Maybe you’re here for both? I’m TOTALLY here for both. I try, probably too hard, to appeal to everyone and to make everyone like me. I realize how unrealistic that is, but it’s super funny that someone too sensitive for criticism has become a mother, a photographer, and a blogger. The joke’s on me! The funny thing also, is that I just came here to share a recipe, but then decided I’d come here to share a weekend update (after my third fantastic, Monday-morning-missing-it weekend in a row), and I just started talking. Some things will never change. Some things shall never change. And Happy Monday morning to you.
Let’s talk weekend, ok? Yes! On Friday night, I took Scarlet to see Beauty and the Beast with her best friend’s family. It was so crowded that we sat in the third row, and I could swear I was going to get motion sick from all the sweeping and swirling views, but I was fine! To be fair, I don’t get motion sick – or never have, unless it’s the wrong car at the wrong time in the wrong mood, OR, if it’s simulation stuff. Orlando is full of that stuff on rides. It makes my ears and head feel kinda funny.
On Friday, we celebrated St. Patrick’s Day the way we do in the US! Which means I have no idea if it bears even a slight resemblance to how it’s done in Ireland. Cassidy and I turned the toilet water green and hid chocolate coins, chocolate shamrocks, and green M&Ms in fun places throughout the house. By now the kids have discovered all of them – in their shoes, in coat pockets, on sinks, in the cups in the cupboard, under chairs, in their backpacks, and even in Des’ underwear!
On Saturday morning, we went to a sugar shack just in the next town. For those of you not in New England or Canada – or wherever else they pop up – a sugar shack is where sap is boiled down to maple syrup. In March, during sugaring season, some sugar shacks open up as breakfast restaurants just for 4-6 weeks or so. It’s all about the syrup, but there’s more on the menu than just pancakes. I’m pretty sure I’m taking them to a buffet-style sugar shack next weekend. Won’t you join us?
On Saturday afternoon, I took both kids to Scarlet’s best friend’s bowling birthday party and was able to sneak out and meet Cassidy for errands. Scarlet can finally bowl without the ball slide. AND she got a strike! She had a sleepover on Saturday night and when I came back from dropping her off, I found out that Athena had cut her leg on a fence. She was so sad and when she cried out in pain, it made Des cry. Cassidy and I made the fast decision to call the vet’s answering service and then take her to a 24/7 vet hospital. They sedated and stitched her, and she was back home by 10pm. I was so sad I couldn’t eat.
Sunday was the big day. We got an all-day sitter, who even took the kids to Friendly’s! Cassidy and I went on a day date to Boston to attend a reception featuring the works of illustrator Ed Sorel. They are being featured at the Boston University Archival Center. Jules Feiffer gave a beautiful speech, without using notes. If you don’t know these names, Google them! Chances are that you have seen their beautiful works. Ed Sorel is Cassidy’s mom’s cousin. Seeing family warmed the heart.
Since we had an all-day sitter, we dressed up and left early. We shopped and had lunch at Beat Brasserie – easily one of the best meals I’ve ever had. And the service was fantastic too.
This is a recipe, a craft and a family activity all in one. You really can’t beat that! As usual, it looks harder than it is, and if you want your kids to help, they’ll have a ball eating all the icing. Ok, maybe just my kids. I provided a list of Amazon resources below – they are not affiliate links. They are just there to help! Let me know how yours turn out! Take pictures!
Eat icing too! Everyone wins.
- Cookie mold (found on Amazon by Cybrtrayd)
- 12 regular Oreo cookies
- 12 oz. Wilton yellow candy melts
- 12 Wilton sugared red roses
- Wilton white icing gel
- White sugar pearls
- 1. Warm the yellow candy melts in a double boiler over medium heat
- 2. Stir occasionally until melted and smooth
- 3. Transfer to a small microwave-safe bowl for easier handling
- 4. Place 2 tablespoons of the melted yellow candy into each of the molds (12 total)
- 5. Place an Oreo cookie on top of the melted yellow chocolate
- 6. Spoon additional melted chocolate on top of each Oreo, up to the fill line
- 7. Chill for 30 minutes to allow the chocolate to completely harden
- 8. Line a cookie sheet with wax or parchment paper
- 9. Gently pop the Oreos out of their molds and place on the lined cookie sheet
- 10. With the white icing gel tube, pipe the icing in a scalloped pattern around the diameter of each Oreo
- 11. Place a sugared pearl where each scalloped line meets
- 12. Apply icing to the middle of each Oreo and place a sugared rose on top
- 13. ENJOY!