Some people are under the erroneous impression that Mr. Handsome is a serious man. True, he can be stingy about flashing his pearly whites and generous with his garumphing, but he does know how, if the mood strikes, to break loose, bounce off the walls, hang from the ceiling, and show his goony underbelly.

When he breaks loose, he goes hog wild.

He can lay it on reeeeeal thick.

Sometimes he gets so bad that I freak out—something I have every right to do considering I am married to the man in these pictures!

Maybe I should join a support group. Is there such a thing out there? If not, I guess I could start one. I think I would call it Wives of Spastic Husbands (WOSH, for short).

But just when I start thinking about calling the padlocked van with wire-meshed windows to come haul his royal silliness off to the Funny Farm, he goes and does this:

…and then I can’t help but take him seriously again.

I have finally learned to operate the scanner component of the printer-scanner-copier that we have owned for four-plus years, thanks to some brotherly assistance. My options for blog illustrations have broadened exponentially. Here’s a sampling: Mr. Handsome at age 21.

Back then he had no idea how much empathy (in case you can’t see the writing, he’s wearing what is called “The Empathy Vest”) he would be required to muster up and dole out—at least he was enthusiastic about it!

Ever since I made those coconut brownies I’ve had to endure the several cups of the leftover chocolate glaze staring me in the face every time I opened the refrigerator door. Finally, following in the footsteps of Cookie Baker Lynn, I created myself some glake (cake made from glaze equals glake), though it maybe was more brownie than cake, in which case they should be called glownies. Or, we could put the two words together and call it glownake. Whatever the wordage, the end result was a dry brownie, not very noteworthy at all. Except for the icing.

I made a peanut butter frosting, courtesy of Deb, and it crowns the glake in such a way that you can forgive it (the glake, not the icing) for sucking all the moisture from your salivary glands.

I will not be making these clowning glownies again, but the icing is a keeper.

Ps. In keeping with this chocolate-peanut butter theme I have going, I’ll be making some chocolate-peanut butter eggs tonight, that is, as soon as Mr. Handsome gets home with the cream cheese (go ahead and forget the bacon, honey—just don’t you dare forget that creamy block of cheese) that I need for the filling (which is really quite similar to this frosting).

Peanut Butter Frosting
Adapted from The Smitten Kitchen

I used natural peanut butter (with salt), and even though Deb says that it’s best to use commercial creamy peanut butter because the oil might separate out, I didn’t have any problems.

10 ounces cream cheese, at room temperature
1 stick butter, at room temperature
5 cups confectioner’s sugar, sifted
2/3 cups peanut butter, creamy

Cream together the cream cheese and butter. Add the sugar and mix well. Add the peanut butter and blend till smooth.

Warning: Do not sample the icing at all because once you taste it you will plunge headlong down the slippery slope of gluttony and greed, and, as a result, you will not have any icing left with which to ice the cake. Which was the whole reason for making the frosting in the first place.