Making the Most of Moist

My mother had two signature dishes: boiled brussel sprouts, and pineapple cake.

When she boiled brussel sprouts, the entire house filled with the smell of decay. My sister and I held our noses and denied the now puke-green mush. We much preferred her pineapple cake.

My mother would upend an entire can of crushed pineapple into the cake batter. This was to make sure it wouldn't be dry. To keep it moist.

Yes, it was moist.

It was not a wet blob of green sludge, and it was our only other option.