ghost kitchen.

Yeah. Jotting this here because I can't find it online anywhere. 
The idea is that I've been baking with aromatics a lot lately, and these two Paula Wolfert variations seem like an interesting thing to add to a cake in place of "2 tbsp rum" or other alcohol. You can also flip the proportions of orange blossom water and Armagnac.

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basque aromatic mixture.

2 tbsp orange blossom water
2 tbsp anisette (not pastis)
2 tbsp dark rum
50 ml Armagnac
1 tsp almond extract
1 strip lemon peel

Combine. 

dill + peanut.

3 large aubergines (1.2kg)
some neutral oil
coarse salt

4 garlic cloves, peeled and minced
1 long red chilli, very finely chopped
2cm piece fresh ginger, peeled and grated

zest of one lemon
1/2 cup toasted coconut
2 tbsp tomato paste
2 tbsp tamarind paste
1 tbsp soft brown sugar, or more to taste
1 tsp ground cumin
¾ tsp ground turmeric

100g delicious peanuts, either pre-roasted and salted or you-roasted and salted
100g crunchy peanut butter

water to thin
salt and sugar and lemon juice to taste

Fried onions
Fresh herbs – a handful each of mint, coriander and dill, all chopped
Steamed rice and/or salad