My friend Steve introduced me to Modern Love, a vegan restaurant in Omaha. They recently expanded, a sign of their popularity. The space was welcoming and bustling; the staff was great. We started with two appetizers. The brussel sprouts struck the right balance between crunchiness and softness, topped off with great flavor. The vegan mozzarella balls combined a delicious creamy interior with one of the best crusts I've seen on this type of item. My homemade ginger ale soon came. It walked the line between sweet and spicy perfectly. Steve ordered this tofu and vegan pasta dish which he declared to be wonderful. My lasagne was outstanding. The tomato sauce was bright with a touch of sweetness; the interior combined vegan pasta, vegan cheese, and some beautiful vegetables. The bread was great, too. We both love figs and split this fig dessert. It was rich without being overly sweet; the pastry was wonderful.
In the mood for a treat, I decided to make a batch of chocolate pound cake from The King Arthur Flour Baker's Companion. I added hazelnuts from my pantry. The recipe calls for a bundt or pound cake pan. I didn't have one handy so I decided to make them as muffins. I had to monitor their baking progress since the times in the recipe didn't apply. The result was a lot of fun: chocolaty, moist, big enough to be indulgent.