Sunday, July 7


so, i did a pretty freakin' cool tattoo the other night.
i went back late to the studio, like in the dark,
and tattooed breezy.
i don't think i've ever gotten worse pictures than by semi-florescent and table-lamp light.
so, between the swelling and the redness and the poor quality photos,
you'll just have to believe me when i tell you i had such a good time doing it.
an antique syringe and insulin vial for her number one type one diabetic baby, cali.
i like these girls, y'know?
so i did a thing, and it was just part of a berfday night out.
we had thai food at a spot that was positively smoked out with kitchen fire grease.
and we got coffees to wake the eff up for all the food and funtimes, too.
so, there was tattooing and thai, coffee and cake and love and laughs
and dark nighttime sunroom camp-outs.
rearranging the cushions and pillows and tables in the long, strong sunshine room
for a summertime skyline sleepover was F*ing expert.
and that cake was really good, neighbors.
gluten-free, and vegan, and chocolate.
all good things.
check it:

now, it isn't her real birthday until tomorrow, so this is just the first cake,.
there'll be another one, too.
but it's soft and sweet and deep and dark and dope,
and i like all of that.
i kept it single layer, and frosted it like the moon.
cake is cool and all, but we don't need to run around getting all full
before bedtime with sugar and chocolate and whatever-
so keeping it simple is the key.
the recipe?
here you go:

preheat your oven to 350℉
grease a 9" springform pan;
in your upright mixer with the whisk affixed, cream up:
1 cup sugar;
1/2 tsp salt;
1/3 cup brown sugar;
2 ts vanilla;
1 stick ( 8 T) softened vegan butter.
whisk in:
1/2 cup non-dairy yogurt;
2 T vegan sour creme;
1/3 cup cacao-
combine that all into a soft frothy mush,
then add:
1 cup bob's all purple gf flour;
1/2 cup bob's 1:1 gf flour;
1 cup mama's gf almond flour blend;
2 T tapioca flour;
1 tsp ea. baking soda and powder;
1 cup non-dairy milk.
whip it up, spread it evenly into that springy pan, and bake it for 40 minutes or so,
until a tester comes out clean from the center.
let it cool completely,
which does take longer with dense moist glutenless baked goods...
and then frost it up.
frosting is basically 3 cups of flour, 1 stick of vegan butter, 1/3 cup s'milk,
and whatever else you plan on adding-
i had 3 T of ground coconut in this one-
and i added cacao of course, to make it extra good.
plus, raw cacao sprankles on top to turn it up to eleven.
i am grateful to know this woman.
i'm grateful for the time and the talks and the touches,
and the laughs and the debates and the intricacies of our interpersonal connection 
and the mundane and magical moments we share.
she's the most like me i've ever encountered in another person.
i like it.
it's enlightening and frightening and exciting,
and i'm lucky and i'm better for the experience.
it's almost birthday time, and i'm excited to be part of it.
it's all really happening, and my heart is happy about it;
never quiet, never soft.....

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