Peanut butter. Maple syrup. Chocolate chips. Melted into the goopiest goop you’ve ever seen. Marshmallows? Sure, throw those in too. The goopier the better. Growing up, this was my sister’s after-school snack. We had those hyper-colored plastic bowls that changed color in the microwave that I had received for sending in all my oatmeal box proofs-of-purchase to the Quaker Oats man. She would fill one of them up with her special ingredients, pop it in the microwave, and pull out the sweet peanut butter combo (the bowl a different color, of course). I don’t know how this little “treat” started and could never really understand why, but everyday at about 4:30 in the afternoon, the house smelled amazing.…
I didn’t used to like lemons. Or anything having to do with lemons for that matter. When I was growing up, every time my grandparents visited, my grandma would make my dad a lemon meringue pie. I would sit sullenly after dinner and eat the meringue off the top, all the while thinking, Why couldn’t she have made a chocolate pie?! Bratty, I know….
Two weeks ago, H and I were lucky enough that our Spring breaks fell at the same time. As we get older, we are increasingly aware of our freedom that just the two of us have, and how, one day, if there are any additions to our family duo, that freedom will understandably change. So we did we what have discovered we love to do – get in the car and go….
March sure came in like a lion this weekend. Snow, sleet, frigid temps. A mountain lion would probably be more appropriate. The temperature read -6 this morning when we woke up and our old, drafty house is doing its best to keep the mountain lion on the outside. At least I got a snow day out of it.
This weather makes it hard to believe that Mardi Gras parades have been going strong all weekend long in New Orleans. I miss it. I wish I was down there right now, as I do every year at this time. Dance parties in the streets, food, drink, friends, music–what’s not to miss? (By the way, happy Lundi Gras, y’all!) So the next best thing has always been to have a king cake shipped from New Orleans and make a big pot of red beans and rice or jambalaya. Last year was my first Carnival season after having gone gluten-free, and my attempt at making a gluten-free king cake was a total, utter fail. It was such a failure that I couldn’t even bring myself to take a bite….