Last week was a long, busy one, but every day of it was good -- even the trip to the dentist, where my teeth were cleaned by the hygienist I've nicknamed "Nancy the Nazi." She's a super-nice person despite her torturously thorough technique.
I'm really happy in the new office. In addition to newer surroundings and a nice group of co-workers, there are just enough new responsibilities to keep the job interesting. We've been there for three weeks now, and I finally finished unpacking and organizing my files Friday afternoon, just in time for the long weekend.
The holiday weekend was especially enjoyable. My granddaughter and her new hubby hosted their second annual barbecued rib cookoff. There was sooooo much good food.
My daughter Kelli won first place in the rib competition for the second year in a row. She also won first place in the only other category -- "anything but ribs" -- with a bacon-wrapped shrimp and pineapple concoction that I'd willingly eat three meals a day for a long time.
My grandson and grandson-in-law were also among the prizewinners. Just in case you were wondering, there are much worse things in life than being surrounded by so many good cooks.
Their recipes are top secret, of course, but my own (non-competitive) contribution to the event was my former mother-in-law's pound cake, and I'll share that recipe with you. I first tasted her pound cake forty years ago, and in all the years since then, I've never had a better one.
Ginny's Buttermilk Pound Cake
2 sticks margarine
2 2/3 cups sugar
4 eggs
1 cup buttermilk
1/4 tsp. soda
2 tsp. vanilla
3 cups all-purpose flour
Grease and flour pan (bundt pan or two loaf pans). Mix ingredients and bake at 350 degrees for 1 hour and 10 minutes.
If you try it, be sure to let me know what you think.
Velvet, When I was growing up, our next door neighbor made the best pound cake EVER! When I left home, she gave me the recipe.... It's almost identical to your MIL's...one less egg. I LOVE the crispy top and soft buttery center. Yum!
ReplyDeleteI'd use butter instead of margarine. With all the sugar and eggs, what's a little more cholesterol? As long as you don't eat too much of it in one sitting, I'm sure it's okay. I'll copy this for my recipe file and let you know when I make it.
ReplyDeleteIt's very close to the old recipe I have, but it uses butter, too. I haven't made it in years...it tasted just too good!
ReplyDeleteSounds like a wonderful weekend with your grandkids.