I had some sour cream left over from last week’s bundt cake, so yesterday I decided to bake a sour cream pound cake. I found a recipe online, tweaked it a little by adding some vanilla to the batter and then increased the bake time (as usual, it took about 25% longer in my oven than the recipe indicated). The finished cake was moist inside with a crunchy crust and was a perfect Sunday night dessert with a scoop of vanilla ice cream.
I’m always struggling to do something with the food I buy before it goes bad. There’s only so much celery I can eat after I buy a bunch for a recipe that calls for a single stalk. And since I live in a small city apartment, there’s not a lot of storage space, especially in the freezer.
But now that I’m getting more familiar with cooking, I’m able to be a bit more strategic at the grocery store and buy things that I know I’ll be able to use for more than one dish. And then I’ll push myself to actually use them. This weekend, I fried up a package of bacon that was close to expiring in my refrigerator and wrapped up the pieces to use in sandwiches in the future.
I hate throwing away food, so the extra effort has been worth it. Especially when it means more cake…