Just enough but not too much.

It's officially summer now.
Meaning its officially time for the weather to get its act together. Sunny and 85 is all this girl is asking for.



Thursdays and fridays lately. Just me and this guy.
You will often find us dancing around the living room listening to Evan Murdock and the Imperfect Strangers. Coo coo cockatoo, look at me baby look at you.
Sneaking fig newtons from the cookie jar above the fridge. Drinking diet coke from a mason jar. Extra ice of course. Listening to the sound of light traffic pass by as we lie on a thrifted quilt in the backyard. Under a shade tree of course. Mom says no sunscreen for a few more months. Maybe we will meet a friend for lunch. Lets take the stroller and walk the bike path to a quaint little place on Willy street. You will cry in the stroller on the way home but the car ride will put you right back to sleep. I will catch up on reading or shut my eyes for a few quiet minutes as you continue your nap in the car seat.


I tell you how much I love your little toes and how proud your great grandparents would be of you. We giggle when you smile just as your great grandpa used to when he didn't have his bottom dentures in. I am tempted to give you licks of my chocolate ice cream cone but Ben, I know your mom would kill me.

At the end of the day, your mom picks you up and I tell her of all of our adventures.

Its just enough but not too much.

Banana Poke Cake

1 box yellow cake mix and whatever ingredients the cake requires (eggs, oil, water)
1 box Nilla Wafers
1 container of Whipped Cream
2 3.4 oz boxes of instant banana pudding
4 cups milk (to make the pudding)

1. Mix and bake cake according to box directions using a 9x13 pan


2. Cool cake for 5 minutes and use a round object to poke holes in the cake.
Make sure to poke all the way to the bottom of the pan. I used the end of a wooden spoon.


3. Prepare instant pudding. Stir well and let sit for 2 minutes. You don't want the putting to fully set up. Pudding should still be easily pourable after about 2 minutes.


4. Pour pudding over cake. Be sure to get pudding down in the holes. Refrigerate until cake is fully cooled.


5.After cake has cooled, frost with cool whip and top with crushed Nilla wafers.




Slice and serve!

I made this for an outdoor work celebration and it was an absolute smash hit.
Its pleasing to both the eye and the tastebuds.