Cut Pieces

I actually used a big spatula to take large sections out to cut.

 

The April 2010 issue of Saveur has an article on cardamom, and being the good Norwegian that I am, I had to make the Cardamom-Ginger Crunch. It's really, really very rich. There's a ton of ginger in it, so it's a little spicy, too. And there's a whole pound of butter.

Done