Glub, glub
Posted by TFG on 9th October 2005
There should be a law against sending this catalog to fat boys:
An artful blending of flavors creates an exceptional cake. The glazed golden crust of the Apricot Pecan Cake is covered with the sun-drenched fruit of the “Land Down Under”. “Tangy Australian apricots abound in every slice.” Freshly shelled native pecans, add a uniquely southern flavor and texture. From your first satisfying bite to the last, this cake tastes orchard-fresh, making it the perfect cake to share with guests.
“Share”?
Speaking of pecans, I’ve roasted two batches of them over the last weekend, one with jalapeno powder, now one with cayenne. I might be on to something here. I need to find some habanero powder.
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