Friday, April 5, 2013

Fixing Up Fridays with Indie Music, an Indie Book, and Darn Good Food

My daughter brought an acoustic version of Neyo's "Let Me Love You" to my attention today, which we found covered by a lot of different artists on YouTube. Here is one my favorites that combines two songs together: "Let Me Love You" by Neyo and "Diamonds" by Rihanna. Can't go wrong with this one! It's sung by Indie Artist Maria Zouroudis.





As for the week's latest book suggestion, I'm not much of a romance reader, but I have been lured into buying a few titles lately for my Kindle. Here is one that I am about to dive into: Sand Dollar by Indie Author Sebastian Cole.  Basically, boy meets his soul-mate girl, but circumstances keep them apart. The boy is introduced to us on his death bed, yet, we don't know if his life ever brought him back to that soul mate girl, whom he could never stop thinking about. Could be an interesting read! It's earned an average of 4.5 out of 5 stars on Amazon.



Now for the food.

I can't promise that it is anything very good for you, other than the wee bits of vitamin C provided in the form of lemon zest. But if you like sponge cake with a bit more heft, this may be the treat for you:
 
Railroad Cakes.
 
 

This recipe is taken from my latest cookbook: From Rivets and Rails, Recipes of a Railroad Boarding House Cookbook, which is based on the cookery journal written by my great grandmother, Elizabeth Shade Kennedy. She ran a boarding house for railroad workers on the NY and Pennsylvania Railroad line. If you'd like to learn more about the connections between American cooking from the early 1900s and the expansion of the American railroads, I highly recommend you grab a copy of my cookbook! Chef John Malik at the Huffington Post book reviews says, "It’s a delightful slice of Americana and a glimpse into the life of a hard working cook at a time in our country’s history when self-sufficiency was a matter of life and death."

Railroad Cakes

1 cup white sugar
1 cup flour (or more to make batter thick like cookie dough)
3 eggs
butter, the size of an egg
1 tsp cream of tartar
1/2 tsp baking soda
zest of 1 lemon
a little milk (as in a smidgen, or drop, (not much!) )

Mix these up and bake at 350 degrees until done. Since these cakes were meant to be individual cakes that were commonly purchased from vendors at the railway stations, I baked them in small tart pans. This recipe gave six 4-inch cakes. Delish!

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