7 August Sunday

OK Bevelyn, I think we need to have a little chat. I imagine it’s highly unlikely you read my new blog because at the moment nobody does. So I feel ok to question/criticize your recipe in the spirit that we all only ever want is to eat well. Regardless as to how the cake actually comes out, it will be the feature of my first photograph on my site. Even if it looks like shit.

In about five minutes, I will be pulling the Strawberry Meringue Cake from Country Cakes by Bevelyn Blair out of the oven. I made the cake exactly to her recipe because sometimes with more rustic, self-published, spiral-bound type cookbooks what may at first appear to be mistakes in the recipe may actually be grandma’s secrets at work, and the result is miraculous. So, when Ms. Bevelyn told me to make a cake batter that had only a quarter cup of milk to two and a half of flour, I raised an eyebrow, but thought let’s see how this goes.

Wait a second, wait a second, I just pulled the cake out of the oven, and it looks for all the world like grandma’s secrets are in fact at work. The cake looks beautiful. I must refrain from anymore criticism until the cake goes in my mouth. Silence, Benji.