Somewhere in Boston, MA an Italian kid walks into the local sandwich shop and asks the clerk: "Kind sir, could I order a spuckie?"
2,450 Miles away in San Bernadino another kid walks into his local shop and inquires about purchasing a grinder.
1,843 Miles away in Southern Louisiana a third kid orders a Po-Boy.
In other locales an oblong roll with meat, cheese, and/or veggies inside might be called a hoagie, hero, blimpie, bomber, cosmo, Italian Sandwich, Poor Boy, rocket,torpedo, tunnel, wedge, sub, submarine sandwich or zeppelin. Whatever term you go by (and please let me know if I am missing any) one thing is certain: bread, meatballs and cheese make a divine dish. Meatball grinder: this playlist is for you.
Jean Girard: But you have forced me to do this. You are now mocking me and making me look ridiculous. Just say, "I love crepes." Cal: "You know, just to put this in there, I had a whole mess of crepes this morning. They're just like pancakes, maybe even better." Ricky Bobby: "Wait, are they the really thin pancakes?" Cal: "Yeah." Jean Girard: "Yes they are. They are the really thin pancakes. It's just a French word for them." Ricky Bobby: "Oh, my god, I love those." Cal: "Put any syrups you want on them. I'm just saying, think about it." Ricky Bobby: "They come with cheese sometimes?" Jean Girard: "Yes, of course, a fromage-crepe." Ricky Bobby: "Well, why didn't someone yell that right away?" Jean Girard: "Do you know what's in the crepe suzette?" Ricky Bobby: "Oh, I love the crepe suzette." Jean Girard: "With the sugar and lemon juice..." Ricky Bobby: "Yeah, the sugar and the lemon juice. Sure." Jean Girard: "Grand Marnier." Ricky Bobby: "I wish I could crawl into one of those right now. I'd eat my way out from the inside." Tender Branson: "J-Fur and I did that the other night."
-All quotes (except the last one) from Talledaga Nights: The Ballad of Ricky Bobby (2006)
Crepes -1 and 1/4 Cups of Flour -1/3 cup sugar -1/2 tsp. salt -1 large egg -1 cup of skim milk -1 tsp. vanilla extract
Filling -4 granny smith apples peeled and thinly sliced -2 tbsp of unsalted butter -1 tbsp. of sugar -1/2 tsp. cinnamon -dash of nutmeg
1. For the Crepes: Mix flour, sugar, and salt in a bowl. Whisk in skim milk, egg, and then vanilla. Cover and chill for at least 30 minutes.
2. Remove batter from fridge and whisk in 1/2 cup of water to thin. Lightly grease a nine inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
3. Pour 1/4 cup of batter into the skillet. Tilt the pan so that the batter covers the bottom of it. Cook until edges brown and center of batter is dry (about 1 to 2 minutes). Flip. Cook for another minute. Remove the crepe from heat and place on a plate. Repeat.
4. For the filling: Melt butter in a skillet until it begins to foam. Saute the apples turning them over a number of times to ensure that they are covered with butter. Cook until soft and tender (about ten minutes).
5. Add sugar, cinnamon, and nutmeg to apples. Remove from heat. Spoon filling into the crepes. Top with ice cream if desired. Devour as a dessert or dinner...you choose.
After the mandatory shaking and baking to Marie Laforet's cover of "Paint it Black" by the Rolling Stones I turned on a few newer tracks to enhance my crepe making experience. The first one, "My Bodies a Zombie for You" by Dead Man's Bones (a band that includes actor Ryan Gosling not of Talladega Nights fame), is one that has all the things I love (think zombies and a chorus of children). Yet I am having trouble deciding whether I like the song or not. It certainly is catchy and quotable but is that it? Only time will tell.
Bad Veins debut self-titled album was released last month. One of the tracks on the album,"Gold and Warm," references sunshine, heartbeats, and running. Three things great for the hot Florida Summer (or the hot Florida Kitchen).
Consider this the wrap up post to our recent trip through Chicago, DC and Pennsylvania. Like a good rollercoaster, it will go many places quickly. Please buckle up, keep your arms and hands inside the car at all times, and hold on.
It has been years since J-Fur and I returned to PA, our childhood home, during the summer months. Usually when we visit the state, the ground is frozen, dagger-like icicles are hanging from the underpasses, and river swimming breeds hypothermia. That means two of our favorite places (Massey's Frozen Custard and Hersheypark) are warm-weather memories long since suffocated by winter's gray sky. This time things were different and we made sure to enjoy those seasonal celebrations not usually afforded us.
