It's been so long...

I've made and passed on the recipe from the Desmond Hotel in Albany, NY, made with hot dog buns. It has been a big hit for everyone who made it. Just yesterday I had some amazingly moist red velvet cake with just enough chocolatey taste from Homa's Southern Cuisine at 1201 Dickerson Pike. The restaurant pays homage to New Orleans but no BP is on the menu.

I made the Desmond BP as a banana bread version and a praline version for our New Year's Eve Watchnight potluck after the service. It went well, the praline better than the banana bread. In fact, I froze it and reconstituted it with more milk, sugar and egg last month. That's the cool thing about making something messy with simple ingredients that doesn't need to look good. BP is additive.

I was talking to someone about how BP is supposed to be an inexpensive dessert, except when you pay $5-8 for one serving in a restaurant. This sage explained that eggs and milk were readily available on farms and in rural communities. They made bread which doesn't last as long as the stuff we buy at the store in the wrapper. I made bread every Sunday for about 6 weeks, and it truly only was good for about 1 week. I have not used it to make BP, and had to stop making the bread because I enjoyed it WAY too much. Anyway, the other ingredient is sugar, which was the only extra expense. The opposite conditions exist for this city gal; sugar is more available and affordable than eggs and milk and bread.

I'll add the newer entries when I find them.

I will say that I need to revisit the BP at Soulshine on Demonbreun. Soon.