Pig and Cake

 

“Time heals all things. But if time fails, try cake.”
― Maggie Knox, The Holiday Swap 

Here's a useless little factoid: German Chocolate Cake has nothing to do with Germany. It was developed by English-American chocolate maker Samuel German, and originally called German's Chocolate Cake. The first recipe was published in 1956.

The specimen above came out of a box and the sticky pecan topping from a can. I know, I know. But as far as cake mixes go, that's one of the better, and certainly as good as any German Chocolate Cake you'll find a supermarket bakery.

I made a pork shoulder yesterday, braised with apple cider and a pile of onions. The best thing about pork roast is smelling it in the oven all afternoon. When the meat is fork tender, boil down the cider liquid and onions for a delicious goo on mashed potatoes. Pretty good recipe. Welcome fall.

What else have we been eating? Lamb meatballs with tomatoes from the Roma plant that keeps on giving. Until it doesn't. That is sad. 

Baked mini apple donuts on Saturday-- recipe from the NYT cooking section, so naturally complicated. This one required reducing 2 cups of apple cider down to 1/4 cup before you even got started. Geez. Then the dang things stuck like glue to the special pan. 

Pig and Cake sounds like some down home barbecue joint...but pretty much sums it up.  

Hey, we were promised rain in Seattle yesterday but it never materialized. 

I'm off to Twisp tomorrow for a few days.