We arrived in PA early Tuesday morning (after narrowly dodging another accident), caught a few hours of sleep, and then made our way to Hershey, PA (dubbed the sweetest place on Earth). The town really 'milks' their chocolate products as they have a factory that you can tour and streetlights shaped like Hershey kisses. If the air blows just right the smell of peanut butter and chocolate, from the Reese's factory, greets those that pass by. Our sole reason for visiting Hershey was the theme park which features eleven rollercoasters. My favorite is the wooden beast known as The Wildcat which jiggles and shakes the rider like a good piece of flan. The park features a new coaster, Fahrenheit, that mimics the unstable Pennsylvania weather by going straight up at the beginning only to fall straight back down. Here's the view from the bottom:Fahrenheit was pretty dapper and an amazing rush. I still think I prefer The Wildcat but things are getting tighter at the top. As unfoodie like as it may be I didn't spend time on Tuesday enjoying Hershey's local vegetarian cuisine. I choose a diet of Peanut Butter cups instead.
The whole reason for returning to Pennsylvania was for my friend J.H.'s wedding. She was a groomswoman in my wedding, so she returned the favor by anointing me a bridesman. Unfortunately most people didn't change their vocabulary so throughout wedding preparation I was referred to as a girl. "The girls will do this" or "Have the girls walk and stand here." The groomsmen, people that I knew in high school, seemed to get a kick out of that. Anyway as we prepped on Saturday for the twilight union J-Fur and I made a quick pit stop to Massey's, a soft serve ice cream parlor in Carlisle that makes the best milkshakes I've ever had. I enjoyed a small blueberry and peach (two because we also went back the next day). She drank a medium cherry and raspberry. Delicious. Thankfully, the sweets didn't stop there. As part of being in the wedding party J.H. gave J-Fur and I a Peanut Butter Bomb and Oreo Brownie. These desserts were impressive, especially when you take into account that they came from Vegan Treats a vegan bakery in Bethlehem, PA. Most vegan desserts I've had are too dry or contain too much of something to make up for the lack of animal products. But when we visited Vegan Treats at Christmas, the sticky bun that I bought tasted really...animally. It was amazing how little was lost by removing the animal by-products. The Peanut Butter Bomb was no different. It was very creamy and rich. If you'd have told me it was vegan I would've said you are lying.
A picture of the couple that made all this sweetness possible: When I think Sweetness and music the first band to come to mind is Los Campesinos! and their song "Sweet Dreams Sweet Cheeks." I wasn't all that impressed when they played in Tampa (although when they performed Sweet Dreams Gareth Campesino came into the crowd and grabbed people around him to help him sing which was some excellent showmanship). I did not have high hopes at Lollapalooza considering they were on a much bigger stage but they were very intense, put on a great show, and had the crowd really into it. The difference? Probably the fact that one of their band members missed the Tampa show due to illness and she made all the difference in the world. My friend BH took some pictures of their Lollapalooza set and made a cool all around view of it.
During Lykke Li's set at Lollapalooza she invited Andrew Wyatt (lead singer from Miike Snow who reminds me of a Fleet Fox wearing Johnny Cash clothing) to join her on stage. The two performed a cover of the Kings of Leon "Knocked Up." I've not heard a sweeter set of words come from Andrew Wyatt's mouth than when he looked at Lykke Li and professed "Always mad and usually drunk but I love her like no other." Top notch.
Nothing to do with Lollapalooza "Catamaran" by Candy Claws is sweet for obvious reasons.
Finally a little blast from the past (in the same vein as going to a wedding with people you knew ten years ago). You Say France and I Whistle just posted a new video for their song "When Lovers Die" (which I included on a playlist here). The video has a little bit of baking involved although more of the creation winds up in people's hair than on the tray at the end. For an interview with the band click the link.
Recently I cornered some local hooligans and posed this question: what do Goan Curry, soccer, and the UK Singles Chart have in common? I was met with a number of blank stares before one of them answered "Nothing." I told them to dig deeper. After a few moments of uneasy silence the smallest hooligan looked up and told me "Vindaloo." I congratulated him with an Ole and a fist pump and went on my way.
