Lemony Snicket


I can find at least ten things every day to be pouting about, the value of their “upsetting” scale is debatable as it is always a subjective matter, and some days are just worse than others regardless how bad or how many of those lemony snickets made an appearance in your daily routine.

My hospital’s post-Sandy relocation to Brooklyn due to the building damage has been a BIG lemony upset for me for the past few months, the good thing, we should be back there around July. It’s still about six months away, but at least there is some foreseeable end to this, so I’ll take it.

Another huge lemony snicket is the fact that we are being moved to a different floor once we are back, so that means I’m losing my big beautiful office complete with a private bathroom, sink and even a kitchen counter. I’m talking having a HUGE meltdown about it!

Last week I went to the hospital to pack and clear my office (still pouting here!). It was a sad picture indeed. The hallways are empty, dim and dusty (with the most of the lighting and ventilation systems still not working), my office was littered with papers blown all over, I guess from the window cracks, and looked very uninhibited. Plants were dead, packaged gluten free snacks and breakfast items, though not technically spoiled, still had to be thrown out as I was afraid they got mold spores that the whole hospital was affected with. I was so happy that my office had a kitchen counter as I didn’t have to worry that some of my dishes or appliances would get contaminated with bread crumbs in the department kitchen, I would have to get adjusted to some different routine once back in a new office. (Still pouting!).

I checked the new wing where we’d be moving in, and though nice and with gorgeous view overlooking the East River, there are not enough of space for everybody to have a private office anymore, so that means I’d have to share. (Another BIG meltdown here!). I’ve never had to share an office in my life, and since now being in Brooklyn, I have to share it with two other people, I’m so not looking forward to doing it on a permanent basis. I’m definitely not getting an office with a kitchen counter, but I will fight to have one with a sink at least. For somebody who works in inpatient medicine, hand hygiene is important, for a person like me with a chemo-weakened immune system, it’s mandatory.

So, the Ritz Carlton girl is being downgraded to Holiday Inn (or at least it feels like it). And even though I still continue pouting about some lemony snickets that always seem to make an appearance in my life, I am also very grateful to a TON of things that are going great!

What’s Cooking This Week

Not all lemony things are actually unfortunate. Some are quite pleasant with a nice tart undertone. And yet others are just pure luxury. Ritz Carlton happen to make one of the best (in my opinion) lemon pound cake. If there is anything that speaks of indulgence, that is surely the Ritz. And I can personally attest to it as I’ve been to many of them (though some were better than others). If you ever have a chance, go to one of their afternoon tea offerings, you will be able to sample their wonderful cakes and scones (what I remember back from gluten eating days). I feel my recipe, tweaked a bit to be gluten/milk free and with added blueberries, is a wonderful rendition of the days long gone. If your life seems to be full of some lemony snickets, indulge in this Ritzy cake at least.

Ritz Carlton Lemon Pound Cake


3 cups of flour (I used Authentic Foods classic gluten free mix and  1 1/2 tspoon of xantan gum)

1 cup of milk (I used unsweetened almond milk)

1 cup of blueberries

5 eggs, room temperature

1 cup unsalted butter, softened

1/2 cup of shortening, room temperature (I used organic Spectrum shortening)

1 Tbspoon of baking powder

6 Tbspoons of lemon juice

3 cups of sugar

zest from 1 lemon

3/4 tspoon of salt


Pre-heat the oven to 350 degrees. Butter and flour cake pans, I had enough batter for a bundt cake and 3 mini cakes. Start by beating together butter, shortening and sugar, then add eggs, one by one, beating in between.

In a separate bowl, sift together flour (xanthan gum), salt and baking powder. Then gradually start adding the mix to the wet ingredients alternating with adding the milk. Add lemon juice and lemon zest and mix well.


Carefully fold in the blueberries into the batter.


Fill cake pans 3/4 full and bake for about an hour if using a bundt pan (adjust the time for smaller cake pans). Let the cakes cool off before removing from the pans and cool off completely before frosting.

Limoncello Glaze:

1 cup of powdered sugar

1 Tbspoon of coconut oil, melted

2 Tbspoons of Limoncello

1 Tbspoon of lemon juice


Sift the powdered sugar and mix in Limoncello, lemon juice and coconut oil. Pour the glaze over cakes right away before coconut oil starts solidifying. Let it dry completely before cutting.


Such moist and buttery treat, definitely Ritzy and indulgent, so splurge on occasion, like on a day full of lemony snickets.