A few weeks ago, Kramer and I went to Baltimore to see my brothers. I’m the oldest, as you can tell by my extreme maturity in these photos, then Dane is the middle and Wyatt is the youngest. Dane goes to school in Baltimore and studies what I want to say is microbiology but it’s probably much more complicated than that. He works in labs and is always talking about some weird organism he read about or some new disease that is especially scary. I hope that one day he will work for the CDC and let me know when the next plague is about to hit so that I can prepare for the end. This preparation will no doubt involve my buying a lot of junk food and watching a lot of TV and watching New York destroy itself because, let’s face it, I’m not a survivor. But I’d still appreciate a head’s up. Wyatt, on the other hand, is now in China, teaching SAT prep courses and probably eating really delicious food as we speak. What I would give for one more xiao long bao. Wyatt, can you please throw some in an envelope and send them my way? I’m sure they’ll be fine. Anyway, I wanted to see him before he left, so Kramer and I rented a car and drove on down. I had never been to Baltimore before and I really enjoyed being by the water, walking around and seeing the town my brother lives in. There’s obviously a lot going on in the city, but my brother seems to like it and I think there is a lot of potential for it to become something great again – hopefully that will happen. We ate sushi and hot dogs, did some day drinking, took a water taxi and then headed back to Dane’s apartment to watch TV, play games and search for stupid stuff on YouTube. Oh, and then we ordered pizza at midnight. Typical weekend with the bros. Kramer and I could only stay for one day, but I’m glad we saw Wyatt before his adventure in China began, and we’ll see Dane again this summer when we go to Virginia Beach, so that’s not too far away.
Totally not annoying my brothers in this photo.
I made this pound cake a while back when Kramer was in New Orleans. That’s what you do when you’re home alone and bored, right? Watch Montage of Heck, have a glass of wine and make graham cracker pound cake. I brought the cake into work the next day and it was very well received. Everyone ate it for breakfast, alongside a cup of coffee or tea, and told me how much they liked it. The concept is simple: flour, butter, cinnamon and the added honeyed sweetness of graham crackers. I’ve always got a box of them in my cupboard – I don’t know why – and they lend themselves perfectly to so many things, why not pound cake? You can eat this on its own, but I highly recommend slathering a slice with some creamy peanut butter and maybe a dollop of jam. It would probably also be delicious toasted with a big scoop of ice cream in the middle of two pieces. Just a suggestion.
Crab mac & cheese hot dog. Wut.
Cheese filled, bacon wrapped hot dog WITH a fried egg.
Flour + graham cracker crumbs = awesome.
You’ll have a thick batter – roll with it.
Scrape it all into your loaf pan and bake!
Cool fully before removing from the pan and slicing.
I think it looks pretty with some extra crumbs on top.
- ¾ cup (1½ sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- ¼ cup + 1 tablespoon heavy cream
- 1½ cups all-purpose flour
- ½ cup finely ground graham crackers (about 5-6 crackers)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- Preheat your oven to 325 degrees F and line and/or butter your loaf pan. Set aside.
- In your mixer, beat together your butter and sugars until well creamed, about 3 minutes. Beat in the eggs, one at a time, until fully combined, scraping down the sides of the bowl as needed. In a medium sized bowl, whisk together the flour, graham cracker crumbs, baking powder, salt and cinnamon. Add ⅓ of your flour mixture to your bowl and mix until just combined, then add ½ of your cream, followed by another ⅓ of your flour, then the rest of your cream, then the rest of your flour, scraping down the sides of the bowl as needed.
- Spread your batter into your pan and smooth out the top. Bake for 50-60 minutes, until set and a toothpick comes out clean. Allow the cake to cool before running a knife around the edges and removing it from the pan (or just lift it out if you used parchment, like me). Sprinkle with a few more graham cracker crumbs, if you have them, and slice. This will keep well, at room temperature and wrapped in plastic wrap, for up to 3 days.