Social Media Takeover | Jessica Smithorn, Principal Oboe

From special performances to behind-the-scenes photos, each installment of our Musician Social Media Takeover series gives you a closer look at the life and career of one of our talented symphony members. During her takeover, Principal Oboe Jessica Smithorn shared everything from recipes to her reed making process. 

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 Sometimes you have to multitask: baking + practicing FTW! Good thing I have the cutest egg timer buddy ever. :) And a small collection of my cookbooks - a new favorite is "Wacky Cake" from All Cakes Considered. It's a Depression-era cake with no dairy, but the texture and taste is everything that you would expect out of a traditional cake. My favorite part is that it's one bowl and doesn't require any fancy equipment.

1 1/2 C flour
1/4 C unsweetened cocoa
1 C sugar
1/2 tsp salt
1 tsp vanilla extract
1 Tbsp white vinegar
6 Tbsp vegetable oil
1 C cold water

Mix the dry ingredients, then make 3 wells and pour the vanilla in one, vinegar in another, and vegetable oil in the final. Pour water over everything and mix to combine. Bake in a 9 inch baking pan at 350F for 30-35 minutes

My white cat is called Happy Cat #3 (really!), and she likes to "help" with reed making, especially the gouging process. She likes to get extra fiber in her diet by trying to eat the reed shavings. (I don't actually let her eat the cane - it makes her throw up.)