Thu_Feb_21_10:01:31_PST_2019
One Hot Stove turns 9 years old today
9 as in one less than 10, as in almost a decade, so unbelievable. So much has changed over these nine years both in my life and in food blog land. The latter has exploded from a constellation of blogs whose writers all had at least a nodding acquaintance with each other to a glittering megacity where the bar for writing and photography is set ever higher and where new food trends are born and nurtured every day.
But you know what? Some things haven't changed at all. I still manage to take surprisingly crappy pictures with a perfectly good camera (scroll down for Exhibit A). I still don't have my own domain (Internet-speak for a posh address). My blog still lives in the sleepy outskirts of blog land. I still clumsily pour out my words straight from the heart. And I still marvel that some nice people show up and visit me regularly.
Once in a while, someone who doesn't read or care about food blogs will hear that I write a food blog and they're like, "You write about recipes? That's so...interesting" very incredulous that someone would waste time this way. And I'll babble something like, "It is more than recipes, food is about connection, blogs are virtual communities" and then I trail off and change the subject because this whole thing is so hard to describe. You see, every now and then I will get an e-mail from a reader telling me that my words touched them somehow, and I stop in my tracks and tear up. I am so amazed and grateful. This gig that pays me nothing at all may be the most positive thing I do with my life.
All of this is my rambling way of saying that even though the world clearly has thousands of blogs that are way more polished and professional, I still love this little blog as much as ever and will continue to write it as long as I can because you never know when it will connect with someone.
So, gentle reader, please join me for a big serving of blog birthday cake. This one isn't a traditional cake at all but a layered concoction of graham crackers and custard and whipped cream called eclair cake. I was looking for a dessert that would feed a crowd at a friend's party and both her family and mine are crazy about vanilla custard so a dessert involving custard seemed like a good bet. It was during the holidays when I was all baked-out and wanted something different. This is a good recipe to file away for the summer months when you don't want to turn on the oven because you don't bake this cake at all.
The "traditional" eclair cake recipe contains several supermarket marvels such as cool whip, instant pudding and canned frosting. This version has many more homemade components, but you'll still have to hit up the cookie aisle to buy a box of graham crackers. If you're feeling ambitious, you can make those yourself- there are recipes out there in (where else but) food blog land.
This is one of those desserts that is totally simple and comforting. There's nothing sophisticated or trendy about it and that's OK. A bit like me and my blog.
Part 1: The Base. Go to the supermarket and buy 1 box honey graham crackers.
Part 2: The Filling. It has two components, custard and cream.
1. Make 1 recipe vanilla custard. Let it cool.
2. Take 1 small container (half pint) whipping cream. Whip the cream and 1/3 cup sugar to soft peaks. Fold in 1 tsp. vanilla.
3. Fold the whipped cream gently into the cool custard. That's your filling.
9 as in one less than 10, as in almost a decade, so unbelievable. So much has changed over these nine years both in my life and in food blog land. The latter has exploded from a constellation of blogs whose writers all had at least a nodding acquaintance with each other to a glittering megacity where the bar for writing and photography is set ever higher and where new food trends are born and nurtured every day.
But you know what? Some things haven't changed at all. I still manage to take surprisingly crappy pictures with a perfectly good camera (scroll down for Exhibit A). I still don't have my own domain (Internet-speak for a posh address). My blog still lives in the sleepy outskirts of blog land. I still clumsily pour out my words straight from the heart. And I still marvel that some nice people show up and visit me regularly.
Once in a while, someone who doesn't read or care about food blogs will hear that I write a food blog and they're like, "You write about recipes? That's so...interesting" very incredulous that someone would waste time this way. And I'll babble something like, "It is more than recipes, food is about connection, blogs are virtual communities" and then I trail off and change the subject because this whole thing is so hard to describe. You see, every now and then I will get an e-mail from a reader telling me that my words touched them somehow, and I stop in my tracks and tear up. I am so amazed and grateful. This gig that pays me nothing at all may be the most positive thing I do with my life.
All of this is my rambling way of saying that even though the world clearly has thousands of blogs that are way more polished and professional, I still love this little blog as much as ever and will continue to write it as long as I can because you never know when it will connect with someone.
So, gentle reader, please join me for a big serving of blog birthday cake. This one isn't a traditional cake at all but a layered concoction of graham crackers and custard and whipped cream called eclair cake. I was looking for a dessert that would feed a crowd at a friend's party and both her family and mine are crazy about vanilla custard so a dessert involving custard seemed like a good bet. It was during the holidays when I was all baked-out and wanted something different. This is a good recipe to file away for the summer months when you don't want to turn on the oven because you don't bake this cake at all.
The "traditional" eclair cake recipe contains several supermarket marvels such as cool whip, instant pudding and canned frosting. This version has many more homemade components, but you'll still have to hit up the cookie aisle to buy a box of graham crackers. If you're feeling ambitious, you can make those yourself- there are recipes out there in (where else but) food blog land.
This is one of those desserts that is totally simple and comforting. There's nothing sophisticated or trendy about it and that's OK. A bit like me and my blog.
Eclair Cake
(Adapted from this recipe on Cajun Delights)
Part 2: The Filling. It has two components, custard and cream.
1. Make 1 recipe vanilla custard. Let it cool.
2. Take 1 small container (half pint) whipping cream. Whip the cream and 1/3 cup sugar to soft peaks. Fold in 1 tsp. vanilla.
3. Fold the whipped cream gently into the cool custard. That's your filling.
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