Walk by Hello: Ode to a Lizard

11 April 2011

Ode to a Lizard

Adam's pet lizard Stumpy (May he rest in peace) took a dive and checked out of the proverbial terrarium this past weekend. One moment he was having a reckless wild ride in a push along fire engine, the next he was breathing his last. Tearfully, carefully he was laid to rest under a pine tree in our side yard..

His life was long and full. Large portions of days were spent crawling around block towers Adam carefully constructed for him, riding on his shoulder around the backyard. He was frequently spotted perching on the edge of the sandbox while roads and rivers were created. Nights were spent hiding out in a pile of leaves, belly full of fresh live crickets and water slurped from an orange juice bottle cap, able to fit inside for a quick dip,his tail having long since been confiscated by a fellow reptile...

He was curious, head often cocked in your direction, little slit eyes sizing you up, mouth opening to hiss or yawn by turns. He was green, he was gray, and sometimes brown, often found hanging upside down. He was quiet and true and loved with a passion, dear Stumpy how sad we are at your passing...

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Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.