Volume 08

1905
M A G A Z I N E
ART & TIMELESS FASHION
Winter 2015 // Volume 8

COVER PHOTOGRAPH BY SAUL G. HODGERS
COVER DESIGN BY MARIAH ROMERO

ILLUSTRATIONS BY INDIA HEARNE

PHOTOGRAPHY BY JENNIFER CARRILLO
Modeling by Sandra Vazquez

F R O S T B I T E
PHOTOGRAPHY BY SAUL G. HODGERS
Clothes by Homero Cortez
Styling by Marisol Gastelum
Make Up and Hair by Neftali Camacho
Modeling by Karina Duarte and Adal Villegas (Hector Alegria Models)

M I L A N
Fashion Week Street Style
PHOTOGRAPHY BY JENNIFER RAPINCHUK

PHOTOGRAPHY BY CHEROKEE PLUMMER
Modeling by Ricky Rubio
Styling by Candice Taylor

PHOTOGRAPHY BY REBECA GONZALEZ
Modeling by Alex Chavez

PAINTING BY CHELSEA DOLLAR

PHOTOGRAPHY BY JO HERRERA
Modeling by Juan Rodriguez (Francy Lezcano Agency)
Styling by Jo Herrera
Hair by Jose by Oquio
Special Thanks to JC Studio PhotoLook

PHOTOGRAPHY BY CYDNIE SMITH-MCCARTHY
Modeling by Sierra Parson & Kim Blacknall
Creative Directing by Darnell Thomas
Makeup by Júlia Mayumi Imamura

YES DOUBT
Written by Ana Stina Rimal
My husband and I have a mantra that we often circle back to in conversation. He came
up with the wording but the idea is something we had been toying with for a while. It
goes; the mark of human decency is self-doubt. e idea of self-doubt seems to be a
touchy one. We do not want to doubt themselves anymore because we’ve been there and
it hurts. Allowing doubt in could start the avalanche of self-hatred that we have worked
hard to surface ourselves from. But we can’t be good all the time and if we are not being
honest with ourselves about the nature of our interactions with the world then opens the
opportunity for evil. We have to call ourselves out when we do something crappy.
It’s ve-in-the-morning and I am listening to Katy Perry. I’m on top of a ladder in the
grocery store I work at listening to a heart-felt recording of Firework over the P/A system
and Katy is talking about just wanting to start again and for a second, I think Katy
might be crying. It feels real, it feels painful, I feel bad for Katy. And then, I feel bad for
myself. I have been around six feet tall since I was in elementary school. I have always
been dorky and lanky and loud, like a house of cards, one blow from caving in. Surely,
this is the song’s intention: to make us feel bad for ourselves, for our own pain, only to
be redeemed in the chorus: Baby you’re a rework,/Come on show ‘em what you’re
worth. anks for the empowerment, Katy. On top of the ladder, at ve in the morning,
I begin to notice a trend. ere are a lot of songs of the same ilk as Firework; validating
messages of self-worth and self-conndence. Don’t worry, you are beautiful, you can do
no wrong. It makes sense why we have these ideas oating around the Top-40 List, in
memes on Facebook and Tumblr and on wooden plaques from Target. Us 90’s babies
grew up in a world where if you weren’t as thin as Kate Moss you were nothing. If you
weren’t politically minded, an excellent lay with a pussy tighter than the st of God and
a sense of humor to match, you were out. e competition was suffocating and debilitating.
We needed messages of self-affirmation to survive. ese messages, for however empowering
they are, seem to have quieted a crucial instinct in the human mind and that is the never-ending,
brutal but necessary cycle of self-doubt.

