So, what have you people all been up to? I have seen that some of my online blogging friends have also been contemplating their blogworthiness (keep it going, Stinkypaw - we love you!), others have been busy taking photographs of most of the residents of SW Scotland (and he does a fine, fine job), while still others have been out and about on vacation (from the pictures it looks like all had a great time).
Now, you people must all be starving, as I haven't posted a recipe here in three weeks now. Usually there has been enough "in the larder" so that I can have a couple of recipes ready to auto-post. I actually do have several in my Google Reader, which I just need to create into posts, which should have you all in new (and old) things to cook and eat throughout the summer.
So what have I been up to? Well first there was this. I spent the better part of this spring campaigning for a seat on my local Town Council. Intrepid readers will remember I ran for this seat two years ago, losing to the incumbent. This year the incumbent stepped aside and four of us stepped up to run. While I managed to double the number of votes I received two years ago, I still fell short. I will continue to be involved with the Town and be sure to keep my opponent - the newly elected Council Member on her toes.
After that I was the co-chair for this meeting. Working as a co-chair for a Local Arrangements Committee is sort of like being both the tortoise and the hare from their race. You plod along as the meeting date gets closer, breaking into a run here and there, sitting back while others complete their work, make a mad dash at the end and then just let the ending play out as the conference gets underway. We had a really great meeting and managed to have the most attendees for a MARAC meeting ever.
At work, things continue - as my employer undergoes a major transformation. Divisions are being realigned and renamed and my colleagues and I await the word on what will come of us. In the professional organization to which I belong, I did manage to win an election (the secret is evidently to run unopposed) - I was elected Vice President / President-elect of the organization.
Then I served as an usher for this (as I have done in the past). It was a great evening and I had the opportunity to meet and shake hands with Scott Bakula. Later this week I will begin my volunteering position at the United States Open (golf) at Congressional Country Club. I will be working on the scoreboards, so if you watch, you might see me, although I'm not allowed to peek.
Of course we are moving into the summer months so the pool is up and running - and we are looking to spend as much time as possible there. It would appear that I am the father of a "rising" first grader, which I can't spend a lot of time thinking about. But LBA will be starting camp soon and SoBA will finish another year of daycare (and might actually be potty trained before long).
Then in August, I will travel to Chicago for the Annual Meeting of my national professional organization. Among the regular professional obligations, I will be helping about 100 of my closest colleagues head out to a baseball game at Wrigley. Want to come?
Well, I am sure there is more to tell and I will try and fill some of the gaps over the next few weeks, but to get back on track, here's a recipe and please accept my thanks for coming back or staying with me during my prolonged absence.
Now I know that Easter has passed, but one of my weaknesses are those Reeses Peanut Butter eggs. And Mrs. BA's (who prefers these Easter treats, which she is welcome to) best pal sent me a link for a recipe for homemade peanut butter eggs. So here it is.
Homemade Peanut Butter Easter Eggs
- 2 packages (18 sheets) graham crackers, crushed very finely
- 2 cups creamy peanut butter
- 1 1/2 sticks (12 Tablespoons) butter, softened
- 3 cups powdered sugar
- Chocolate candy melts or almond bark
Shape the mixture into eggs. I rolled it into golf ball sized balls, then formed the egg shape from there. Place on a wax paper lined baking sheet and place in the freezer for one hour.
Once the eggs are frozen firm, melt your chocolate according to package directions. Place the eggs in the chocolate one at a time, and slide a fork under each egg to remove. Place back on wax paper lined baking sheet. Sprinkle with sprinkles and refrigerate eggs until chocolate is set.
This will make about 24 Reese's egg-sized eggs.