Archives for November 2009

Sour Cream Coffee Cake w/ Toasted Pecan Filling

Why is Coffee Cake called Coffee Cake? Is there some sort of rule punishable by law if you don’t eat it with a cup of Joe? Well lock me up in cell block D. For some reasons unknown to me, I do not like drinking my coffee with sweet things. No, you will never see […]

Look who I met…..

It’s Thanksgiving night(not to thankful now for all the food I ate) and I sit here wishing I was able to stick my toothbrush down my throat to alleviate my bloated overstuffed stomach.Yes, I ate that much! I mean you would think it was my last meal or something.I have been on a short vacation […]

Happy Thanksgiving

I want to wish each of you a Happy Thanksgiving.May your day be filled with Love, Family and Food. **I have been on a little vacation..I will be back to posting soon!In the mean time, I will be shoveling my face full of Gobble Gobble food!!

Carrot Cake with Fondant/Gumpaste Carrots

A cake that is good for you right? I mean, come on..for goodness sakes..the cake has almost a pound of carrots in it. It has to be good for you right? I mean the eye sight improving qualities alone are staggering! Ok, that is my own delusion. I live in my own little world. Anyone […]

Home Shopping Network/Nordic Ware Update

Flank Steak w/ Asian Dipping Sauce and Fried Rice

I usually don’t put up awful photos like this one. But as I have mentioned in my last few posts, I am have not been feeling up to par. My family is even lucky to get a home made meal these days. So the fact that I cooked dinner and actually took a picture is […]

The World Famous Bern’s Steakhouse..A Review

Have you even been so excited about food that you want to shout it from the top of a building?Well, that is my feeling right now. And since people might look at me a bit strange if I did that, I will use my blog as my soapbox.Last week was my 30th( I mean 9th) […]

Pineapple Upside-Down Cake

Confession…I use boxed cake mix (sometimes). It is a huge time saver.Let me splain, I never use a cake mix “Un Doctored”.You have to add some extra stuff to a box cake to make it good and this Pineapple Upside-Down Cake is the perfect example.Sure, Pineapple Upside-Down cake is nothing original but that doesn’t discount […]

Spaghetti and Meatballs

I am alive, well half alive. Still have sick house, but I couldn’t keep away any longer. K..I have 2 spaghetti sauce recipes. One that I have been making forever, that has a billion ingredients and now this one that has only a few ingredients. Which one is my favorite? Well I will have to […]

We are hanging on………..

I have not been on my blog..I have not been on your blog. Well hell, I have hardly even turned on my computer in the last couple weeks.I have a sick house…a sick house for about 3 weeks.My kids have the mysterious lingering fever and snotty noses and I have a sinus infection and an […]

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Sour Cream Coffee Cake w/ Toasted Pecan Filling

coffee_cake
Why is Coffee Cake called Coffee Cake? Is there some sort of rule punishable by law if you don’t eat it with a cup of Joe? Well lock me up in cell block D. For some reasons unknown to me, I do not like drinking my coffee with sweet things. No, you will never see me dunking a doughnut into my coffee. You will never see a foo-foo shortbread anywhere near my cup!

If I am eating ANYTHING sweet, my choice of poison is a big ass tall glass of milk(skim milk please). Osteoporosis is not anywhere in the near future for me. I drink about a gallon of milk by myself a week. Can you imagine if I drank anything other than skim? I would be 742 pounds. This is some seriously good Coffee Cake..found it on RecipeZaar.

coffee_cake(Do you see a face in my swirl?? Think Mr. Bill)

And I leave you with a photo of me. My sister-in-law sent it to be. It was taken at my Halloween party. I honestly have no explanation of what I was doing, but I am pretty sure it included alcohol(the crossed eyes might give that away)!

SOUR CREAM COFFEE CAKE with TOASTED PECAN FILLING
Printable Recipe

Streusel Topping
2 ounces unsalted butter
3 ounces all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon table salt

Filling
1 cup toasted pecans
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder

Cake
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 ounces unsalted butter, slightly softened
11 1/2 ounces superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
16 ounces sour cream

Directions

1) Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10″(the cheapy,aluminum type) tube pan with a removable bottom.

2) Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

3) Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.

4) Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.

5) On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.

6) Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don’t lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.

7) Insert a table knife 1″ from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1″ apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.

8) Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.

9) Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.

10) Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn’t release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.

11) Fold a 12″ square of aluminum foil into quarters. Measure 1 1/4″ from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.

12) Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.

13) Can be frozen up to 3 months.

Look who I met…..

It’s Thanksgiving night(not to thankful now for all the food I ate) and I sit here wishing I was able to stick my toothbrush down my throat to alleviate my bloated overstuffed stomach.
Yes, I ate that much! I mean you would think it was my last meal or something.
I have been on a short vacation up to Georgia to visit some of our close family friends(Thanks Bill and Becky)
Before I left, I knew one of my blogging friends lived in Georgia.
The Lovely Leslie from Leslie Loves Veggies.
She lived 1 hour away from where I was going to be so we met half way to have coffee and breakfast.
What happens when 2 bloggers meet that happen to have the same name?
We yapped and yapped and yapped! Our breakfast lasted 3 hours. We had the best time. The funny thing is that we hardly talked about blogging. We spoke about family, childhood and just about everything else. We had a good old time, laughing and laughing. I am sure I snorted a few times(I tend to snort when I get to some hard laughing) And Leslie came with a cookbook for me. How sweet is that???? Thanks Les.

(me and Leslie)

Leslie is just as sweet and genuine as she seems on her site and through her comments. Like a Mom everyone would like to call their own.
Want a chance to win some cool giveaways? Check out my friend Leslie’s Site, Leslie Loves Veggies.

Thanks for meeting me Les! I can now call you a true friend!

hmmm…off to the bathroom to try my hand at the toothbrush again!!(I kid, I kid..or maybe not)

Happy Thanksgiving

I want to wish each of you a Happy Thanksgiving.
May your day be filled with Love, Family and Food.

**I have been on a little vacation..I will be back to posting soon!
In the mean time, I will be shoveling my face full of Gobble Gobble food!!

Carrot Cake with Fondant/Gumpaste Carrots

carrot_cake

Gumpaste_carrots

carrot_cake

A cake that is good for you right? I mean, come on..for goodness sakes..the cake has almost a pound of carrots in it. It has to be good for you right? I mean the eye sight improving qualities alone are staggering! Ok, that is my own delusion. I live in my own little world. Anyone want to join me? It is quite fun in my head. Parties all the time.
Fondant_gumpaste carrots

It was my Mother-In-Laws Birthday and her favorite cake is Carrot Cake. And golly gee wilikers, I would not let her down. I had never make a carrot cake before. Now I didn’t say anything about never eating one. I have eaten my fair share of carrot cakes. I have a trophy to prove it( again, in my head).
This carrot cake is utterly amazing. Super moist but also super messy. Certainly not a clean cutting cake. But do you really care what it looks like cut? I mean besides the photo? It’s going in my belly, and my belly doesn’t have eyes.
I wanted a maple cream cheese frosting. And there only seemed to be one recipe floating out in foodland. But I wanted to add something extra to it (ya know, the rebel in me). So I beat up 3/4 cup whipping cream and folded it into the finished frosting. Changed the measurments and added some vanilla. mmmmmm. That’s all I have to say about that.
And aren’t my carrots the cutest ever? I used a 50/50 mix of fondant and gum paste. Rolled the up into carrot shapes and scored them for the realistic look. I also “painted” them with some brown food paste mixed with vodka to give them some shading.

fondant_carrots

MAPLE CREAM CHEESE FROSTING

Printable Recipe

2 (8 oz) blocks cream cheese, room temp
1 stick butter, room temp
3 cups powdered sugar
1 teaspoon vanilla
1/4 cup maple syrup(the real stuff y’all)
3/4 cup whipping cream

In a medium bowl, beat cream cheese and butter together until fluffy.
Add powdered sugar and mix at low speed until smooth
Add the vanilla and maple syrup, mix until smooth

Take a bowl and the whisks of your mixer and pop them into the freezer for 5 minutes(this helps you whipping cream beat together better)
Remove the bowl and whisk from the freezer and beat your whipping cream on medium high, until a consistency of whipped cream is achieved.
Fold into frosting.
Pop the frosting in the fridge for 20 minutes or so. It is a VERY creamy frosting and it will not hold a piped shape!

