There is nothing sweeter to me, in the entire world, than what’s above. I can’t believe my boy is officially a 4th grader! We got up yesterday and did our annual first day traditions, but we were both a little bummed, as something was missing from the celebration… Blake’s dad.
Some of you know that I’ve been divorced for four years now, and that he and I have gone against all of the stereotypes of a typical divorced couple. We have a very good relationship. The three of us are a team, and still a family ~ just different than your ordinary family. I don’t want to sugar-coat this (no pun intended), there have certainly been, and will be bumps in the road. Our definition of family has evolved over time, as we’ve all healed from the process and defined our new normal.
Our typical first day of school is probably like many of yours. My boy gets dressed in a new outfit (the worn out clothes come out the second week), and Matt comes over for a special breakfast together (it’s not fancy, sometimes just fresh bagels). We, then, meet up at the school and take the annual picture in from of the school sign, which the boy objects to every time~ it wouldn’t be a tradition if he didn’t complain about the picture!
This year Blake’s dad wasn’t part of our rituals, and it didn’t feel right. Matt was admitted to the hospital on Sunday. It was very unexpected, and our boy never does well with surprises. His dad has a chronic digestive condition that was diagnosed shortly before we got married. He was healthy for a long time, but over the years has battled through several hospital stays and surgeries. This time around it’s been much harder on my boy. I think as we get older, we know more, and think more, and sometimes when we think about it, life can be pretty scary.
To help the boy get through it all, I’ve had to draw on some of my own coping strategies. Last night I explained “Baby Steps” to him. And all I can picture is Bill Murray trying to get on the bus with the goldfish, to find his psychologist in the movie What About Bob. You know what I’m talking about, right? Getting to the end point is overwhelming, so we’re taking it day by day. But I will tell you, it sucks watching my son so sad. I hope that from these experiences he’ll be able to handle whatever comes his way in life. He’s just had to learn things earlier than the rest of us.
When I picked up my boy from school and asked how it went, he told me, “I have the nicest teacher in the entire world!” I couldn’t agree more. His teacher and I used to teach 3rd grade together. It is such a blessing, and God’s perfect timing, to have this teacher come into our lives at this particular time. Pray for these boys!
Yes, there is a recipe in this post… I promise! A few weeks ago, my neighbor requested red velvet cupcakes for his wife’s birthday. I pulled out my America’s Test Kitchen Family Baking Book, remembering that there was a good recipe for red velvet cake. What I love about this cookbook is that it doesn’t overwhelm you, but breaks everything down into small steps… baby steps, with photos. It gives you the courage to attempt those recipes that have been too overwhelming to try.
Red Velvet Cupcakes (America’s Test Kitchen Baking Book)
11/2 sticks butter, softened; plus more for pans
21/4 cups all-purpose flour
11/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural, unsweetened cocoa powder
2-4 tablespoons (1-2 ounces) liquid red food coloring (depending on desired shade of red)
11/2 cups sugar
Adjust an oven rack to the middle position. Preheat oven to 350 degrees. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the buttermilk, vinegar, vanilla and eggs together in a medium bowl. Mix the cocoa and food coloring in a small bowl to make a paste.
With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add of the flour mixture and beat on low speed until combined, about 30 seconds.
Add 1/2 the buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down the sides of the bowl. Repeat, ending with the buttermilk mixture. Scrape down the sides of the bowl. Add the cocoa powder-food coloring mixture, and mix on medium speed until completely incorporated, about 30 seconds. Using a rubber spatula, give the batter a final stir.
Divide the batter evenly into cupcake pan. Bake until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven. Cool completely before frosting.
Buttercream and cream cheese frosting both go great with this cake.
