Snert, smout en schorseneer

Now that I'm cooking regularly again, I'm excited to find this site of traditional Dutch recipes. (Relax, there are English translations there as well.) I never realised that authentic peperkoeken use rye flour rather than wheat or that stamppot has bacon and onions in it. Kind of makes me wish for a good Dutch holiday to provide an excuse. (I guess Koninginnedag is only a couple months off at this point.)

Yesterday's dinner was provided by bunj, who'd dropped off some tasty ginger carrot soup on his way to an Oscar party. That freed me up to follow through with my plan of rescuing monshu's homemade applesauce (we'd defrosted it with the hope he'd eat some but he didn't) by baking it into a cake. Food Network actually had a pretty good recipe after I'd halved the sugar content. I also halved the walnuts since we were using black rather than English, but in retrospect I would've been happy with the full amount. The Old Man was happy with it, too, which was the real bonus.