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On Saturday, I baked a lamb cake for Easter, using the recipe that came with the mold that I bought from KAF a long time ago. This time, I used Hudson Mill's bleached flour, since KAF flour seems to me to create a less than tender cake. (I am forever grateful to Kid Pizza for his lessons on bleached flour.) I have finally mastered the lamb mold. I use Baker's Joy to spray it. I put the bottom part on a cookie sheet before filling and covering it. Once I put it in the oven, I set a heavy iron pan on top of it. Only a little bit of the batter oozed out. I'll frost it tomorrow for Easter dinner. (I also have a rabbit mold that was my Mom's. I will have to try it out.)
On Wednesday, I baked Butter Pecan Biscotti, a KAF recipe that Cwcdesign brought to our attention last December. I used Butterfinger Bits rather than butterscotch chips, as that is what I had on hand. Biscotti remind me of Mrs. Cindy, so I baked them in her honor.
I wish that they would figure out how to design food studies so that we would get useful advice. I deal with a facial pain issue, and I did notice a connection between its flaring after eating particularly salty food. I had eaten out two days in a row, and I found the food overly salty at both places.
My husband's family has high blood pressure, but it is impossible to get an accurate reading for him, as he only has to see a blood pressure cup, and it goes up!
I read that cinnamon is supposed to help with high blood pressure. My husband must have read it also because he has taken to sprinkling cinnamon liberally on his oatmeal every morning. I do not know how good the science is on it, but we like cinnamon.
