Living Insanity's Loving Food

We have tickets to see Mike Isabella (former Top Chef X2) at the DC Metro Cooking Show November 5th :) Hubby and I are super excited.

We are able to harvest some of our veggies now :) we've harvested yellow squash and a hot wax pepper and a cubanelle pepper. Yellow Squash from last week, it's bigger and with a lot more squash right now We have a baby eggplant right now. It's about 1 inch long so far. The flower stem seems too weak to hold an eggplant. We'll see if it grows to edible size. Some peppers which are supposed to turn red and be very hot! Like a thai chili We have about 10 green baby tomatoes and we still have some tomato flowers so we'll have even more tomatoes growing soon. My husband's work gave him several tomato plants. We drilled holes in the bottom of rubbermaid containers and made it into a tomato planter My honeydew vine is out of control. It's taken over an entire veggie box. Lesson learned for next year. Give melons lots of space all to themselves!

Cake Ingredients 2 cups flour 2 cups sugar 2 sticks of unsalted butter 6 tablespoons Hershey's Cocoa powder 1 cup water 1 teaspoon baking soda 1/2 cup buttermilk 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon vanilla 2 eggs Sift flour and sugar together in a large mixing bowl. In a small saucepan, combine butter, cocoa, and water. Bring to a rapid boil. Pour the mixture over the flour and sugar. Mix well. Combine buttermilk and baking soda in measuring cup. Lightly beat the eggs and add in buttermilk/soda mixture. Mix well. Add salt, cinnamon, and vanilla to mixing bowl. Mix well. Last add everything in the sugar/flour/chocolate bowl to the mixer. Mix well. Pour into a greased 16 X 11 X 1 inch jelly roll pan. Bake 20 minutes in a preheated 350 degree oven. Frosting Ingredients 1 stick unsalted butter 5 tablespoons Hershey's cocoa powder 6 tablespoons cooked black coffee 1 pound box of powdered sugar 1 teaspoon vanilla 1 cup chopped pe...