First and foremost Vindaloo is a Goan Curry (Goa is an Indian State along the Arabian Sea) made with pork or lamb, red wine, chili pepper, and stewed garlic. It is derived from a Portuguese dish called "Carne de Vinha d'Alhos." It became very popular with English football (soccer) fans who adopted it as part of their post match celebrations. Vindaloo forever became a part of pop culture when Fat Les (a band that includes Alex James from Blur) penned a song about it in 1998. The song was unofficially adopted as the anthem for the 1998 English World Cup team and made it as high as number two on the UK Singles Chart.
So what does Vindaloo have to do with me? I ate a vegetarian version during my stay in Chicago. It was concocted by my pals Jen V. and her husband Dave (who aren't vegetarian but were nice enough to create a meatless Indian dinner in honor of our visit). Aside from the Tofu Vindaloo, all other recipes came from the book Madhur Jaffrey's Quick and Easy Indian Cooking.
-1-1/2 tablespoons grainy mustard -1-1/2 teaspoons ground cumin -1-1/2 teaspoons ground turmeric -1 teaspoon cayenne pepper -1 teaspoon salt -1 teaspoon red wine vinegar -4 tablespoons vegetable oil -1 small onion cut into half rings -6 large cloves garlic, crushed -1 block of tofu -2/3 cup coconut milk -1 cup of water
1. Heat 1 tablespoon of Olive Oil in a nonstick frying pan. Cut tofu into one inch rectangles and add to the oil. Cook until it starts to brown. Remove from heat and place on a paper towel lined plate. Pat off the excess oil. Set aside.
2. In a cup combine the mustard, cumin, turmeric, cayenne, salt, and vinegar. Mix well.
3. Put the remaining 3 tablespoons of oil in the frying pan and heat. When the oil is hot, add the onion. Fry until medium brown. Add the garlic and cook for 30 seconds. Stir in the spice paste and tofu cooking for about 3 minutes. Add coconut milk and water. Cover and bring to a boil. Lower the heat to a simmer and cook for an hour. Serve over rice.
Also part of the meal were naan, onion fritters with fresh green chutney, and cauliflower seasoned with garlic, ginger, and green chilies.
A picture of the cauliflower dish:
And the Onion Fritters.
After the four of us completely gorged on Indian food we listened to Parts & Labor an Indie Rock band from Brooklyn. I assure you nothing washes spicy cuisine down better.
This is the fourth installment of A Baker's Dozen (and second this month), a series on Write.Click.Cook.Listen, in which I interview a Write.Click.Cook.Listen certified artist asking them thirteen questions. Recently I interviewed (via email) the godfather's of "drunkpop," The Bernadettes. Their song "Let's Make Babies" appeared on our Is it in roux mix?
TB: Who are the current members of The Bernadettes?
The Bernadettes: Paolo Angeles: Vocals, Poch Angeles: guitars, songwriter Andre Salazar: drums
TB: According to your MySpace page the band was "conceptualized in Switzerland" and made some "inroads" there before returning to the Phillippines. What was the reason for the move? Has it helped the band?
ThB:Geneva was the birthplace of "drunkpop" and we enjoyed the experiences we had during our brief stay there. But due to language constraints, we found it difficult to develop as a band. We decided to come back home and take our chances here. It was a good decision. More and more people became aware of "drunkpop" and we grew as musicians.
TB: Where did you come up with the band name?
ThB: When we were in high school, my brother used to go out with a girl name Bernadette. Funny thing is, years later, when I was in college I dated this girl who happened to be named Bernadette too. They broke our hearts. We named our band The Bernadettes so they won't forget us.
TB: Your first single, "Let's Make Babies" comes in two forms. There is the actual single and an abortion remix. What was the reasoning behind the remix? Do you plan to remix all of your singles?
ThB: The remix was the idea of our producers, and it was made as the B-side of our single. We liked the remix as well. There is no definite plan to do the same to our upcoming singles. All options are still on the table.
TB: Two lovers are about to hop into bed and they turn "Let's Make Babies" on. How do you feel about this?
ThB: Fine and dandy. A job well done...
TB: Alright. You've mentioned "drunkpop" a couple of times already. You've dubbed yourself a "drunkpop" band. What does this label mean to you?
ThB: It all started as a joke between us brothers. People were comparing our music to Britpop artists. The thing is, we're not British, and we always play drunk. One night we were asked to define our music genre. Drunkpop was the first thing that came to mind, and the rest, as they say, is history.