CARROT CAKE
From Gourmet Cookbook via Ulterior Epicure

Printable Recipe

About 3/4 pound carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup walnuts,toasted and chopped

Put a rack in middle of oven and preheat oven to 350F. Butter and flour cake pans. Or better yet, use parchment paper in the bottom of you pan and also butter and flour.

1. Shred the carrots..about 2 cups.
2. Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut and walnuts.
3. Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, invert layers onto rack to cool completely.

Flank Steak w/ Asian Dipping Sauce and Fried Rice

flank steak


I usually don’t put up awful photos like this one. But as I have mentioned in my last few posts, I am have not been feeling up to par. My family is even lucky to get a home made meal these days. So the fact that I cooked dinner and actually took a picture is a miracle. I was soooo not in the mood for photo styling, lighting and all of that hoopla. So ya get what ya get and ya don’t get upset!!
This was a tasty quick and easy dinner. Flank steak is a tough cut of meat unless you marinate it(8 hours to overnight) and also make sure you slice it ACROSS the grain.
My dipping sauce was delicious. Nice and garlic-y. It is pretty salty(obviously from the soy sauce). But I love salt, so it was perfect for me.
PRINTABLE RECIPE

ASIAN DIPPING SAUCE

1/2 Cup soy sauce

1 Tablespoon rice wine vinegar
1 Clove garlic minced
1/2 Teaspoon ground ginger
1 Tablespoon Honey
1/2 tablespoon Hoisin Sauce
Pinch Ground red pepper
2 Tablespoons Vegetable oil
In a blender, combine soy sauce, vinegar,garlic,ginger,honey,Hoisin sauce and red pepper.
Pulse until combined.
Very slowly, add the oil until it thickens.

MARINATED FLANK STEAK

from All Recipes

1/4 cup soy sauce

3 tablespoons honey
2 tablespoons white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup veggie oil
1 1/2 pound flank steak
In a blender, combine soy sauce, honey,vinegar,ginger,and garlic powder.
Pulse until mixed.
SLOWLY add the vegetable oil until it emulsifies.
Place flank steak in a gallon freezer zip lock bag and pour the marinade over the steak.
Marinate the steak for 8 hours or overnight..
Remove the steak(toss the marinade) and grill on medium high heat for 5 minutes a side.

FRIED RICE

1 cup rice

2 cups chicken stock
Hand full frozen peas, thawed
Hand full frozen carrots, thawed
Vegetable Oil
1 egg
Dipping sauce from above or soy sauce

In a medium saucepan, bring stock to a boil and add rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes.

In a large skillet heat vegetable oil over medium high heat. Add the peas and carrots and cook for a few minutes, until carrots are softened.
Add the egg and quickly scramble. Add the rice and stir to incorporate.
Saute for a few minutes. Add soy sauce to taste.

The World Famous Bern’s Steakhouse..A Review

Have you even been so excited about food that you want to shout it from the top of a building?
Well, that is my feeling right now. And since people might look at me a bit strange if I did that, I will use my blog as my soapbox.
Last week was my 30th( I mean 9th) Wedding Anniversary to the best husband in the world.

We decided to go to a dinner. And no, I did not bring my camera, I didn’t want to look like a tourist.

I am fortunate enough to live a few miles away from the World Famous Bern’s Steakhouse. We have been to Bern’s quite a few times, but this time was different. I can’t really pinpoint what it was, maybe my taste buds have finally grown up and I have gone from eating food just to eat it..to eating food for the pure pleasure and experience of the different textures and tastes on my palate.

This was one of the best meals from start to finish I have ever eaten. Let me share it with you.
First let me tell you a bit about Bern’s Steakhouse.

Bern’s was opened in 1956 by Bern Laxer, it is now run by his son David Laxer.
They have served Presidents, Heads of States, countless celebrities, sports figures, etc.
Their wine selection is one of the largest in the world. The wine menu is 182 pages(phone book size). The on site wine cellar holds approximately 150,000 bottles of wine. And they store over a half million bottles off site. Some are dated from the 1700’s.

