I've made this chocolate buttermilk pound cake several times lately. This cake started as a way to use up buttermilk that I had purchased for pancakes but it has taken on a life of its own. I started with this recipe from Allrecipes and added three tablespoons of cocoa. It doesn't need any icing to be enjoyed. Like all pound cakes, it is very portable---it makes the perfect snack for a car trip. The sour note of the buttermilk goes amazingly well with the bitter note of the cocoa. Don't worry, this cake has plenty of sugar, butter, and eggs to smooth things out.
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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