My sister is coming from Virginia with her oldest daughter in a couple of days. They used to be California types like us, but life’s necessities took her family to the East Coast for a few years before they were able to return to the […]
Some of you may know that I was asked to do a guest post for Tartelette. You know, The Tartelette? Yes. I know. Of course I had a few moments of the puffy ego syndrome after an initial self-indulgent happy dance before I snapped […]
It’s been a longer week than I care to think about with life’s semi-usual highs and lows and in this case, I’d say they were one in the same. Dealing with bronchitis has kept me out of the kitchen and away from food, so I’ve gotten a break of sorts. Some break. But it has allowed me to stay put and finally move my blog to where you’re reading right now. After much trial and error I was finally able to export the files at my old TypePad site, have them split, then imported here.
I’m nearly almost sort of maybe possibly feeling a bit techish over this. But only a smidgen.
Each time I do something like this I learn so much: more about technology, and far more about what my patience can tolerate. Not once did I throw anything.
So I think cake is in order, don’t you? A sky high cake layered with creamy tropical flavor and an incredibly moist crumb all slathered in whipped cream and sprinkled with coconut. But before we get to the cake, can I ask a favor? Please look to the right sidebar and sign up for a feed. You can choose to receive my food talk either by reader or email which allows you to enjoy it when it suits you best.
Mmm…cake. If you’ve been searching for a dessert recipe for a special occasion this Spring, this would be it.
This is a six-layer cake inspired by pastry chef Cynthia Wong’s beauty featured in Food & Wine’s “Last Bite.