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how do cucumbers stay so cool?

June 8, 2011

So I had plans.
To blog.
To show you my blackberry mint julep cupcakes (aren’t they purty?).
To be winsome and fascinating and share intelligent thoughts.

Then my internet pooped out. (I’ve been, uh, conveniently “borrowing” it from neighbors the past two years. It finally stopped working this week. Karma, you win.)
Then it was 90 degrees outside and I was in an un-air-conditioned bakery for 9 hours.
Then I came home and showered and felt non-melted again.
Then I ate fresh farm strawberries for dinner and watched “Gilmore Girls.”
Then I met up with two beautiful friends and ate a really big ice cream cone.
It was coffee chocolate chunk ice cream. It was good.

Now I’m in a coffee shop, looking up Internet plans and drinking iced coffee.
(Coffee, coffee, coffee! I’ve been watching too much “Gilmore Girls.”)

There, you’re pretty much caught up on the last week of my life now. Once I get functioning internet again, hopefully, blogging will get back to normal.

For tonight, I’m going to plan the menu for my best friend’s special birthday dinner this weekend. It will include, among other taste delights, Jamie Oliver’s fried, ricotta-stuffed squash blossoms and some utterly divine brown butter bundt cake. Nom to the nom NOM.

What have you been up to?

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