twice desserted

World's Best Ever Plain Pound Cake: this - be aware that it makes a rather large cake and it needs the ENTIRE time to bake, maybe even a bit more.  Don't be fooled by a brown top - check the cake with a toothpick or knife to see if the middle is completely done before removing.  If you have any leftovers, they're great toasted for breakfast with a bit of jam on top.

World's Easiest Chocolate Sauce For Pound Cake: Heat 1/4 c. butter, 1/2 c. chocolate chips (though I'm pretty sure the original recipe called for baking chocolate), 1/4 c. milk and 1 c. sugar over low heat.  Bring to boiling; stir constantly and boil for one minute.  Remove from heat and cool before serving, if desired.

We had this cake at the bloggiversary potluck - I forced my friend Rebecca into an evening of slave labor in my kitchen in exchange for dinner, so she did this one start to finish for me.  She got rave reviews.  I'm not surprised.  She's quite the kitchen diva.

A few noteworthy things have been happening this week:

-I'm officially into my second year of blogging

-My father-in-law supervised my mozzarella-making adventure that will result in tomorrow's tomato-mozzarella-basil salad

-I viewed a chicken deboning a la Julia Child and it was everything she said it would be: "By the time you have completed ... this, [it] will appear to be an unrecognizable mass of confusion and you will wonder how in the world any sense can be made of it all."  The formerly mentioned FIL worked a bit of magic with the smoker and some mushrooms, with such a spectacularly tasty result that Julia called and asked to feature him in her new edition.