Aromas

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Yesterday we ate beef vegetable soup that Frank made the day before. The soup smelled delicious as it heated.

Long before the soup was heated there were more aromas wafting through the house. Frank browned a couple of Boston butt roast on the grill. They were put in the slow cooker with Vidalia onions, garden peppers, garlic, celery, seasoned salt and pepper. It smelled so good. Our appetites were whetted!


I meant to take a picture of the meat in the slow cooker, but I forgot. So here is the pork after simmering in the slow cooker a little over six hours and then pulled apart. This is called pulled pork :-)



I strained the juices to get the little bits of pork and the onion... then mixed in with the pork. I then ladled some of the meat juices over the pork and I mixed it thoroughly. I tasted for seasonings... added a bit more seasoned salt and black pepper. Now it is ready for barbecue sauce or put into Brunswick Stew or eaten just as is. The juices are frozen for a gravy that sliced pork will be simmered in.

The aroma from the meat cooking was great, but the best aroma yesterday was a cake baking and cooling. As the cake cooled we ate our soup. The soup was great... better than the day before. The aroma from the cake was so enticing... calling us to taste it....

It is a Raspberry Peach Cake that my niece, Marcy, posted the recipe for at her blog, Lady M's Cakes. (take a look around while you are jotting down the recipe and leave Marcy a note)

I baked the cake in a 9" x 13" glass pan... only because I was too lazy to get a Bundt pan out of the lower cabinet. I didn't want a lot of frosting so I made an icing of a cup of powdered sugar, about a tablespoon of peach juice and ¼ teaspoon of raspberry extract and a bit of milk to make it the consistency I wanted. I drizzled the icing over the almost cool cake. I just couldn't wait much longer... the aroma was so alluring!

Frank started on his cake while I snapped a few pictures. I came into the living room when I was finished and asked him how the cake tasted. His reply was (I may not have it word for word here) So good I could eat the whole cake. I agree with Frank... I too could probably have eaten the whole cake in one sitting. The cake's taste lived up to its aroma, just heavenly.

The cake would have looked prettier with the icing if it had been baked in a Bundt pan.



Have you ever noticed how much better you feel when you are surrounded by wonderful aromas?