A SAPPY, OVER-EXAGGERATED RETELLING OF
AN AUTHORʼS IMPORTANT REALIZATION
Written by Charlotte Roberto
A cold gust of air breezes in through a haphazardly open window pane. A soft, eshy form
begrudgingly oats to the opening and slams it shut. An unimaginative documentary
about how pencils are made plays in the background. e cushioned being is a young
woman, skin ushed pink and hair as unraveled as a rat’s nest. She glances around her
surroundings and sees nothing but imaginary shadowed gures dancing in the shadows
created by ickering lights reminiscent of a holiday current but seemingly long gone
in spirit. A long, exasperated sigh slips out of her cracked lips. After then covering her
ushed skin with a lilac cocoon of eece, she solemnly sipped on a lackluster mixture
of poorly manufactured cocoa powder, moderately ltered tap water and hot buttered
rum. Feelings of loneliness washed over her like a cascade of ocean water lling an
opening that, unbeknownst to it, was actually the throat of a living being gasping for
anything but its salty, liquid death.
Her cell phone lights up with two different requests from friends to hang out. e
woman ignores these messages and encases her body in thick cloth, xes her hair,
paints her face, and positions herself in front of the door. She looks down at her watch
and observes the time: 8:04PM. Unless her memory deceives her, she remembers that
at this time of night, the plaza—unofficial mecca of her city’s downtown center—
would be lit up like a Christmas tree, ttingly so for the time of year. Seeing as how
she was sufficiently wrapped in her own and artiicially created warmth, the woman
ventured into the heart of the city, hoping the vicinity to such a place would instill her
own slow beating, blood-pumping organ with enough lovable sustainability to vanquish
the lone stillness that currently lled it.
She neatly parking in an asphalt parking lot dark enough to be mistaken as a large, vast
and hapless void. Fearlessly crossing this battleeeld manifested in her David Lynchesque
mind, the woman makes her way to one of the chilled metal benches sprinkling
the plaza. As her pupils adjust to the darkness, she looks through the glistening snowwakes
to see multiple dark blobs in motion across the way from her. ey politely pass one
another as some exit the area and others come in to it. Squinting, the woman realizes
these shapes are nothing but couples arm in arm, so close they form some sort of new
entity, a creation of being conjoined by love and tenderness. She looks down at her
eece covered hands, wondering what it would be like to have them held once again.

SIX TIPS ON HOW TO ENJOY BEING ALONE
Disclaimer: is list obviously contains this author’s opinions, so her advice may not
apply to everyone. It is inspired by her own experiences and by a friend who admitted to
the author that she doesn’t know how to enjoy being alone. is one’s for you, J.
1
2
Realize that people are inherently wrapped up in themselves, so no one will even
probably notice or care that you’re eating lunch or shopping alone. Literally no one.
Take yourself on a date. Go to your favorite restaurant, bookstore, coffee shop or
bowling alley simply because you wanted to go there.
3
Remember: when you’re out by yourself, you can be as sellsh as you want. No one’s
going to get hungry or whine about work or homework that isn’t nished. Stay out
as long as you want, because you can.
4
ink about who has always been there. ink, and think hard. Guess what, kid? It’s you!
You, yourself, and you again! You have survived thus far, simply by being your own #1.
Pat yourself on the back and feel proud that you’ve been such a good friend to yourself.
5
6
Go to Olive Garden, order fettuccine alfredo and smother it in ketchup. No one’s gonna say,
“Ew, that’s gross! I wouldn’t eat that!” because guess what? NO ONE ELSE IS THERE TO
JUDGE YOU! You eat that ketchup-covered masterpiece uninterrupted and judge-free, bud!
Accept the real, honest truth that choosing to be alone does not make you lonely.

T H I S I S O U R F I L M
e Internet is an incredible thing. Its fun, confusing, scary, exiting and most
importantly, it is massive. People and business have been able to reach millions
of others through websites like Facebook, Twitter and Youtube. But the most
fascinating thing about the Internet is that nobody knows how to do it right.
No one has found the formula of having a successful page or show, there are
no rules or regulations when it comes to content - it is a innnite canvas for
creative minds. When we gured this out, we were instantly hooked.
isisourrlm began as a simple fan-page for our rst project titled “A Film.”
After it was done we knew we had to keep on making more, the problem was
that we wanted everyone to watch our lms. As “A Film.” began it’s festival
circuit we began to get desperate, no one could watch it unless they went to a
festival it was accepted and our Facebook page was slowly fading away with
nothing more to show. e summer came and we were in pre-production for
a new lm called “e Egg”. We didn’t know what to do with it when it was
done, all we knew is that we wanted everyone to see it. It was a story we were
passionate about that could speak to all kinds of people. So we decided to put
it online once we had it made. As we were guring out the marketing campaign
we would have to make for an online lm we started looking at the numbers
a Youtube page could achieve. ere were so many opportunities to make
content and the greatest part that we had no restrictions.

