We found out that she had completely blown out the Posterior Cruciate Ligament in her knee and had torn the Anterior (or Cranial) about 80%. Because the injury was so much more severe than anticipated the doctor put her in a splint she has to wear for 12-14 days to keep her from using the leg at all. Combined with an E-collar she was not a happy camper. They prescribed sedatives to help her out but we found out last Saturday that she doesn't tolerate sedatives well. By mid-afternoon she was so sluggish we could barely rouse her. She wouldn't move at all and her breathing was very slow and shallow. Needless to say we stopped the sedatives. Unfortunately, that meant putting up with her whining about the collar and splint. She also decided that she would refuse to use the bathroom with the splint and collar on.
Obviously, the past week has not been fun for anyone and cooking took a backseat to trying to get her better. (BTW: I've reapplied the splint 4 times in the past 10 days because she figured out how to get it off by rubbing against things.)
|A most unhappy Lady Snow|
The cake recipe is adapted from a traditional southern cake recipe known as the "White Mountain Cake." I have no idea where the name originates but the cake itself is a very delicious butter cake. The original version of this recipe calls for whipping egg whites and folding them into the batter much like a French Marquis cake. However, I opted to change it up just a bit because I wanted something that would stand up to the lemon frosting I was envisioning. (OK - originally I was envisioning a coconut rum Pastry Cream but just wasn't up to that task.)
Instead of whipping the egg whites, I incorporated them into the batter as is and just upped the flour content from the original recipe slightly. The result is a very buttery and moist cake that doesn't rise too high and was perfect for my lemon frosting and a rustic presentation.