Why do you always have to show up and ruin a perfectly good weekend?
Let us reminisce.
I drove home from school on Friday night, went to dinner with Andrew and then hung out at Half Priced Books (…I looked at cookbooks and wedding things while he looked at books with titles like, “Guide to Real Estate Investing”). Ohh and on the way from the restaurant to Half Priced Books we happened upon a frozen yogurt place and it just seemed wrong to not go in…so we did. We got our yogurt (after I sampled almost every flavor) and then the most ridiculous thing happened. Andrew asked what I got so I had him taste it so he could guess the flavor and he was like, “I have no idea what that is.” So I was like, “It’s funfetti!” And then he asked it… “What’s funfetti?” Are you kidding me right now? He wasn’t.
I think this somehow means I failed as a girlfriend.
And then later that evening I came home and I opened the fridge because that is just the very first thing I always do when I come home for the weekend (does everyone do that when they go to their parents house?) and my dad had bought me almond milk. Which doesn’t seem like a big deal but it really means a lot to me. Ohhh the little things.
And then Saturday we went and looked at more wedding venues. There are some beautiful, elegant places out there but some of them are a little too umm we won’t say stuck up but…yeah. They might frown upon us getting BBQ sauce on the travertine. So some places have definitely been crossed off the list.
Anyways, that night Andrew’s parents threw us an engagement party (with the most incredible chocolate cake I have ever tasted) and then on Sunday I went wedding dress shopping.
The dress shopping was fantastic until we were reviewing the dresses I tried on and my grandma said, “that one made you look pregnant.” Why thank you, Grandma.
But no really, it was great because they give you this amazing bra thing to wear and it goes down to your belly button and it pushes everything up and sucks everything in all at the same time. It was fantastic. All the makings for a good time.
I’m not letting myself take any wedding magazines back to school with me because geez louise those things are dangerous. You can easily lose a good two hours before you even know what happened.
And because I would much rather just stay with my family forever and not go back to school, I’m still at home as I type this up and my little sister is next to me researching possible careers she would want. She just searched for ‘unusual careers’ and it’s looking like her options include lifeguard at a nude beach, jelly doughnut filler, and stand-in bridesmaid.
Or maybe we should just all be bloggers. Wouldn’t that be a dream come true. And we could all just make things like Sweet Potato Goat Cheese Bread all the time. Now that would be happiness because this bread is like a slightly savory pound cake which sounds weird but it’s so weird that it’s wonderful. It’s really dense and doughy and delicious. You should probably go and preheat your oven.
And then you should do this with it.
Sweet Potato Goat Cheese Bread
makes 1 loaf
1 cup oat flour
1/2 cup coconut flour
1/4 cup brown sugar, packed
1 tsp salt
2 tsp baking powder
1/2 cup walnuts, roughly chopped (divided)
1 1/4 cup sweet potato, roasted and mashed
3 Tbsp canola oil (or coconut oil)
3/4 cup almond milk
1/3-1/2 cup goat cheese crumbles
Preheat your oven to 350F.
In a large bowl, combine your dry ingredients (only use 1/3 cup of the chopped walnuts right now). In a separate bowl, combine all of your wet ingredients (except for the goat cheese crumbles). Pour you wet ingredients into your dry ingredients and stir until combined. Fold in the goat cheese crumbles. Spray a loaf pan with non-stick cooking spray and sprinkle with oat flour. Scoop the batter into the loaf pan and gently press the remaining chopped walnuts (~1/4 cup) into the top. Place the loaf in the oven for 45-50 minutes, or until internal temperature reaches 190F. After about 35 minutes of baking, tent the loaf with foil to prevent your walnuts from burning. Allow loaf to cool 15 minutes in the pan before removing from the pan and placing on a cooling rack for 30 minutes. Slice and eat. Store in the fridge and reheat under your broiler/in your toaster as needed.