Red Velvet cake
All of these recent postings about socialism and color revolutions, has reminded me of a much lighter and more pressing resolvable dilemma.. Red velvet cake.
Recently I've been learning baking, and I can make a really good red velvet cake. Okay, at least the wife says I do... but she loves me and wants me more involved in the kitchen. Here in Mass. I have all the right ingredients from the local supermarket that fill the bill for the recipe.
My wife told my sister in laws about my new skill set, and they want me to make them a red-velvet cake when I arrive in Nica next month. I've been told that red-velvet cake is now made in Nica (I forgot what it's called in Spanish).
In order to pull this off and win the acclaim of my sister in laws (which will help to off-set the loss of face to my old-school macho brother in laws....) I will have to adapt the local ingredients to my recipe.
My wife says US sour cream is not the same as Nica sour cream. Salt, baking soda, and eggs no real difference. Flour may be an issue, as flour performance is a function of the type of plant/climate. Interestingly enough, Hershey cocoa powder I will have to bring with me despite Nica growing their own cocoa. My wife says it's all used for a drink called cacao (a gritty chocolate drink).