I had bought beetroot with the intention of shredding them and eating them raw in a salad. And then… they sat in the pantry for a while. After a certain amount of time had passed (and I’m too ashamed to tell you exactly how long) the thought of eating them raw was, well, not good.
What to do, what to do.
And then I had a brilliant thought – brownies! Because that’s a logical next step isn’t it? Salad ——> brownies.
They’re such a dumb fruit. They go ripe so quickly. Even though I’ve gradually trained myself to eat them riper and riper, I still really only like bananas when they’re just ripe. I push through by eating them with something else (peanut butter, yessss) to reduce that ripe cloying flavour. Even so, I still end up with more bananas than I can eat so I’m always on the look out for interesting recipes.
It was Alastair’s birthday in late March, and as per tradition for the past seven years, there was birthday lasagne to celebrate.
A LOT of birthday lasagne. Like… four litres of bolognaise sauce a lot. (Go big, right?!)
Of course, it wasn’t just us eating birthday lasagne. I invited a few people over and naturally there had to be birthday cake. Not for Alastair, because he doesn’t like cake that much, but for everyone else since it’s “not a birthday without birthday cake”.
Autumn means persimmons. My friend Maz has a persimmon tree in her backyard – one year she gave me 5kgs of persimmons. Holy crap. What can you do with so many persimmons? I’m the only person in the house who’ll eat them, and even then I prefer the non-astringent Fuyu type.
This year she asked if I wanted any. I firmly told her that I only wanted a few. She countered with an offer of twenty – I’m guessing her tree is rather prolific.
I grudgingly agree to twenty.
She showed up with a box. There were *definitely* more than twenty. I should’ve counted them out and made her take the extra home. 😉
How long can a cake stick in your mind for? In the case of this cake, it was weeks. Several long weeks.
Something about the dark cake, the creamy looking cream cheese icing – as soon as I saw the post on The Kitchn, I couldn’t get it out of my mind. Despite the fact that this cake is in no way paleo, I knew I had to make it.