I am so in love with what I made for dinner last night. Shrimp baked in tomato sauce, with onions, oregano, feta cheese, and a smidge of garlic. It was so simple, but tastes SO GOOD.

I and my lunch leftovers are going to go get a room.

I had some buttermilk loitering in my refrigerator, not paying any rent and generally taking up needed space. I said to myself, "Self! What should we do with this delinquent buttermilk?"

And myself says "Hark! There's a buttermilk pound cake recipe right here!" while waving a stark white page covered in printing from the internet.

"Self! That is a fantastic idea!"

( An illustrated story about a pound cake )

( Doncha wish your girlfriend could... )

Happy Friday, Everyone!

Don't worry, dontcallmemolly, I'm not talking about Marcel.

While reading one of my cooking magazines, I ran across something called agave syrup. Some people with diabetes use it instead of regular sugar because it doesn't raise blood sugar levels as much as regular sugar.

I bought a bottle of agave syrup in Living Earth a few weeks ago and have been trying it out in different things. So far I've used it in peach buttermilk sherbet, raspberry syrup and simple syrup for mint cream topping for cupcakes.

I have to admit, I'm impressed. Everything tasted like it was supposed to, and acted like it was supposed to. I'd post pictures of ice cream and cupcakes, but alas my weekend was a bit too tequila soaked to manage taking pictures.