Despite my protests, it appears that the holidays are coming as scheduled. Christmas is still December 25th. The kids’ break from school will still begin December 21st. And so on, and so forth. Every year, my goal is to have my holiday cards mailed out by the first week of December. And every year, the reality is that I pray the cards are mailed any time in the month of December. Yes, while I could have prepared my cookie dough in November and frozen it for baking in December, I did not. This weekend will begin my two-week baking bonanza where I prepare gift baskets and presents for friends, teachers and family. I could start this week, but I’m too busy doing the gift shopping that I procrastinated all year long.
I used to be on top of things… before kids.
I used to be organized… before kids.
I used to know where everything was… before kids.
I used to have a decent body… before kids.
I used to sleep all night… before kids.
Don’t get me wrong: I love being a mom and I wouldn’t change it for the world! But, as I discussed this with another mom over the weekend, it’s like I’m moving in slow motion while the world is spinning at full speed around me. I just can’t keep up with all of the craziness that surrounds this family of five.
So forgive my random posts, my unconventional ramblings and my general quirkiness. I blame the kids – even though they are the cutest things around.
And to follow my sugar-holic foodie friends in the blogosphere, I am sharing with you one of my favorite Persian treats: Baklava Cake.
It’s easier to make than traditional baklava, with it’s layers of fragile phyllo. This is an almond cake with the sweet syrup you love of baklava, the scent of rosewater and the crunch of pistachios. And even though it is technically a cake, it’s super sweet and you cut and serve them as small pieces, like a bar or a cookie.
If you need more sweet inspiration, or are too lazy to bake, please visit my friend Stephanie at Life Tastes Like Food. She is hosting a bake sale to support the Leukemia & Lymphoma Society and her friend who is sick with cancer. I have donated a 5-gram pack of Persian Saffron, valued at $40, so get in on the bidding before everyone finds out!