Sometimes my mind just shuts down. It spits and sputters and suddenly I'm incapable of making even the most menial of decisions. I don't know what to make for dinner, can't think of a proper response to an email and sure as hell can't come up with anything creative. Whatever I do, I draw a blank. 

With everything that's going on in my life right now, this has been happening a lot. It's come to the point where I burst into tears for no apparent reason and writer's block seems like a chronic disease rather than an acute and temporary disorder. It's sheer mental exhaustion, and frankly, it's hard not to get caught up in how frustrating it all can be. 

I'm learning, though, that there are also times when it's okay. I'm learning that when I just stop fighting and actually allow my mind to go blank for a change, there are moments of calm hiding underneath the turmoil. Like when I sit in a deck chair with the soothing warmth of the sun on my face, or when the unexpected but familiar touch of a hand fills me with a sense of home. It sounds romantic, of course, but those moments allow me to breathe. They may not last very long, but they're there. And I need to remember that. 

This post was created in collaboration with MelkMoment. MelkMoment is a campaign organised by the Flemish Centre for Agricultural and Fisheries Marketing (VLAM) or Fresh from Belgium, aimed at showing the versatility of milk and inspiring people with a range of "milk moments". All thoughts and opinions are my own.

notes

• For the earl grey infused milk, make sure the milk can infuse for at least 24 hours, preferably even longer. The longer it infuses, the more pronounced the earl grey flavor will be.  The recipe makes a little more than necessary for this cake, but leftovers can be used with your morning cereal or in a London Fog.

earl grey blueberry tres leches cake

adapted from samantha seneviratne's the new sugar & spice

makes one 20 cm (8 inch) square cake

for the earl grey infused milk

400 ml whole milk
1 tbsp loose earl grey tea

for the cake

190 g all-purpose flour
1 + 1/2 tsp baking powder
1/2 tsp salt
4 large eggs, separated
100 g + 50 g granulated sugar
80 ml earl grey infused milk
1 tsp vanilla extract
180 g blueberries

for the milk infusion

180 ml earl grey infused milk
180 ml condensed milk
180 ml evaporated milk
180 ml heavy cream

how to

for the earl grey infused milk

1. In a large measuring cup or mason jar, stir together whole milk and earl grey tea. Cover and refrigerate for at least 24 and preferably 48 hours. Shake or stir occasionally.

for the cake

1. Lightly grease a 20 cm (8 inch) square cake tin and line with parchment paper. Preheat oven to 175°C (350°F).

2. In a medium mixing bowl, whisk together flour, baking powder and salt.

3. In a stand mixer fitted with the whisk attachment, beat egg yolks and 100 g of sugar on medium-high speed until pale and thick, ca. 3 minutes. Beat in milk and vanilla extract, then reduce the speed to low and beat in flour mixture until just combined.

4. Using a clean bowl and whisk attachment, beat egg whites until foamy. With the mixer still running, slowly add 50 g of sugar and continue beating to medium stiff peaks. Gently fold egg whites into the batter, in two additions.

5. Pour cake batter into prepared cake tin and divide the blueberries on top. Bake for 30-40 minutes, until puffed and golden and a skewer inserted into the center comes out clean. Let cool for 5 minutes.

for the milk infusion

1. While the cake bakes, prepare the milk infusion by stirring together the different milks and heavy cream. Refrigerate until ready to use.

2. When the cake has slightly cooled, use a skewer to poke holes all over the cake. Pour about 240 ml (1 cup) of the milk infusion over the cake and let soak. Once the milk has soaked in, pour another 240 ml (1 cup) over the cake. Cover with cling film and chill for at least 4 hours before serving.