Bolt Upright

I would like someone to explain to me why… WHY…. the child who was awake every morning during the holidays by 5:30 or so had to be WOKEN UP this morning at quarter to seven. He didn’t even go to bed late! And to top it off, he actually got mad at me for not waking him up sooner, because it was the first day back at school and he wanted to be there before any of the other kids. That didn’t happen, mostly because I was in total shock at both the temperature and the early hour (2 weeks of sleeping in killed me) and was staggering around aimlessly. Day 1 of back-to-work did not go particularly well, in other words.

I am not a good baker. Cook, yes, baker… no. Probably because I hate following rigid instructions, which is kind of a requirement of baking. Anyway, most things I bake do not turn out so when something does I am inordinately impressed with myself.

On that note, aren’t these awesome?

I totally stole the idea from Rhonda, but I used coloured sugar instead of icing. Mostly because the tubes of pre-made icing I bought yesterday turned out to require purchasing a separate tip. (CakeMate, you suck.) The Ethiopia-shaped cookie cutter is larger than I expected though, and seriously fiddly to work with so I couldn’t roll the dough very thin. So much for the 4 dozen cookies the recipe promised… we ended up with 19. And that was before the sampling started… mmm, sugar cookies.

Conversation this morning at our favourite breakfast spot:

“What is cream cheese?”
“It’s that soft white cheese that you can spread on things.”
“Huh?”
“Like on bagels, when you have a toasted bagel lots of people spread cream cheese on it.”
“I still don’t know what that is.”
“It’s what’s in the middle of a Philadelphia roll, with the salmon.”
“OH! That. Ok.”

Man at next table: “SNORT.”

I guess it’s a little unusual to be able to explain cream cheese by referring to a Philadelphia roll. At least in the 5 year old crowd.