Monday, January 19, 2009

pointless, incessant barking

Today: a completely rambling, non sequitur list of 'things'
I don't understand red velvet cake. {and , 'it's a southern thing' doesn't explain}
the minolta 16
For much of the 70s, my father never left the house without this in his breast pocket. As an architect, he was constantly shooting anything that inspired. So even though most of our vacation photos were of buildings and seemingly mundane shots of anything but us, it was and still is, one of the many reasons why my dad is cool.
I took this picture over my Christmas break at Nepenthe. That guy, with the camera? David Soul. We sang 'don't give up us on baby' all the way to our next destination. {I'd make a bad spy. I'm terrible at shooting from the hip. I needed my dad's camera for this.}
Today my head is filled with this {and i do think this is a great piece from lizard press}
team donn
If you don't watch this, then go read the fabulous SGM for the best recaps on the net.
Those of you who do, knuckle-to-knuckle knock for team donn. Keep strong donn. We're backing you. You have the patience of an angel {support Mr. Gunvalson with a 'team donn' shirt. Currently available on this little blog o' mine and at sgm}
fennel.
Completely underrated. Roasted on its own or with chicken, put into a soup~ it's delishi~oso and very good for you. This recipe for cream of fennel soup, takes names.
'Thanks and Have Fun Running the Country'
The cute book with funny title, from McSweeney filled with letters of advice and guidance, from children to President Obama.
and that's all I have for you.
Where's the bark collar....
I'm sorry, I haven't a clue where I found this image. If it's yours, please let me know and I'll promptly credit you. thank you.

16 comments:

Jessie said...

Love the randomness. Also love red velvet cake... don't get it, but love it nonetheless.

I thought of you this weekend... I was minding my own beeswax in church on Sunday when I noticed that the man in front of me was wearing HIS BLUETOOTH!!!!!!!!!!! I thought, "Maybe it's off, and he forgot to take it out", but no... it was blinking it's little blue light at me the whole freaking time.

I ALMOST said something to him afterwards (nicely, of course - God was watching), but I lost my nerve and decided that it was probably a lost cause. Annoyed the daylights out of me, though.

Chic and Charming said...

Red Velvet is great because
1. It is beautiful
2. It has cream cheese frosting
3. The cake is moist when made correctly
4. Slightly chocolate flavored and buttery but not too rich
5. Real red velvet has a bunch of layers, layer cake is always better
6. Its kitsch of a plate, in a good way

Karena said...

I know, my mother wins awards for her red velvet cake! I can tell you it is very good and pretty too!

beachbungalow8 said...

ok, I'll try it again. Maybe because I've only had it in cupcake form~not the layered form.

It is kitsch. Sort of the red carnation with baby's breathe of the dessert world.

I taste no chocolate or butter. It's just white cake batter isn't it?

beachbungalow8 said...

Jessie, I'm just glad you were thinking of me while in church. I need all the help I can get.

Visual Vamp said...

Love it when you're barky and snarky!
Red velvet cake is just chocolate cake with red dye #1 ha ha. It is pretty to look at, and it tastes good too.
It's like those cakes that use Coke instead, or in addition, to sugar. Just us crazy Americans cookin' up a storm.
xo xo

Anonymous said...

I am southern and I don't get red velvet cake either. Most of the time it taste dry to me. I also think red food coloring has a subtle but weird taste, Ick!

mamacita said...

What's to understand? Chocolate cake in a festive color with cream cheese icing. Yum.

beachbungalow8 said...

OK~there's no chocolate or cream cheese being used out here in the red velvet cupcakes. They're sweet but beside that, tasteless.

blind taste test? I'd think I was eating plain white. Which I know some of you also swear by.

Laura said...

You know, I used to agree on the red velvet thing. All versions I had were very eh. Then I had a slice from Cake Man Raven in Brooklyn and I suddenly got what all the fuss was about. Yum.

Sunni R. said...

Texan (prob really similar to Southern, but sometimes a bit different) red velvet always has cream cheese thick frosting and an overriding chocolate flavor. Like another commenter said, it can be really dry and no big deal, but when it's moist and homemade- look out. I also agree with the kitschy comment- maybe that's why it's such a sentimental fave for many around here. Some also do the coconut thing in the frosting but I can't abide coconut, although it makes for pretty presentation. I always think of the scene in Steel Magnolias with the aunt that makes the animal cakes and she can't make the, what was it, a snake? because she doesn't have the counter space, ha ha. To complete my nerdy first time comment, I wanted to say that I've been reading for a while, and think you're hilarious and talented- came over via Cote de Texas.

Velvet and Linen said...

Never understood red velvet cake until I tried it.
Delicious.
I'm giving away my age, but I have found memories of David Soul. There was a time when I was addicted to Starsky and Hutch!

Thanks for the ramblings.

xo
Brooke

hello gorgeous said...

Red Velvet Cake: I wanted to see what the fuss was and finally tried it (in spite of questionable ingredients) two Christmases ago. It was ultra moist and disgusting. Knowing the ingredients, I couldn't get past the amounts of oil and red dye and how it's a hot carcinogenic mess.

Fennel rocks. Have you tried Ina's fennel and potato gratin? Mmmmmm.

beachbungalow8 said...

sunni, thank you for coming my way via CdT. I love joni. Love her blog, so I'm very flattered. I must give the red velvet another try.


brooke...from where did you get your chocolate flavored red velvet? I've tried some of the top bakeries here in L.A. and haven't felt the love. I'm not giving up yet.

I Just got 3 of Ina's cookbooks for my birthday LOVE that recipe for the gratin.

thebubbreport said...

Chic and Charming said it best. I hate to use this word, but the spongy moistness of the red velvet cake is what makes it so great. It's funny, my girlfriends and I had a deep discussion about it on Wednesday night. We decided the best comes from some bakery in Knoxville I've forgotten the name of, that in Atlanta it has to come from Agnes and Muriel's or the San Francisco Coffeehouse, and that it does NOT work in cupcake form.

hulaseventy did an amazing photo essay of baking one a few years ago:

http://hulaseventy.blogspot.com/2006/12/self-portrait-40-red-velvet-cake.html

becky

_ts of [eatingclub] vancouver said...

The SOOOOOOO-RED-redness of the red velvet cake scares me a little. =D

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