Tink had been in Los Angeles for a week, so that morning before his plane left LAX, it occurred to me that a good wifely thing to do would be to welcome him back to the Rondarosa with a home-cooked meal.
It would be, I decided, simple but grand. After deciding upon a vegetable lasagna and a four-layer red velvet cake with coconut cream cheese icing (nothing says, ‘Welcome back South’ better than red velvet cake) I sat down at the kitchen table to make out the grocery list.
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