TB: Describe your live shows.
ThB: It's like having one big party wherein friends are welcome to join onstage to jam with us. Imagine a karaoke night out with friends singing our songs along with our live music. Dancing, drinking, and having a good time.
TB: You are currently working on a full length album to be released on Lilystars Records. What can you tell us about the album?
ThB: The album is intended to introduce Drunkpop to a wider audience. It is still in the works and we'll update fans soon.
TB: Why did you choose to sign with Lilystars Records? Were there other labels interested?
ThB: Yes, there were other offers, but playing with Lilystars bi-monthly live gig The Pop Shoppe, we felt more at home. It's so much fun and everyone is treating everybody like family.
TB: Your MySpace page lists influences such as The Who, Joy Division, The Smiths, Jesus & Mary Chain, The Cure, Blur, and Teenage Fanclub. How have these bands influenced you?
ThB: Blur really made a huge impression on us. It showed us that we don't have to be good to be great. Looks don't matter, it's all about the music.
TB: What is the music scene like in the Philippines? Any other bands we should keep on our radar?
ThB: The music scene here is alive and as diverse as our kinky girlfriends' underwear drawer. Bands to look out for are The Camerawalls and Turbo Goth.
TB: Do The Bernadettes have any unique recipes that you would like to share with our readers?
The band also sent me a link to their one You tube clip.
Normally I like to post additional videos, songs, or related links to the bands that I interview. Unfortunately, being so fresh on the scene, this stuff just doesn't exist for The Bernadettes yet. At least check out their MySpace page to hear the abortion remix of their song "Let's Make Babies." Also purchase their single here.
This is the third installment of A Baker's Dozen, a series on Write.Click.Cook.Listen, in which I interview a Write.Click.Cook.Listen certified artist asking them thirteen questions. Recently I interviewed (via email) Hugh, a member of Summer Cats. Their song "Hey You, It's Me (Oh My)" appeared on our Is it in roux mix?
TB: What does the current lineup for the Summer Cats look like?
Hugh of Summer Cats: Scott S, Scott B, Irene, Julia, and me (Hugh). Jeremy from the Zebras filled in on drums on our recent US Tour. We here at Summer Cats highly recommend the Zebras!
TB: Your newest video, Super, includes a man with a dog painted face, two dancers dressed in black, a cat in a briefcase, and lots of driving. Why did you choose these particular characters and scenes for the video?
HoSC:The video was done by a friend of Scott B - Andy- who is from Melbourne but now resides in London. We left the clip totally in his hands and he went above and beyond the call of duty. We have no massive desire to star in our own videos; we'd rather put young and attractive people in our clips to fool people into thinking the Summer Cats are young and attractive people! On that account the video works really well!
A video to "In June" is to follow. Again, we have no idea how it's going to turn out; we just put our faith in budding film makers and hope for the best.
TB: On July 14th you released Songs for Tuesdays, your first full length album. How was the creation of this release different than the EP's and splits that you previously released? How was it similar?
HoSC: Well, we had a lot more time to polish and do overdubs on the album - but the basic tracks were all done in the usual bang-em-out style. Also there was more attention paid to getting better sounds especially with the keys.
TB: On the press release for Songs for Tuesdays, located at the Slumberland Records website, it is suggested that the Summer Cats play "upbeat pop songs in a Sterolab-meets-Go-Betweens style." Is that a comparison your band crafted? How would you describe your sound?
HoSC: I use that description all the time which is totally lazy but still somewhat accurate. I'd describe the Summer Cats sound as being unlike anything you've heard before, yet familiar and comfortable...and like Stereolab meets the Go-Betweens.
TB: The cover art on Songs for Tuesdays is very bright, vivid, and full of...birds. Who created this cover art and why did you choose it to adorn your album?
HoSC: Julia our super talented drummer did the artwork. It's rather fetching, even if I do say so myself. Why did we choose it? Only Julia can answer that.
TB: Songs for Tuesdays has nearly cracked the top fifty at CMJ's top 200 chart (as of the interview the album rested at 50). Do you put much stock in music charts?
HoSC: It's quite flattering, I suppose. I take it being in the top 50 is a biggish sorta deal. I guess what we're all hoping for in the band is that Mike, who runs Slumberland, will recoup his costs from putting our album out. So if airplay helps sell a few records then that makes us all very happy.
