Like Chasing a Rabbit
I’ve had a Fitbit for a couple of years now. Fitbits, as you know, measure your activity. My daily goal is 10,000 steps, and I reach it on the days I work out; other days I have to work a bit harder to reach the goal. One of the incentives is that you compete against others, who agree to compete against you. Bec’s grandchildren got Fitbits for Christmas, and shortly thereafter, they asked me to be on their list of “friends” against whom they compete. I can look at any time and see how I’m faring against the others, and let me tell you, when it comes to Mackenzie and Carter, it isn’t a pretty picture. It’s seriously like competing against Jack Russell Terriers. The numbers are given in 7-day averages, and Carter is always, ALWAYS in the hundred-thousands. How can I possibly compete against someone who has Running Club in the morning and plays soccer every day at recess? I’ll bet on any given day, he has beaten me by 9 o’clock in the morning. I’m pretty sure he gets up during the night and just runs up and down their hallway for an hour. I wonder if Bill would notice if I did that……
Rich and Famous
I truly wonder how many famous people I have walked past without ever seeing them. When the family was in NYC a number of years ago for Heather’s college graduation, every once in a while as we walked the streets of NY, Allen would say, “Oh look, there’s Yoko Ono,” or “Did you see him? That was Alan Rickman” (the guy who played Hans Gruber in Die Hard (may he rest in peace). In 1995, Bill and I were in the Oak Bar at The Plaza Hotel in NYC having a drink, when Bill said to me, “There’s Marcia Clark.” If you will recall, Marcia Clark had her 15 minutes of fame because she was the prosecuting attorney in the OJ Simpson trial. So it’s of very little surprise that the other night, when we were out to dinner for Bec’s birthday and suddenly there was some commotion at the door, I paid ABSOLUTELY NO ATTENTION. This, despite the fact that a giant of a man accompanied by a bevy of people had entered the Cajun restaurant where we were dining. It was Erik, who actually had his back to the door, who casually said, “Huh, there’s Charles Barkley.” Well, I looked up and confirmed that it actually was the former Phoenix Sun great himself. After getting past being stunned by his sheer size, I made a very quick decision. I grabbed Mackenzie’s and Carter’s hands and briskly led them through the crowded restaurant to his table, just as he was getting ready to sit down. I politely asked him if he would be willing to let me take his picture with my niece and nephew. Now then, that could have gone south very quickly. After all, I was interrupting his private dinner. But it didn’t. See……
When I’m rich and famous, I’m going to be as nice as Charles Barkley.
Cake Wars Continues
Bill isn’t the only one in this family who can bake. I made some cupcakes from scratch yesterday afternoon, using a wonderful Barefoot Contessa recipe. I changed them up a bit by using leftover icing from Bec’s birthday cake as a filling. I put the icing – a mixture of cream cheese, marshmallow fluff, and powdered sugar – into a squirt bottle and filled the chocolate cupcakes with the cream before icing them. They were delicious.
Chocolate Cupcakes, courtesy Ina Garten and Food Network
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Nana’s Notes: The Barefoot Contessa wouldn’t even consider OWNING a plastic squirt bottle, but too bad, her loss. The filling makes the cupcakes good. And, unlike Bill, I used store-bought frosting. So there.