Mom had a couple of boxes of cake mix and a can of icing so I decided to give them a try. Cake mixes are one of the few points on which I disagree with Mom: she likes them, I don't think they are worth the trouble. I substituted a stick of butter for the oil. I also used the three eggs called for on the box.
Into the pans...
...and out of the oven.
The icing made a two-layer cake after the cakes had cooled. The cake's crumb was extremely soft and fluffy, probably due to all that butter. The icing wasn't bad. The result, I must say, was quite enjoyable.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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