Garnet velour cakelets

Last night I reattempted a Red Velvet Cake, but decided come up with my own recipe. It worked out very well, I think. But since I've never had one before, I don't know if it comes close to what I'm trying to emulate. Doesn't really matter, I suppose.

Here's a link to the post on Cardamom Addict.

jasmine

Adventures in the grocery store

Nothing excited me. Absolutely nothing. The greens were tired and the cheesese were dull. Because of growing troubles, the citrus was really unhappy. I did pick up a nice slab of bacon, though...

One thing I couldn't get over were all the signs for the Big Scary Megamart's Blue Menue line of "healthier" prepared foods. The line "Do you know how healthy your food is" (or something like that) made me wonder what's in their processed foods...

meh.

jasmine

I heard the chicken singing

A simple roast chicken is always a favourite. Unfortunately, I didn't get home from work early enough to roast the bird whole, so I decided to practice takeing a chicke apart and broke it down into 10 pieces (separated the meaty bit from the other bit of the wings). No brining. Just slathered it all in butter, salt and pepper and then spritzed a lemon over top. Roasted it to a lovely golden-mahogany.

As much as I love the taste of roasted chicken, I'm particulary enamoured by its sounds. When it's ready it sings a sizzly little sorprano. The other sound I like is the crackle when the fork's tines pierce the skin and plunge into the flesh.

I made one of many un-named glops to go with it: hot Italian sausage, sweet potatoes and Brussels sprouts. It plays against sweet and salty, firm and soft. It's just good.

jasmine

Big pasta for supper

One thing I dislike about buying big pasta is its bigness. Not the size of the individual pasta pieces, but the quantities in which they are sold.

I needed some rigatoni for the Feb cookbook review. Unfortunately I could only find it in 900g bags. Now I feel compelled to use it up--partly because I haven't the space to store so much of it. There's only so much pasta a gal can eat.

Made a twist on a recipe I saw on TV. I think Nigella called it her "big pasta bake" I added ham and onions to the mix--not bad, but it will still last for days.

jasmine