is was when the idea for a real multi-platform production company came about. We
would release “e Egg” under a Youtube channel and promote it through social
media websites. But we needed more. e idea of a consistent Youtube show came
about and we approached Max Marriner to host a show about movies. We needed
more short lms and approached a variety of lmmakers to produce their next lms.
We wanted a web series to show off more expanded stories and characters and two
non--lmmakers approached us for a show called “Humpday”.
e concept sounded fantastic so we agreed to produce. en, other projects and
people came about to expand our slate of content.
isisourrlm was created as a collaborative resource for creative minds from all backgrounds
and interests. e purpose is to entertain and touch the lives of as many people we can
reach while connecting our community. With everything from movie news and reviews
to shows about growing up. Stories for everyone, content for everyone, entertainment for
everyone - that is isisourrlm.
For more information and to see our projects go to
www.thisisourrlm.com and like our Facebook page for updates!
- Charles-Austin & Alvie Hurt

WHAT
DOES
A
FEMI
NIST
L O O K L I K E ?
Written by Anaiah Lupton
When I was nine years old I wanted to be friends with a boy named Robin
who did not want to play with me. Older female role models taught me that
being sexy would make him be friends with me. I did not have the vocabulary
to apply this doctrine to my behavior but nonetheless I understood somehow
that my sexuality would make me seem like a suitable playmate. I wrote him
a irtatious letter, sealed with hot wax, pressed with my initials and spritzed
with my mother’s perfume. It was very sensual, and it worked. As the years
went on I began wearing clothes I thought boys would like, putting on
makeup and stuffing my shirt to look as though I had breasts. When I was in
the 7th grade I got my period before any of my friends and celebrated alongside
them because somehow I was a ‘real woman’ and was somehow more valuable
and accepted than before. I was the rst of my friends to have a boyfriend
which made me cooler based on the boy’s status. Before I lost my virginity I
was teased for being a prude and innocent, but once I had sex, girls called me
a “whore” and a “slut”. ere have been times in my life where as a human
being I felt capable and relevant, but as a woman: disposable. e need for
positive female innuences and role models is imperative to women and men
of all ages, because sexism negatively affects both women and men.
roughout my life, female friends and I have swapped stories and shared experiences
involving some kind of harassment, sexual abuse, rape, molestation, and
sexual discrimination. As my friend Ana Stina describes it, sexual abuse has
become a rite of passage. As I grew up I understood the term feminism to be
associated with women from the early twentieth century demanding the right
to vote or my friend’s mom who had nipple piercings. ankfully my examples
of feminism have broadened and I am passionate about learning and teaching
different forms and branches of, humanism, and equality.

I would like to begin by discussing various outlets of feminism and how it is impacting
society in 2015. ere are two large segments in the ideology of equality
that differentiates slightly based on concepts of gender. One branch describes
feminism as a sameness meaning that both man and woman are indifferent, uid,
and the diversities are formed by society. e other describes man and woman to
be different and makes the notion that these differences should be celebrated and
applied equally with no metric to scale otherwise.
I know feminists that don’t shave, as well as those who do, I know feminists who
let blood run freely down their legs when they menstruate, male feminists, feminists
that wear full make up, heels, and skirts, as well as feminists who are strippers,
those who are gender neutral and uid, and then some who claim proudly
to be “wifey”. I relate to all of these feminists and relate personal experiences to
each of them. All of these women (men, and those in between) are my sisters.
ere tends to be quality of doubt and uncertainty towards feminism because it
is believed that feminism is a recent trend coined by man-haters. ere is also an
element of frustration with feminism because there is a history of exclusiveness
and rejection towards women of different ethnicities. e most recent wave of
feminism has included doctrines of equal wage, sexual liberation, and a new
branch altogether: Womanism. Womanism focuses on gender uidity and ethnicity.
Womanism has sparked the beginning of an era that draws towards self-love,
the preservation of sisterhood, appreciation for womanhood, and the equality of
racial diversity amongst women.
As with most things, I am learning that the fundamental aws and societal push
back on feminism is not entirely an abstract issue as much as it is an issue with
myself, and how I treat other people. If we want to experience the positive social
change of feminism and equality we have to love the kind of women we are as well
as love the kind of woman sitting next to us.
Photography by Charles-Austin Ross