Want to impress your guests? Order the 1851 Gruaud Larose, it will only set you back $10,000.
They don’t go to the farmers market to get their veggies..they have their OWN farm. And yes it is organic.
After dinner, you have the option to go on a tour of the immaculate kitchen and the wine cellar.
If you are in the mood for dessert(and seriously, who isn’t?) You don’t eat it at your dinner table. You go to a upstairs to the dimly lit Harry Waugh Dessert room where you are seated in individual rooms that are truly romantic.
Thinking about getting a job there as a waiter? Not so fast buster. You have to work your way up and the process takes about 2 years. You must work through out the whole restaurant and then basically be on a waiting list to get to be a server. But like their food, even the wait staff must be the best of the best.
Now onto their menu.
There are so many words to describe their menu..grandiose, lavish, bountiful, luxurious..k..you get it?
You (like my husband) can be a bit unadventurous and get the Charcoal-Grilled Chicken Skewer appetizer(which were simple yet delicious) or you can go all out and get the Iranian Osctra Caviar for $220.oo.
With your dinner you get the works, French Onion Soup, Steak House Salad, Baked Potato, Steak House Onion Rings and vegetables.
The star is their aged US Prime steaks($29-$233) that are always cooked to perfection.
However if you are not in the steak mood, maybe try their 2-3 pound Lobsters(market price) or if you are really hungry you can get yourself a 5 pounder(with a 48 hour notice). I also hear through the grapevine that the Crisp Roasted Ducking( $35.90) is amazing.
If you would like to take a gander at their extensive menu, click here.
Now on to what my husband and I feasted on.
Appetizers
Michael had Charcoal-Grilled Chicken Skewers($9.95) they were simple and delicious, the way chicken should taste.
I had Foie Gras a la Plancha with truffle roasted wild mushrooms, toasted brioche, Napa Valley Merlot reduction($15.95). I know, I know PETA has a fit about Foie Gras but it was the best thing I have ever put in my mouth(seriously). I can’t even explain the flavors and texture. It literally melted in my mouth. I will dream about it!
For salad dressing I choose Cabernet Sauvignon Vinaigrette and Michael had the Creamy White Balsamic Italian.
Entree
I went with the classic 8 oz filet($33.50) cooked medium rare.
Michael had the 10oz Delmonico($39.44) cooked medium.
Both of our steaks were cooked to perfection.
Along with all of the fixings, White Truffle Macaroni and Cheese($16.95) and Steak House Mushrooms ($6.95) were also brought to the table. I will also have dreams about the Mac and Cheese. The homemade pasta was cooked to a perfect al dente and the flavors were rich and full of depth.
Dessert
Now, if we were not full enough, I still insisted on going upstairs to the Harry Waugh Dessert Room.
I started my dessert experience with a Chocolate Cafe Con Leche Bern ($4.75).
Again, like everything else..the best coffee I have ever had.
To finish off the belly stretching evening, I feasted on the Granny Smith Apple Pie($8.95), a caramelized apple filling wrapped in a sweet sucree dough and served with a spiced cider reduction and cinnamon ice cream.
Michael had the Caramel Pecan Chocolate Bread Pudding ($9.50), Homemade brioche, toasted pecans and chocolate chips surrounded by a rich , creamy caramel custard. Served with vanilla anglaise.
Both were truly amazing, a perfect way to end the evening.
What is my only complaint? That my stomach wasn’t larger.
There are many reason that Bern’s is year in and year out among the top steakhouses in the world. From their extravagant and exaggerated decor, to their monumental wine offerings, to their “operating room clean” kitchen, to their boundless menu and their accomplished wait staff.
But don’t take my word for it, eat there and see for yourself.
Please please, if you ever visit Tampa. Bern’s Steakhouse is a must.
It is an experience for the eyes and the mouth!

Pineapple Upside-Down Cake

Pineapple Upside_down_cake Confession…I use boxed cake mix (sometimes). It is a huge time saver.
Let me splain, I never use a cake mix “Un Doctored”.
You have to add some extra stuff to a box cake to make it good and this Pineapple Upside-Down Cake is the perfect example.
Sure, Pineapple Upside-Down cake is nothing original but that doesn’t discount the fact that that it is a delicious classic. Well, anything with melted butter and brown sugar as a topping is an instant classic to me.

