Saccharine Thoughts

This is a completely frivolous post, but it regards something that excited me to the point of squealing tonight, so deal with it. Victoria's Secret is finally making pretty things in my size. This glitzy little get-up would have only been available up to a 34C 2 years ago. How do I know? Because I recall shopping for similar things 2 years ago and throwing the catalog across the room in a storm of frustration and tears, swearing I would take all the money I couldn't spend on cute underwear and get a reduction. So just humor me now and imagine my glee when I stumbled across it tonight and saw 34DD listed among available sizes! Glory be! This calls for celebration. Rest assured, this will be the newest addition to my underthere wardrobe. Boobies, prepare to sparkle.

This makes me wish I could sing. I would join a troupe like this in a heartbeat. improveverywhere.com

or, Why I Love Canada. It is mid-October, which is supposed to be my favorite time of the year. Pumpkins, scarves, funny hats, chilled noses, and time to make warm hearty home food. There is one thing standing in the way of my fully enjoying this season: I live in Texas. It is currently 83° and thanks to the unfriendly 70% humidity it feels like 90°. On a side note that is, I assure you, completely unrelated, it is currently 40° in Toronto. Did I mention how much I adored Toronto? NO?! Well then, please allow me to gush just a bit… As a recap, BlueEyes and I decided to make the trek to Canada since he and his brothers were performing at the Toronto Improv Festival. I will regale you with stories of our international adventures later on (as if they’re not already overdue) but for now, just let me tell you about wonderous mythical place and what I loved about it. The People - I have always heard that southerners are a friendly, trusting people, more pleasant and welcoming than our north...

Thank you, Chloe.

After a tiring weekend of driving and lots of buttercream icing, I can mark one more thing off my list of things to accomplish before my birthday in November. My junior high pal Megan was married in Mineral Wells this weekend, and I had the privilege of playing an active part by making her wedding cake. Megan chose a Fall theme with lots of yellows and oranges and owls everywhere. When we met back in May to discuss the sugary details, she simply provided me with 5 pages of printed cake pictures, an invitation and a ribbon sample, saying "I trust you to make me something I'll love." Uh, pressure much? So I took the confidence she had in me and ran with it, creating the 4-flavor 5-tier 240-serving monster of a pastry you see here. In a turn of potential disaster the bottom layer (filled with lemon-cream cheese goodness) slid on the board, threatening a cake-toppling catastrophe. Dad and I *carefully* pulled it out of the back of their CRV and got it to the display table, t...