I’m a fan of the underdog. I love to see the least likely succeed, the marginalized find a voice, and the outcast find a place to belong. While this may sound like political commentary, or perhaps a way to decide which team to root for at football games, I assure you, today we are talking about cauliflower.
The carved pumpkins are gone, the Halloween costumes are put away, the candy is stashed for mom-supervised rationing. This year was the best Halloween yet because my 11-year-old son had the brilliant idea that he would dress up as a hot dog and my partner and I would be ketchup and mustard.
I have been making this cake for years and it has never let me down. It’s tender and moist, with rich chocolate flavor, bolstered by freshly brewed coffee in the batter. I have never once had trouble getting the layers out of the pans or assembling this cake. The frosting is excellent, a beautiful milk chocolate color, and not too sweet.
When I get home from working in the kitchen, I’m eager to wash off the food smells and get off my feet. And then the last thing I want to do is cook. I crave something simple and low-maintenance with a little bit of comfort thrown in.
As we experienced our first light snowfall of the year this week, I find myself not even remotely prepared to let go of fall. In Alaska, it’s so impossibly brief, particularly for my love of fall food. Fall flavors are my favorite flavors of the year.