Mmm parsnip

And our special this evening is the 'Invercargill Delight'. Comes with a dirt garnish...

Nowadays, reading blogs is a dispensable luxury, right up there reading magazines, or wiping my bum. However, there is one blog I make an effort to check in on. Because it's DELICIOUS. And last week, One Hungry Chef gave us parsnip cake.

This recipe appeals to my repressed po-faced Presbytarian heritage (You're not getting any parsnip cake until you've finished all your sheep's eyes. Eat up! Or you'll get warts! In hell! etc."

Thing is, I love vegetable cakes, zucchini goes well with chocolate, as does chili, and carrot cake is brilliant.

Now, never let it be said I am a bad cook. I put in a lot of effort, and will often continue welding up a cake well after others have abandoned the effort. And growing up, my cooking benefited from two factors; a very competent foodie brother, and the gradual introduction of international cuisine into New Zealand's dubious culinary heritage, Italian especially. Kitchen conversations with my brother often went something like this:

Bro: "Is the pasta ready? Is it al dente?"

Me. "That depends. Al dente doesn't happen to be Italian for "burnt as fuck" is it?"

That said, things have improved. The oven isn't just for your car-keys. I am going to make this cake.