Yesterday I celebrated my 80th birthday by making myself a German Chocolate cake. Somewhere along the line, the Coconut Pecan frosting I make from scratch didn't come out like it has in the past. I cook and stir until I get to the soft ball stage, and then add the C&P's. When I added it to the cake, it was not as thick as it has been for the 40-50 cakes I've made in the last 30 years. Still as tasty as all of them, though.
That countertop it's sitting on was made back in 84, I think. Hard maple, with Red Oak bread board edging. Not one single split in the maple, but the Oak ends do the seasonal thing some times.
View attachment 294231 .............. Nubs