March

Happy March everyone! Only a few weeks more and it will officially be Spring! Yes, I marked the 21st on my calendar already. It may not feel like it here yet, but damnit I’m happy about it.

Another normal week this week! I had my first consultation for the coming wedding season and I have two more scheduled for the week ahead. I can’t wait to be up to my elbows in cake. Baking, designing, delivering. I’m so excited. After a pretty stagnant winter, I’m so ready for the business of spring. And not having to warm up buttercream with a blowtorch.

As I mentioned last week, we got all of out photos back. It’s been about two months being married and I still love that I get to say “my husband” out loud. Gives me all the warm fuzzies. Wedding stuff still isn’t quite over though. Now I’m in the process of making announcements to send to all of our extended family members and friends. We had 17 people at our wedding, and I feel like a lot of my family still isn’t sure about wether we are actually married or not.

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Still can’t get over my dress. Actually it’s a body suit and skirt. The under-most layer of the skirt was made from my prom dress from 9 years ago (we went together), made by a family friend, and the bodysuit was custom made by  Black Diamond Bridal.

Still can’t get over my dress. Actually it’s a body suit and skirt. The under-most layer of the skirt was made from my prom dress from 9 years ago (we went together), made by a family friend, and the bodysuit was custom made by Black Diamond Bridal.

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If that’s not evidence of marital bliss, i don’t know what is! All photos seen here were taken by the amazing Jen Lee Light.

What I made this week

As I’m sitting here writing this, all I’m thinking about are these jam buns. I’ve been craving a huge, not good for me in the slightest pastry lately, and I think these rolled beauties are just the ticket. Warm, fruity, and slathered in sour cream glaze. Gimme.

My breakfast this morning. I used a combination of apricot and blackberry jam with a sprinkle of a baking spice blend. Next time I’m thinking strawberry.

My breakfast this morning. I used a combination of apricot and blackberry jam with a sprinkle of a baking spice blend. Next time I’m thinking strawberry.

For dinner tonight is something that I’ve made quite a few times before, but it’s probably been over a year since. It’s these BBQ Sriracha Ribs. I’m still trying to convince myself that spring is already here.

Enjoy the week ahead!