TB: A lot of the album reviews that I have read, reference the length of the album (33 minutes for 13 songs). Why do you think this is? Do you have a specific philosophy about song length?
HoSC: I like songs that don't wear out their welcome...and albums for that matter. Releasing an album in 2009 where most songs are only two or two-and-a-half minutes each seems rather a refreshing idea. Some people seem confused by it.
TB: Summer Cats recently spent some time touring California. What was the reaction of the US audience?
HoSC: I found US audiences to be more prone to dancing which is good. I think it helped that we were playing really well. There have certainly been some disastrous Melbourne shows over the years which haven't exactly enamored us to local audiences although I think people are slowly coming around to us.
TB: What are the Summer Cats planning for the rest of the year?
HoSC: We've still got to release Songs for Tuesdays locally so that's our main priority.
TB: One of my favorite places to go see a show was this old bowling alley that was turned into a venue. Do you have a favorite venue to perform at?
HoSC: I actually think the house party we played in Seattle on our recent tour was super fun. Apart from that, any venue with a generous rider gets our tick of approval.
TB: What is the Australian music scene like? Any bands we need to know about?
As I sit at O'Hare airport waiting to catch a flight back to DC I find my thoughts returning to the Dan Deacon show last night at the Logan Square Auditourium. Simply put, it was amazing, like nothing I had ever seen before. The versatility that he displayed not only captured the feelings I have every time I listen to his latest album Bromst but took things to a level I didn't think was possible.
Versatile. The word continues to run through my mind as I begin to think about the food that I've cooked this week. Garbanzo beans are the embodiment of versatility. They can be a main course (falafel), a side dish, or a dip (love that hummus!). They can find their way into chili, soup, salad, and pasta. They can even be a dessert (I have not tried this dish so I can't vouch for it but it certainly sounds interesting). For my recipe of the week I worked the beans into a simple pasta. It's very quick and easy and doesn't require a lot of kitchen time. It would be great for a summer night when you want the stove on and off as quickly as possible. The recipe of the week:
Linguine with Zucchini and Chickpeas (adapted from Real Simple, July 2009) (Printable Version)
-box of linguine (16 oz) -2 tablespoons of Olive Oil -4 small zucchini cut into thin circles -salt -1 15 oz can of chickpeas, rinsed -2 cloves of garlic -crushed red pepper to taste -3/4 Cup of grated Parmesan cheese (3 ounces)
1. Cook the pasta according to the package directions. Reserve 1/2 a cup of pasta water. Drain the pasta and return to the pot.
2. In a large skillet heat the oil over medium heat. Add the zucchini and 1/2 teaspoon of salt. Cook until the zucchini is tender (about 6 minutes).
3. Add the chickpeas, garlic, and red pepper. Cook another 2 to 3 minutes.
4. Combine the pasta, pasta water, and 1/4 a cup of Parmesan. Toss until thoroughly mixed. Divide the pasta into bowls and top with the remaining 1/2 a cup of Parmesan.
Here is Mr. Versatile himself. All of these tracks (Woof Woof, Of the Mountains, and Padding Ghost) come from his latest album, Bromst, which was released in March. You can purchase it here. Pay attention to the hipster circle pit dance in Of the Mountains. That's some good stuff.
My favorite song off the album, Snookered, was part of the Can You Tell Me What's in This Mix found here.
Psychologically speaking Key Lime Pies seem to exude a large amount of confidence, self-awareness, and charm. While this describes the dessert today, the pie hasn't always been in this positive state of mind. Let's take a look at the psychological travesties that Key Lime Pies have had to endure. To start with the Key Lime Pie was originally invented in the mid 1800's, possibly by William Curry's cook named Aunt Sally. Notice the possibly. No one is quite sure where the pie came from. I can only imagine the pain the pie has gone through not knowing something as important as who their mother was. It led the pie to do a lot of soul searching and questioning as it tried to figure out exactly where it came from.
In the beginning Key Lime Pies were made by combining key limes, a pastry crust, and sweetened condensed milk. Ask anyone who was around in the late 1800's and they will tell you this. With the invention of the graham cracker crust in the early 1900's Key Lime Pies were further thrust into confusion, now questioning their makeup. Were authentic pies to be made with a pastry crust or graham cracker one? Were they selling out if they preferred a cracker bed? Did they not look good enough nestled in pastry dough? As if the crust debate wasn't enough meringue and whipped cream got involved, both vying for the top of the pie, further confusing the pie. It is safe to say that the Key Lime Pie's confidence was waning.
