L.A. Lewandowski's Blog: The Culture and Cuisine Club, page 11

Taco Bus Rocks!

Fish Tacos, refried beans and rice.

Tonight we enjoyed two amazing Tampa venues. First, we went to the gorgeous Tampa Theatre, a 1926 movie palace, to see a new digital copy of Casablanca. Then, we went to the Hillsborough Avenue Taco Bus restaurant. The food was delicious and extremely fresh. This restaurant has been featured on the Food Network. I started eating my dinner and realized I needed to take a photo fast. There are four locations and you need to go there ASAP!

Liz Stover’s Jerk Chicken

Sunset in Negril, Jamaica.

This delicious dish was served by my friend Debbie at her home on the Fourth of July weekend. Debbie is the most accomplished cook I know. It is no surprise that her adventurous approach to cuisine comes from her upbringing. Her mother is an excellent cook, and she and her husband kept an extensive garden while their children were young. The summer bounty was enjoyed at its peak at festive gatherings where family bonds were strengthened over meals prepared together. I am honored to present to you Liz’s recipe for jerk chicken.

I have never been a fan of jerk spice, but this recipe is tasty without being too spicy. The chicken comes out very moist. It is not difficult to make, and is perfect for company.

Ingredients:

6 boneless, skinless chicken breast halves, each cut in half

8 scallions

1 cup chopped onion

4 large cloves garlic

3 jalapenos

1 T thyme

1 T salt

1 T brown sugar

1 T allspice

1 t nutmeg

1 t cinnamon

1 t black pepper

½ cup white vinegar

½ cup orange juice

¼ cup soy sauce

Juice of 1 large lime

1 cup vegetable oil

Method:

Combine all and marinate 4-8 hours.  Take out chicken pieces and grill on medium heat. Serve with Pickapeppa sauce or a tropical fruit chutney.

The Sport of Kings

The 2013 3.5 Hillsborough champions.

This post appeared previously at Indies Unlimited.

“The depressing thing about tennis is that no matter how good I get, I’ll never be as good as a wall.”

Mitch Hedberg

What do sweat, heaving bosoms, and short skirts have in common? No, not that — Indies unlimited is a safe for work site. The quote above should have clued you in to my topic this month for Getting It Right. Tennis is a wonderful sport requiring skill, speed, mental fortitude, and often, the patience of a saint. A character that plays tennis, no matter the skill level, will give the reader clues to their personality. As a pro once told me, “How you are on the court is how you are in life.” Although I don’t agree 100% with that assessment, I’ll accept it for the purpose of this post.

I was always fascinated with tennis. Long before I played I fantasized that I was Chris Evert, dominating my opponent in a little white pleated skirt. I watched her matches in awe — her composure, perseverance, and relentless defense made me promise myself that someday I too would play this demanding sport.

In my WIP one of my characters is a first-position doubles player on a competitive team. This is no small feat. Her success on the tennis court serves a dual purpose — to develop her character through her fierce competitive nature, and to assuage my ego. I, sadly, will never be the tennis player she is. Katherine’s athleticism and competitive nature are crucial personality traits that the reader needs to consider. Would a 5′ 10″ woman who slams a ball at her opponent’s midsection, a valid shot to win a point, be capable of murder? I’m not telling, you will have to read the book to find out.

I am lucky enough to be on the winning Tampa district team headed to Daytona in August. This team is a supportive group of top-notch tennis players who know how to relax after a match is over. We know how to laugh, and my teammates won’t be insulted when I clue you in to some of the club tennis realities and tricks of the trade.

Reality number one: “We sweat therefore we smell.” If your character plays tennis they will smell, at least before they can take a nice hot shower. We don’t care that we may be odiferous; there are eight of us hanging in the corner of the court café after a match and we can’t smell ourselves. Our sweat this season has carried the scent of victory. We refuse to douse ourselves in perfume. We have noticed that in restaurants the other patrons sit far away. This is of no consequence to us. I have only met one woman who plays in full make-up, leaving the court as fresh and sweet smelling as when she walked onto it. She is a Southern Belle and despite 90 degree temperatures they do not sweat.

Tennis is humbling. I have learned that when two old ladies with knee braces who’ve been partners for twenty years walk onto the court opposite me I need to be ready to run my butt off. They are so sweet as they drop the ball short, or lob over your head. They will chat on the changeover about their grandchildren, while you struggle to get your breath back and drink water. The only way to deal with them is to make them run, or hit balls at their feet. If you miss, however, you might send one of them to the hospital. I know someone who did. The bad karma will dog you for years, and their friends will black ball you.

