In this column, Katherine Knowles divulges recipes you can make in your tiny New York City kitchen. Check out more of her recipes in our archives.
It was a tech-heavy holiday for Jon, who spent many hours sitting at parental desks troubleshooting printers, loading podcasts, setting up new computers, changing internet suppliers, calling phone contractors, and unraveling the mysteries of iTunes while I swanned off to the ballet.
One enduring myth that we encountered up and and down the country, a myth powerful enough to span families and convince people in the face of contrary empiric and physical evidence: iPads with 4G are heavier than those without.
This is because a 4G enables you to carry the internet with you wherever you go, and, stands to reason, the internet is heavy. Not very heavy — just a pound or two — but heavier than a non-internet-all-the-time iPad.
Jon explained patiently that the maybe the protective iPad case was to blame, or the age of the model, or the fact that an iPad and an iPad Air Mini were not the same product, regardless of internet status. Our parents listened and nodded, but you could see it in their eyes; there’s a lot of internet — it’s got to make a difference to the weight.
Eventually my dad came round. “Listen, Susan,” he told my mother with all the zeal of a recent convert. “Of course the internet doesn’t make it heavier. That would be ridiculous!” This from a man who managed to put a USB into an Ethernet port and wonder why his iPod wasn’t showing up in iTunes.
Great big glass houses. Stones flying everywhere.
Blood Orange Loaf Cake
This fresh, sprightly cake is bang in season — look for Gothic-nightmare Moro oranges, which have a purple exterior that would charm any vampire, and a tart, sherbet flavor. The juice mixed with confectioner’s sugar makes for a beautiful blush-colored icing.
1 1/2 sticks room-temperature butter
3/4 cup sugar
1 blood orange (1 tbsp of zest, and the juice for the icing)
4 large eggs
1 cup flour
1 tsp baking soda
pinch of salt
1 cup confectioner’s sugar
2 tbsp-ish blood orange juice
Preheat the oven to 325°F.
Cream 1 1/2 sticks of butter with 3/4 cup sugar and 1 tbsp of zest until fluffy.
Add 4 large eggs, one at a time.
Add 1 tbsp blood orange juice, and gently stir in 1 cup of flour, 1 tsp baking soda, and a pinch of salt.
Bake in a greased and floured loaf tin for 50 minutes to an hour.
Cool. Glaze with confectioner’s sugar mixed with blood orange juice — the perfect pink.
See more of Katherine’s recipes on her blog.