I should’ve posted on Friday because now I have too druckin many things to tell you about, like my new lemon cake recipe that I MADE UP myself in fabulous, Sandra Lee Kwanzaa cake fashion. (Anthony Bourdain called it a crime against humanity. Since it involves store-bought angel food cake, a dump of canned apple pie filling, and corn nuts, I call it AWESOME.)
I also want to tell you about my Saturday night LA Derby Dolls adventure (thanks Chi!) and this funny dude, whom I saw perform last night thanks to awesome pals Richard and Catie:
He says he’s only doing liberal cities, and I guess he means it — calling the audience out on CA’s no-gay-marriage policy, ranting on fat people, fact-checking the bible, discussing homosexuality in the animal kingdom accompanied by a drawing of one male dolphin um… poking another’s blowhole. (If you can’t use your imagination, here’s a visual aid.)
But enough penetration into Gervais’ twisted little head. Let’s talk lemon cake:
This beauty queen is clearly made from scratch. The one I made for awesome pal Ricardo’s birthday was — full disclosure — a Betty Crocker yellow cake mix. I followed the package directions exactly, except I took out two or three tablespoons of water and substituted freshly-squeezed lemon juice, then added the zest of two lemons. I filled my layers with lovely, tart Dickinson’s lemon curd:
The whippy, aerated white frosting you see in the top picture is called Seven Minute Frosting. It’s difficult, demanding and frequently falls apart on you, and like so many things that fit that description, it’s not very satisfying once you actually attain it. I prefer easy, dependably delicious cream cheese frosting. So I made the standard Philly recipe, adding a few teaspoons of lemon juice and the zest of two more lemons.
So now you know about some very sexually adventurous dolphins, and how to make a luscious lemon cake. Pretty good start for a Monday!