It’s a bittersweet week of milestones in our family. Our fourteen-year-old daughter had her braces removed.
You might be asking yourself, “What’s the big deal?” Well, it’s a milestone. Our baby is entering high school in a few short weeks. She’s too tall at 5’11” to sit on our laps for over five minutes, she doesn’t need her mommy to do ponytails anymore, she makes her own breakfast, does her own laundry, and now has teeth without braces. Which only accentuates to me how beautiful she is. I already knew that, but for some reason when I looked at her without braces the day that we left the orthodontist, I got teary each time. I was suddenly jarred to this reality: She is growing up. Can you tell I’m sad?
It’s a good thing, I know, and I celebrate with her all of the big and little things about growing up. But I’m still a little sad.
Milestone number two: Our son turned twenty years old. How did that happen??? He is passionate and funny. He’s a deep thinking intellectual and philosophical type who loves to debate. He loves people and is very into music. He’s also a good photographer. Unfortunately, because he’s twenty, he isn’t here too much lately. Since our son barely sat still for his birthday pizza lunch today, I only got a picture of the pizza. Again, I’m a little sad!
However, we took some great pics of the siblings for Father’s Day last month.
Overall, I think having these joyful milestones is cause to celebrate. Knowing that our son is no longer a teenager and going to college soon, coupled with braces removed and high school starting, makes me a little melancholy. I think that’s pretty normal, and I promise to journal all of the really gross sniffly parts in my private journal so you don’t have to see all of that.
Sadique is our son for the summer and holidays. He was classmates with Christian when they were in junior high in Nigeria. He also had a birthday recently, so this week we made a red velvet cake. He was eager to enjoy it because the last time he’d had a cake for his birthday was eleven years ago. (since he’s lived away in boarding schools for the past decade or so)
I give this recipe 5 stars. It’s very moist, rich, and calorie-laden. Here’s the scoop if you want to try it.
Decadent Red Velvet Cake
Yes, I made up the name. Credit goes to our previous neighbor, Lisa Brown, who originally gave me this recipe. I just swapped out red velvet cake mix for chocolate.
Preheat oven to 350.
1 box red velvet cake mix
1 small chocolate instant pudding mix
3/4 cup vegetable oil
3/4 cup water
8 oz sour cream
6 oz mini chocolate chip morsels
Blend dry ingredients in large bowl. Add oil and water to dry ingredients and mix well. Add eggs, stir in sour cream & chocolate chips. Pour into greased and floured pan(s), and bake according to times specified on cake mix box. You can use bundt, circle pans, or 9 x 13; use whatever you prefer.
I used 8 inch circular pans & baked for about 35 minutes, then cooled 10 minutes and inverted to remove from pan. Cool completely before frosting.
Cream Cheese Frosting
2 (8oz) blocks cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
In medium bowl, cream together butter & cream cheese. Blend in vanilla and gradually add powdered sugar, then frost cake.