True confession time ... I love canned spinach.
I KNOW fresh spinach is a totally different beast, that it is better for you, that the taste, texture, and color of fresh or steamed fresh spinach is a wonder for the palate.
I know all that.
I pile my salad bar plate high with fresh raw spinach any time I find it as one of the offerings.
Down here, Sonny's BBQ gets an A+ for usually having it in abundance.
I'm just saying that canned spinach is a favorite of mine. Back in school, when all the other kids were turning up there noses at the dark green spinach region of their compartmentalized cafeteria tray, I was the kid saying, "Are you gonna eat that?"
Anyway, I just had to get that off my chest.
My name is FC and I am a canned spinach eater.
I feel better now.
In other foody news, the blueberry birthday cake I made for Emma (per her request) was nothing more than two boxes of yellow cake mix and the following additions:
Too early for my own blueberries so I took a bag of frozen berries and dumped about a cup of them into the mini food processor to grind them up into a slurry. I put that in a sauce pan on low heat with a dash of orange juice and a dash of some pomegranate/blueberry juice that was in the fridge.
One little pat of butter was added and then I just simmered it a little. I did not add any sugar as the yellow cake is way sweet anyway.
Half of that I swirled into the cake batter. I also dumped the rest of the whole blueberries into the batter.
Then I ignored the 350 degree temperature instructions on the box and baked it at 300 degrees until it was done.
The reserved sauce went over the top of the finished cake as a drizzle.
It was pretty darn yummy.
I have one more cake to bake this year ... another poppyseed cake on Mother's Day and then I can lay my spatula down for 2008.
Tomorrow predawn, we load up Chewie for the trip to the fair. The usual morning post may happen later in the day due to that adventure.
Have an excellent Friday!