The Talk

Well, this is the Summer that Merritt will get installment #2 of "the talk." We had installment #1 when he was in Kindergarten. That's the one when I say, "you know how birds are different than bees, and flowers are different than cars, and tin cans are different than computers? Well son, girls are also different than boys." And he says, "I know dad. Girls have virginias and boys have peepees."

Well, ages 8 & 9 are big transitional years in early childhood development, and it is when the information starts circulating around the playground. When I was 8 I got my first bit of information from the 10 year old girl down the street. SHOCK! HORROR! WONDER!

Well, the other day I thought I would see how much information Merritt had already gotten. We were driving and he asked about sin. Our conversation went on for a while and he asked me to list some things that are sins. I did and I just threw in there, "... and when people who aren't married have sex, and when people take things that aren't theirs, and..."

That's about when he said, "wait dad, what's sex?"

Just the response I was hoping for. I said, "have your friends talked to you about that?"

"No"

"Yes!" Aloud I said, "you know how mommy and I have taught you to keep your private parts private? That's because God made those parts for moms and dads to use when they get married in a very special way."

Merritt says, "how"

Dad says, "well, that might be a good conversation for us to have a little later this Summer. For now, just remember that you can always talk to me about this stuff. Hey, how bout some McDonalds?"

The Saga of My Tulip Tree

For my birthday last year (2008), my family bought me a couple of trees for our front yard. Each being trees that I really enjoy. They bought me a Kawakami Pear tree (no fruit, just lots of blooms), and a Magnolia Alexandria (tulip tree).

Well in a recent wind storm, the Kawakmi tree snapped off at the roots. No tree left. The tree was staked with a wooden stake and the stake broke too. I mean there are no Santa Ana winds in Hanford... who would have thought this would be a problem? I have just replaced that tree with a Crepe Myrtle, which I have neve known anyone to be able to kill.

Well, my Tulip Tree has been an ongoing trial for me. Here it is in full bloom just after being planted.

This is why this tree is loved by all. It is an extravogant bloomer. Well, soon after this blooming cycle came to an end, the leaves came in and were not doing well. I know that in our climate the foliage on this tree is not lush during the Summer months, but it looked wrong. So, I fed the tree, kept it watered, carefully removed dead wood...

This year. Not a single bloom in spring. ZERO! No show. No nothing (improper English intended). And now that we're in the Summer foliage season, the tree looks worse than last year.

After a little research and a short conversation with my nursery-man, I have come to the conclusion that my soil may have an elevated alkaline content which makes my Magnolia Alexandria weak and bloomless. I will be out spreading gypsum on the soil today to try to level out the Ph of my soil. I'll keep you updated on The Saga of My Tulip Tree.

Butterscotch Spice Cupcakes

This is a recipe that I adapted from the Cake Doctor. Of all the cupcakes I make, even those completely from scratch, this is the second most requested cupcake. They are smoothly sweet and spicy with a happy ending.

BUTTERSCOTCH SPICE CUPCAKES

1 package spice cake mix (your favorite brand)

1 package (3.4 oz) instant butterscotch pudding mix

1 cup of water

1/2 cup oil

4 large eggs

2 oz germans chocolate, grated on the fine blades of your cheese grater.

1 teaspoon vanilla extract

1 recipe of cream cheese icing (see my favorite recipe below)
1/2 cup chopped pecans
chocolate covered peanuts

Mix cake mix, pudding mix, grated chocolate, water, oil, eggs, and vanilla on low speed until combined. Turn off the mixer and scrape down the sides. Continue mixing for 2 minutes on medium speed. (This is important: mix for the entire 2 minutes.)

Scoop 1/3 cup of batter into 22-24 lined, standard size cupcake cups. Each cup should be just about 3/4 filled.

Bake @ 350 degrees for 18-20 minutes. Cupcakes should spring back when you lightly press your finger onto the top of them.

While the oven is still on, toast the pecan pieces on a baking sheet for 3-5 minutes. You should smell toasty pecan goodness.

While cupcakes are cooling completely, mix your cream cheese icing. Here's my favorite recipe.

CREAM CHEESE ICING
1 package (8 oz) cream cheese at room temperature (reduced fat is fine it you like)
4 Tbls. butter at room temperature (margarine is not a good substitution)
3 cups of confectioner's sugar
1 tsp. cinnamon
1 tsp. vanilla

Place cream cheese and butter in mixing bowl. Mix on medium speed until completely blended. Stop the machine and scrape the sides of the bowl. On low speed, add confectioner's sugar slowly. Then add the cinnamon and vanilla and combine completely.

When the cupcakes are cooled, ice generously with frosting. Put pecan pieces in a small bowl and dip the cupcake into the nuts so that some of the cling to the icing. Add a chocolate covered peanut to the center.

Grab a cup of coffee and enjoy the first one yourself!