I still feel like crap this morning, but it's in-office sort of crap, so you're off the hook, bon. I'm indulging myself with a red velvet cupcake (isn't this supposed to taste like chocolate? It doesn't taste like chocolate) and fancy blueberry/cassis tea (found a tea store in the mall near me--Lupicia). It's a start. Only a start. I feel incredibly light-headed. I need to be coherent by 9. Oops.
But I was clear-headed for the drive in. That was safe. And I feel a clean conscience about honking at the car in front of me for stopping at a green light. That's annoying. I get to be annoyed. He doesn't get to make hand gestures back at me.
But wikipedia says:
It is usually prepared as a layer cake somewhere between vanilla and chocolate in flavor
And my understanding was that it was a chemical reaction with the cocoa that made it red. I no taste no cocoa.
I read that this morning! Pumpkins! Metaphors! If only it also referenced semi-colons, it might be the perfect comic.
And artificially seasonal food!
I had red velvet cake a week ago and it was just really sweet. Although that might have been the super-sweet icing. Didn't taste like chocolate to me, either.
It's somewhat cocoa-ish, but not a chocolate cake, is all. I think that's usually what people don't like about it. And the red is food coloring.
Today's students are basically flat-out refusing to do work. Their teacher is going to get quite the note.
ALSO, my brother linked me this recipe for mint chocolate chip cookies and I am very excited to give them a try. They look GLORIOUS.
Well, I scraped off all the icing, as I always do with anything that's not ganache. It was still just sweet cake, with no hint of cocoa that I could distinguish, not even in a white chocolate sense. Very disappointing. The cassis/blueberry tea was tasty though, and props to them for not making me have to remember what cassis is in English, because it never sticks.
It has cocoa, but not enough to make it really chocolate. It seems I read somewhere that the original recipe had a reddish cast from the cocoa, but then people started adding food coloring to make it really red. It's really only an excuse for cream cheese frosting.
