For months I have been itching to try Archana's Spiced Carrot Cake, a sweet treat that is pumped up with the addition of ground cardamom. I'd been leaning on my banana bread recipes for those moments when a sweet, but not sugar-saturated treat was in order, but it was time for a change.
When you have all the ingredients prepared, this is a great, simple recipe that yields solid, tasty results. The cardamom gives this nice, subtle push of flavor that sets this mix apart. But be warned -- it's a pain in the arse to grind it. I bought some over the summer, but this was the first time I used some. The shells are very stubborn, and a lot of effort will give you just a bit of appropriately ground spice. I heated it with my cast iron skillet and then used a mortar and pestle and my coffee grinder to get the powder. It took a while since the cardamom is so light that it flies above the blades. If you want speed, I suggest some pre-ground cardamom.
But the result is a treat. It was the middle of the night, and I was too impatient, so I just ripped chunks off and ate them warm, without a glaze or confectioners sugar -- both of which would really make this cake. But without, it's still nice and light, moist, and great for a quick nibble.
What should your last meal of 2006 be? Why, 
Imagine that you are considering dining at
a restaurant you have never been to before. If all your friends like it and the professional critics like it, chances
are reasonably good that so will you. When it comes down to it, though, your friends are not professional food
critics. Whose advice do you place more weight on -- the friend's or the word of the person who gets paid to
eat?
Some drinks are just not meant to be. Witness
the 
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