i mean, you can, obvi.
i'm not the boss of you-
but,
i'd recommend that you do it only if you really truly love to feel the upper limits
of loss and lovelorn loneliness on your commemorative celebratory cyclical milestones.
y'know?
yeah.
emotions are cool and all,
but let's try to be happy when we note the passage and progress
of our travels through time and space.
i listened to it on someone else's birthday, and i have to say,
it's a sobering experience, even if you're as perpetually stone-sober as i am.
i'll need a different soundtrack if i'm going to do what i do today.
hmm?
i've got to road warrior my way down south,
and no depressing music will be tolerated,
because i'm on a mission to have the most upbeat twenty four hours i can.
yes.
that's a thing.
today is the day.
the big day.
a whole other 'nother berfday,
for a whole other 'nother special somebody in my life.
that's right:
harvest skye ruth, my firstborn child,
turns seventeen today;
yup.
that's YEARS, neighbors.
and all of them spanned in a row, without skipping any.
now,
while i will not be listening to our buddy keaton while i drive down to connecticut,
i will be aware of the feelings of loss and loneliness
while i sojourn solo to the jam-packed land of sour water and stale air-
a.k.a connecticut.
uh-huh.
i know, i know.
but that's where it all really happens,
so that's where i've got to be...
***********
in the meantime,
i made her a pretty rad cake,
but you'll have to wait to read all about it
after i tell you about this previous berfday cake action
that was created with specific intent, and by purposeful request,
for thursday's unrelated events.
check the teleport:
PUMPKIN PIE AY-AY CAAAAAAAKE!!!
yeah!!!
we got cakes on cakes around here lately, man.
this one has a couple of sachets of super-hippie mullin' spices,
like rosehips, and orange peel, and cinnamon, cloves, anise, ginger,
nutmeg, and cardamom.....
yeah.
i represent on the heavy spices.
i love a lotta flavor, so i make a lotta flavor.
that's what's UP.
you see that frosting?
it's maple chai creamchee'!!
expert!!
would you like to try to create something like this for yourselves?
sweet.
here's the way to do it:
-
*
PUMPKINPIE CAKE!
-
preheat yo' oven to 350℉
-
in your reliably awesome stand mixer, moosh up:
1 cup raw sugar;
1/4 cup light brown sugar
1 stick (8T) earth balance butterish;
1/2 tsp salt;
2 T tofutti vegan creamchee';
2 emptied contents of mulling spice stuff-
(or whatever- you can use opened teabags, too as long as the flavors are on point, fire it up)
combine all that, and add:
1 cup pumpkin puree;
2 tsp vanilla;
xxxtra ginger and cinnamon;
-
now, on low speed, slowly whisk in;
2 2/3 cups flour;
1 /4 cup tapioca starch;
1/2 cup non-dairy milk.
turn it up, get it fluffy,
and pour/spoon it into 2 greased and floured pans.
i opted for a pair of 7" springforms,
because tall cakes are sexxxy.
but if you prefer dumpy ones, just go bigger.
i'll leave that up to you, duder...
bake it, (duh) for like, twenty five or so minutes, or until a tester comes out clean.
cool it off, and decorate that baby b!tch like a champ.
-
*
CHAIMAPLECREAMCHEE' FROSTING!
-
in the same (freshly-cleaned) stand mixer,
whip the holy heck out of:
6 T vegan butts;
2 T vega creamchee';
2 cups kapowedered sugar;
1 tsp vanilla;
1/4 tsp maple extract;
3 T maple syrup (grade b if you've got it)
1 tsp chai spice;
enough non-dairy milk, 1 T at a time, to fluff it out to the maxxx.
DAS IT!
and obvi,
activate some sprankles, too.
WORD.
i'm just sayin': rules is rules.
it's a party cake, bro.
don't make it lame.
that's not cool.
-
cakes on cakes on cakes, and layers on layers are all i'm on about lately.
that's just how life unfolds sometimes i guess.
let them eat cake-
hell,
maybe just go ahead and try to STOP 'em, really.
october is pretty cakey, very TILTY, and molto experte.
i think i'm tight where i'm supposed to be.
*
i am so truly very fortunate to have a daughter like harvest.
hell, both my kids are expert and excellent and enjoyable to be with,
so i county myself extremely lucky to get this day with them both.
i am grateful for the time i have been given,
even if it takes en hours' worth of roundtrippin' back and forth from doo-doo butter
to woodsly goodness to get the most out of the minutes we share.
that's how it's done,
so that's what i do.
hey connecticut!
ready or not,
like it or not,
i'm on my way;
never quiet, never soft.....
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