Wednesdays and Thursdays are the killer part of my week, possibly because I never work hard enough on Monday and Tuesday, and because it is against my religion to work too hard on Fridays.
Yesterday smacked me down hard and today isn’t looking much better, so instead of blathering on about nothing I will instead turn over to you the most pressing matter currently on my mind where you might actually be of assistance. (I mean, unless you want to write a couple of articles for me.) (Do you? Want to write a couple of articles for me? Lord, I am tired.)
It all started yesterday when we got into a discussion of Otto’s upcoming birthday and what the appropriate celebration would be. That, of course, led into a discussion of what Monkey wants for HIS birthday, and things spiraled out of control from there, as you might imagine.
For the record, at least Otto is not demanding the following, which Monkey was kind enough to write up and leave on my desk for me:
1. superhero name
5. more games
6. Party bags
7. Party’s over
I thought about using that template for Otto’s birthday as well, but I was stumped right at “superhero name” since “Stepdad Man” really doesn’t have the ring one might hope.
Anyway, based upon that conversation, it was decided that I would attempt to complete my southern transformation and bake a red velvet cake for Otto’s birthday. I’m perfectly game (if you can read you can cook, my mother always said), but after reading through a million and one recipes and going to the store for the ingredients, I have a burning question:
Why the red?
I understand that it’s pretty, I guess. But as I suspect Monkey of having some sensitivity to food dye, I started considering leaving the dye out… and then several pieces of recipes I came across seemed to indicate that the dye itself affects the moistness and consistency of the cake, so now it would appear that it’s not just for show, but for actual taste.
Can anyone tell me why you NEED the red food dye, and/or how this cake started? Help a dumb yankee out.