It’s a buckwheat blinis (or crepes) with homemade gravlax, sour cream sauce and romaine hearts for Russian holiday week – Maslenitsa.

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Very fast dinner for one (and half) from Martha Stewart’s Everyday Food Magazine.

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I’m really not sure that Martha Washington could bake this cake with this name, but it’s quite good – moist and chocolate. I made a layer of Swedish lingonberry preserves (from IKEA) and poured homemade sour cream chocolate glaze on top. Recipe adapted from Baker’s Book of Chocolate Riches, Gourmet.org.

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