Posted by Stephanie Meyer on Jun 15, 2007 at 7:35pm

Swimmin’ & swimmin’ & swimmin’ some more. Splash! Wow, what a hot streak, days in a row of sunshiney hotness and we’re taking every advantage. We had my nephew Cooper Cuteness (aka Triple T, or Teeny Tiny Turducken) in the pool on Wednesday, and Cooper and Stacey and Etta in the pool on Thursday, and my friend Polly and her son Charlie in the pool today. Splash! NICE! Nathan’s getting positively blonde and I’m getting downright tan (which is not my favorite thing to be, but it’s happening anyhow). Somewhere in there I DID offer food, namely to Polly and Charlie who were here for lunch. Hot dogs and salad and my Grandma Meyer’s uber-moist and sweet sour cream chocolate cakewith berries and whipped cream (recipe posted in comments, below). And then, yep, back into the pool… Splash!

And tomorrow? If we’re lucky and the sunshine holds, Napa Pals Stu the Wine Genius & his wife Debbie and Rudy Maxa & Ana Scofield here for MORE swimming. And wine. And snacks and big steaks and all sorts of tasties. Splash! Yeah, baby!

And Father’s Day? Yep, more pool time, this time with Johnny, whose Father’s Day desire is to plant himself poolside, with his music, and a book, for the entire afternoon. I think we can oblige… Splash!

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Older Comments

  1. By Stephanie on June 17, 2007 at 10:59AM

    Sour Cream Chocolate Cake
    Etta Meyer

    This makes a moist, sweet cake, delicious with whipped cream and fresh berries.

    2 c. sugar
    1 1/2 c. cake flour
    3/4 tsp. baking soda
    1/2 tsp. salt
    1 c. water
    2 Tbsp. instant coffee granules
    4 oz. unsweetened chocolate*, finely chopped
    1/2 c. vegetable oil
    1/2 c. sour cream, room temperature
    2 large eggs, room temperature
    1 1/2 tsp. vanilla extract

    Preheat oven to 325°F. Thoroughly coat a nonstick bundt or tube pan with nonstick spray. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons instant coffee granules; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly. In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes (start testing at 30 minutes, to be sure not to overbake). Let cool 10 minutes. Run knife around side of cake and turn out onto a serving plate.

    * If your grocery store carries it (Byerlys and Lunds do), it’s worth buying Scharffen Berger chocolate, it comes in unsweetened, bittersweet and semi-sweet for baking.