I’ve got veggies and dip. And a little bikini.
My on call weekend actually went really well! It was shocking. I’ve been pulled back from the ledge as far as looking for a new job goes. I really do like this job so as long as it doesn’t include miserable weekends of work, I’m happy.
I went a little crazy with cooking this weekend. I made buckwheat buttermilk blueberry pancakes, a beet salad, a wheatberry salad, a black sesame and tofu soba noodle thing, spaghetti sauce, and I finally tried the ugly chocolate cake. The ugly cake is also the PITA cake. It’s a loaf cake, and I just figured that loaf pans are a standard size and didn’t measure mine, which turned out to be considerably smaller than the one the recipe should be baked in. So the cake batter went all over the oven. ::sigh:: So despite the recipe’s admonition to wait until the next day to eat it, we sampled the pile of cake that had formed on the bottom of the oven. I liked it, but KT thought it tasted like someone was trying to make a healthy dessert (I didn’t have spelt flour so substituted rye.) and compared it to making s’mores on a rye cracker. So not a fan. I still served it at lunch the next day when we had friends who are open to experimentation over, and it was really really good. The health-food rye flavor was completely gone, replaced by a dense chocolate flavor combined with a really rich molasses flavor and just a fresh hint of lemon. Very good. One caveat if anyone does consider making it, the muscovado sugar is super expensive. I wanted to try it just to know how it tastes, but I’d probably use brown sugar in the future.