Presenting "The Aunt Sassy", Pastachio Layer Cake from Baked Explorations

         It’s been too long since we shared a terrific baking recipe with you. For that I apologize. But after our Christmas baking binge, our house baker has been taking a long rest.  In truth, all our baking is done out at the Beach.  And for most of the winter, the Beach is off-limits to Andrew whose real estate business takes up most of his weekends.  Today, in anticipation of Easter and for all of you who crave the comfort on a great party cake, there’s this phenomenal confection from Brooklyn’s best bakers, the team at Baked, Renato Poliafito and Matt Lewis.  And of course there’s a story attached to it.

A visit to April Bloomfield’s Spotted Pig and a recipe for the great British delicacy Bangers and Mash

         The weather on America’s East Coast has been nothing short of bizaare this whole winter.   When I boarded the plane to come home from St. Barth, the temperature there was 81 degrees.  When I arrived in Newark the temperature was 75 degrees.  We could have saved a small fortune by opening the pool early out at the beach and staying put.  Except that this week there have been freezing temperatures to our north.  In any event, I think there’s a short window of opportunity to put some comfort on the table and today’s dish is a perfect example of just that. It's Bangers and Mash, true British comfort food and my is it good!