Changing things up

Do you periodically experience burnout? I think, no matter how good life is, just about everybody wants a change once in a while. Champagne and caviar would get old if you sat down to it every single night. (Maybe fried chicken would take longer to wear out its welcome, but that’s a conversation for another time.)

Once in a while most of us need something different to take hold of our imaginations and offer a fresh perspective on our little corner of life.

I truly believe there’s always something or someone to be grateful for. Maybe it’s something as simple as dinner out with friends, relaxing and fun conversation, and eating good food you didn’t cook yourself. Or it might be a trip out of town once in a while to visit some place you love.

I guess what I’m trying to say is that just because it’s Tuesday, it doesn’t mean you have to eat pot roast because you always have that on Tuesday. Try something that you don’t usually eat on a Tuesday. You might even appreciate the pot roast more the next time you serve it.

In the spirit of changing things up, how about a makeover of something you serve on a regular basis? Once you get away from the “If it ain’t broke, don’t fix it” mentality, it’s fun to experiment with a new take on what you’re used to.

One of my favorite desserts is Pineapple Upside-Down Cake. I found the recipe I use many years ago printed in a magazine. When I went to dinner last week at a restaurant in downtown Columbus, I had a similar dessert that combined some of the elements of the one I’m used to with two or three different ingredients. It was delicious. I will recreate it at home soon.


1 one-layer box of yellow cake mix

Egg and milk to make batter according to box

3/4 cup fine self-rising corn meal

1 can pineapple tidbits, undrained

1/2 cup dark rum

1/4 cup butter

In a large bowl, mix batter for cake according to instructions on box.

Preheat oven to 350 degrees.

Use a tin meant for muffin tops (a muffin tin with wide, shallow holes). Grease tin; dust with a layer of corn meal. Pour 1/4 cup of batter into each hole. Sprinkle cornmeal over top to just cover batter.

Bake in preheated oven 10-12 minutes or until done. Remove little, rather flat cakes from oven. Cool on a rack.

Repeat to bake 12 more little cakes.

In a medium skillet over medium heat, place drained pineapple, 1/2 cup rum and 1/4 cup butter. Heat to a boil (watch carefully it can easily boil over). Simmer until rum sauce thickens. Remove from heat.

To serve, place a round cake on a small dessert plate. Top with pineapple in rum sauce. Whipped cream can go on next if you wish, topped by a cherry.

Makes 24.

.neFileBlock {
margin-bottom: 20px;
.neFileBlock p {
margin: 0px 0px 0px 0px;
.neFileBlock .neFile {
border-bottom: 1px dotted #aaa;
padding-bottom: 5px;
padding-top: 10px;
.neFileBlock .neCaption {
font-size: 85%;

Linda Conway Eriksson

Contributing Columnist

Linda Conway Eriksson can be reached at