So, I was all prepared to take the advice given by practically everyone who commented yesterday – save my money and wait until Christmas (yes, of course you need an update on the Retainer Crisis of 2007).
But then today my teeth started hurting a lot because they are starting to shift. I called around a bit more today and found an orthodontist smack between my house and my office that can fit me in tomorrow morning and fix my retainer for the grand cost of $45 (up to $65 if there is a lot of cement left on my teeth). Compared to $240, this seems almost free to me. Brilliant. I will try not to bore you with any more details about the inner workings of my mouth from here on out.
By the way, in the excitement of the GMAT, I didn’t mention on Saturday how completely awesome the Texas Book Festival was. I got there about two hours early, so I read in the car for a while (in my totally fantastic and free parking spot) and then wandered around the booths outside; there is nothing more heavenly than wandering through huge tents stacked with brand new books. So fun!
The authors themselves were great too – it was so fun to listen to them talk about their writing and read from their books.
I can’t wait to go next year.
Okay, I’m shocked by how hard it is for me to come up with some recipes here – I cook practically every dang day and yet I’m completely stymied by the search to find a recipe worth sharing with you. Back to the dessert menu I go, then.
This recipe is from my Grannie and has been the standard birthday cake in my family for as long as I can remember. Mmmm – Cherry Chocolate Pound Cake (and like the Banana pound cake, requires a strangely difficult to locate ingredient. You’re so welcome).
Cherry Chocolate Poundcake
1 package cherry cake mix (it’s hard to find just cherry, but cherry chip works just as well)
1 small package instant chocolate pudding mix
½ cup oil
1 cup water
2 T unsweetened cocoa
1 T butter
1 T corn syrup
2 T water
1 Cup sifted powdered sugar.
Preheat oven to 350 degrees. Grease and flour a bundt pan (seriously, I have never floured a pan in my life. Too lazy).
In a large bowl, combine all ingredients and mix with beater on low speed for one minute. Scrape bottom and sides of bowl. Beat for two minutes at medium speed. Batter will be thick. Pour batter into pan and spread evenly. Bake for 50 minutes or until knife or toothpick comes out clean. Let cool in pan on wire rack for 15 minutes, then turn cake out of pan and let cool completely on wire rack.
Make glaze: combine first four ingredients in a saucepan. Over low heat, cook, stirring, until butter is melted and mixture is smooth. Remove from heat. Gradually beat in powdered sugar. If glaze seems too thick to pour easily, stir in a little hot water. Pour glaze over top of cake, letting it run down the sides.