I now have two batches of pesto torte squirreled away in the freezer. I thought I was doing pretty great by accomplishing such a delicious feat, but the rest of the family was like, “ONLY two tortes? That’s not nearly enough!”
Actually, the tortes weren’t as complicated or time consuming as I thought they’d be. I made the cream cheese-ricotta part the day ahead of time. The next morning, I set up an assembly line: two bowls in which to measure the basil pesto ingredients and two bowls for the dried tomato pesto. Then whir-whir-whir-whir, the pestos were made, and all that remained was the layering and freezing.
So why not go ahead and make two more? Hmm…..
Silly me agreed to make sweet rolls for 250 people.
There’s a pastors’ convention in town this week and they needed volunteers for the coffee breaks, so I said sure, and how about I make sweet rolls from scratch to keep life interesting?
I’m making the buns small so I can get away with making less, but then I started feeling guilty for being such a cheapskate so now I’m making an extra hundred-plus rolls to assuage my conscience.
* * *
My daughter requested, once again, a red velvet cake for her birthday.
Birthday girl requested tostados for her lunch, “with refried beans out of a bag like in Guatemala.”
The kids were unanimous in their enthusiasm and have requested that we eat tostados on a regular basis. Sounds like a plan to me!
My younger son has been hounding me to let him cook. After putting him off for a couple weeks and reducing him to tears (shame on me), I finally allowed him to make a cake.
He was beyond proud, and the cake was a smashing success.
This same time, years previous: the quotidian (7.20.15), a tale of two children, statements, all partied up, whole wheat zucchini bread, in my kitchen, homemade shampoo, zucchini parmesan frittata, and salvation’s chocolate chip cookies.