Life is so weird. Yesterday it was 65 degrees and cloudy, so I went on a long run, fertilized the yards and admired our BLOOMING (??!) daffodils and crocuses. It poured poured poured rain over night, so I awoke to a slightly greener yard, a pale yellow glow from our forsythia and horrible bed head. This morning we’re expecting SNOW and more rain, so I’ll crawl back into bed, perfect the art of twiddling my thumbs and set my hair on fire. This afternoon it’s supposed to be full sun and temperatures reaching the 70s by the end of the weekend, so I’ll emerge from my bed cave, sing praises to all the land and go buy a wig.
All this weather and wig riff raff calls for a cupcake. OHHHHHHH but not that kind, tootsie cheelah bear! Don’t look so surprised. You know me. I LOVE THE SALT.
Chicken Pot Pie Cupcakes. Ain’t kidding. Here’s the recipe and full story on these CHICKEN POT PIE CUPCAKES. I still can’t even get over them.
Say “wig riff raff” 5 times fast.
Okay here’s a distraction in case you’re in the mood to drop kick me for not showing you a real cupcake.
Meeexican Paaaasta Baaaaake. You guys, there’s chicken in it, cream of mushroom sewp, CORN, red bell pepper, Mexican SPAHCES and bow-tah pawsta! I just got back from Arkansas and the accent is lingering to the point that I’m afraid of seeing divorce papers on the table.
There’s also room for your entire HEAD in this delicious pasta casserole bake thingy. You should get in it, stat.
Here’s that recipe and story for your eyeballs to read!
We’re still friends, right?