Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
I have to say, as a MidWesterner, I've never "got" red velvet cake. I guess it is a regional thing. It looks red (from an entire bottle of food color) but it doesn't taste red -- not strawberry or cherry or cinnamon or red hots or anything red. It uses a tiny bit of cocoa to enhance the red color but not enough to flavor the cake. It is moist. It is pretty. To me it doesn't taste like anything special. It is a tease cake that doesn't deliver. :) Usually it has great frosting. I'd certainly eat it if that is what a hostess is serving, but I'd never order it if their were other choices.
My mother used to make a chocolate cherry cake that turned out almost the color of red velvet but actually tasted like it looked. I'm going to see if I can scare up that old recipe. (It had mayonnaise, I remember.)
Any of you Dixie folks want to defend red velvet cake?
hehehe
h*ll yea Jeanne . cooking is a creativity outlet and much more.
I love white beans..will have to try it puff pastry.
The flavor was very, very good. Turned out to be a keeper recipe ... But I would make adjustments next time to have the mixture less soupy. It would be a fun dish to make in individual casserole dishes (which I happen to have, of course :) ) and cover each with the puff pastry. Yup, think I'll try that next time.
See ... cooking is part science, part art. Lots of following directions and a pinch or two of creativity.
thanks boni . in a mild upswing of arrogance i might say that i deserve this treat ..
my visit here isnt an intrusion on anyones schedule or anything .
the hepc tx is done and looks like a success after 15 years of failed treatment attempts and the future looks pretty promising . got a request for brotchen rolls with pizza filling tonight ..
I'm in SW Ontario, Canada btw, about 3 hours west of Toronto.
My stir-fry last night took longer than I'd expected. And I had to go to the internet to see how to peel and devein shrimp.
I hear you about the salt! We tried to keep relatively low sodium for my husband's health needs. Now my son is rooming here and he dislikes salt. When I eat in a restaurant everything tastes over-salted. I simply don't add salt to a savory recipe that includes canned items, like tomatoes. There is more than enough salt in the canned goods. (Baking is different. I follow the recipe, including salt.)