I made this cake last weekend!! I used my deep corning ware pot and it worked great. I was going to wait to post this when I could post a picture - which I hope to do this weekend - but since y'all posted I wanted to say: Eat it warm right out of the oven if you can. Well, I say right out of the oven, but it sits an hour in the warm water after it comes out of the oven, so right after that hour is over, eat it! I had to serve mine cold because I made it for a party and I had to make it the day before. It was wonderful and got rave reviews - everyone loved it! But I do admit to sampling a bit of what was left in the pot after I flipped it and let me just say, warm, it was HEAVENLY!!!

Let me ask you, what exactly is the LRV a measurement of? Luminance. It measures how much light a color reflects and conversely how much it absorbs. LRV is a spectral data point that runs on a scale from 0% to 100%. Think of spectral data as color DNA or a color's fingerprint; it's measured with a device like a spectrophotometer. Measurements are done according to international standards including a specified, consistent quality of light. That's it. That's all LRV is about. I've seen information on other websites and blogs that read way more into LRV than is correct. Applied to architectural color, you can categorize color by LRV and then use that spectral data point as a benchmark. For example, you've tested a range of colors with LRVs in the low 30's and they all feel too dark. At that point, you know to start pulling colors with higher LRVs that are lighter and more in line with what you envision. Understanding LRV enables you to predict how light a color will look and feel once it's up. Easy. If you compare a yellow and a gray with the same LRV, for example, it's hard to see the similarity. This is a little more complicated. LRV is just one of the key points of spectral data. Equally important are the psycho-physical dimensions of color which are hue, value and chroma. Color experts analyze - and compare - color using all four because each answers a specific question. For example, LRV answers the question how light or dark a color will look and feel in a space. Once you understand what LRV is, it's easier to see similar degrees of luminance when comparing a yellow and a gray with the same LRV. Yellow Iris BM 373 and Dune White BM 968, for example, have the same LRV of 80. They're equally bright. What's different is the chroma. Yellow Iris is a lot more chromatic than Dune White. But just because Yellow Iris is more chromatic and renders a more colorful visual sensation to the eye doesn't change the fact that both colors have the same luminance and will reflect equal quantities of light. So, in this case Dune White and Yellow Iris have the same light reflectance value but differ dramatically in terms of chroma or colorfulness. When you know how to dissect color and categorize it by hue, value, chroma and LRV It's not a matter of needing to "train your eye" to ferret out attributes. Instead, the spectral data spells it out plain and simple. So instead of struggling to compare colors side by side and guessing about various attributes, you can just let the data guide and inform your visual assessment. In other words, the data tells you what you're looking at so you don't have to waste time trying to figure it out (and hope you get it right).

Tishtosh, thanks for the report! Next time, since you're warming the coconut milk anyway, you can easily condense/evaporate it yourself (unless that's what coconut cream is? (I'm allergic so clueless on that point)). If you want the oats to absorb more/better, you can stir them in first and let them soak up some of the coconut milk before you add the rest of the ingredients. Writersblock, many thanks for the complete info. I've only been to Florida the once, but Key lime pie was also made here, brought by people who'd come from Florida one assumes. Probably made with Mexican limes, which are pretty similar if not the same. As you said, it had white flour crust (can't comment on the shortening--I assume also lard, though maybe vegetable) and meringue. The Key lime pie I had in the keys was even better. Nothing like getting it from the experts at the source. :) I was shocked once, just as you say, post-grasshopper pie era, to be served something called "Key" that was this hideous dark green (one assumes Persian limes) and had graham cracker crust and whipped cream. I said, "that's not Key lime pie" and sent it back. It might have been good, but I was too let down to try. Interesting about the cow economy in Florida. I'm beginning to think maybe someone said something about that when I was there, the more I think on it, but I really didn't know at all. I was about to ask questions, but don't want to go on a tangent of a tangent so I'll just look it all up.

Hmm. Dogs. We had a medium small poodle named Tappy growing up. Once while dining Sunday dinner, something came on the news in the other room. The 5 of us, for some reason, hurried in there to hear whatever. Came back to find Tappy on the table, actually standing on the roast chewing as fast as she could. We laughed so hard even the dog was confused. Me: You know those chocolate covered espresso beans? Well, about 25 (or more) years ago I decided it would be totally cool to have chocolate flavored espresso. I should have known it wouldn't be wise when the beans clogged up and stopped the blades in my little bean grinder. Nonetheless, I packed them happily into my little Krupp's espresso basket and fired 'er up. As I was doing dishes next to it, I noticed steam coming out of the top of the machine. "Hmmmm..." I thought again. I heard a noise out the window and turned to look out. At that moment, my espresso machine exploded, blowing the screw top up into the bottom of the overhead counter, and the grinds basket down through the carafe and the little espresso machine bottom to put a bull's eye slammed dent into the counter below. Cats ran everywhere and my heart about stopped. Minutes later, as I was wiping up the water and crap from the kitchen, picking glass shards out of my sweater, I was on the phone to BB&B to tell them I needed another machine because mine had just exploded. I left out the chocolate covered coffee bean part. Ironically, just this morning I was making espresso (you can tell I've been devoted for years) in the replacement machine, and I realized it was probably 25 or so years old. No planned obsolescence here! - - - - - - - - - - - -> Another good one is my former SIL. Speaking of Joy... Her DH didn't like soap bottles on the sink, for some reason. Fine. Everything else in the house was covered with ... stuff ... but he didn't like the soap bottles. She put the soap in some nice bottle thing by the sink. One day, she made her wonderful homemade bread. Warm and crusty, a perfect loaf came out. Her family, however, actually spit it out on their plates at dinner. Evidently she'd grabbed the soap bottle rather than the oil bottle and made bread with liquid dish soap. She bemoaned that it was the best loaf she'd ever made. She did, though, tell her DH he could stuff it and went back to safer plastic, labeled bottles for soap. He evidently did stuff it, because a few years later, after being together for 30+ years, he realized he was gay. Left her, their 2 adopted daughters, quit their church, moved to another state (nearby enough to commute) and lives with his boy toy. I wonder if he makes bread?