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