May 2004 ARCHIVE:
Mr & Mrs Cowsill
Hey y'all, Vicki here. I know it's been awhile since I last checked in - life has been very full lately...

We Bangles have been working with Miss Gracie to come up with a lot of exciting new things for the Official Bangles Website & Bangles 'n' Mash, including more frequent bio pages from us. Sound good? We think so, too.

Let's see...where to start? It's been so long since my last page, I feel inclined to catch up a bit. First off, let me say that I am grateful to so many of you for your incredible and unflagging support and enthusiasm for the Bangles. It makes me proud and happy to be making this music with my talented bandmates, especially when I see it resonate with so many people. So here's a special thank you to:
  • all the people who traveled far and wide to come to see us play in 2003...
  • everyone who's helped to spread the word about Doll Revolution...
  • the many sweet people who sent John and me such warm wishes for our wedding day (and the beeyouteeful flowers sent by you RP'ers). It meant a great deal to us


Speaking of Weddings...
As you may know, I married John Cowsill on October 25, 2003 in a lovely, private garden ceremony in Los Angeles. John and I consider our wedding and the events surrounding it to be very personal, but I’d like to share with you a few photos of those very special days...


































Photos courtesy of Autumn de Wilde and J & A Podany
VIXEN'S KITCHEN*

For this exciting installment of Vixen's Kitchen, I bring you a lovely, lemony cake perfect for a Spring brunch or even (ahem) an informal wedding reception. No, we did not serve it at our wedding, but I was tempted to smuggle one to the Bahamas to surprise my lemon-loving husband on his birthday...I thought better of it.


LEMON POUND CAKE

1 SLICE WHITE BREAD

BATTER:
1 CUP (2 sticks) BUTTER
2 CUPS GRANULATED SUGAR
2 CUPS CAKE FLOUR (not self-rising)
2 tsp BAKING POWDER
5 LARGE EGGS
½ CUP BUTTERMILK
1 TBSP GRATED LEMON RIND
1 TBSP LEMON JUICE
1 tsp VANILLA EXTRACT

SIMPLE SYRUP:
1/3 CUP SUGAR
1/3 CUP FRESH LEMON JUICE
1/3 CUP WATER
3 TBSP GRATED LEMON RIND

All ingredients should be at room temperature. Place the bread slice in a blender to make fine breadcrumbs. Grease a 10-inch tube pan with butter and sprinkle sides and bottom evenly with the breadcrumbs, tapping out excess. Set aside. Preheat oven to 350 degrees.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Sift the flour and baking powder together and set aside. Add eggs to the butter-sugar mixture one at a time, beating well between each addition. Add buttermilk alternately with the flour mixture in three batches, beginning with the buttermilk. Mix in lemon rind, lemon juice and vanilla extract. Transfer to the prepared pan and bake for 1 hour, or until cake springs back when touched lightly in the middle.

While the cake is baking, prepare the Simple Syrup. In a small saucepan, combine sugar, lemon juice, water, and grated lemon rind. Bring to a boil and stir until the sugar dissolves and the syrup is slightly thickened.

When the cake is done, remove it from the oven and let cool in the pan on a rack for 15 minutes. Cover pan with a plate and turn over to unmold. Cool completely, then brush top and sides with the syrup.


*Martha Stewart, watch out!


That's it for now...Next time we'll visit the Cowsill/Peterson wedding reception where we'll hear Paul Cowsill utter that famous phrase...

"Chicken balls!"