e a u t y t r e n d s
I N A S I A
While living in Seoul, South Korea; the heart of Asia’s beauty industry and innovation I have
discovered some great trends and products that beauty fanatics all around the globe will enjoy!
T H E S T R A I G H T B R O W
I think everyone can agree that brows can transform an entire look and having a perfectly manicured
brow is essential. e big trend all across Asia right now is a straight and slightly fuller
brow. is style of brow gained so much popularity because it instantly makes the face more
youthful and soft. e Clio Kill Brow is an amazing product that has a tinted marker on one
side and a gel on the other. e tint is so natural and has great precision so you can sculpt those
brows without them looking too harsh.
L O W E R L A S H L I N E H I G H L I G H T
is trend is reminiscent of the tear duct highlight, however South Korea took it to the next
level. e name for the trend is “aegyo-sal” and it means highlighting the skin below the lower
lashes for an overall cute and bright eyed effect. It makes the simplest eye makeup look pulled
together and it isn’t too overpowering. I love recreating this look using the Etude House Tear
Drop Liner, it is pigmented, doesn’t smear, and it has a built in applicator, making application
a breeze!
H A N G O V E R B L U S H E R
Originating in Japan as part of the “mori girl” style. Blush application in Asia has migrated from
the apples of the cheeks, to just underneath the eyes. At rst this trend can be intimidating, but
give it a shot and I think you will be pleasantly surprised. Putting blush closer to the eyes,
brightens and lifts the face. e ush of color also gives the illusion of a more natural look. e
Face Shop Cushion Blushers are the perfect product to execute this trend, because they have a
variety of beautiful shades that won’t be too overpowering for underneath the eyes.
Written By Marisa Esquer
Illustrations by Alexandra Conkins

C U S H I O N F O U N D A T I O N
Cushion foundations and BB Creams have been prevalent in Asia for many years now and
they are awesome. ey are convenient and the cushion application gives a awless nish to
the skin. Lately there has been a change from dewy skin to a more natural demi-matte nish.
e Innisfree Longwear Cushion recreates the demi-matte skin beautifully while providing
excellent coverage and like its name suggests it has amazing staying power.
G R A D I E N T L I P S
While living in Asia I see more gradient lips that anything else and it’s a trend that is so much
fun to play around with. With gradient lips, the color is focused on the inner parts of the lips
and diffused out from there. It gives a just bitten vibe that reminds me of ower petals. e
Laneige Water Drop Lip Tints make gradient lips really simple, just apply product to the
center and blend out. e tint come in many bright colors that really showcase the look.
C L E A N L A S H E S
No spidery lashes here! In South Korea, length and separation is what people want from their
mascaras. It is natural and light and it is perfect for every day. e Innisfree Microcara is my
ultimate favorite mascara because the wand is so thin, it coats each lash individually, leaving
lashes looking uttery and deened. is trend is also great for those who have problems with
lashes not holding curls or drooping later in the day. Because the wand is so thin, it applies
a minimal amount of product so lashes are not weighed down and stay perky all day long!

B
b o u r b a n a p p l e s m a s h
Written by Andie Fuller
b o u r b a n a p p l e s m a s h
Written by Andie Fuller
ere is no way around it, Winter is on her way, or in some
cases already at the doorstep. A few more sleeps and the
ere holidays is no are way here. around It’s a it, beautiful Winter is and on her busy way, time or in of some year
cases lled already with the at crunching the doorstep. of leaves, A few rst more snowfalls sleeps and lots the
holidays of warmth are from here. family It’s a and beautiful friends. and It’s hard busy to time believe of year that
2015 lled with is coming the crunching to an end, of but leaves, I’m reminded rst snowfalls to slow and down lots
these of warmth next from few family weeks and friends. really take It’s hard in the to believe beauty that of
winter, 2015 is life coming and my to an loved end, ones. but I’m reminded to slow down
these next few weeks and really take in the beauty of
It’s winter, no secret life and that my drinks loved ones. and dessert could easily be my
favorite part of a meal or get together and that’s why I
It’s wanted no secret to share that these drinks two and recipes dessert with could you. If easily you ask be me, my
each favorite tastes part like of happy a meal holiday or get memories together wrapped and that’s in why sugar I
with wanted to apple share on these top! two No joke. recipes It tastes with you. just If like you that. ask me,
each tastes like happy holiday memories wrapped in sugar
Let’s with an make apple this on festive top! No Bourbon joke. It tastes Apple just Smash! like that. (turn to
page, XXX to see my Cardamom Spice Cake Bites)
Let’s make this festive Bourbon Apple Smash! (turn to
page, XXX to see my Cardamom Spice Cake Bites)
PHOTOGRAPH BY SETH FULLER
PHOTOGRAPH BY SETH FULLER

