What a frantic fantastic day!

I never got near the kitchen last night but I did manage to make it to the store. Here's an exclusive Billy Stewart tip; there is no good produce left out at 11:20PM. I don't know what I was thinking and Jewel sells one single vanilla bean for $14.00, CRAZY! I probably could have gotten something done last night but really couldn't make myself and why worry with the whole day to bake and frost and decorate? I should have set an alarm because I woke up at 12:07 this afternoon. After running from store to store to get the rest of my needed ingredients, I started making lemon curd at 3PM. In the future I will have to manage my time better! I ended up getting everything made and assembling them at my parent's house while listening in on everyone's conversations. My piping was sloppy, I didn't grab the right size tips and the butter cream was just a little too stiff and I had no patience. Not the end of the world (they still tasted great) it just wasn't up to my standards. Oh well, I have another dozen naked cupcakes and a second bag of butter cream, without the time crunch and anxiety of performing in front of a crowd, I will pipe a few perfect cupcakes for a photo shoot and get a picture up tomorrow so you can see what these Meyer Lemon Raspberry Cupcakes should look like. The recipe came from Vanilla Bake Shop of Santa Monica, CA c/o The Martha Stewart Show. This is my go to recipe for cupcakes because they are so moist and tender. This was my first time using their lemon curd recipe. It was a much milder flavor than mine which is more tart but still really nice. Anyhow, I had a wonderful night my parents and the Webers. We had a huge dinner (I still can barely move) and boisterous conversations. Anytime with the Webers is always a lot of fun. Now I have to go tackle those dishes... or maybe that's a job better left for the morning.

Pickles, Pickles, Pickles (can't think of anything more creative.)

With a light breeze running through the house and the plants soaking up the sun I knew it was the perfect day to start preparing summer pickles. I have had the urge all week but felt that standing over a hot stove, boiling vinegar wasn't going to be fun in 90 degree weather. So I dragged Chris to the grocery store this morning to pick up some new pickling salt and spice and cucumbers and carrots. Once I got home and pulled out my recipes, I realized I had forgotten mustard seeds but decided to just fiddle around with ingredients and pray for the best (I'm not even a big fan of mustard so this could all be for the best and I know the pickles will be great no matter what.) Starting with the carrots, I peeled and sliced them on a bias making 1/4" chips, chopping about 6 cups total. With the carrots cut and placed in a large jar I crushed 5 cloves of garlic and dropped them on top. Then I boiled for 4 minutes a combination of 1 1/2 cups water and 1 1/2 cups white vinegar with 1 cup sugar, 1 1/2 teaspoon pickling salt, 1 tablespoon pickling spice, 1 1/2 tablespoon crushed red pepper and 1 tablespoon dehydrated onion. After carefully pouring the hot brine over the carrots I left them open and on the counter to rest until reaching room temperature. Then I capped the jar and put them in the fridge. Next I moved onto the cucumbers, slicing two large ones into 1/4" chips. The process was basically the same and the brine was 1 1/2 cups water + 1 1/2 cups white vinegar +1 1/2 tablespoons pickling spice + 3/4 cup sugar + 2 teaspoons oregano + 1 tablespoon dehydrated onion + 6 cloves of garlic, crushed. Boil for 4 minutes but instead of pouring over the cucumbers let this rest until it comes to room temperature. I hate nothing more than soggy/soft pickles, I like a crunch and cooling the brine first will keep the crisp in the cucumber. Of course you will have to wait a few days before eating these but to me the wait is worth it. I'm anxious to pop the tops and snack on some fiery carrot chips and some cool, fresh pickle slices but until then I will just have to find a new project.