Currently, I’m going through a bit of a metamorphosis.
Which is actually quite apropos, since it’s Spring Break around these parts.
I’m looking around my house and thinking I need to shed this old skin.
I need to start making my house look like what it looks like in my head.
I need to clean out my laundry room and paint, paint, paint!
Maybe something blue like I saw on Pintrest.
I’m thinking these wicker baskets should line the shelves to hide all the ugly cleaning supplies and mosquito repellent.
And then, I want to make it pretty, and maybe add a fancy door knob, and a cute little sign that says, “Laundry Room – drop your drawers here” or “Laundry Room – the floor is not a hamper”. Hehehe.
I want to make my house a livable magazine picture.
I want this so badly I can’t see straight.
So. . . . .
I’m moving in baby steps.
First, clean out the laundry room.
It’s a veritable jungle in there.
Now, I have to make another move.
I’m thinking my next step will be paint.
I’m probably going to paint it a Rainy Day Blue. The same color as Bella and Soledad’s bathroom.
Beyond that, I will probably have to spend some money.
Which makes me hyperventilate.
I don’t really like to spend money, but it must be done for the sake of clean clothes everywhere.
I’m not going to think about it right now.
Well, maybe if I just map it out, and whisper it gently into my husbands ear, it won’t seem so bad.
Maybe I’ll also whisper a little something about actually now washing our clothes, instead of making him do it.
No, that’s crazy talk.
I might need to come up with a Plan B.
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So sometime in the near future, I’ll be posting pics of my beautiful NEW laundry room.
I’m just about to get started cleaning the floor boards in there and taping the walls so I can PAINT!!!!
I hope I get to it soon.
Because like I said, it’s Spring Break, and A LOT IS GOING ON around here.
Sweet Shelbi just went on her very first trip without me and Warwick. A school trip. I miss that kid. All grown up. Sigh. Durn offspring.
And I almost forgot.
It’s Warwick’s Birthday!
So that has been distracting me a bit.
The girls and I made him a cake.
Well the girls that are still here with me. The one’s that haven’t gone and left me high and dry.
It’s a German Chocolate Cake.
And it may have been one of the worst baking experiences of my life. Or the best, I haven’t decided yet.
In any case the cake turned out PERFECT. MOIST. DIVINE.
Me on the other hand, turned out a little frazzled from all the fighting about stirring, pouring, and licking the bowl.
|How can one child be so happy and another have so much angst?|
A day in the life, I suppose.
Mama Lett’s German Chocolate Cake
One more thing!
This is my husbands FAVORITE CAKE IN THE UNIVERSE, says he. So I say, “Oh Good! I know how to make a German Chocolate Cake!” And I made him this one for Christmas. And he says, ” Yup. That’s a cake. But it ain’t German Chocolate.” And I say, “How rude. You don’t know what your talking about and your super rude. Did I tell you that?” And he says, “Yes, and no I’m not. It’s good, but its no Mama Lett German Chocolate Cake.”
Mama Lett is his Grandmother.
Quite possibly the sweetest person to EVER roam the earth.
Who upon hearing about my rude, ungrateful, truth bearing husband, immediately gave me this recipe, and a piece of cake. And smiled at me, and gave me a hug, and smiled at me some more.
So I will make her German Chocolate Cake.
And I will endure whatever my children dish out as I teach them to make it, when they are 2 and 5 years old, respectively.
And my husband will eat the said cake, and smile, and love me, and never know the hell I went through to get this piece of heaven on his birthday plate.
For the Cake:
4 oz. sweet baking chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp salt
1 cup butter, room temperature
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup low-fat buttermilk
For the Pecan-Coconut Frosting:
4 egg yolks, beaten
12 oz. 2% milk fat Evaporated Milk
1 1/2 tsp vanilla
1 1/2 sticks of butter (3/4 cup)
1 1/2 cup sugar
1 1/2 cups of finely chopped pecans
2 2/3 cup of unsweetened Coconut flakes
1.Preheat oven to 350 F. Spray 3 -9 inch round pans with cooking spray. Line the bottoms with wax paper.
2. In a small microwavable glass container, microwave chocolate and water on high for 2 minutes. Stir at the 1 minute mark. Remove from microwave and stir until chocolate is completely melted.
3. In a medium sized mixing bowl, beat egg whites until stiff peaks form. Set aside to use later. In another medium sized bowl, mix together flour, baking soda, and salt. Set aside. In a large bowl (with an electric mixer) beat together butter and sugar until light and fluffy. Add eggs yolks one at a time (not all at once as seen here) beating well after each addition. Next, add chocolate mixture and vanilla.
Finally, add 1/2 the flour mixture, then the buttermilk, and ending with the flour. Be sure to beat and blend well after each addition.
|She’s not blinking. Her eyes are rolling in the back of her head because she’s pissed.|
4. Gently fold in egg whites until just incorporated and no whites can be seen. Pour into prepared pans.
5. Bake for 30 minutes or until a toothpick inserted comes out clean. Cook cakes for 15 minutes, and then remove from pans and allow to cool completely on wire racks. Frost with Pecan-Coconut filling between layers and on the top and sides of the cake.
Directions for the Pecan Coconut Filing/Icing:
1. To a large saucepan, add egg yolks, evaporated milk, and vanilla and whisk until blended. Add butter and sugar and cook on medium heat for 12 minutes, while stirring continuously. The mixture will thicken and become a golden brown when it is done. Remove from heat and add the pecans and coconut. Stir well. Cool. Once the mixture has cooled, use to frost your cake.