Living in limbo isn’t quite as hard as I thought it would be. It’s sort freeing, actually. My guy helped guide my perspective – “it’s an adventure!” – and for the most part, I’ve gone with that approach.
For 31 days, we are not tied down to a thing! We own nothing! Well, aside from three full-size PODS stuffed to the gills with our furniture and household goods (where does it all come from?!).
My guy and I have recently recommitted to a healthier lifestyle. We’re getting older, we’ve got a daughter now, and it just sort of needs to be done.
We’re eating less processed foods and more whole foods. We go out for walks every evening, and we’re talking about working towards taking part in a 5K come spring. And we’re enjoying indulgences like this Pumpkin Spice Latte Layer Cake.
Say what, you say?
When my guy really, really likes a recipe, he gives it grunts. Sometimes one, sometimes two, and on the very rare occasion, three.
I like when my guy gives my recipes grunts. What can I say – I get a certain sort of satisfaction out of it. One grunt makes me smile. Three and I practically jump into the air. Just call me a 50s housewife, I don’t care.
Wait. I just realized you guys might be imagining actual grunts. And now I’m imagining him making actual grunts over food too. And giggling.
No no. Metaphorical grunts. They’re sort of like giving a recipe stars, but in a manly way.
This recipe didn’t quite make it to the coveted three-grunt club, but! It was super, super close.
Every harmonious household needs a few good dessert recipes, right?! And the very best thing about dessert? It’s vegetarian. Perfect for the mixed veggie/carnie kitchen. Nary a meat-eater complains about the lack of meat when a scrumptious dessert is placed before him or her.
Like this one, for instance. It’s a banana sheet cake packed with tiny little Reese’s Peanut Butter Cup minis. And then topped with an amazing peanut butter cream cheese frosting. And it’s delicious.
Here is where I would love to wax poetic about the intriguing Meyer lemon, and how I picked up a luscious-looking bunch of them at my neighborhood farmer’s market on a particularly crispy, sunny winter day … or maybe I plucked them off of a ripe old tree in a sunny corner of my sweet old Aunt’s backyard as she smiled at me, sipping tea as she rocked on the back porch.
This wonderful little skillet cake has quickly become one of my favorite apple recipes. Easy enough to whip up for an everyday treat – yet still pretty enough to serve as an impressive Thanksgiving dessert – Caramel Apple Upside Down Cake boasts delicious caramelized brown-sugar-coated apples atop a buttery, moist cake. When plopped with a bit of Cinnamon Whipped Cream, we’re talking apple dessert perfection.
There’s a well-known new book out there called The Particular Sadness of Lemon Cake. The premise? The narrator, when eating a dish, can detect the emotions of the person who prepared the dish.
While planning our little Halloween shindig, one of my first food ideas was to make a spider-shaped cake.
He’s made from a dome-shaped cake a’la the famous Barbie skirt cake, which I thought would also work out to be the perfect shape for our little buddy. The idea for Barbie cakes is this: Bake your cake in an oven-safe bowl, plop it out inverted, frost it, and stick Barbie in feet first so that it looks like her billowy dress. Hoo boy. I’m actually kind of surprised I didn’t beg and plead for this one when I was a kid.