IN THE KITCHEN

Beating the pavement, making it happen, finding the angle. The way home from New York City today was the most vibrant pastiche of color. I'm doing what I can. I am a spouse, a partner, in the New Now.

The time is passing with each leaf as it drops. When it goes, it goes. When this time passes, it's gone.

Home, kids got here before me. Backpacks strewn and noise all around, in stereo. No school tomorrow. There's that effervescence of holiday, no rules, lots of potential.

What will they remember? That I came in from a day in the City and went upstairs to the computer? Or that I came in from a day in the City and turned on the oven, inviting sifters and stirrers to take their posts? There is no more creative place than in the kitchen.

Amy's Apple Pecan Cake

Adapted from Maida Heater's flourless apple cake

2 cups ground almonds

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

2 cups apples, peeled and chopped

1 stick butter (1/2 cup), room temperature

2 eggs

3/4 cup agave nectar - you can get this cheap at Trader Joe's, less cheap at a health food store

2 Tbsp plain yogurt

1 cup pecan pieces

Preheat oven to 350 degrees.

Whisk together almond meal, baking powder, baking soda and cinnamon in a large bowl.

Cream butter and agave with hand mixer until light and fluffy. Fold in apples. Add eggs one at a time, stir in yogurt. Mix butter mixture with almond mixture. Mix in some of the pecans, if using. Sprinkle some on top.

Bake for 25-30 minutes. Watch for pecans as they brown, they can burn in an instant. Pull the cake out when a toothpick comes out clean.