Most of the world has been home for the past 3 weeks. There is a virus making the rounds globally that has required all of us to stay home as much as possible. Each of us are doing our part to limit its spread. For most people, the virus will make you ill but you will recover. But for those with compromised immune systems, it’s been deadly. All of us are distancing ourselves from our family, neighbors and friends to stem its spread. The goal is fewer deaths, less spread and that our hospital systems can cope with the really sick people if the rest of us do our part to stop spreading it around.
This means all of us have changed the way we go about our lives. Grocery trips are limited to one per week. We’ve watched a lot of movies. Tygh has been spending time working on making jet packs for the grandkids. We spend as much time outside as we can. We feel incredibly fortunate to have this nice big back yard. I feel for people who are in small apartments without any outdoor space to spend time.
On one our our rainier days, I made a homemade carrot cake. I’m pretty good at making cupcakes and sheet cakes. I mean, it’s pretty easy to do those things, right? But I’m a bit intimidated by making a layer cake. The cake tasted delicious. And was beautiful in it’s own way! Much more practice is needed on my part. The hardest part of the whole cake was trying to carefully level each layer. I’m still not sure how real cake bakers apply nuts to the frosting equally. I ended up with spotty nut coverage on the sides of the cake and a lot of nuts on top. But of my goodness, this was yummy!