Superman’s x-ray vision has nothing on league tennis players. Despite contact lenses and glaucoma glasses the league tennis player morphs as they walk onto the court. They develop the vision of a Red Tailed Hawk, and their raptor vision is always correct. Do not dare to explain that the ball landed out at your feet, and that there is a clear mark. Give them the point or be subjected to the ear-splitting scream the aliens make in “The Invasion of the Body Snatchers.”

Doubles partnerships are the equivalent of tennis marriages. Some work well and last for many years. Like a good marriage, it is critical that the game style and the personalities of the partners mesh. Tennis divorces can be messy. The rejected partner has to fight against the inner voice of their ego inciting them to take the separation personally. Thankfully, there are no possessions to divide when partners separate. The only possession previously shared is the position on the team ladder. The discussions deciding the final numeric order of the split teams can be educational and provide sociological fodder for your novel.

Finally, the tennis player who can move forward after a bad shot or ignore gamesmanship on the part of their opponents will win many close matches. The self-confidence and strength that comes with knowing what you can change, and not dwelling on what you cannot, is a hallmark of the successful player.This quality, on the court or in your life, can make a huge difference in achieving your goals. It is a quality that a reader may consider inseparable from the satisfying “who dun it” resolution. After all, it takes a bold act to commit murder.

Racket head up, Mr. President.





About L. A. Lewandowski

Lois Lewandowski graduated from Rutgers University with a degree in Political Science and French Literature. A passion for life lived well is reflected in her first novel, “Born to Die-The Montauk Murders”, a glimpse into the world of the beau monde. Her second novel, “My Gentleman Vampire: The Undead Have Style”, introduces a new breed of fabulous, tango dancing undead. Lois enjoys the sun in beautiful Tampa, Florida. Learn more at her lifestyle blog, and her Amazon author page.

8 THOUGHTS ON “GETTING IT RIGHT: THE SPORT OF KINGS”




T.D McKinnon on July 11, 2013 at 6:50 pm said:

Thank you for that in-depth information, regarding the mind-set of the tennis scene, or at least that end of it. I could certainly imagine someone like John McEnroe, in a fit of temper, beating someone to death with a tennis racquet, or the very cool Bjön Borg calculating how to take out an opponent (I know, I know… dating myself here) but, the oh so sweet, Chrissy Evert… then again I suppose… Now that I think about it, tennis players do have the kind of ruthlessness that it takes don’t they.

Great post, Lois.

Lois Lewandowskion July 12, 2013 at 11:03 am said:

Thanks, TD. You got my point exactly. 

melparish on July 11, 2013 at 6:56 pm said:

Love the post. Your comments about tennis are spot on. Those old ladies (and the men in mixed doubles) are humbling. All I can do is hope that when I get to that age, I’ll be able to play like that.

I think a person’s attitude to the game can say a lot about their personality, to the point that I have given some of my characters tennis as a hobby and used it to draw parallels to facing adversity.

Your tennis playing character sounds fascinating – will look forward to reading that one.

Lois Lewandowskion July 12, 2013 at 11:05 am said:

Hi Mel,

My tennis player is a wonderful, classy lady. But even ladies get angry, sometimes.

Thanks for stopping by.

dvberkom on July 12, 2013 at 8:12 am said:

Great post on how to show rather than tell. Well done, Lois!

Lois Lewandowski on July 12, 2013 at 11:07 am said:

Hello, DV

Did you see the sweet old ladies kicking my butt on the court? Then my work here is done. 

Thanks for your comments.

K. Rowe on July 13, 2013 at 5:51 am said:

I thought horseracing was the sport of kings…?? LOL! Great article!

Lois Lewandowski on July 14, 2013 at 12:29 pm said:

Hm. I know the French Court invented tennis. That is why there are so many rules of courtesy. Have to do some checking… 

 

Ina Garten’s Vegetable Tian

Tian and cassoulet

One summer we travelled with two other families to the Cahors region of France. There were fifteen of us, six adults and nine children. We visited castles, wineries, churches, audacious gardens, bridges where no battles were fought, and the caves of pech merle. One night we shared the excitement of France competing for the World Cup with townies in a local tavern in the quaint village of Sauveterre. Another evening we watched as a colony of bats exited the side of our country house, crawling out from spaces in an ancient rock wall. Our group leader discovered a three-star restaurant, Privilege du Perigord, in the bastide town of Monpazier. This unassuming restaurant provided us with one of the most memorable meals of our lives. We are all still close friends, and it is no surprise that our recent Culture and Cuisine Club dinner celebrated the fabulous cuisine of southern France.

