My sister and I went into Philadelphia yesterday because she wanted to visit the Tiffany's jewelry store. It was a short walk from where I parked my car - only a couple of blocks - but the sticky heat we've been experiencing here the last couple of days made the trip incredibly uncomfortable. I was wearing cut-off shorts and a tank top in an effort to keep cool, but I definitely felt like a bum walking into Tiffany's! If I ever go there again, I'll have to remember to fancy up a little bit. On the way back to the car, we stopped at Capogiro Gelato at 13th Street for a treat that would cool us down. While Capogiro had an impressive amount of delicious looking gelato, they were only serving a few fruit sorbets. I opted for half bing cherry and half black raspberry, and was NOT disappointed! I think this was probably the richest sorbet I've ever eaten, and the flavor of both fruits was wonderfully strong.
For dinner last night, I made a sort of Mediterranean stir-fry. First, I cut up a block of firm tofu into small cubes and tossed it with some salt, olive oil, and dried marjoram, and baked it at 450 degrees for about twenty minutes. Then, I sauteed the tofu with cremini mushrooms, sundried tomatos, spinach, garlic, and a little bit of white wine, and served it over bulgur wheat. It was something fun and different since I don't usually prepare tofu this way, and definitely very filling.
Finally, here is a shot of the mostly eaten cake I made for my sister's 18th birthday a couple of days ago. She wanted a funfetti cake (the kind of from the Pillsbury mix) but since I was the one doing the baking, I certainly wasn't going to make a cake I couldn't even eat, OR make a cake from a box mix. Instead I doubled the recipe for Golden Vanilla Cupcakes in VCTOTW and folded a ton of sprinkles into the batter. I frosted the cake with Isa's vanilla buttercream frosting, and it was a hit - my whole family loved this cake! Unfortunately, I never seem to have shortening on hand, so I always make my buttercreams entirely out of Earth Balance, which gives them a very soft texture that has to be refrigerated immedietly for fear of melting. That's alright though, the cake and icing still tasted so good!