Leftovers

Eastside Road, April 14, 2018—

THE LAST OF Marion's buttered barley, none the worst for being re-heated with perhaps just a little more butter.

And then, after the green salad — nice to get back to our own salad dressing! — another leftover: that blood orange upside-down cake.

I have to admit a sentimental attachment to upside-down cake: my mother made what seemed to me a marvelous version, possibly using a cake mix from a box when they became available after the war (my Uncle Clay designed the Duncan Hines box, says family lore) but covering the bottom-then-the-top with rings of canned pineapple, brown sugar, and maraschino cherries.

Cook makes a better cake, no doubt about it; and the artfully arranged segments of carefully trimmed blood orange are just as pretty as the pineapple. Delicious, too, with delicately flavored whipped cream…

     🍷Sauvignon blanc, Preston of Dry Creek, 2017

☛RESTAURANTS VISITED, with information and rating: 2016      2015     2017