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toasted pecan cake

When it’s quiet around here, it generally means one of two things: 1. I’ve been cooking a series of duds, or certainly nothing good enough to clear my throat into this microphone and sign the praises of. Or 2. We’re heading for another episode of Just What Has Deb Gotten Herself Into This Time (see: any Friendsgiving or wedding cake adventure). A couple weeks ago was the former; last week was resoundingly the latter.

what you'll needgrind toasted pecanswhip egg whiteswhisk whisk

I took over first night Seder (a ceremonial dinner on the first two nights of Passover) duties last year, instituted Harry Potter haggadahs, and it was all going well until I got to planning this year’s meal (seemingly: writing potatoes, carrots, onions, eggs, almonds on a grocery list over and over again), decided we needed to shake up the guest list a little — really, I think I just miss my dad making bad jokes and trying to get us to stick even a tiny bit to the prescribed topic — and suddenly we were 17 (plus a waitlist; “only in the Smitten Kitchen…” a friend said), we definitely didn’t have this many chairs or table space, my fridge and freezer were bursting at the seams (the ice cube tray got evicted), and I haven’t even gotten into the part where a chef came over that morning to teach me a new dish that had nothing to do with Passover (but promise something fun is coming). The whole week was a heady mix of panic and delight. Someone is going to tell me it’s because I’m a Gemini, but truly the only thing that motivates me is being at the edge of a disaster, and that’s where the bulk of this month has vanished to.

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