Today I made a recipe called pear pie cake, a takeoff on an apple pie cake from foodnetwork.com. After cracking open the second egg, I had a great surprise that there were two yolks inside. I don't ever recall this happening before and immediately assumed that it was a sign of extreme good luck. The cake came out okay, pretty good actually, but pretty good just isn't good enough for me anymore! I am now thinking what I would do to make it better... more pear, more spice. I also discovered that I was out of baking powder today. This is another thing I cannot ever remember happening before. Doesn't baking powder last forever, like ten years? It's probably not the best idea to keep your baking powder around for that long, but I am the child of someone who lived though the depression and I tend to use things up to the very last drop. So, curious me goes back to the internet for the second time during this recipe. The first time was to ascertain that my double yolk egg was indeed good luck. The second time to figure out what to substitute for baking powder. Low and behold, I discover that baking powder is nothing more than baking soda and cream of tarter, plus some preservative made from aluminum that I don't need anyway. So, now I am the proud maker of my own baking powder sans aluminum, the cracker of a double yolk, and a crazy return to blogging foodee wannabee writer. Life is fun.
