picture this.

i’ve made these tasty fish cakes before.  well lots of befores.  there are that good.  and easy.  and good.  and even better good when cod is on sale at your local market like it is this week for all you local acme shoppers.

i do change a couple of things.  i use closer to 2 pounds of cod yet still use only one egg to bind.  up the remaining ingredients a bit until you have a mixture that is slightly moist and holds together easily.  i usually cook the cod in the microwave the day before i plan to make them.  putting them together the next day takes only minutes, and dinner is on the table faster than you can say pass the tarter sauce!

peace – jodi.

friday afternoon brought cause for great celebration.  my oven was repaired!  i felt whole again.  friday evening brought five inches of snow.  i felt the need to bake.  i gave the decision of what to bake to my ridiculously-good-looking husband who without missing a beat chose a yellow cake with chocolate frosting.  he has good taste.  this is a great yellow cake recipe which i encourage you to try.   however, in my opinion, it’s the frosting that makes the cake.  i turned to martha for help.  i used this recipe as a base for my frosting but tweaked it a bit.

in place of the valrhona cocoa powder, i used 3/4 cups droste cocoa powder and 1/4 of my secret weapon black cocoa powder.  over my rgl husband’s objections, i decide a mocha twist would be heavenly.

i reduced the vanilla to one teaspoon and added 2 teaspoons of espresso powder, dissolving it the milk.  delicious!!!

martha’s recipe made the pefect amount of frosting to cover a 9″ double layer cake.  the mocha objections disappeared after the first bite;))

peace – jodi.