Back from New York, where it is not quite Fall yet. Today, I went to the store and was attracted to sweet potatoes, winter squashes, Great Northern beans rather than black beans, stewed tomatoes, and other nesting, cold weather comfort foods. It felt good to be back into thinking about making stocks and simmering things on the stove all day; of fires in the living room and naps on the couch with the mail opened around me. I wasn't ready for Fall and Winter a few weeks ago, but now I have transitioned and the grocery store had a lot to do with it. I am planning a bannana cooking day since I have a load of them in the freezer (instead of throwing out bannanas that are too far gone, I shove them into the freezer for use later) I may make a bannana coffee cake for tomorrow or for next weekend when Greg has friends here. Then its back to New York for work...I just hope its not Winter by the time I get back!

Have you transitioned to Comfort Food cooking?

Enjoy,
Seth

I made another flourless chocolate cake tonight for a friend's birthday. This one had an orange-espresso ganache and I split the layer in two and added frosting between. I always try to use flowers in decorating the cake cause I am so spastic with decorating tips, etc. I think this one worked out well, using sedem and hydrangia flowers in an alternating pattern around the center raspberry melee.

The cake itself has 14 oz of 85% cocoa dark chocolate, 2 sticks of butter, 7 eggs separated and 12 tablespoons of sugar. The frosting has 7 oz bittersweet choc, 1/2 cup dark corn syrup, and a 1.2 cup of whipping cream along with about a teaspoon or two of instant espresso powder. MMMM

Good. The recipe for this cake is below in the last entry.

Enjoy,

Seth