Red velvet

Before I get to the subject at hand, let me just say that I've appreciated your kind words. Honestly, I've been SUCH a whiney baby lately--a big old buzzkiller--and where's the fun in that? So thanks for putting up with me. Truly.

Meanwhile, red velvet. I'm always on a quest for a yummy red velvet thing ever since Kathy Allsen made a red velvet cake for my birthday when we were seniors in high school. I thought it was the best, most exotic thing I'd ever tasted (this was 1974 when you could only buy two kinds of cheeses at the grocery store in Provo, Utah), and I've sort of searched for that first blissful taste ever since.

But here's what I've discovered--red velvet often disappoints. It's frequently too dry. Or not flavorful enough. Or so shot through with red food coloring that the only thing you can taste is the dye. So now whenever I eat a red velvet thing, I steel myself for the inevitable heartbreak. Which is what I did yesterday at the cookie shop on third west formerly known as MY DOUGH GIRL (now appearing as RUBYSNAP). The cookie of the month is a red velvet thing and guess what. It was good. Kinda cake-y, it must be said, but that I don't mind.

Yay! Find the right cookie and life is (almost) good again!