This seems to be a very common issue in my life: I'm in the middle of baking, I've mixed my dry ingredients together, and then it's time to mix the liquid ones together. I pour some of the oil or extract or whatever it may be into a measure and alas, I'm short. I mutter a few things under my breath and either hop in the car to run to the grocery store or get on google to see what I can do instead. Oh the joy of baking substitutions.
Now I have a similar problem, but on a different level. This might get cheesy so just bear with me, guys. I can't bake. My broken oven stares me down every time I go in the kitchen. I'm taking lots of school right now so I stress out really easily and generally my solution to this stress is a beautiful cake. So essentially I need a substitute for my baking (cheesy I know) until the darn thing gets fixed.
Solution: books. But not any kind of books-culinary literature!! I've already gone through a couple of them so far (The Sweet Life in Paris by David Lebovitz to name one) but now I've gone more from sociology of food to the psychology of food to the history of food and thus the history of cake.
