Dinner in Whately, where I stuffed myself silly on homemade pierogies and hamburg gravy. We brought a cake from "Cook's Country" called Blum's hazelnut cake. This was really, really good and could, I thought, have been even better (I think I may need new baking powder). The frosting had Fluff as an ingredient which I was suspicious of, but although it was sweet, it wasn't overly so. And the texture was almost as good as a buttercream without the work. I think this would work equally well with almonds, and be cheaper.
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