Basics

I don't know if it's all the changes of moving, etc. or the fact that I just realized I'm swiftly approaching thirty (oh, freak.)that's got me pondering on my life.

I think the real culprit is a line from a cookbook I've just been reading,

"A cook mimics someone else's food while a chef defines their own style."

It got me thinking, "Who am I? What is my style?" And, naturally, that spilled over into the rest of my life. Boiling it all down, here's what I came up with.


I love food. Possibly more than life. I'm a hopeless romantic and a tough girl. I'm proud and stubborn. I love puppies. I'm nowhere near being ready to settle down yet; luckily I married another gypsy. I'm surprised sometimes at how much I love being a mom.

I'm a middle child and a peacemaker. I love cooking seasonally. My favorite colors are yellow and red. My worst nightmare is to be considered average. Service makes me feel happy and needed.

I'm a spiritual woman. My life centers around family. Valentine's Day is my favorite holiday- just seeing red and pink together gets me excited. I'm an extrovert and an introvert, depending on the day. I love to feed people. Paris is my hometown. Pedicures make me blissfully happy. I'm postive and hopeful.

I've always wanted to be in the middle of a tornado. If I was single again I'd join the Peace Corps. I was chubby in high school and sometimes that still freaks me out. I'm fiercely loyal. Someday I will be more patient. I'm practical, sometimes to a fault. I love negative space. My sense of humor is dry, but I love to laugh.

I still love Dashboard Confessional, the band of my college days. I feel the need to read 'the classics', but there aren't many I'm wild about. I'm short, but still hopeful I'll get a growth-spurt. My dad calls me his Sunshine Girl, and I'm proud of that. I'm artistic. I'm generous. I love to write, and someday I'll publish something. I'm a good kisser and reading is my happy place.



So there you go, maybe you know me a little better now. At any rate, I had a good time doing the personal inventory.

So Long, Sweet Summer

I can't believe that the summer is pretty much over and done. Here we are packing again, and Ryan is wrapping up his last week at a job he loves more than any other in his entire life. When he came home for lunch today I asked him how his day was so far, and what he had planned for the rest of the afternoon. It was like talking to a really cute five-year-old.

"Well, this morning I dressed up like Lewis, 'cause we had these really cool costumes. No real reason, just, you know, . . . because. And this afternoon, let me see. . . I think I'm going to make some rope and catch some crawdads." His eyes twinkled on the last word.

I giggled out loud, I couldn't help it. No wonder it's his favorite job in the world- it's like getting paid to play cowboys and indians! :)

An Overnight Change

Reese turned two a little over a week ago, and up until then I figured I was getting used to the 'terrible two' stuff- not liking it, mind you, but at least feeling like I could deal with it. You know, tantrums, drama, mood swings, etc. But since that blessed birthday celebration it seems the 'two's have struck with a fiery vengence. I never knew she could be so sneaky or so fast! In the last week she has:
Drizzled half my shampoo bottle around the edge of the tub
Covered herself in desitin, strawberry yogurt, lotion, baby powder- you name it!
Dropped her toothbrush down the bathroom vent
Colored on any wall she could reach (I swear she has a stash of pencils hidden somewhere)
Knocked over a bucket of flour
Tucked all of Ryan's credit cards into the space where our diningroom door rolls back into the wall
Hidden my wallet somewhere in the house (we're on day 4 of the search)
And developed a lovely purple bruise above her eye from biffing it on the stairs.

Good Night Nurse!

I know, I know, it's only gonna get worse. Oi.

Cupcake Sunday

I've taken to baking like a crazy woman on Sundays, mostly because I miss my working hubby and cooking keeps me busy and insanely happy while he's gone. Without realizing it, I think I've designated Sunday as Cupcake Day. Last week was Chocolate Cardamom with Ganache Frosting. And this week?

Ginger Spice with Tangy Peach Swiss Buttercream.

It's a beautiful thing when ideas that have been bouncing around in your head for weeks turn out SO good. I got the idea while watching Stranger Than Fiction (love it!), and somehow knew they would be a hit before I even started baking them today.

My brain has lately been on overload with the amount of sweet things I've been dreaming up to 1-) get ready for the French Pastry class I'm teaching in a week 2-) plan birthday cakes for my parents' combined birthday party next weekend, and 3-) organize the at times overwhelming endeavor I plan to launch once we return to Provo.

So, more than ever before, I should be sick of it all, and yet I'm not. I can't get enough of trying new recipes, and my brain won't stop talking about all the amazing new flavors and garnishes it's coming up with. Nice to know that some things in life are guaranteed. :)

Here's the recipe for you to enjoy through tasty peach season--

Ginger Spice Cake

1 c. sugar
½ c. butter (1 cube)
1 egg
½ tsp. vanilla
2 c. flour
2 tsp. baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
1/2 tsp nutmeg
1 ½ c. applesauce

Cream butter and sugar together until very light and fluffy, 3-5 minutes. Add egg and vanilla and mix until well combined. Add applesauce and mix well. Sift dry ingredients together and mix into wet mixture until incorporated. Bake at 375 for 45 minutes or until center springs back when touched. For cupcakes, fill 15 liners a little less than 2/3 full, and bake 15-18 minutes.

Tangy Peach Swiss Buttercream
(enough to lightly frost 24 cupcakes)

1 cup granulated sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
2 ripe peaches, blended until smooth in food processor


Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.

Remove the bowl from the heat.Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.On medium speed, gradually beat in the peach puree a few tablespoons at a time, waiting until each addition is absorbed before adding more. You should have a shiny smooth buttercream. Pipe onto cooled cupcakes or press a piece of plastic against the surface of the buttercream if not using immediately.


Then, of course, find a fork and enjoy! We sure did.

Reese is 2!

All Hail Princess Reese!

Well, it finally came- it seems like I've been telling people that Reese is almost two for just about ever, and now I can smile and say simply, "She's two."

We lucked out that Reese's birthday happened to fall on one of Ryan's day's off. Seeing as how we're small in numbers here, I was thrilled that we didn't have to wait around all day for one third of the party to show up.

We weren't sure what to do for the special day seeing as how she probably didn't have a clue what was going on or why I kept sticking the sparkly blue princess crown on her head. In the end we kept things simple: we took her to Giant Springs to feed the fish, which she loved. . .

Buying fish food with Daddy

She kept snapping her fingers and making kissey noises at the fish calling, "Mon, 'mon fish!"

. . . and made sure to fit in a nap since what two-year-old birthday would be complete without at least one tantrum? Or you know, like. . . seven.

And since temps were too high to even think of turning on the oven, we opted for French Fries and Chocolate Milkshakes at Fuddruckers with a gy-nourmous (yeah, spelling's beyond me on that one) slice of chocolate cream pie.

Cutie!

Somehow the ketchup was more enticing than whipped cream or chocolate.

The evening ended on the lawn where we let her open her presents from us and play until mammoth mosquitos chased us indoors. The Buzz Lightyear definitely took the cake, but I'm not sure who was more excited to finally have him- Reese . . . or Ryan.

Playing with Daddy, Buzz, and Mr. Incredible (who Ryan is trying to teach her is just another name for "Daddy")

Mostly, all day long Ryan and I just looked at her and thought (both outloud and in our heads), "I can't believe it! She's so big- not a baby at all anymore!" Very surreal, I've got to say because I seriously feel like we just brought her home from the hospital in that tiny hippo outfit that her Aunt Aubrey gave her that didn't even fit. It's both the greatest thing in the world and one that puts a lump in my throat to see her so grown up, and turning into such a cute, hilarious, social, and amazing little girl.

We love you Reesie!