I hope everyone, mothers and sleeper-inners alike, is having a lovely Mother’s Day. I’ve already lazed in bed reading blogs (including my new favourite) while Chris made blueberry blintzes and Kate made plastic eggs (her specialty) and I’ve gotten some chocolate, flowers, an abstract line drawing and new fancy sunglasses. Chris said he wanted to make up for last year when we were still in the hospital and this was my only gift, from the NICU nurses:
I appreciate everyone who suffered through my weepy birthday post. I try to keep the personal personal but it did feel nice to share.
It meant I almost forgot to talk about party food though! For shame! I really reigned in my original, totally insane, list of birthday to-dos but I still put some effort in. I want Kate’s birthdays to feel special as she’s growing up and not involve the McDonalds Play Place if that’s avoidable. Most of my efforts were focused on the cake. I originally planned on a tinted six-layer rainbow cake like the ones that’ve been popping up all over but in the end I decided on copying this recipe exactly. I liked the idea of using a recipe from Food that Really Schmecks a cookbook we had growing up that was written in the area where Chris was born and my grandparents live. Truth be told the cake was a little on the tough side but the icing was yummy. I also made a Swiss Meringue Buttercream for the first time and while I appreciated being able to make it a few days ahead of time I wasn’t crazy about the taste. It reminded me too much of pure butter and it didn’t stick to the cake layers resulting in them slipping and sliding all over the plate. It sure did look pretty though.
I made three eight inch layers and actually did all that fancy trimming stuff to make it nice and even looking though I could definitely use more practice, which is just tragic. I’m in love with the Celebration Candle Kid from The Small Object. I can’t wait to see it every year on her birthday cakes.
For lunch, I decided on making some do-ahead-friendly Southwest foods that included Southwest Pasta Salad from the Rebar cookbook, cornbread muffins with cheddar cheese chunks and green onion, and nacho chips with guacamole, bean dip and store bought Pico de Gallo. All the hungry officers that Chris works with seemed to like the food and Kate was even able to eat most of it which made things easier all around.
And now, I must go do whatever I feel like because I have earned it.