What you need
4 oz bourbon
2 oz citrus clove or ginger liqueur
1 cup apple cider
2 oz Apple Pie simple syrup
12-20 swipes, freshly grated ginger
Apple Pie simple syrup
1 cup granulated sugar
1/2 cup brown sugar
3 cups water
1 apple, washed, sliced
1 Tbsp cinnamon
What you do
To make the Apple Pie Simple Syrup: Using a
medium size saucepan, heat over low/medium
heat, add in brown sugar, granulated sugar,
water, apple, and cinnamon. Let simmer for
30-60 minutes. Cool and store in a sealed container
in fridge.
Using a cocktail shaker, add the bourbon,
citrus clove (or ginger) liqueur, apple cider,
Apple Pie simple syrup, and 12-20 grates of
fresh ginger. Add a bit of ice to the shaker and,
shake it up!
Fill two glasses with ice, and pour the bourbon
smash over top. For extra umph garnish with
an apple slice and candied ginger. Cheers!
PHOTOGRAPHY BY ANDIE FULLER

B U D D H A B O W L
Written by Cydnie Smith-McCarthy
B U D D H A B O W L
Written by Cydnie Smith-McCarthy
SOOO - e rst time I made this dish I was so hungry (and the bowl was absolutely
satisfying ) I ate THE entire dish straight from the bowl with a fork. My
camera wasn’t quick enough for me the rst time so i ended up doing this ordeal
SOOO - e rst time I made this dish I was so hungry (and the bowl was absolutely
satisfying ) I ate THE entire dish straight from the bowl with a fork. My
twice! ey call it the Buddha Bowl because you’ll be rocking a Buddha-like belly
the rest of the day so be prepared guys!
camera wasn’t quick enough for me the rst time so i ended up doing this ordeal
twice! ey call it the Buddha Bowl because you’ll be rocking a Buddha-like belly
Note to self: if you eat an entire head of cauliiower in one sitting you will pay the
the rest of the day so be prepared guys!
consequences. Carry on....
Note to self: if you eat an entire head of cauliiower in one sitting you will pay the
consequences. Carry on....
PHOTOGRAPHY BY CYDNIE SMITH-MCCARTHY
PHOTOGRAPHY BY CYDNIE SMITH-MCCARTHY

What you do
What you need
For roasting and serving:
1 head broccoli, chopped into small pieces
1 head cauliiower, chopped into SMALL pieces
1.5 cups cooked chickpeas, drained and rinsed
1 tbsp Oil, divided
Salt & Pepper
Cooked grains, for serving
For the dressing:
½ cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
¼ tsp ne grain sea salt
¼ cup nutritional yeast
6 tbsp water, or as needed to thin out
T H I S R E C I P E I S M E A T L E S S
Yield: 4 servings
Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling
water over cashews and let sit in the bowl for at least 45 minutes.
Preheat oven to 350F and line two large baking sheets with parchment paper.
Place chopped broccoli and cauliiower onto one baking sheet. Add with 2 tsp oil and mix with
hands until fully coated. Sprinkle with salt and pepper.
Place a couple paper towels on the other baking sheet and spread out the drained and rinsed
chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry.
Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated.
Sprinkle with salt and pepper.
Roast the broccoli, cauliiower and chickpeas for 15 minutes at 400F. After 15 minutes, give the
chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15
minutes or until the broccoli and cauliiower are cooked through and the chickpeas are golden
in colour. (totally drooling already right?
Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending
on high speed until smooth.
When the vegetables and chickpeas are ready, remove from oven and place into a large bowl.
Add your desired amount of dressing on top and toss until coated. Season to taste.
NOTES TO READERS: e leftover dressing should keep for 5 days in the fridge in a sealed container.
e dressing will thicken as it stands (especially when COLD) so you can add more water to
thin out as needed

