Red velvet cake

If ever a chocolate cake has taken on a cult status, it is the Red Velvet Cake. It has been the subject of urban legends and lots of misinformation.

It may have been served first at the Waldorf Astoria in New York or it may have its origins at Eton's Department store in Toronto. What is certain is that its roots are a chocolate cake that probably dates even before the Fannie Farmer Cookbook in the early 1800's. It has become a staple of southern cuisine even though it seems likely the roots are much more northern than southern. What has never changed is the fact that no matter where it originated, this is one heck of a gorgeous and delicious chocolate cake. 

• 1 cup butter
• 1 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 3 tablespoons cocoa
• 2 teaspoons red color
• 2 tablespoons water
• 2 cup sifted cake flour
• 1 1 /2 teaspoon baking powder
• 1 cup buttermilk
• 1 teaspoon baking powder
• 1 tablespoon vinegar

Cream the butter and the sugar together, add the eggs and keep beating. Add the cinnamon, vanilla and salt. Mix the cocoa, the red food color, and the water and add to the eggs, sugar mixture. Sift the flour and the 1 teaspoons of baking powder. Add the flour and the buttermilk slowly into the other ingredients, alternating. Mix 1 teaspoon baking powder and 1 tablespoon vinegar. Blend very gently into batter.

Pour batter into two greased and floured 9-inch cake pans.

Bake in a 350-degree oven for 25 to 30 minutes. Let cool on a rack for several minutes. Loosen the cake from the sides of the pan and flip onto the rack to cool.

Frost with cream cheese frosting.

• 1 stick of butter
• 8 ounces of cream cheese (don’t use low or no fat versions in this recipe)
• 2 cups confectionery sugar
• 2 teaspoons vanilla extract

Place the butter and the cream cheese in a large bowl. Using your electric mixer, beat until smooth. Place one-half of the cake down and spread with 1/4 of the frosting. Place the other half of the cake on top of the first half, top up. Frost the cake top and sides with the remaining frosting. You can decorate the cake with crushed pecans, coconut or red jimmies.

This is one cake that you are going to want to serve on your best cake plate. Present it to your family and guests as the magnificent creation that it is. This cake is impressive enough to bring you praise even from your mother in law.

Cattails Restaurant Brandon, VT.

While we were up in Vermont visiting Fran and Dora, they took us to one of their favorite restaurants which happens to be in Brandon. It was maybe a 15 or 20-minute drive. The exterior is simple, painted a colonial blue with a red roof. Inside it is quite spacious and there is a bar area, a dining room, and a screen porch. We came at an off time so it was very quiet. 

Fran and I had been discussing fish tacos which is why we came here. He loves the ones that they have. Since I am a fish taco fan, I was anxious to try theirs. 

The menu offers a lot of choices, I decided to order chicken wings to share among the four of us. They were perfectly done, crispy and well coated with sauce.  Then I ordered the fish tacos. Fran got the fish tacos as well. Dora got a wrap and Al got a steak smothered in a delicious gravy. 

All of the food was very good and the service was excellent. It was well worth the drive. I wanted to try the Thai chicken with peanut sauce, I will definitely have to return. lol

Well, we did return a couple years later on a Sunday in April 2019. I am happy to say that nothing has changed, we had the same waitress, the food was equally as delicious and service was friendly if not quite as efficient as previously. It was, however, much busier and they seemed a little understaffed.  I had the fried sea scallops which considering this is landlocked Vermont were delicious, the coleslaw is excellent and you can't beat their hand-cut fries. 

I can say with confidence, we will return. 

Table 24 Rutland, VT

If you don't know about Table 24, you might never find it. It is tucked into a building in downtown Rutland, across the street from the Rutland Herald. Luckily for us, my brother Fran did know about the restaurant and took us there for a late lunch. 

According to their website, they feature " a unique menu with choices for all — from young families to sophisticated diners. Chef/Owner Stephen Sawyer prepares selected specialties on a wood-fired grill and rotisserie to create flavors unique to this region."   The restaurant is dedicated to excellence and their popularity with locals and visitors alike is legendary and they are dedicated to using as much locally sourced products as possible. 

The menu offers some many wonderful choices that it is hard to pick what you want to try. Fran has been here many times and he knows what he wants, he ordered the jerk chicken fondue. As you can see, it is served with homemade croutons and Granny Smith apple slices. It was not quite as thick as it usually is according to Fran but it seemed to taste good since he enjoyed it. 

#table24Rutland

I decided to have wings, they offer them with General Tso's sauce, who could resist. I added an arugula and spinach salad and a cup of Mom's shrimp chowder. I loved it all. I did change the salad which has a champagne vinaigrette to the citrus vinaigrette and it was a good option in my opinion. The soup was thick and delicious, sort of corn chowder with shrimp. 

Dora, my sister-in-law opted for the Wales Salad which obviously she has had before. It really is meal size and she had to take a good sized portion home. 

Al had a cheeseburger and the only complaint he had was that we had to cut it in half for him to manage it. It was a handful of burger and cheese. 

Our experience here was excellent. I had only one complaint. I ordered the soups and salad, granted I didn't order it together as the soup and salad and our waiter didn't price it as the soup and salad. When I questioned it, he said it was the same price, which of course it wasn't, the combo is $2 cheaper. In my opinion, a good waiter would have taken care of his customer and entered it that way rather than making me ask. But, he did check in on us and refill drinks etc. 

We were all pleased with our meals. I would not hesitate to come here again and actually, I look forward to trying some of the other wonderful things on the menu. 

Mazzeo Ristorante Pittsfield, Mass.

We wanted to choose a special restaurant for our anniversary dinner, we also wanted to be able to get back to the hotel early so that we could find a decent parking spot. Mazzeo is out on Route 7 and we had passed it several times in our travels, it opens at 4 p.m. so was a perfect choice. 

We got there a few minutes before they opened and were the second couple to walk in. Dining is actually on the second floor but there is an elevator that will take you there. We took advantage of it. We were seated quickly and had menus in our hands. I got to hear the specials when our server told the other couple what they were. 

Al ordered the Veal Parmesan and I ordered a Caprese and a half serving of Cavatelli Gabriella, sauteed mushrooms, roasted red peppers, garlic and scallops. We were served two warm garlicky rolls which were delicious. 

Service was efficient but not warm, when I mentioned that it was our anniversary I got almost no response, certainly, he didn't ask which anniversary or anything more. 

The food here was excellent, one of the best Italian meals that I have ever had, Al's veal was so tender and delicious. It was a very generous portion and honestly, my half portion was the perfect size with the Caprese as an appetizer. It included 4 large perfectly cooked sea scallops. 

I had a Cappuccino as my dessert and was very well pleased. I guess there is no requirement for servers to be warm and friendly but it certainly adds a lot to the experience and I did feel that was missing. I would come back here for the food and hope for a different server.