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?!).
I’ve come to a startling realization this past year or so.
I prefer my mashed potatoes lumpy.
For years and years, I whipped potatoes into a frenzy in a frenetic attempt to achieve the perfect silky-smooth consistency. Then I heard somewhere that you shouldn’t beat your potatoes with a mixer to within an inch of their lives, because it breaks down the starches in the potatoes and makes them gummy. I bought it. And so the next batch was all by hand with a potato masher. Were they super, duper smooth? No. Were they oh-so delicious and, with their little lumps here and there, unmistakably and perfectly homemade? Oh, yes.
These Carrot Cupcakes, topped with Cream Cheese Frosting, are soooo good. And they’re especially perfect for Easter.
Though, I must confess, I’m not usually a carrot cake fan these days. I used to be, but something changed.