I thought perhaps we’d be having more people come to dinner tonight than actually did and I started cooking with this in mind. I started to make a Pear Upside-Down Cake at 3:30, pulled it out of the oven at 5 and stuck the Baked Pasta Casserole into the still hot oven to get oozy and toasty as these cheesy things are wont to do. Alas it was only the three of us and I’m glad one of my favorite things just happens to be leftovers.
Ok, so this is really REALLY not my picture. I horked it from 101 cookbooks where I got the recipe. When I cook, I usually do it for dinner when the light is not so good and rather yellow. This happened with the pasta. I love this dish and I wanted to do it some justice.
I was intrigued by this cake recipe because it wanted buttermilk as well as freshly ginger, two things I definitely don’t dabble in every day. Or at all. I was totally unprepared for how beautiful fresh ginger smells. It has a clean, sweet smell that gets worked into your fingers as you grate it and into the wood of our counter top.
It turned out to be a heavy, molassesy moist cake that was still warm after we’d finished with dinner. With a chunk of vanilla ice cream melting into the edges, soaked up by the cake, everything felt right with the world. Right now both of these are sitting happily together on their respective dessert and pasta shelves in my tummy.