Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. As always, I appreciate all of you being here! This week’s recipe is unlocked for all. If you would like to see your subscription options, click the link below. As always, I appreciate all of you being here!
Oh wow, Sara Lee poundcake. When I was a kid, my brothers and I had somehow worked our way from a bowl of cereal with a donut "for dessert" for breakfast to simply a huge chocolate chip muffin, made by our local grocery store. We moved the summer before my senior year in high school, and our new town's grocery store had no chocolate chip muffins! It was a disaster. My mom brought home, instead, for me, chocolate swirl Sara Lee poundcake to eat for breakfast, and once, when they had no swirl, Sara Lee vanilla poundcake with a side of chocolate ice cream. I was certainly old enough to know better about sugar bombing myself before school, but looking back on it now, all I can see is my mom's love. (And yes, I always ate it, and ate it cold).
I started feeling exactly the same way around 47 or so with respect to the urge to create. I have paints, pieces of random wood that may become something, a couple of on the go websites for business ideas, and of course treat each meal as a creative pursuit!
Love to heat that you have the creative urges too. It’s a privilege to be able to experiment and find our own path. Keep on doing everything you’re doing!
We ate Sarah Lee poundcake when I was a kid (late 1950s-early 1960s). My Mom and my Gram, both excellent cooks and bakers, felt they couldn't match the very dense and fine texture of that Sarah Lee cake with their homemade recipes. We had slices of it covered with sliced or crushed strawberries mixed with a little sugar to make them juicy. Often topped with whipped cream...
It is such a unique texture. So dense, so fine. A rather nondescript vanilla flavor. I had a slice last night, it was nostalgic, but I preferred my mochi brownie which was in my other hand 😂
My mom was mystified by the oven, so she relied on baked goods that required little work. Enter Sarah Lee. My sisters and I have very fond memories of the pound cake because it was such a tasty treat and was one of the first cakes mom ever “made.”
I love Sara Lee pound cake and haven’t though about it in years! It also sparked a memory of a college roommate who liked experimenting with recipes. She was on a pound cake kick, and decided to make one with chicken fat...this was not a good experiment. I had to deliver it to the friend who ate all her pound cakes. It was wrapped in wax paper and in a paper bag, and as you can imagine, the bag was completely saturated with fat when I made the delivery!
My mother had a little ritual for plating and cutting her Sara Lee pound cake. She cut her slice into three rows and then three columns. Perfect, evenly sized cubes. She'd then slowly and methodically eat each cube with her fork, always enjoying every bite.
I'm very new to Substack and its somewhat confusing (to me) options. I like your recipes, although I haven't tried one yet, and your informative commentary. So when you mentioned archives, I hied me to your. I saw no "locked" symbols, and when I clicked on a random recipe (Elote Salad -- I live in MX) the entire post was there. So, as seems usual not merely to me but to others still breathing in this tattered world -- I'm confused.
I reiterate that I like your offerings but I am poor.
Hello, if you clicked on the recipe and it’s all there, then it’s a free recipe. Some of them are for paid subscribers but there is plenty of content for free subscribers. I hope that explains it!
Soundx divine!!!
Oh wow, Sara Lee poundcake. When I was a kid, my brothers and I had somehow worked our way from a bowl of cereal with a donut "for dessert" for breakfast to simply a huge chocolate chip muffin, made by our local grocery store. We moved the summer before my senior year in high school, and our new town's grocery store had no chocolate chip muffins! It was a disaster. My mom brought home, instead, for me, chocolate swirl Sara Lee poundcake to eat for breakfast, and once, when they had no swirl, Sara Lee vanilla poundcake with a side of chocolate ice cream. I was certainly old enough to know better about sugar bombing myself before school, but looking back on it now, all I can see is my mom's love. (And yes, I always ate it, and ate it cold).
For breakfast! Wow that is LOVE! Thank you for sharing that memory. It’s fun to revisit food memories like this and share with another generation 😂
I started feeling exactly the same way around 47 or so with respect to the urge to create. I have paints, pieces of random wood that may become something, a couple of on the go websites for business ideas, and of course treat each meal as a creative pursuit!
Love to heat that you have the creative urges too. It’s a privilege to be able to experiment and find our own path. Keep on doing everything you’re doing!
We ate Sarah Lee poundcake when I was a kid (late 1950s-early 1960s). My Mom and my Gram, both excellent cooks and bakers, felt they couldn't match the very dense and fine texture of that Sarah Lee cake with their homemade recipes. We had slices of it covered with sliced or crushed strawberries mixed with a little sugar to make them juicy. Often topped with whipped cream...
It is such a unique texture. So dense, so fine. A rather nondescript vanilla flavor. I had a slice last night, it was nostalgic, but I preferred my mochi brownie which was in my other hand 😂
My mom was mystified by the oven, so she relied on baked goods that required little work. Enter Sarah Lee. My sisters and I have very fond memories of the pound cake because it was such a tasty treat and was one of the first cakes mom ever “made.”
So nostalgic. And I think I love pound cake now because of this frozen memory ;) It is such a unique texture and taste. Thank you for sharing.
For us it was Sarah Lee cheesecake we got from their factory outlet and we always ate them frozen straight from the freezer
FACTORY OUTLET! That sounds so dangerous haha. I also love their cheesecake. Must re-try that one next 😂
We always had at least three in the freezer at any one time 😅
I have a question about the lemon tofu recipe--is the cornflour you refer to the UK kind, which we call cornstarch in the US?
Yes it’s cornstarch. In Australia (and the recipe is on an Australian website), it is called cornflour. .
Thank you!
I love Sara Lee pound cake and haven’t though about it in years! It also sparked a memory of a college roommate who liked experimenting with recipes. She was on a pound cake kick, and decided to make one with chicken fat...this was not a good experiment. I had to deliver it to the friend who ate all her pound cakes. It was wrapped in wax paper and in a paper bag, and as you can imagine, the bag was completely saturated with fat when I made the delivery!
Wow chicken fat pound cake. I’m kinda...speechless 😂 haha Thanks for sharing. Who knew pound cake would be so evocative and conjure so many memories
My mother had a little ritual for plating and cutting her Sara Lee pound cake. She cut her slice into three rows and then three columns. Perfect, evenly sized cubes. She'd then slowly and methodically eat each cube with her fork, always enjoying every bite.
That sounds quite regal! And why not, even frozen cake deserves a little ceremony! Thanks for sharing
I'm very new to Substack and its somewhat confusing (to me) options. I like your recipes, although I haven't tried one yet, and your informative commentary. So when you mentioned archives, I hied me to your. I saw no "locked" symbols, and when I clicked on a random recipe (Elote Salad -- I live in MX) the entire post was there. So, as seems usual not merely to me but to others still breathing in this tattered world -- I'm confused.
I reiterate that I like your offerings but I am poor.
Saludos,
Kathleen
Hello, if you clicked on the recipe and it’s all there, then it’s a free recipe. Some of them are for paid subscribers but there is plenty of content for free subscribers. I hope that explains it!
I made the soup with Arborio rice, but I was hoping for a creamy effect and did not get it. What if I precook some short grain brown rice instead?
Thank you.