And then this happened

Almost.



Ok.

That.



Hello, you.

You see... I was fittin' to post about all the cultural activities R & I got up to over the MLK weekend (some music, a bit of art, a view,a jaunt through a museum), which was all very fun and interesting. And then a week passed and it became Sunday. And I decided to make a roasted pear upside down cake.

Bold move.

I was snooping around on Food Gawker (hours wasted), my sweet/hangover tooth aching for something. There were the classic chocolate goodies (my go-to) but somehow this completely out of the blue pear cake just spoke to me.

I might have helped that we had three more-than-ripe pears begging to be consumed. R kindly jumped out into the cold (nothing can motivate a Sunday person like a home baked dessert) to get the provisions (who has corn meal on hand, anyhow?). And off I went.

There was one misfire when I found I needed baking soda AND powder (damn you two leavening agents!) but it turns out if you use three times the amount of powder for the amount required of soda, you're good to go.

Honestly, it may look impressive (you're not allowed to say otherwise) but this was one of the easiest desserts I have ever made.

AND. It. Was. Delicious. It had that salty-sweet thing going for it and the cornmeal gave it a fantastic grainy texture. It was light but moist and the bottom layer adds the kick of sweetness (a layer of sugar butter. That's right. Sugar. Butter.). The pears roast down to a delectable softness that melts in your mouth and then the rosemary offers this hint of savory flavor. Awesome.

And THEN just to top it off. I made this genius asparagus, goat cheese and lemon pasta from Smitten Kitchen.



I swapped regular pasta for the curly cute kind (because it's all that I had) and I swapped rosemary for tarragon for the same reason. The rosemary worked out fine, though I'm sure tarragon would have been EVEn better. It was creamy with that goat cheese bite. We wolfed it down. And it really only took 20 minutes. Amaze, amaze.

So, there it is. Back on the cooking wagon (not that I really strayed).

Next time, the cultural adventures... I swear.