Hello, From Me:

We're keepin' it real today... I haven't gotten dressed, done my hair, put on makeup, or done a single chore around here. My school district called a snow day, and while I am not really BACK there yet, I am claiming this for a snow day for myself. While I cna't TOTALLY waste away and vegetate (there's a baby who needs me pretty constantly), I CAN declare a chill-out day as far as any other responsibilities go.
And just to REALLY frighten ya, I thought I'd document it with a photo or two.

WARNING: This is pretty unglamorous.

Hello. Nice to see y'all.

I'm not afraid to give you some truth now and again!And the truth is, (beyond really honest pics), that I have to go back to work next week and I am truly DREADING it. (Sorry Danielle, Jewlia... I like ya, but...)
I don't know how to be a mom and a full-time teacher, and I am so sick with worry about the whole thing. I know I will be exhausted most of the time, and barely keeping my head above water with grading, commuting, bonding whenever I can with my son, and keeping the house from at least smelling bad...(yikes!)
And I'm afraid that my pretty darn regular posting here and on Noah's blog will likely slow down quite a bit while I try to survive the rest of the school year. So, since that is quickly approaching, I thought I'd post those photos of me, as a way to say,"Hello, It's been so fun to have this near-daily contact with you all... I love ya... But I'm about to fade into survival mode. :("

I think the grey, makeup-less photos convey that message quite well.

But now, now now... Let's not get too gloomy! I have a happy finish to this post!
For Valentine's Day, I made these amazing cupcakes from a book my friend Melody gave me-- these raspberry coconut cupcakes with coconut cream cheese frosting. The recipe is delightfully easy, and the sense of satisfaction at making these cakes from scratch, then decorating them all fancy-like, is IMMENSE. Immense satisfaction, y'all. And since it was so good for me, I want it to be good for you, too. So after ogling these delectable photographs, I've ended with the recipe so you can give it a try and feel the satisfaction for yourselves! See? Happy endings, all around!

{my cheerful kitchen table, complete with the cupcake book I got this recipe from!}

Raspberry Coconut Cake
1 stick of butter, softened
1 c. sugar
3 eggs
1/2 c. all-purpose flour
1/4 c. self-rising flour
1/2 c. shredded coconut
1/3 c. sour cream
5 oz. frozen raspberries

Coconut Cream Cheese Frosting
5 Tbsp. butter, softened
12 oz. cream cheese, softened
2 tsp. coconut extract
3 c. powdered sugar

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Preheat oven to 350. Line cupcake tins. (12 regular or 6 Texas-sized). Beat butter, sugar and eggs until light and fluffy. Stir in flours, coconut, sour cream and raspberries. Divide evenly into paper cups. Bake large cakes about 50 mins., small cakes about 40 mins. Make cream cheese frosting. Remove papers from cooled cakes and frost with frosting. Decorate with toasted coconut and fresh raspberries.

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