I just realized that I didn’t take a single photo of the cupcakes Annalie decorated for her birthday party today. I took the photo above of one of the unfrosted cupcakes, because happy cupcake is happy, and that’s kinda neat. I took a few shots of the kids eating cupcakes at the party, but the decorations probably aren’t very visible, and who knows when I’ll get around to downloading those photos off the memory card anyway.

I’m bummed that I don’t have a picture of the cupcakes, because she really had fun decorating them. But I also think, “Eh. Whatever.” And that indifference bums me out a little bit too.

There was a reason I was kind of distracted today, though. Sonja—one of my favorite people on this or any other planet—was busy having her baby yesterday and today, and I was checking my phone every time I even imagined it might have beeped or buzzed, anxious for news. From the little I’ve heard, the day was far more exciting than they would have liked, but everyone is fine. Whew. Also, yay! Baby!

I was going to try to blog every day this month. I didn’t mention it because I didn’t want to make a big thing of it, I just wanted to set myself the goal and see if I could reach it. I did great for nine days. Maybe I should just be thankful I got that many posts written, and work on keeping myself afloat until there’s another calm week when I can write a post every day. Maybe intermittent blogging is all I can do right now.

I’ve come to the reluctant conclusion that it’s impossible for me to do all the things I need to do in my daily life (homeschool an 8-year-old and parent a toddler, be a halfway decent wife/daughter/sister, keep the clutter and dishes and laundry from taking over the house, cook the occasional meal, crochet baby blankets and golden snitches, keep up email correspondence with friends, sleep more than four hours a night) AND ALSO blog on a regular basis. At least not like I used to, with lots of photos and thoughtfully composed paragraphs.

I just…can’t. And that makes me really sad. I don’t know what else could possibly give at this point. I guess I could give up reading and TV. I’ve already basically given up painting, and am trying to find a way to cram exercising back in there somewhere.

Sigh.

We’ve never been big on Valentine’s Day around our house. I’ve always told Troy that I’d rather he buy me a $10 bouquet of flowers on any random day of the year than spend $50 on roses on Valentine’s Day. Restaurants are too crowded on the 14th, and all the good candy is half-off on the 15th.

Then last night Troy came home with the news that he was going to have to stay late at work tonight because of a meeting his bosses are having. He doesn’t have to go to the meeting, mind you; he just has to sit around waiting for it to be done just in case they need him to do something after it’s over. That’s pretty typical of his job right now. We don’t love that aspect of our life, but we’re used to it, sadly. And at least we knew ahead of time that he wouldn’t be home in time for dinner, so we were able to eat at one of our favorite restaurants last night with the girls and call it an early Valentine’s Day dinner.

Today, Annalie and I made PB&J Valentine Cookies (while Elliora looked cute in her too-big apron and begged chocolate chips) and they are delicious. Later I might try making some Compost Cookies (despite the gross name, the recipe sounds delicious), and after the girls are in bed Troy and I will have a late supper of spicy California rolls and roasted asparagus and Annika‘s baguette drizzled with olive oil, topped with dark chocolate and coarse sea salt, oven-toasted. We’ll probably watch the second half of the BBC production of Sense and Sensibility that features Dan Stevens (the actor who plays Matthew Crawley on Downton Abbey!) as Edward Ferrars. Not a bad night, Valentine’s Day or no.

I’ve been a little blue lately, thinking about how we were supposed to be moving back to San Diego right now, until our move got pushed back six months. Although we do like being close to some of our friends and family here, and we enjoy taking advantage of the great museums and monuments in D.C., we don’t love living on the East Coast. It’s far away from most of our family and friends, and we just plain like San Diego and are eager to live there again.

The biggest reason we’re ready to leave is the long hours Troy has been spending at his job. We knew when we moved here that it wasn’t going to be a cushy shore job, that there would be periods of time when he’d be working late many nights in a row. And the first year we lived here, that’s what it was: periods of time, with long breaks in between where he was home in time for dinner and for a couple hours before Annalie’s bedtime nearly every day.

For the past year that is not how it’s been. Troy has been working long hours, just barely getting home in time to tuck Annalie in around 8pm most nights. Family dinners are a rare occurrence. We’re all burned out and ready to be done with this phase of our lives.

But the fact is, we need to hang in there for another six months. We have reason to hope that the long hours will taper off this summer and things will go back to a more normal schedule. In the meantime, we’re trying to think positive. Being here another six months means we have that much longer to visit our local(ish) friends and family. We have the spring and summer to enjoy the Smithsonian and national monuments. And we have a little more time for visitors, which we always love. And it could be worse; Troy could be deployed on a ship and gone completely for the next six months. So there are many reasons to look on the bright side.