LAMB OSSO BUCCO
PHOTOGRAPHY BY SUSY ALFARO
What you need
Braised Lamb Shank (Osso Bucco)
2 Lamb Shanks (Heavily seasoned)
1 Cup Rough Chopped Onion
½ Cup Rough Chopped Celery
½ Cup Rough Chopped Carrots
Mushroom stems (from Risotto)
1 Can Tomato Paste
4 Cups Brown Stock
2 Cups Red Wine
1 Sprig Rosemary
1 Bay Leaf
What you do
Sear the Lamb Shanks until golden brown,
add to a pot with high sides and a lid.
Brown the Mire Poix, Mushroom stems, and
Tomato Paste in the same pan the lamb was
seared in. Add to the lidded pot.
Deglaze the searing pan with red wine and
reduce to about ½ original quantity.
Add all ingredients to our braising pot, bake
at 300 Degrees F for about two and a half
hours, or until tender. You can lower the heat
to about 200 and cook for another hour to
and hour and a half to make the meat more
tender if desired. Or you can use a crock pot
if you have all day.
Take the meat out of the liquid, strain thoroughly,
and reduce to desired sauce consistency.
I shoot for a sauce that will stick to the
back of a spoon when you run your fingers
across it.

RISOTTO WITH MUSHROOMS
What you need
Baby Bella Mushrooms, stems removed (in our braise),
Roasted in butter and rosemary, then julienned
2 Cups Arborrio Rice
4 Cups White Stock (or Parmesan Broth)
½ Cup Fresh Grated Parmesan
½ Onion, fine brunoise
3 Cloves Garlic, finely minced
(the garlic should be so finely chopped it melts into the
rest of the dish)
1 bouquet garni (aromatic herbs, peppercorns, etc. tied
into a bundle and added to the stock)
What you do
Bring the stock to a boil next to the saute pan
for the rice.
Sweat onions and garlic in a little oil until
translucent.
Add the rice to the sweating onions and garlic,
stir until the rice is coated in oil.
Add just enough boiling stock to cover the
rice, stirring constantly.
Repeat step 4 until the rice is fully cooked.
Not sure if your rice is done? Take a single
kernel out and break it in half. If it is not
translucent all the way through, the rice is still
underdone. Careful not to over cook the rice
though, it will turn out worse that way than
a little underdone. (the rice will continue to
cook even after you turn off the heat!)
Add the cheese and mushrooms. We want to
add the mushrooms last because if we add
them too early they will discolor our rice.
Taste, then season. Parmesan will add some
salt to the dish on its own, but it will often
time need just a little more salt to make the
mushrooms really pop.

ARUGULA PUREE
What you need
1 Part Blanched Arugula
1 Part Blanched Spinach
(Arugula on its own is too pepper-y)
Salt and Pepper
What you do
After the arugula and spinach are cold, squeeze all
the liquid from them, blend in a blender with salt
and pepper. If you puree is too thick, add some
ice water. If it is too thin, a little xantham gum
goes a long way.
Garnishes
Edible Flowers
Celery Leaves (washed in ice water to crisp them)
Frico (Melted then re-solidified Parmesan)

PHOTOGRAPH BY SETH FULLER
Cardamom Spice Cake Bites
Written by Andie Fuller
is recipe is a true lifesaver so write this down, commit it to memory or snap a picture
on your phone because it’s as easy as 1, 2, 3 and tastes like little pillows of holiday spiced
heaven. I like to have recipes that are this easy for when people pop over or we get invited
last minute, or just when my week has been too busy to bother.

What you need
2 Tbsp of melted butter
¼ cup granulated sugar
1 tsp cinnamon
½ tsp ground ginger
½ tsp allspice
1 tsp nutmeg
2 tsp cardamom
(And… here’s the secret)
1 frozen pound cake (family size)
What you do
aw the pound cake by leaving at room temperature
for 10-15 minutes.
Slice pound cake in even slices and then into
about 1-inch cubes.
Mix together sugar and spices in a large bowl.
Using a non-stick skillet melt the butter and add
½ of the cubed pound cake cubes. Lightly toss
until toasted.
Toss toasted pound cake into the large bowl of
sugar and spice to coat. Remove and set on plate
while continuing this process with the rest of
the pound cake.
Serve warm or cold, enjoy with coffee, tea or
after dinner. Eat one or two or twelve….
PHOTOGRAPHY BY ANDIE FULLER

VOLUME EIGHT