This camera has really held up through the past few years, with all the dropping I've done to it, the portland mist, etc. - so while I'm absolutely wanting to replace it, I do have soft spot for it, for sure.
From last weekend - Toasted salt and pepper pecans (another one inspired by Julie! who made these a while ago at a potluck - they stuck in my mind!).
I didn't have her recipe, just the idea - so I toasted the nuts in a pan, added a lil bit of olive oil, some coarse sea salt, freshly ground black pepper and a pinch of organic sugar.
Oh, and that cake that I just had a teeny little sliver of?
Mocha Buttercream Layer Cake.
At the birthday boy's request.
FYI, It says 'T-rock'. Not that anyone calls him that. I underestimated how much frosting I had left to pipe, and was simply going for T, and then kept going...
He requested the cake I made for our anniversary a couple years ago, with the layers from the Candle Cafe cookbook (recipe here), but since I was out of maple syrup, I made the chocolate cupcake batter from VCTOTW and added coffee extract to the batter.
The buttercream is based on the fluffy white one from the same book - with coffee liquor as the liquid, and coffee extract and cocoa powder added. I myself would call is heavenly! or something.
And dinner before cake - baked tofu (tamari, sesame chili oil, agave, rice vinegar, garlic), sesame green beans (VWAV - asparagus recipe) and short grain brown rice.
Thomas and our friend Jeff split what I was originally making for dinner for the birthday guy - half a soy chicken baked in sweet and sour sauce - and then dove into the vegan baked ziti that that he asked I make while I was away as well. I wanted some of the tofu to myself, above, so I only used half a recipe of VWAV's tofu basil ricotta - plus chopped roasted red pepper.
Wish me and my camera good luck - red eye flight tonight! If you were me, where would *you* go, and dine, in Boston and NYC? And well, South Shore Long Island if you're familar..