (forever inspired by Tamar Adler), including making our favorite treats for school lunches. I am planning on offering salad night for maybe more than one dinner this week to keep things simple and fresh.

At the end of the day, I hope Jack will make me a gin & tonic.

Take good care, everyone.

Photos this week are a few outtakes from a roll of film shot in the early days of spring.