aka a brazier for a man. a man who has boobs. moobs are the weirdest things. if you have a moob, wear a bro.
darren’s birthday was last week and we did birthday – man style. we spent the day frolicking around like school children on summer vacation.
we ate generously heavy meals for breakfast, lunch, and dinner. see here these henceforth sandwiches we split from cheese plus!
crissy field: oven roast turkey, bacon, provolone, fresh tomato, arugula leaves, housemade roasted tomato aioli
potrero hill: david’s old world smoked pastrami, house-pickled onions, cheddar cheese, pickles, tomato, housemade spicy chipotle aioli
sidebar: if you haven’t been here, go. it’s the next morucci’s.
we laid in the park with toshi and chatted with fellow dog owners for an hour or so.
we threw paratroopers from the roof.
we mauled an alligator pinata. darren vs pinata. darren won.
we watched a marathon of american ninja warrior and sat screaming at the tv for two hours.
we put a dent in a batch of 27 different beers i bought him for his 27th birthday.
and we ate cake.
here lies a buttermilk skillet cake with pecan-praline topping adapted from joy the baker. truly is as easy as a store bought cake-box and BETTER. and that, my friends, is saying something because confetti cake is just about one of my favorites.
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 large egg yolk
2.5 teaspoons pure vanilla extract
3/4 cup buttermilk
3/4 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
generous pinch of salt
1.5 teaspoons pure vanilla extract
1 cup coarsely chopped pecans
1. preheat the oven to 375°f. grease and flour the bottom and sides of a skillet or 9″ cake pan.
2. in a medium bowl mix flour, baking powder, baking soda, and salt. set aside.
3. in a bowl with an electric mixer beat butter and sugar until well incorporated. add egg and yolk, mix for about 1 minute. beat in the vanilla.
4. slowly add the flour mixture until almost all of the flour has disappeared. use a spatula to finish mixing/scraping the sides.
5. spoon the batter into the prepared pan and spread evenly. bake for about 25 minutes.
1. in a medium saucepan combine: brown sugar, butter, cream, and salt over medium-high heat.
2. bring the mixture to a soft boil for 3 minutes and remove from heat.
3. add vanilla and nuts, stir. let rest for 20 minutes.
4. once the cake has been baked and removed from the oven, pour the praline mixture over the warm cake. if you used a cake pan remove the cake from the pan first.
happy birthday dar.