Well, we’re back up and running, again. I wonder though, will it last? Seems like several times each month (recent months), I have some sort of database issue. It’s very frustrating because I only use this site for blogging and without a functioning database, I cannot blog. Well, not using my chosen platform - ie; wordpress.

I got a really awesome surprise in the mail yesterday! I was graced with a rather large tube, addressed to me, here at my dad’s from deviantart.com!! I thought “Hrm, late Christmas from someone, perhaps?”.. I pop the lid off and look inside to see what appears to be two prints! Indeed, prints it was! Two really beautiful prints by Levi! What a sweet thing to do, thank you so much!!! I can’t wait to frame them along with the prints I got from Jason!! They’re all going to look fabulous!

You may have noticed on the sidebar, under my “dailies” that you can now change the themes! There are only 3 to choose from but the colors vary.

We finally got both of our income tax checks.. shewwwwwey!! One step closer to getting this move started!! The way it’s looking, we should be leaving around the second or third week of March. We pushed it back just a bit to allow time for those checks to come in, me to receive my passport (since you now have to have one crossing the border, regardless of “how”) and so that Jo can work a couple of extra weeks! We have a few things we have to get done before we leave and some of those things are going to be pretty pricey. For instance, the winter tires. I believe those will run us around $425. My mom wants to pay for half, as does my dad but I’m not going to insist they do that nor will I count on that happening because you never know what could come up for them (like with my grandmother’s illness)!!

I meant to post this recipe for the caramel cake over the weekend, along with pictures I took during the process of making it. Oooppsy, I forgot! Oh well, better late than never.. right?!

—– Cake —–

1 Duncan Hines, classic white cake mix

4 eggs

1 1/3 buttermilk

1/2 cup canola oil

1 tsp vanilla (or vanilla extract)

I did not follow box directions
Beat (or whisk) everything really well, I do this for about 4-5 mins in the mixer. Bake at 350 degrees in four 8 in cake pans (you could probably use the 9in cake pans if you wanted to, I just prefer the 8 in), until cakes are done. Every oven will vary in temperatures.

—– Icing —–

3 cups sugar

1/2 pint heavy whipping cream

3 tsps flour

1 cup butter

Melt 1/2 cup of sugar in a heavy skillet/saucepan over LOW heat; stirring constantly until golden brown (ie; the shade of caramel) and making sure there are no remaining lumps of sugar.

Set aside another skillet or heavy sauce pan. Mix the rest of the sugar (2 and 1/2 cups), whipping cream, flour & butter. Cook to 225 degrees on candy thermometer; stir while cooking. As this mixture boils, add the 1/2 cup of melted sugar from the other skillet/saucepan. Allow this to set. It usually takes about 2 hours, sometimes a little longer. When spreading the icing, I use a glass of hot water, which I dip the knife into occasionally to prevent the cake from tearing/crumbling.