They say the way people talk on those islands is closest to the way Elizabethans spoke. Original inhabitants came over around that time and were isolated enough to keep their accent.
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Looks nice! What’s in it? Unique decoration, or did you just run out of powdered sugar? 
Welcome back!
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It’s a simple chocolate cake that I might have messed up as my scale stopped functioning during my process of weighing , I was using FP on scale.
I should have chosen a different bake as I now have a recollection of you not being too fond of powdered sugar or cocoa as a finish on cakes😂, mea culpa! But after decorating it with the sugar/cocoa combo, I realized I could cross cut it and get an attractive slice, totally unplanned.
So here are some 4” sour cherry tarts, I was able to get a quarter cup cherries in each one which made the fruit to crust ratio very pleasing.
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Yup, they make me cough. Nice of you to remember.
Love the look of those tarts. Beautifully browned!
Thank you! I could absolutely use a bit less sugar, but I wanted to see what an original-ish version tastes like as I have no basis of comparison.
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Now that’s pretty fascinating!
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Thank you much, I made a Pierre Hermé pate brisée which was appropriately flaky and iirc, an egg wash with sugar sprinkled on top. Too bad sour cherry season doesn’t last a little longer.
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Making it tiny also made it very quick - took all of 10-15 mins to put together including the pastry (plus 20 in the oven).
Though I was thinking later that I might prefer the right-side-up roasted tomato version, where cherry or grape tomatoes are roasted with garlic first, and then filled into the pastry shell. Can separate the roasting of the tomatoes and the tart making (but good luck not eating up the tomatoes in the meantime 
)
Not that it’s an either-or, but this left me craving that.
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Tart tatin looks great but I agree with making the roasted tomatoes and then filling the shell. For me, that way is easier and the results are very pleasing.
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Financiers with hazelnut flour. Everything done in the FP, Mirabelle plums with hazelnut brittle, sweet cherry and red currants. These are 4” and not too thick, made a perfect serving. No sour cream or ice cream today but I wished I did 
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(Raspberry) Jammy Focaccia. Saw this on a random YT reel. Had to try.
Focaccia recipe from Alexandra’s Kitchen, never fails. Her dough sweetened with 2 T sugar. Baked 30 mins. Then pipe jam into random holes I tapped out with chopsticks. Then slathered with icing (milk, vanilla extract, conf sugar) to top and bottom.
Sweet treat with iced lemon tea.
Fun mashup. Focaccia jelly donut. Without frying…
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Sigh! I awoken the monster when I enquired about you. Now I’m in love with those financiers, and want them! Need a gnashing of teeth emoji here!
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I made a dried fruit focaccia once, similar to this one from King Arthur. Wasn’t my thing, but if you’re a fan…
I’ve heard that also said about the Outer Banks in NC, though I don’t recall any special foods from there.
No, dried fruit is too hard. What I’m enjoying about this jammy focaccia is the moistness. I never add raisins, currants to baked goods (a as reference). Dried fruits alone or in yogurt, def.
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I’ll message you with the link, it doesn’t require a lot of time, I made half. I’m actually going to finish my sabbatical, so you won’t be tempted any further🤣!
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How considerate! 
Thank you!
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I went to smith island years ago via boat. Lovely place and if I remember correctly there were tons of cats that lived there. I didn’t get offered a piece of cake tho.
