Oh, why…hello, April. Where did you come from? March was so busy, I almost didn’t realize the calendar had changed….
The first half of March was taken up by doing my part of the preparation for a wedding shower in honor of my brother and his fiancee. The shower was planned by my future sister-in-law’s younger sister, and it came off beautifully. The theme was “a ladies’ afternoon tea” and it was held at the Palmer House in the Griggs Mansion, a restored historic mansion which is currently being run as a bed & breakfast. My mom and I got to stay overnight in one of the rooms, which thrilled me to no end.
Each of the bridesmaids contributed to the treats served at the tea. There were delicious grape bars, chocolate-covered strawberries, butter cookies with nutella, fruit tarts, and French macaroons. I made cake bites and lemon cookies.
What’s cooking? Things Lenten for home, things sweet for the shower.
This month’s favorites:
Lenten/vegan chocolate cake. Shaun’s birthday falls during Lent, and after he had a very rough, long day at work on his birthday, I was determined to make him a cake. I used my grammy’s chocolate oil & vinegar cake recipe and cut it in thirds to make an appropriately-sized cake for two people. The frosting was a modified Betty Crocker recipe using margarine instead of butter, and soy milk instead of dairy milk. And it worked!
Don’t Try This at Home: Culinary Catastrophes from the World’s Greatest Chefs
Watching and listening:
All Creatures Great and Small, series 3 & 4
Anne of Green Gables
I’m looking forward to:
The continuation of the melting of snowbanks. Not being sick anymore.
My memory of March is already fading….
There was the wedding shower, which was lovely. For the most part, I remember being sick, and tired, and being tired of being sick and tired. If the weather would warm up, I am positive that would help. C’mon, April!
The good news is: I am enjoying my job at the library. I am finally starting to get my studio into some sort of order. Shaun won a cook-of-the-month board, which is a test of an Army cook’s knowledge, both of culinary and military practices. I am proud of him. 🙂