Mr. Write's Page

A note dated April 15, 1993…

Imagine a thick wedge of butter cake, rich and fluffy, prepared in a tube pan using fresh apples, chopped pecans, brown sugar, and a hint of nutmeg.

So light in texture that it crumbles away from the fork, yet somehow is moist and… so very fragrant.

Picture how the caramel glaze, freshly drizzled down the golden brown crust, solidifies as you watch.

Savor the moment as you press the edge of your fork carefully into the wedge, and steam rises through the silver tines.

That was my selection from the dessert table Saturday when I lunched at the High Hampton Inn in Cashiers, North Carolina.

I wanted to run back and eat more with both hands, but I didn’t. I simply cut myself a slice of fresh blueberry pie.