How is this for producing art? We worked out selves from 9 AM- 5 PM with just a short break for lunch. I can’t remember the last time I had this much fun at a workshop. What a creative group. No teaching here. They put me to shame. I sat in the corner with my dunce cap on, looking at other’s work with envy. We were rockin and rollin with ideas for pens. They ran the gamut from landscapes, florals animals,and design concepts, to abstracts. Some were goofy and funky, some were extremely elegant and classy. We really had a great time. I want to do this again in 2008.
I got to telling restaurant kitchen stories at lunch, and swapping stories with others. I once worked in an International kitchen. We had an Irish head chef with red hair and a temper to match. We had a sous chef from Puerto Rico via the Bronx in New York City. Our salad girls were from Thailand, our pot washer from Haiti, and I rounded out the kitchen as the only native of Florida.
All of them carried switch blades and they were not afraid of anything. I always felt safe with them because they looked after me. In those days, the restaurant business was very rough. There were always fights out in the back parking lot, because there were several restaurants on that strip. Most of the cooks I knew were alcoholics or used amphetamines. The hours were long and they succumbed to the boredom and fatigue I guess. I was lucky enough to avoid those fates. I knew I had a plan to be a full time artist and so I had more positive things to hope for.
6 cups flour
6 cups sugar
2 tsp salt
2 T cinnamon
2 T baking soda
1 cup chopped walnuts
3/4 cup coconut
8 eggs well beaten
2 T vanilla
3 cups canola oil
2 2/3 cups carrots
1 diced pineapple
Mix dry ingredients, mix wet ingredients. Combine both, add carrots and pineapple.
Evenly distribute in floured cake pans. I like to cut a round of wax paper to put in the bottom of the pan before flouring.
Bake at 300 degrees until knife inserted comes out clean. Turn out onto racks to cool.
I like to torte the layers before frosting so that they are thin. I sprinkle th cake layers with a bit of rum before ading the frosting. Yummy!!!
I use cream cheese frosting for my red velvet and carrot cakes. I also like to freeze my cake layers after baking. It really sets the texture nicely and they frost very nicely after thawing a bit.
Cream Cheese Frosting
16 oz cream cheese
2 tsp good vnilla
2 boxes 10x sugar
Beat until smooth
I like to add a bit of lemon or lime zest to my CCF.