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Message
LA produces the very best, but you already knew that
Posted on 3/30/13 at 8:45 pm
Posted on 3/30/13 at 8:45 pm
Just look at what the wife (MHNBPF) did tonight!
Her starting point - yes - two slices per serving.
Oh my!
Oh Noze!
Yikes!
Yes Yes Yes
You go Girl!
Mine?
Heaven by the forkfull!
I am a fortunate Man!
Her starting point - yes - two slices per serving.
Oh my!
Oh Noze!
Yikes!
Yes Yes Yes
You go Girl!
Mine?
Heaven by the forkfull!
I am a fortunate Man!
Posted on 3/30/13 at 8:53 pm to MeridianDog
damn...that looks really good. Lucky bastard.
Posted on 3/30/13 at 10:12 pm to MeridianDog
I made a pound cake and homemade whipped cream today for tomorrow's lunch. My aunt brought a flat of ponchatoula strawberries up and we will be doing the same thing. I can't wait!
Posted on 3/30/13 at 10:14 pm to LSUGUMBO
Got a flat from Sal P. yesterday. Awesome.
Posted on 3/30/13 at 10:56 pm to LSUGUMBO
quote:
a flat of ponchatoula
Hard to beat them. I like the small ones better, which is nice, because you usually can get the small ones for $5.00 a flat less than they charge for the big ones.
Hope yours are as good as ours were.
Posted on 3/30/13 at 10:58 pm to Darla Hood
quote:
scrumptious.
She treats me like a prince!
I am a fortunate guy!
Posted on 3/31/13 at 9:43 am to Cajunate
That look great, that is the only known use for pound cake, it soaks up the strawberry juice.
Posted on 3/31/13 at 11:02 am to andouille
That looks wonderful. I've recently found that searing both sides of the pound cake before adding the strawberries takes it to a whole another level. The natural sugars in the cake carmelize and harden and give you a nice added texture.
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