Four milks are better than three

Several years ago I saw an episode of Good Eats on the Food Network in which host Alton Brown makes Tres Leches cake; literally, three milks cake. You basically make a white cake and allow a mixture of whole, evaporated, and condensed cow juice absorb into it. The promise of a completely fat- and sugar-soaked bite of cake burned itself into the desire portion of my brain. But I lived with a lactose-intolerant person (read: sissy) for many years and never got around to making the cake myself.

Then, in Peru, in January, at a bakery, I finally tried it. Imagine the heaviest, sweetest cake possible, which is simultaneously cool and refreshing. Yeah, food love. I ate it everyday I had access to said bakery.