I'm here, I'm here, I didn't move to Mexico or anything. Although I am twisting every brain cell I have to figure out how we can go here for our anniversary. Not really the point though. I'm here to say I haven't cooked anything new in awhile because I'VE BEEN MAKING THE BITCHIN' FOOD ON THIS BLOG over and over again. To the tune of like 62 breakfast burritos, 16 "improve your sex-life" pizzas, and 7 box-grater gnocchi dinners with pesto. Or something close to that. Because sometimes I eat something good and then I make it a couple hundred times because well, it's good. And I guess a couple of you are making some of this stuff too, which is great just great. Like my friend Brian who made me a little nervous with his threatening comment about his fancy steak but then followed it up with another one reporting his success with the salt and pepper trick I talked about over here. I was never really scared of him anyway.
I guess the real truth is I HAVE made something new--this coconut lamb cake. Even now, a full day after this little guy was happily eaten by friends and family, as I stare at this picture, I can't decide if I think he's cute or sad. My daughter wanted to hold him, my dad wanted to decapitate him--a, um, family tradition, and for some weird reason I wanted to take a gazillion pictures of him. Probably because it is the first one I have ever made with my funny little lamb-cake mold that my mom gave me. And probably because it's one of those things that magically connects you to some people you really, really love in the way that silly little traditions usually do.
Here's one last thing worth mentioning. The cake I used for the lamb was a vanilla bean pound cake that I also made into these unbelievably good miniature loaves. The cake is dense in all the right ways and not too sweet. Fantastic with vanilla ice cream.
Vanilla Bean Pound Cake:
2 cups sugar
1/2 vanilla bean (a used a whole one)
4 sticks butter
9 eggs (yep.)
4 cups flour
1 teasp. salt
2 teasp. vanilla extract
Grind the vanilla bean and sugar in the food processor until the bean is all ground up. Cream the butter and then add the vanilla sugar gradually. Add the eggs one at a time. Gradually add the flour and salt, beating constantly. Add vanilla extract. Grease and flour your pans and bake at 325 for about an hour and 15 min.