Tanya’s peach cobbler.


As much as I love fall, I’m not one of those people who starts heralding its coming in late August. I cling to the last few fleeting days of summer like they’re keeping me from drowning. Summer is my favorite, hands down, and here in Jersey, it’s far too short. I don’t need it to be cut any shorter by early arriving pumpkin beer (who wants to drink pumpkin ANYTHING when it’s still 86 degrees, guys?) and people trumpeting all over social media about how “FALL IS HERE!!!!” Because you know what comes next? Winter. And winter¬†is lame. You all remember last winter, right? With its dirty mounds of snow sitting in parking lots until April, and how it was a miracle if the temperature broke like, 25?

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Pound cake with chocolate glaze

cake 1

Once upon a time, probably in 2009 or something, I bought a box of pound cake mix. I probably had plans for it, an idea that slipped away and has long since been forgotten. It sat in the pantry in not one, but two kitchens, as different boxes and bottles of ingredients around it were routinely used, finished off and replaced. Last night, it was finally pulled off of its shelf.

In all honesty, it almost ended up in the garbage, because … guys, I’m a little embarrassed about this … its “best by” date was almost three years ago.

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Pumpkin cupcakes


So it’s been nearly a month since my last update. I wish I could tell you I had a good reason for it – like rescuing pooches from dog fighting rings – but my excuses are pretty lame, and basically boil down to “not having a cable for the camera” and “I decided to watch The Hobbit for the billionth time instead,” so let’s just pretend my excuses are good ones.

I’m about to make up for the slacking, though. With cupcakes.

Pumpkin ones.



With maple cream cheese frosting.

I hope you’re not pumpkin’ed out – I mean, come on; we’ve still got another week till Halloween, the most pumpkin-tastic holiday of them all, and then we’ve got November, which is pretty gourd-errific. Fall is in full swing, and I’m enjoying it, save for crying a little inside when I had to put a jacket on yesterday morning. But, cardigans and scarves and pumpkin spice coffee, oh my! It’s pretty great, and it certainly doesn’t hurt that the leaves are taking their sweet time changing colors. As long as we don’t get bombarded with another October superstorm, or snowstorm, I’ll put Fall 2013 in the ‘win’ column. (Too bad the Giants can’t do the same.)

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Cheesecake & procrastination.


For someone whose life (work life, anyway) is dictated by meeting deadlines, you’d think I wouldn’t be such a procrastinator. My rationale is, I work better under pressure. If I know I have several weeks to get something done, I shrug it off and occupy myself with other things. It’s a terrible habit, but I always get my work done, my bills paid, et cetera.


On that note, my mother’s birthday was a little over two months ago. I made her a cake, and I am just telling you about this now.

It’s not that it wasn’t delicious (it was), or that I didn’t photograph it (I did), or that I wasn’t proud of it (I am). But there were other recipes in the queue. Freelance assignments to finish. New episodes of Arrested Development to watch. Dear Prudence columns to be read.¬†

Excuses, am I right? But no matter! Be undaunted by cheesecake no longer, because if I can churn out a delectable, slightly lemony cheesecake, I’m sure you can, too.

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