He could do the funniest thing rn

1952, where we don't just eat dessert; we construct it with the geometric precision of a civil engineer. This "Peach Cheese Cake" is less of a pastry and more of a synchronized swimming routine captured in gelatin. Nothing says "peak culinary sophistication" like a base of zwieback crumbs and a filling featuring large curd cottage cheese, the official sponsor of mid-century textures. If you don't spend at least forty minutes tiling your peaches like a golden-hued roof, are you even trying to impress the neighbors?