Things continued to get worse for the pie. In 1965 Florida State Representative Bernie Papy Jr. tried to empower the pie's sense of self by making it illegal to sell Key Lime Pies made with Persian limes. Under Rep. Papy's legislation guilty parties would have to pay $100 restitution for false advertising (Florida loves their restitution). The bill was rejected by the Florida State Legislative Branch. Key Lime Pies reached a new low. With no idea where they came from or what they were supposed to be, no one would have faulted the pie if it had just ended it there.
In a wonderful display of perseverance, the pie picked itself up off the tin canvas and continued to fight. The pie slowly gained a foothold amongst officials in the Florida State Legislature. This group of officials suggested that the Key Lime Pie should be the state pie of Florida. Pecan Pie supporters disagreed. The two pies squared off in an epic battle that raged for many years. Both pies were stubborn and refused to quit. Exhausted and overwhelmed the Pecan Pie ceded the nomination in July of 2006. Key Lime was officially named the state pie of Florida. With this harrowing victory the Key Lime Pie did an about face and began exuding confidence, strong self-awareness, and charm. And that's what I see now, as I am about to take a bite.
-4 large eggs, lightly beaten -1 cup sugar -½ c key lime juice (about 15 Key Limes) -Dash of salt -½ c. unsalted butter -blueberries -Graham cracker crust -Whipped Cream
1. Combine the eggs, sugar, key lime juice, and salt in the top of a double boiler; bring water to a boil.
2. Reduce the heat to low; cook whisking constantly, until thickened.
3. Add butter; cook and whisk until butter melts and mixture thickens.
4. Bake at 300 degrees for 20 minutes or until set; cool. Cover and chill at least 4 hours.
5. Put a layer of whipped cream on top of the key lime pie. Place blueberries on top.
The pie was a mixture of tart (key lime) and sweet (the blueberries). I thoroughly enjoyed it (and I do mean I because I didn't share it with anyone else). By the way, the information about Key Lime Pie came from this site.
As this pie made my taste buds tingle and dance, so too do these songs. I will see Lykke Li at Lollapalooza this weekend. I will not see the Woodhands because they will be elsewhere.
Tomorrow J-Fur and I leave for a week and a half mini trip that will take us to Chicago (for Lollapolooza and Dan Deacon), DC (for dinner), and Pennsylvania (for a wedding). Not wanting to leave any leftovers behind we decided to go out for dinner. This meant a visit to Mazzaro's Italian Market.
Mazzaro's has everything you could wish for: freshly made pasta and sauces, Italian coffee, baked goods, prepared foods, exotic cheeses, hot sandwiches, and free flowing olive oil. They also have a huge selection of wine and meat but we never visit that part of the store.
I made my way to the deli counter to order an Eggplant Parmesan Sub for myself and a Caprese Sandwich for J-Fur while she disappeared in the direction of the bakery. I make a pretty good Caprese Sandwich. Thanks to Joy I also make a mighty fine Eggplant Parmesan. But what Mazzaro's offers that I can't compete with is their bread. I refer to it as 'el pan de dichotomies' because it is both crusty and soft and thick, yet thin, all at once. If I could make bread like that, I would never travel forty minutes across the Tampa Bay just to eat Eggplant Parmesan. I might never leave the kitchen. But alas, I cannot, so Mazzaro's it is.
J-Fur returned, as I was still waiting for our sandwiches to be made, with a boxed slice of carrot cake. For the past two birthdays I have made a carrot cake for her because it is her favorite. Two years ago the recipe she handed me created a really heavy cake that wasn't very moist. This year, using a Betty Crocker cookbook, I made a much fluffier, moister cake. She wasn't completely satisfied because the icing was geared more towards my taste (less sugar more cream cheese) than hers (double the sugar baby). Mazzaro's cake had no such problems. It was moist, fluffy, and nutty. The icing was a perfect balance for the two of us. Not to sweet, not too cream cheesy.
After our dinner, before our long drive, we decided to head to St. Pete beach, swim, and catch the sunset. Don't tell my mom but I didn't wait for half an hour after eating before I went swimming. She wouldn't be happy to hear that.
As the sun went down songs of celestial bodies danced in my head. These are my songs of sunrise, sunset, night, and day.
Somewhere in Boston, MA an Italian kid walks into the local sandwich shop and asks the clerk:
