Random

[oxoniensis]

+ 100_ghosts is up and running again! There's a Halloweenish prompt up this week, so make tvm and me happy and play.

+ I am having a stressful week, and it's hitting my writing. Writing is supposed to be destressing me, so that is just Not On.

+ I ♥ Pushing Daises, to a ridiculous degree.

+ Sam/Ruby is my hot porny place right now. Well, that and vinylroad's

Comments

[elenlilta]

Yeah, red velvet's very much a Southern US thing - my mom made three cakes once for her northern family and no one but my immediate family touched it. (I'm trying to find our family recipe right now; if no one's given you one by the time I find it, I'll send it your way.)

[oxoniensis]

I'd love the recipe - thank you! I'm always willing to try something new!

[elenlilta]

Here it is; usually as a rule, traditional Southern recipes vary by family because of experimentation by cooks through the years. And usually red velvet cake takes a cream cheese frosting; my family does a different (but incredibly, incredibly good) icing with whipping cream

[oxoniensis]

Thank you so much for this! I'm going to have to give this a try as soon as I get some time.

And thanks for the conversion link too - measurements and all sorts are very different. Just one question - by soda, do you mean baking soda, or some sort of fizzy drink?

[elenlilta]

Yeah, it's baking soda (and because I realized it while I was making my shopping list: Crisco = shortening).

[oxoniensis]

And shortening=lard - so many differences, it's crazy. I remember my first time in an American supermarket, I was lost trying to work out what stuff was. *g*

[elenlilta]

The camp I work at over the summers always has at least one or two staff from NZ/England/Australia, and playing the "what do you call this/how do you do this" game never gets old, no matter how many times you do it.

[elenlilta]

Also (forgot to put this in the original), I've used this website to convert recipes before, and it seems to be pretty accurate.