I don’t like onions and I don’t like any sort of spiciness to my food. I also don’t like excessive beans due to my sensitive digestive nature. So why would I ever make chili? Because, my bloggos, it’s just damn good food. Early last week, the weather was very autumnal and I started thinking about chili. However, by the time this past weekend arrived, it was as hot and humid as an August day! I went ahead and made the chili anyway… even though it was far from chilly.
I happened to have some red velvet cake lying around and needed to do something with it. Also by happenstance, my family was planning a gathering at our family camp on the Cape and it was around the time of my brother-in-law’s birthday. Given the location and the birthday boy, a fish cake was an obvious choice. Frank loves to fish. I decorated this cake in a mad rush in the morning before heading down there so it’s not exactly how I’d envisioned… but I still like it.
All those cake shows (that I can’t get enough of) on the TLC and WE networks always show people requesting red velvet cake. Red velvet has always been a mystery to me. Is it a chocolate cake but red? Does it have a taste of its own? I needed to find out for myself. After searching the interwebs for everything red velvet, I learned that it’s a cake of the southern states, it’s often served with cream cheese frosting and often appears at fancy occasions like weddings. After much research, I found this great recipe… and I do believe I did it right.
My boyfriend is not a fan of pork chops… therefore, I have not eaten a pork chop in quite some time. In fact, I’m not certain if I’ve ever cooked a pork chop ever. Anyway, I promised him that this recipe would change his mind. It is Martha’s after all. This recipe was included in a Martha Stewart Living spread as part of an Asian-inspired meal. In addition to the pork chops, the meal also included herb and scallion rice as well as steamed bok choy. Many of her recipes don’t appeal to me because of the difficulty or of the ingredients. This meal was different. It made me think, “I could create this meal… and perhaps enjoy it.” And so it began with creating this delicious marinade.
I know this blog is primarily about sweets and cake decorating, but I do enjoy cooking actual meals too! My lady, Martha, had a spread in a recent issue of her magazine about making a delicious Asian-inspired meal. Since I had the Friday before Labor Day Weekend off, I decided to shop for the ingredients and give it a go. After some experimentation, my bf and I enjoyed a romantic spread of marinated pork, bok choy and this herb and scallion rice! Oh that Martha has done it again!