I have an extensive collection of cookbooks, and Ina Garten’s Barefoot in Paris has many wonderful recipes and is an interesting read. Below is her recipe for Vegetable Tian, my contribution to the C&C Club dinner. I used a mandoline to slice the veggies except the tomatoes, which I cut with a serrated knife. I have one small adjustment to her recipe. The next time I make this I will drain the onions by scooping them into the casserole with a slotted spoon. After all the veggies are lined up, then I will drizzle a bit of the juice over the top. Otherwise, there is too much liquid.

Ingredients:

Good olive oil

2 large yellow onions, cut in half and sliced

2 garlic cloves, minced

1 pound medium round potatoes, unpeeled

3/4 pound zucchini

1 1/4 pounds medium tomatoes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves, plus extra sprigs

2 ounces Gruyere cheese, grated

Directions

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Per Serving (based on 4 servings): Calories: 289 ; Total Fat: 15.5 grams; Saturated Fat: 4 grams; Protein: 9 grams; Total carbohydrates: 31 grams; Sugar:6 grams; Fiber: 4 grams; Cholesterol: 16 milligrams; Sodium: 550 milligrams

Diabetic Friendly Almond Cheesecake Bars

Almond Cheesecake Bars

Crust:

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

1 1/4 cups graham cracker or vanilla wafer crumbs

1/3 cup light butter, melted

1/4 cup toasted sliced almonds, finely ground


Filling:

12 ounces reduced fat cream cheese

1/2 cup SPLENDA® No Calorie Sweetener, Granulated

2 large eggs

1/4 cup reduced fat sour cream

2 1/2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup toasted, sliced almonds


Preheat oven to 350°F (175°C). Spray an 8×8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10 to 12 minutes or until firm.
Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm.
Top with toasted almonds.
Cool, slice and serve.

 

 

Authors Eat…

The author in her garden

The Culture and Cuisine Club was thrilled when novelist DV Berkom agreed to be featured for the monthly Authors Eat… installment. I recently devoured (read is too mild a word) her book, “Bad Traffick.” Wow! Leine Basso is my kind of female character – smart, sexy, and able to handle herself in a tough spot. I highly recommend this book as a vacation read or any time you want a literary brush with danger. Her other books are definitely on my list for future reads.

 

The recipe DV has shared pairs “firm-fleshed halibut with a snappy sorrel sauce.” I can’t wait to try this in my own kitchen.

As always, I have included a link at the bottom of this post so you can visit DV’s Amazon author page and treat yourself to one of her excellent books. And now, a story from the author…

There I was, knife in hand, hunkered down under the dense green canopy hunting the elusive sorrel. The screech of a howler monkey serrated the atmosphere as I slapped away a deadly Cantil snake…

Oh, wait. That’s not a monkey, it’s somebody’s power steering belt going out. And I’m not in the jungles of Mexico—I’m in my backyard.

For us folks in the Pacific Northwest, sorrel is not what you’d call elusive. In fact, its growing habit is quite robust. Reproduces faster than rabbits, able to overtake a backyard in a matter of weeks. With sorrel, you must be vigilant to keep it under control. Ah, but the lovely sword-like leaves and tangy-tasting plant is anything but a common weed, especially when you’re talking about food.

Sorrel

We’re spoiled here on the West Coast, blessed with copious amounts of fresh berries and produce, wild mushrooms, seafood, wine, coffee, micro-brews. You could say we’re a region of foodies. You can’t throw a rock without hitting a chef or some kind of food artisan. I’m sure that’s why I ended up living with a man who trained as a professional chef and used to own a French restaurant. (Okay, it’s probably because I love food. And who doesn’t like a man who cooks?)

When I mentioned I needed a recipe for a guest blog, possibly something I’d serve one of the characters in my books, Mr. ex-chef threw out several hearty beef dishes like Beef Bourguignon, Filet Mignon with Red-Wine Reduction, Coq Au Vin, etc. (I write thrillers with strong female protagonists, one of whom is a former assassin). None of his suggestions struck a chord until we moved on to seafood. We debated the merits of swordfish and lobster, but then I remembered one of my favorite dishes: poached halibut with sorrel sauce. Halibut is firm-fleshed and marries well with any kind of sauce you can dream up. A snappy sorrel sauce is the perfect complement to the mild-tasting fish. It also works well drizzled over salmon, new potatoes, asparagus, you name it (yes, I would probably bathe in it, if I could just get past the tasting part). So, without further ado, here’s the recipe for Poached Halibut with Sorrel Sauce.

Delicious!

Ingredients (serves 4):

2 pounds fresh halibut (or any firm-fleshed fish, including salmon)

Equal amounts dry white wine and water (for poaching)

Juice of ½ lemon

1 bay leaf

Salt and pepper to taste

 

Sorrel sauce:

5 T butter, room temperature

1 small shallot, finely chopped

1/3 cup dry white wine

½ cup fresh sorrel (gently packed) stems removed, cut into 2-inch pieces

2 T coarsely chopped fresh parsley

1 ½ teaspoon freshly squeezed lemon juice

¼ teaspoon sea salt

Freshly ground pepper

Directions:

Warm the container of a blender by filling it with hot water and then emptying it. Put the sorrel and parsley in the blender and set aside.

Melt 1 T of the butter in a small saucepan over medium-low heat. Add shallot and cook until softened but not browned, less than a minute. Add the wine and gently boil, uncovered, until it reduces slightly—a minute or two. Rapidly whisk in the remaining 4 T of butter, a tablespoon at a time, allowing each addition to melt before adding the next. Add the lemon juice and salt and whisk over heat until it comes to a boil. Immediately pour the sauce over the herbs in the blender and blend on high until it’s smooth, at least 30 seconds. Taste and season with pepper and additional salt, if needed. Drizzle over cooked fish and serve, placing the remaining sauce in a bowl on the table for extra helpings.

To poach the halibut, use a saucepan big enough for the filet to lay flat. Add bay leaf and equal parts dry white wine and water until the liquid reaches halfway up the filet. Cover the pan and cook on top of the stove over low-to-medium heat until firm, about 5-10 minutes. Squeeze ½ of a fresh lemon over the fish and serve.

Note: DV recommends pairing a chardonnay with this dish.

http://www.dvberkom.com/

http://www.amazon.com/DV-Berkom/e/B004EVOYH6

 

 

 

 

 

 

Pepperoni Pizza Dip

Delicious!

 

I made this recipe for the Fourth of July 2013 celebration. The recipe is from a wonderful site called Table for Two. The dip is cheesy and savory, rather like a pepperoni pizza without the crust. Perfect for a game day party.

 

 

Ingredients:

2-8 ounce packages of cream cheese, room temperature     1/2 cup sour cream     1 cup whole milk mozzarella shredded, plus more for topping     1 cup pepperoni, sliced to half moons     1/4 cup chopped basil     2-3 tbsp olive oil

Preheat the oven to 375 degrees. Bring the cream cheese up to room temperature. Mix all ingredients together, add a little extra olive oil to get a nice, smooth mixture. Spray a casserole with olive oil spray. Spread mixture in casserole, top with additional mozzarella and then pepperoni slices. Bake 20-25 minutes until bubbly. Serve hot with scoop corn chips. Yum!

 

Authors Eat…

Living a dream.

 

The Culture and Cuisine Club is thrilled to feature author and jill-of-all-trades Carolyn Steele. Carolyn is the author of the excellent memoirs “A Year on Planet Alzheimer: and a little longer in Canada” and “Trucking in English”, and short articles in two anthologies.These books provide a window into who Carolyn is, and illustrate the zest with which she approaches life. Life can be heartbreaking as well as hilarious, and Carolyn’s ability to sum it all up has won her a legion of fans. Be sure to check out the links below to connect with Carolyn and purchase her books. But first, a little story from the author…

Rocky ‘n Ken’s Food Fight Onion Pakoras

My significant other and I both love to cook. Unfortunately, we each have idiosyncratic food rules which rarely agree. He puts carrots in everything and refuses to use garlic except in the rarest of specified dishes. I like my garlic but eschew cooked carrots under all but exceptional circumstances. He insists on seasoning at the end of cooking, I maintain that seasoning needs time to work. The list of conflicts seems endless, but it’s made us inventive in reaching compromises.

This pakora recipe began as a difference of opinion regarding vegetarian food. Ken believes that all meals must contain meat and I tend to find veggies more interesting and can happily live without meat. So what do you serve at a party which will be attended by a lot of beer-swilling macho men—all priding themselves on their cave-man eating tendencies—and a couple of vegetarians? The answer began as we watched an episode of the UK TV program River Cottage. This long-running show features Hugh Fearnley-Whittingstall (and presumably a bunch of staff) working out how to become as self-sufficient as possible, growing and producing ingredients and cooking seasonal, locally-sourced recipes.

The challenge for the episode we watched was to convert diners at a local pub to the idea that vegetarian food was just as good as steak and chips. Working on the principle that Brits view Indian food as macho anyway, regardless of the content, the wonderful Hugh served vegetable pakoras as a starter. They went down well and we scrambled online during the show to write down the recipe. We gave them a try as a possible solution to our party dilemma. The little spicy veggie dumplings were scrumptious, but we decided to experiment a bit. The original recipe made two types, corn and cauliflower, dividing the batter between two bowls. We found the cauliflower version dry and lacking in flavor, although the corn ones were lovely. So, the next time, we did the bowl-dividing thing but made the second option with a mix of onions instead. They were so much nicer than either of the other recipes! Now we prepare one sort, a big mix of different onions. Sometimes, if fresh corn is in season, we’ll mix a few nubs in for a pop of sweetness. And one bowl of goo does simplify the preparation.

By the way, the party was a great success and nobody noticed that these pakoras, made with chickpea flour, are also completely gluten free! They freeze well and make a comfortingly filling and special contribution to a pot-luck that everyone can eat, regardless of most intolerances. Another happy compromise.

We are planning a food blog called Rocky and Ken’s Food Fight that will feature a disagreement about a recipe and how we resolve our disagreement. Stay tuned.

 

Onion Pakoras

For the batter

250g gram flour (chickpea flour, if it`s not in the specialty aisle of your usual supermarket try an       Asian grocery store)
1 tsp salt
2 heaped tsp ground cumin
2 heaped tsp ground coriander
1 tsp turmeric
1/3 tsp cayenne
1tsp baking powder
250ml cold water

For the filling

2 medium or one large white onion, quartered and sliced
2 medium or one large red onion, quartered and sliced
Half a dozen shallots, sliced
Half a dozen spring (salad) onions, sliced
1-2 fresh chillies, chopped (if you like, any colour, any heat, just depends whether you want a bit more kick or not)
Niblets from a fresh corn cob, again, if you like.

For cooking and serving

Sunflower or other relatively taste-free oil for frying
300 mls plain/natural yogurt
Fresh or dried mint (bit of both is nice)
Salt and pepper
Handful of fresh coriander leaves (cilantro)

Preparation

 Slice all the onions, chillies etc and mix well in a large bowl. Set aside. Mix the yogurt and mint (if using fresh mint, finely slice the leaves) and season with the salt and pepper. Cover and set aside in the fridge for the flavours to mix.

Put all the dry batter ingredients into a bowl and whisk a little to remove any lumps and mingle the spices.
Begin heating the oil in a large frying pan.
Continue whisking the flour and spices as you add the cold water.
When the batter is smooth, fold in the onion mixture. (You may have sliced too much, you want enough batter to hold the onions together; any leftover onions are the start of a great stir fry.)
When the oil is hot, put tablespoonfuls of the batter in to fry and turn them when golden. They’ll need 2-3 minutes on each side.
Drain on kitchen paper.
Sprinkle with sliced cilantro (coriander) to serve, with a bowl of the yogurt raita for dipping, and mango chutney if you like. If you are feeding he-men, add lime pickle on the side too, then they can add more heat to your carefully nuanced spices.
Freeze any leftovers, they reheat well from frozen in a medium oven. You’ll find them slightly crumblier but still excellent.

Amazon author page US: http://www.amazon.com/Carolyn-Steele/e/B008D2JJSQ/
Amazon author page UK: http://www.amazon.co.uk/Carolyn-Steele/e/B008D2JJSQ/
You can follow Carolyn at her blog:  http://www.truckingtales.com
 

 

Hershey’s Chocolate Cake

Bundt cake with chocolate frosting

Hershey’s Chocolate Cake







Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2  eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
  ”PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Whisking the icing by hand.

Directions


1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.”PERFECTLY CHOCOLATE” CHOCOLATE FROSTING1/2 cup (1 stick) butter or margarine

2/3 + cup HERSHEY’S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extractMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.  Tip: My son adores chocolate and I made this cake for his 19th birthday. I was unhappy with the consistency of the frosting and I added additional powdered sugar (a little at a time and nearly a whole cup) until I had a luscious, smooth consistency. I used a bundt pan. It was a delicious cake despite its simplicity. Enjoy!

Born to Die: The Montauk Murders–Free Today

If you have not had an opportunity to read my first novel, it will be free on Amazon for the rest of the day. Enjoy!

http://www.amazon.com/Born-Die-Montauk-Murders-ebook/dp/B005HCCBT4/ref=sr_1_6_title_0_main?s=books&ie=UTF8&qid=1372703142&sr=1-6&keywords=L.+A.+Lewandowski