The work week passed with a kerfuffle of Change Order documentation, speedy digits over the keyboard, and an intro to the Alignment dialog box in Civil3D, which remains an item demanding a deeper level of comprehension.
Creations of the week included:
1) Stale Barley Rice and Kidney Beans - as I have yet to restock my multigrain blend
2) Blue Sky Bran Muffins, which have been executed countless times before and proved as durable of a formula as ever with a buttermilk substitute.
Not to be confused with authentic tiramisu, this spinoff sources creaminess from the consumer favourite of Philadelphia cream cheese and whipped cream (instead of mascarpone and the finnicky zabaglione) and airiness from Kahlua-brushed sponge (as opposed to ladyfingers dipped in coffee).
In spite of the meticulous step to prevent adhesion, the centremost section of the cake peeled away relentlessly. In spite of it all, the toothpick returned damp and sticky. Nearly admitting failure, I returned it to the oven, uncovered this time, for an addition five minutes. The top emerged an alarming shade of brown, nearly to the point of charring. The top layer was removed (and devoured instantaneously), while the rest were portioned into three layers of relatively uniform thickness, notwithstanding some choppy edges.
Impeccably smooth and luscious was the final result. A generous dusting of cocoa powder had accentuated the bitter notes of Kahlua, then shifted the spotlight to distinctly plush layers of sponge and a sweet yet sturdy cream filling.
"You know where I've had the best tiramisu?" I posed a question to which even I wasn't entirely sure the answer.
"Yours." came a firm response. "Yours is the best."
"But it's cake! Not proper tiramisu, mind you." I hesitated not to correct the statement while in contemplation of my next impromptu invention.