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Spring Battles On

He stands erect, like the captain of a ship, gazing out the upstairs window at the sea of lawn that surrounds our home. “We’re under attack!” he bellows. “I didn’t work by butt off all this time to let those worthless grubs destroy the yard I worked so hard to grow.” I ask him to calm down. My protests are met with exasperation. “Just look at this. We’re surrounded,” he hollers.

He would prefer to handle the offending pests ‘Chemical Ali’-style, by dousing the nasty buggers in enough caustic cocktail to kill them instantly. Preferably holding up little white flags of surrender before their untimely demises. I prefer a more natural approach. At least he realized that running through the yard, tearing up patches of lawn to squash every grub he saw, made him look, simply put, like a crazy person.

It doesn’t matter that we’ve spent money to introduce beneficial nematodes into the yard, trying to help get nature back in balance in our little corner of the world. We had to order them through the mail. He compared it to waiting for a packet of sea monkeys to arrive. He just applied our sea monkeys to the lawn yesterday afternoon. I ask him to give them a few days to take effect. “You clearly don’t understand,” he says, retaking his position at the healm, er, upstairs window.

We are at a stalemate in this battle of the grubs. And all I can think, rather flippantly, is, “Let them eat cake.” Chocolate cake, to be exact.

 

Chocolate Cake (recipe and photo courtesy of addapinch.com)

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened

cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

chocolate frosting

 

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely. Frost cake with chocolate frosting and enjoy. Perfect for spring holidays or insect debates alike.

 

 

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