PINEAPPLE UPSIDE-DOWN CAKE
1 box Duncan Hines Yellow Cake Mix
1 1/3 cup Pineapple Juice
1/3 cup Vegetable Oil
3 large Eggs
1 Tablespoon Vanilla
2/3 cup butter
1 2/3 cup brown sugar
1 (20 oz) can Sliced Pineapple
Maraschino Cherries
Preheat oven to 350.
In a small sauce pan melt the butter.
Pour the butter into into a 9 x 13 pan and sprinkle the brown sugar over the melted butter.
Arrange the pineapple slices in the pan in nice little neat rows. Add 1 cherry in the middle of each pineapple slice.
In a mixer bowl, mix cake mix, pineapple juice, oil, eggs and vanilla on medium speed for about 2 minutes.
Pour the cake batter into the pan over the pineapple.
Bake for 30-45 minutes or until a toothpick comes out clean.
Let cook in the pan for 5 minutes. Invert onto your serving dish.
DIG IN!

Spaghetti and Meatballs

spaghetti_and_meatballs
I am alive, well half alive. Still have sick house, but I couldn’t keep away any longer.
K..I have 2 spaghetti sauce recipes. One that I have been making forever, that has a billion ingredients and now this one that has only a few ingredients. Which one is my favorite? Well I will have to say I pitched my 1st recipe(wiping a tear). My new recipe tastes like something you would get in a Italian Restaurant. You must try it. It is a simple yet delicious gravy. I do recommend getting the best crushed tomatoes you can find. Don’t skimp people. Bad canned tomatoes can ruin a sauce, even making it taste like aluminum. I have found that Tuttorosso Crushed Tomatoes are wonderful and have the perfect acidity. And my new new favorite shaped pasta is, Alessi Orecchiette. Soooo yummy, however they do need to get on the ball and offer it in a whole grain version. The meatballs..oh the meatballs are melt in you mouth good. No seriously, they truly do melt in your mouth. One tip on meatballs, don’t handle them too much or they will get tough. I just use my small Pampered Chef scoop to scoop out an equal amount of mix and lightly form into a nice ball.


Spaghetti and Meatballs
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious and easy Spaghetti and Meatball recipe
Ingredients
Spaghetti Sauce
  • ⅓ cup Regular Olive Oil
  • 6 Cloves Garlic, Minced
  • 1½ Spanish Onion, Finely diced
  • 2 (28 oz) Cans Crushed Tomatoes
  • 2 Beef Bones (ask your Butcher if you cant find them)
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • ½-3/4 Cup Red Wine
  • 1 Bay Leaf
  • 1 Large Handful Basil, Chopped
Meatballs
  • 1 pound ground chuck
  • 4 ounces dried bread crumbs
  • 4 large eggs
  • 4 ounces whole milk
  • 6 ounces grated Romano
  • 3 ounces grated Spanish onion
  • 2 ounces finely diced fresh garlic
  • 2 ounces finely chopped fresh Italian parsley leaves
  • 2 ounces finely chopped fresh basil leaves
Instructions
Sauce
  1. In a large pot, over medium heat, add the olive oil. Add onions and cook them until they begin to brown.
  2. Add the garlic and beef bones and cook for an additional 2 minutes.
  3. Stir in wine, allow to cook for 5 minutes.
  4. Add tomatoes, salt, pepper and bay leaf.
  5. Bring to a boil.
  6. Reduce heat to low and simmer uncovered for 1 hour.
  7. Add meatballs during last ½ hour of cooking. Just prior to serving, stir in basil.
Meatballs
  1. Preheat oven to 350 degrees F.
  2. Spray a baking sheet with olive oil cooking spray.
  3. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  4. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for about 35 minutes. Remove and add to sauce if desired.
  5. Serve over your favorite pasta
Notes
Meatball recipe from The Food Network

 

We are hanging on………..

I have not been on my blog..I have not been on your blog. Well hell, I have hardly even turned on my computer in the last couple weeks.
I have a sick house…a sick house for about 3 weeks.
My kids have the mysterious lingering fever and snotty noses and I have a sinus infection and an inner ear infection!
Oh happy day!
Will we survive? Sure we will(if I don’t kill someone from being home bound and stir crazy). But GOOD GOD, I am sick of everyone being sick.

I also wanted to thank everyone for your nice comments on my Bugs and Butterflies cake and my Graveyard Cake. Normally I would respond to everyones comments, but obviously I am not feeling up to it. It doesn’t mean I don’t love you all!!