So exhausted, but still here.
Today was the STEPS bake sale, for which I made Triple Chocolate Espresso Bean Cookies, following my custom of pouring hooch onto desserts (see below for recipe) by pouring espresso beans into cookies. I also made some vegan cookies with flax meal in them, which are on the post-punk kitchen website. After getting too little sleep (after too many broken, highly-caffeinated cookies)I headed down to school, running into Lily where we were setting up. All in all, we made more money than I had assumed- here's hoping that we make even more at the Ghostbusters showing tomorrow.
In other, extremely exciting news, Lily got BoingBoing'd! If, like Lily, you refuse to look at BoingBoing, basically a dude named Xander found Lily's piece while researching mushrooms for a fiction piece he was doing, found it awesome and sent it in. The BoingBoing comments are hilariously off-base, assuming that Lily's piece is a screed against genetically engineered foodstuffs.
In more universal news, the vârcolac devoured the moon tonight.
I'm adding my high school associate Caleb's journal to the side bar; I think this project in particular is effin' awesome.
Sending out internship applications, writing cover letters. Hating self.
MY MOM'S RUM CAKE RECIPE:
Combine in mixer bowl:
1(18.5-oz.) pkg. butter golden cake mix
1(3.75-oz.) pkg. instant vanilla pudding
1/2 cup vegetable oil
1/2 cup light rum
1/2 cup water
Beat 2 or 3 minutes
STIR IN: 1/2 cup chopped nuts ( I used pecan crunched up pieces)
Pour into a greased and floured bundt or tube cake pan
BAKE in 325% oven 55 minutes. Pour Glaze (below) over cake while hot.
Allow to cool 30 minutes in pan, then remove from pan.
Combine in saucepan:
1/4 cup rum
1/2 cup butter (one stick)
1/4 cup water
1 cup sugar
Boil 2 or 3 minutes.
It is delicious and DRUNKY.