Chumbawumba

There is a cake the restaurant makes for the weekend called (sp) Chumbaloni, a big lemony/anise flavored Bundt that's a little dry and perfect with coffee. The recipe is from the owner's grandma, it's typed on a piece of yellowed parchment, probably from the 1920s or '30s. Chef R translated it, and all the measures are either in cups or 'a little this' and a 'pinch of that'. Among other things, instead of using baking powder, we have these odd packets of vanilla-infused Italian baking powder. As I went along measuring the ingredients in the little old Italian woman-way, I weighed everything out on a scale. If the cake comes out good, we'll replace grandma's measures with the digital measures. Because you want the same grandma taste every time!

Some of the staff affectionately refers to the cake as 'chumbawumba'. A shot of anise-flavored liquor is a nice weighty flavor against the vanilla.

ADDENDA:
I think I'm going to make a slow fermented raw sauerkraut soon for the HVS and myself. She needs it for her vegan cleanse program, and it sounds like a tangy potentially lower-salt kraut thang for me. All I need to get is a bucket with a cover that fits inside the walls, a food-grade weight, and a wife who won't object to a bucket of wet decaying cabbage in the house.

BREAKFAST: 9:45am, apple, .25 bowl, hunger 4/5

LUNCH: 11am, mac n' cheese casserole, 3 chocolate chip cookies, 1.5 bowl, hunger 4/5 Surprisingly hungry early, must of been yesterday's riding.

LUNCH 2: 5:30pm, slice with mushrooms and onions, Teany tea, 1 bowl, hunger 4/5

PM SNACK:9pm, ginger ale

DINNER: 10:30pm, lasagna, flourless chocolate cake, water, 2 bowl, hunger 4/5