Baking as therapy

Today is the hunky scientist's birthday. I have robbed the pram; he is eight years younger than I am. So I had no pity the other morning when he looked in the bathroom mirror and commented that he was starting to show his age. I love birthdays. He got his main birthday present a month or so ago (a watch). But I couldn't resist getting some comedy club tickets for tonight. Also, it's understood that I'll bake him whatever kind of birthday cake he wants. To say my boyfriend loves cake would be to call Niagara Falls a brook. My boyfriend adores cake with a passion that is endearing. When he eats cake, icing gets on his face. So I was looking forward to baking something multilayered with filling and a glaze or fluffy icing. But this year, he pointed out a recipe for cherry ricotta strudel in Bon Appetit and said "You can me me that" with hopeful, shiny eyes. Cakes I can do. Strudel I never have. Turns out strudel is a complex project. I started out last night with the dough--it's made with oil rather than butter and has to be refrigerated at least a day. And two pounds of large-curd ricotta cheese had to be drained overnight too, then squeezed out in a kitchen towel this morning.

After breakfast (pancakes with peanut butter and maple syrup for THS; I topped mine with fruit) I pitted 3 pounds of cherries and then set them soaking in a syrup of sugar, lemon juice and cointreau. Then I mixed the ricotta with butter and sugar, eggs and grated citrus peel. After that the recipe called for browning bread crumbs in a skillet with butter and mixing those with a bit more sugar. Finally, it was time to put the whole thing together. Strudel dough is made from oil so you can roll it very thin and stretch the heck out of it. A dough made from only 1.5 cups of flower rolls out to the size of a large kitchen towel! I stretched it until it was very thin, then brushed it with butter, topped that with the bread crumbs, made a log out of the ricotta filling along one side, then put the drained cherries on top of that. When I rolled it up, it looked like a huge banana slug. Now it's in the oven baking and the house smells like a birthday. As I type, I'm watching kids and dogs play in the park across the street. My heart is light.