How strange that with more time on my hands than ever – no commutes, no getting dressed, no going out, no seeing friends – it feels like I haven’t actually gained any. I guess I am cooking more regularly during the week than I normally would, and it’s true that I’ve been reading slightly more than usual. But there’s a whole slew of things on the to-do list that I just never seem to get to. This blog being one of them.
In preparation for summer cooking, and by that I mainly mean the ability to finally, this time for REAL, get a handle on homemade ice cream, I cleaned out my freezer last weekend. You may ask yourself, “How bad could the freezer of a 3/4-sized refrigerator actually get?” In my imagination, I live in a world of carefully labeled frozen meat and an organizational system that makes finding what you need in a pinch as easy as 1-2-3. In reality, my freezer is a black hole of 35 different nuts, 6 different flours, unknown poultry from an unknown time period, two ice cube trays that most of the time I’ve forgotten to fill anyway so what’s the point, a hodge podge of interesting items like banana leaves and 1/4 of a bag of pearl onions, and 21 brown bananas.
I’ve got a ferocious sweet tooth and I don’t really make an effort at managing it. To me, a meal really hasn’t ended until I’ve eaten dessert, even if it’s just a teeny tiny one. Unfortunately I am not the kind of person who can “trick myself” into believing that I am eating dessert when I am, in fact, eating a spoonful of unsweetened peanut butter and a square of bittersweet chocolate. With that said, I am an unlikely candidate to have loved this cake as much as I did.
I can’t think of many things more indulgent than baking a layer cake for no particular occasion and then sharing the entire thing with one other person over the course of a week. But it’s something that happens occasionally at my house. Back in December, the urge struck me to try my hand at red velvet cake- arguably one of the best and also weirdest cakes out there. I had a lot of questions, including, but not limited to: Why would anyone create a cake filled with an ounce of food dye? What is so velvet about this cake? What flavor is red velvet anyway? I’m honestly not sure I’m any closer to the truth after having made the cake, but what I can tell you is that if you’re looking to bake something delicious, look no further.
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