Reasons Cooking Makes My Life So Sweet

The past 24 hours of my life have involved:

Huge chunks of chocolate

Which melted to become a pool of fragrant, liquid, silk

Which got poured into cake batter And became a fluffy, layered espresso chiffon cake with chocolate buttercream frosting. Also, ludicrously sized coop cookware:
The cake recipe called for 1/3 cup canola. We had a 5 gallon jug. Stephen helped me measure it out.

Katie using the world's biggest wok.Enthusiastic reactions to cake!

And finally, arriving at a meeting and realizing that instead of textbooks, my backpack contained cake ingredients, a spare plate, a frosting spreader and an electric egg beater.
For those interested in the cake recipe, I based it off a recipe from Smitten Kitchen (http://www.smittenkitchen.com/). Look for Espresso Chiffon Cake with Chocolate Fudge Frosting.

For the Fajitas, think oodles of portobello mushrooms, green peppers and onion. Saute the mix and season it all with cumin, red pepper, chopped fresh cilantro, crushed garlic and a dash of vinegar.