Extra Extra Read All About It

Where the hell have I been?!

I don't call, post, or send flowers?!

How rude of me!

Well, gather round children.

For it is story time!

Today's tale is that of my own.

Ah, yes, tis an enjoyable telling that dates back to June of 2011

The tale of my summer travels . . .

It all began when my handsome husband graduated from UCLA. 

As a graduation present and reward for all the hard work he put in, I got us two tickets to a little place down in the dirty south by the name of New Orleans (pronounced Nawleans)

Since we've been wanting to go for some time, I figured "Hey, what better time than now?! He just graduated and the humidity is at its peak... what better time than now?"

June 13th- June 17th

And I'm not kidding about the humidity.

The moment I stepped out the door I was sweating like a whore in church.

Then just around the corner comes my favorite holiday.

INDEFUCKINGPENDENCE DAY!

Spent the day grilling, eating, swimming and drinking with my man, my bestie and the homies.

July 4th

Skip to the last chapter of the book which brings us to the end of summer where my parents, younger siblings, uncle, boyfriend and I go to London for a few days before going on a safari in three different countries in Africa.

I don't want to bore you with stupid details of my even stupider trip so I'll keep it brief:

London for 3 days

South Africa for 1 day

Botswana for 4 days

Zimbabwe for 4 days

then back to 

South Africa for 4 days

July 28th- August 10th

So, yeah, we saw hippos, lions, giraffe, rhinos, crocodiles, hyenas, etc. 

But like I said, I don't want to bore you with my stories. 

Ovid

"Beauty is a gentle gift"

Nutell-ing How Good This Is

(The most delicious pound cake I've ever made)

(Bake it now. Thank me later.)

Nutella Swirl Pound Cake

1 Large Egg, at room temperature, lightly beaten
2 tsp Vanilla Extract
1 1/2 cups Unbleached All-Purpose Flour
3/4 tsp Baking Powder
1/4 tsp Salt
1 cup Unsalted Butter, Softened
1 1/4 cups Sugar
1 jar (13 oz) Nutella

Instructions:
One. Preheat the oven to 325 degrees F. Grease a 9 inch by 5 inch loaf pan and dust with flour or sugar. (Sugar preferred, darling)


Two. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.


Three. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.


Four. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream. Scrape down sides here and there.


Five. Turn the mixer to low speed and add flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.


Six. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a cleaned spatula. Scrape another 1/3 of the batter over the Nutella and smooth. Scrape the remaining batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix that bitch!


Seven. Bake the cake until it is golden and a toothpick comes out clean, about 1 hour and 15 minutes. Let it cool for 15 minutes.


Eight. Store that baby at room temp for up to 3 days.


Serves: 8-10

I'd Like For You and I To Go Romancing

(click here)

Queen

Song: Good Old Fashioned Lover Boy

I will pay the bill, you taste the wine

Driving back in style, in my saloon will do quite nicely

Just take me back to yours that will be fine

Trick or Treat

It is NEVER too early to start planing your Halloween costume. 

Or in my case- my future children's costumes.

Takes The Cake

After spending an afternoon whipping up a delicious pie, cake, tarte, bunt or roulade, do your baked good a favor and not disrespect it by putting it on a less than exceptional stand. 

In fact, spoil your baked goods rotten by placing 'em on one of Clara French's four fetching cake stands!