tip: the short candles will melt the taller candles in half. should you use both, space appropriately (not pictured).

the pulled pork was delicious.

we opened all the windows wide and smelled, tasted, and listened to spring. it was wonderful to relax and cuddle with my husband and feel generally twitterpated for one another.

we threw a tenth birthday party for a friend turning thirty-one. i made him his first ever birthday cake and it made me cry. there were balloons and party favors and basketball trading cards. our drunken rendition of happy birthday was one of the worst (best) on record. i’m sure the whole neighborhood heard us.

i want to eat a whole bowl full of the frosting i used for the cake. if you make some, invite me over, k?

chocolate sour cream frosting

• 15 ounces semi sweet chocolate, chopped or chips

• 1 1/4 teaspoons instant coffee or espresso (optional)

• 2 cups room temperature sour cream

• 1/4 to 1/2 cup light corn syrup

• 3/4 teaspoon vanilla extract

combine the chocolate and coffee powder. melt in a double boiler, stirring or in the microwave in short 15-30 second intervals, stirring between. my microwave has no turntable, and i don’t own a double boiler. i used my big 4-cup measuring cup inside a saucepan. it kinda worked, balanced on top of a ramekin. *shrug* remove from heat and let cool until tepid.

whisk together sour cream, vanilla, and 1/4 cup corn syrup. add tepid chocolate and stir quickly to combine. taste for sweetness, adding corn syrup till it’s how you like it. if your sour cream mixture is too cold, it’ll solidify your chocolate. room temperature, peeps.

chill until it’s spreadable, up to 30 minutes.

recipe adapted (barely) from smitten kitchen.