Ciao a tutti! Hello everyone!
I hope your week was more normal than mine…..
In the continuing saga that is my life, last week which was one of the hottest weeks of the summer, my kitchen refrigerator decided to die an ugly death!
Now, let me explain how impactful this is on my daily life.
I cook daily. I bake very often. I like having fresh ingredients always on hand. You can imagine how full my fridge is at all times.
The fridge that just died was a high end, built-in model. It had a computerized panel which warned me of trouble. And when I saw one of the red lights flashing, I knew trouble was ahead.
I quickly transferred what I could fit in the spare fridge I keep in my in-law apartment downstairs (where my parents used to live).
Meanwhile, my family members were helping me look for a repairman who would actually come out and see what was going on. Of course, because of the heat wave, no one seemed to be available that day.
One nice repairman took pity on me and came over the following day to assess the situation. He confirmed what I already suspected: it was not worth fixing, even if he could find the parts, because the fridge was over 10 years old.
But, with that news, came the real challenge….finding a replacement during the Covid appliance shortage!
My requirements were that the fridge be a 42” wide, built-in model NOT in stainless steel. All my kitchen appliances are black, including the dead fridge which had black shiny panels.
The search began both online and by phone. I called every appliance store in CT and some in the neighboring area of NY. I found out that only two high end companies offer a black option and one of them had a back order list of 14 months!
So the search was concentrated on finding the model I liked in the one remaining brand, which by coincidence happens to be the #1 choice by Consumer Report. I must have good taste I guess! Lol
After much legwork, I found a black model, one step down from my choice. It was also $1,000 less than the top choice. Normally, I would have settled but I decided not to rush, especially after learning the differences in the two models.
The model I liked was 100% stainless steel inside and, just like a thermos, keeps temperature consistent while saving energy. Plus, it had all the extra features I like, including a water dispenser on the inside and two types of ice cubes (the bigger ones for cocktails).
The second choice model only had a stainless steel back and didn’t have a water dispenser. I told the salesperson that, for the price the company charges for their fridges, they should come with a butler who brings you the water! Oy! I decided to wait a month for the top model to come in and not settle. The fridge I had lasted decades because it was the best choice at the time. I hope and pray it’s going to be the same this time as well. So, I’m without a fridge for now but the good news is that I’m able to achieve my step workout because I’m up and down the stairs a hundred times a day! Lol Side note, before making the purchase, I baked the cake I’m including as my weekly recipe. I believe in showing kindness and, sometimes, my kindness is shown in sharing my goodies. I arrived at my favorite appliance store with the beautiful cake, still warm from the oven. Let me tell you that everyone there went out of their way to make me happy. “You reap what you sow”. Be kind my friends, even when you feel like screaming. In fact, screaming may make things worse and raise your blood pressure. Not worth it! I wish you (and me) a good week ahead. I’ll be here waiting for you next week, as always, in my kitchen! Bacioni (Big Kisses), Nonna Antoinette
CIAMBELLA ALL' ARRANCIA - ORANGE COFFEE CAKE
Ingredients:
4 eggs
1 c sugar (200 gr)
2/3 c orange juice (150 ml)
1 tsp orange extract
2/3 c vegetable oil (150 ml)
3 cups of flour (sifted) (350 gr)
2 tsp Baking Powder
Directions:
Turn oven on at 375F.
Generously grease and flour a Bundt pan. Set it aside.
In a large bowl, beat the eggs for a couple minutes on high speed with a portable electric mixer.
Add the sugar and beat until foamy.
Add orange juice, orange extract and oil.
Continue mixing until well blended.
Reduce speed to low and add baking powder.
Finally, add the sifted flour, a little at a time, on low speed.
Continue mixing until flour is fully absorbed and batter is smooth (about two minutes).
Pour batter evenly into prepared pan.
Bake in preheated 375 oven for 35 minutes or until golden.
Before serving, dust with powder sugar.
Tips:
I use 00 flour, which is a lighter flour (similar to cake flour) commonly used for sweets in Italy. It is now easily found here in the US as well. It’s ok to use regular flour but make sure to sift it first.
When baking, make sure your eggs are at room temperature for best results. If you’re in a hurry and forgot to take the eggs out, just let them sit in warm water for 5 minutes to allow them to reach room temps.
If you don’t have orange juice but have fresh oranges, just use the zest and juice from 2 oranges.
This cake is great with a cup of coffee, with or without company.
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