A hot (yet organized) mess

Has it really been over two years since my last posting? Wow.  The last two years have been quite a hot mess.   A hot, and crazy and exciting, yet all still organized, mess.  Just about all major life changes, domestically speaking, have happened all in a matter of 24-ish short months.  Let’s list them, shall we?

• New job with fancy title? Check!
• Love child out of wedlock? Check! (Relax, dad.  I’m talking about Herbie! And, please see the below bullet point…)
• Engagement to my lovey? Check!
• New digs?  Check!

So much potential fodder for SmD; yet none was shared with the virtual world!  Why the return?  Well, today, while sitting on an expert panel to Intro to PR students, students who may potentially want to be in my shoes one day,  one point that was continually stressed was work/life balance and finding an outlet.  An outlet you can truly escape.  That was this blog for me.  I would think about nothing else but being my own version of Martha Stewart for the day.   Typing would help me chronicle the search for my inner domestic godess at night, while competing in a dog-eat-dog man’s world during the day.

So, carpe diem.  Sieze the day.  With our fourth (yes, fourth) annual Thanksgiving Eve party approaching and tonight serving as “prep night no. 1″ – no better time to re-emerge into the blogging scene than tonight. Like J-Lo stepping out hotter than ever (and nabbing a decades younger dude, while she’s at it) back into the dating scene, I too, was going to wow the gawking audience.

Tonight, I had grandeur visions of showcasing the pre-planned menu and photos of the prep and completion of dessert number one: beautiful golden-brown coconut spiced macaroons.  So what if it was a new recipe?  That whole “stick to what you know for entertaining” is for the amateurs.  As stated above, this was our fourth annual gig, after all. 

Using my new KitchenAid standing mixer (thanks for the shower gift, Aunt Jackie and cousin Katie!), the egg whites were foaming quite nicely – the coconut and sugars folded right in.  I took a piece of wax paper and covered the cookie sheet to place the perfectly molded macroons on.  Preheated oven to 325; timer on at 23 minutes – let’s rock and roll! 

The smell was devine.  When the beep sounded, I knew this was a score – golden brown all over – I couldn’t wait to try out this new recipe.  It was going to be a hit tomorrow. 

Then a hot mess happened:

Well, at least there’s still the crisp apple tart, pumpkin pie bites and dark chocolate almonds.  At least we’re still an organized mess!

Advertisement