Huh. Not sure how this post turned into a rant. Then again, pretty much everything I say these days comes around to this topic of how much I am over Troy’s long hours and how tired we all are and how ready we are to move on. I’m a broken record, a boring broken record. I even annoy myself.

I’ll focus on the good things instead. Like Elliora’s enthusiasm for eating a whole peeled apple, or Annalie eating—and liking!—pasta with eggplant, or the vanilla sea salt caramels Troy brought home for me.

Happy Valentine’s Day from all of us to all of you!

If you know me, you know I’m a cake snob. Box mixes are okay, but homemade cakes are my true love. Cake cooked in the microwave, though? I admit, in the past I’ve been seduced by the promise of piping-hot cakey goodness in only a few minutes, or the cuteness of one serving of cake in a coffee mug (and no mixing bowls to wash).

Yet every microwave-cake recipe I had ever tried was a disappointment. My usual response to those recipes now is, Rubbery, unevenly-cooked cake that doesn’t really satisfy any craving? Bleah, no thank you. I’m glad I tried this recipe from Prudent Baby, because I was very pleasantly surprised by how tasty it is. And it’s easy! I’ve made it about five times, tweaking the recipe to suit my tastes, and everyone who has tried it has loved it.

Soften a tablespoon of butter in each mug, 10-15 seconds in the microwave on medium power. You want the butter soft but not melted. (The mug[s] you use can be large or small, it doesn’t really matter. If you use a smallish mug, the finished cake will puff out over the top a little, which is fine.)

Add two tablespoons of sugar and stir till it’s fluffy and creamy.

Pour a little bit of vanilla into each mug. I just eyeballed it, but if you want you could measure out 1/4 teaspoon of vanilla.

This step is optional. If you don’t mind a crumbly cake (or you can’t eat eggs) you can skip it. If you want a chewier, more, uh, cake-like cake then mix in about half an egg per mug. The first time I made these, I happened to have egg yolks in the fridge left over from making an angel food cake, so I just used one yolk per mug. You could also break an egg into a bowl and lightly beat it, then use half of that. Or you could even use a whole egg, if you want. It will just make for a rather dense, eggy cake which is not necessarily a bad thing.

Add two tablespoons of vanilla or plain yogurt (or sour cream, or even sour milk or buttermilk in a pinch) to your mug and stir well.

Mix in 1/4 cup of flour, 1/8 teaspoon of baking powder, a sprinkle of cinnamon and a pinch of salt.

Now for the best part: the streusel topping! In another bowl, for each mug mix together 1 tablespoon of brown sugar, 2 tablespoons of flour, and 1 teaspoon of cinnamon. Cut 1 tablespoon of cold butter into small bits and add that to the bowl, then use your fingers to rub and smoosh the butter into the flour mixture till it’s well combined. Sprinkle that over the top of the cake batter in the mug.

Stick your mug into the microwave and cook on high for 1 minute, and in additional 10-second increments as needed. In my microwave, one mug of cake is done in 1 minute 20 seconds, and two mugs of cake take about 2 minutes 30 seconds.

Ta-daa! Coffee cake in a mug, in less than ten minutes. Just be sure to let it cool a bit before you eat it. Serve with pickled eggs and pretzels for an excellent late-night supper.

Microwaved Coffee Cake in a Mug
serves 1

• 1 Tbsp butter
• 2 Tbsp sugar
• 1/4 tsp vanilla
• optional: 1 egg, lightly beaten (or 1 egg yolk or 1 egg white)
• 2 Tbsp vanilla or plain yogurt
• 1/4 cup all-purpose flour
• 1/8 tsp baking powder
• sprinkle of cinnamon
• pinch of salt

Streusel Topping:

• 2 Tbsp all-purpose flour
• 1 Tbsp brown sugar
• 1 tsp cinnamon
• 1 Tbsp butter

1. In a large or small mug, soften (not melt) butter in microwave for 10-15 seconds on medium.
2. Add sugar and mix till creamy and fluffy.
3. Add vanilla.
4. Stir in the yogurt.
5. Add flour, baking powder, cinnamon and salt. Mix well.
6. Make the streusel topping: mix flour, brown sugar, and cinnamon in a small bowl. Add cut-up butter and rub into flour mixture till well-combined.
7. Sprinkle topping over batter in mug.
8. Cook in microwave on high power for one minute, plus additional 10-second increments as necessary. When the cake looks mostly dry, it’s done. Let it sit for a minute to finish cooking.