Bourbon Cake, Rainbows, and What We're Eating in Hilo, Hawaii

Mr. L took this beautiful picture recently, while we were out walking the dogs.  Along with the palm trees, puffy clouds and ocean, it is quintessentially Hawaii.  We have now been here for almost eleven years, and I am not yet jaded by rainbows or the ocean.  I cannot imagine that would ever happen.

Today is Father's Day, and I hope the fathers in your life are having a good one.  Mr. L is watching golf.  My own father is too, so I will wait to call him.  We have a special menu for tonight, in honor of Father's Day.  It includes Chicken Tetrazzini and Bourbon-Chocolate cake.  As with all good recipes, there is a story behind this one.

My mother used to make this cake for a lot of picnics and get-togethers with friends. We just loved it. I had a good laugh today, when I realized I was eating bourbon pound cake for years as a KID.  People would probably come unglued about that in this day and age.  It's not like dad put it on my sack lunches or anything, though.  (And thanks, Dad, for packing my lunches for all those years!)  Anyway, after mom's death, the recipe was lost. I have searched for it, on and off, for years.  I recently came across a Twitter account called @RecipesLost and asked for their help.  They came up with this recipe, so that is what I am trying out.  I appreciate their very prompt assistance and recommend them.  However, I cannot report back yet about whether it is similar to mom's recipe, since we won't be cutting into it until much later.  Best case scenario:  Nailed it.  Worst case:  Really good cake.

Here is how the week is looking:

Sunday:  Chicken Tetrazzini, Broccoli, and French Bread; Bourbon-Chocolate Pound Cake
Monday:  Grilled Spearfish, Salad, Salsa Fresca and Tortilla Chips
Tuesday:  Chicken with Buttered Snap Peas and Lettuces; French Bread
Wednesday:  Couscous "Alfredo" with Mushrooms; Salad
Thursday:  Burritos (Black Beans, Olives, Chiles and Cream Cheese); Salad
Friday:  Pork Chops with BBQ Sauce Twice-Baked Potatoes, and Green Beans
Saturday: Joe's Special

Notes:   I'm using Israeli tri-colored couscous for the Alfredo.  Prepare as directed; add sauteed mushrooms, and make an Alfredo sauce to go on top (butter, whipped cream parmesan cheese). 

Here is that pound cake, cooling down.  Mmmm. Have a great week!