CAKE.

dark brown sugar in a cake?
sure,
i don't see why not?
in fact,
in lieu of any lighter sugary sweet crystals,
i went whole hog hearty on the molasses-blasted big business,
with the darkness taking up all of the sweetenin' responsibilities.
no, i'm serious-
cake is what's up,
and a cupful of that dark brown jaun is how it's happening.
well,
that, and vanilla beans.
mmmmm.
the gritty little bits from the pulpy insides of those madagascar orchid seeds
just make everything taste so flippin' good.
now,
here's the thing, neighbors-
sometimes,
i get distracted in the kitchen,
and the next thing i notice, when i start to pay attention like i'm s'posed to?
wooohooo.
there's been a cake!
and while i'm not positive about what i was doing BEFORE my mind wandered,
i'm certain there's nothing negative about accidentally starting a cake.
check the thin-disc-twin-frosted-type teleport:

CAKE!!!!
what's in it?
this:
1 cup dark brown sugar
1/2 tsp salt
1 stick (8T) butterish
2 tsp vanilla bean paste
1 cup soy yogurt (i used vanilla)
2 cups of flour
1/3 cup tapioca flour
1 tsp each baking soda and kapowder
1 cup non-dairy milk (i used vanilla almond)
-
simple, right?
i KNOW!
the process is the same-
sugar and fat, heavy wet, flours, really wet, whisk-
i baked it in two 9" pans,
and the batter was thick while the layers were thin,
and at 350F for 27 minutes, it baked up jusssssst right.
yuuuup.
two tight circles of taste, essentially out of thin air.
i think i was going in to make some tea?
i left with a perfect pair of rich rounds cooling off on the counter.
expert.
....i noticed that the frosting scene doesn't cooperate when it's too hot out.
nope.
not one little bit.
like,
i had to refrigerate the fats,
and re-refrigerate the whipped end results,
to keep the whole mess from melting somewhere other than my mouth.
that's not cool.
i opted for a little lemon juicy zip in my frosty topping,
and it really lends a little adult flavor to that big brown tasty cake.
i like that.
with what i had left over,
i pulped up some strawberries, and boosted up the dry sugar bulk,
and added those pink and lovely accents around the top.
guys,
strawberry and lemon are basically best friends,
and the hang out together a whole lot.
for an off-the-cuff impromptu nighttime cake creation,
this one has a bunch of great things going on.
it's not an accident, or even so much as a surprise,
that cake just sort of happens here at the Folk Life & Liberty Fortress.
this is my makey bakey place,
and that's exxxactly what i've come to appreciate the most about it.
home is here the hottness activates.
i'm here doing my thing.
in fact,
i'm baking bread right now.
why?
because we eat a ton of toast, man.
that's it.
food is a huge component of Folk Life.
i mean,
we have to eat,
so eating lots of what we make at home,
and making it good,
has got to be a priority.
*
i do what i do because i believe in it-
i say what i mean for the same reason.
i believe in myself,
not in a body-positive self-loving way-
c'mon,
i'm not that dude.
but,
i'm affirmatively firm in my sentiments and structure,
so i say and do the things that i do because i have a heartfelt belief
in the truest stories being the best ones,
because they've got accurate accountable recounting
of heartfelt words and deeds.
word up.
somewhere out there in the wider world,
i bet there are people who can endorse that course of right action.
i'd like to meet a few more,
i'm trying my hardest,
and then trying even harder,
to be the kind of person i can respect.
that's a tall order,
since i only reserve that for what is earned.
accidental cake is great.
don't think for a second it's not-
but that's not the recipe for self-respect.
it's every bite of a delicious distraction,
i just need a F*ing saga, son.
bigger, louder, fresher, harder, MORE.
it's out there, at the edge of my awareness,
and i'm on the hunt for true stories to tell truly,
because it's all really happening,
and i'm simply trying to get involved;
never quiet, never soft.....