Birthday Brunch & Other News…

I know, I’ve practically fallen off the grid.  Do forgive me, I have just been ridiculously busy.  I’m going to try and post once a week and go from there.  I’m just taking it one day at a time, that is all I can do so I hope you all understand you lovely people you.  It really is difficult not to blog often. Oh Sigh!   I’d like to shout out Lydz over at Crowning Glory  who nominated me for a Liebster Award – I really appreciate the support, thank you!!!!

Healthy Eating Resolution:  Remember I went on a juice fast for 8 days?  It was difficult but I’m so proud of myself for getting through it.  I want my healthy eating/living to be a lifestyle not a fad so I’m also done making excuses.  Here are some of my rules for this next phase: I shall be a lacto -ovo vegetarian five days a week, I can eat meat one day a week, and Sundays are cheat days where I can eat whatever I want within reason.  I am also going to be working out six days a week.   Helloooooo Six Pack!!!! I think it’s time we got acquainted.
Birthday Brunch:  Yesterday was my Aunt Di’s birthday.  She has been such a blessing in my life I don’ t even know where to begin.   I made her and Mother a lovely brunch and on the menu we had:  two different kinds of Spanish tortillas, buttery biscuits {the American kind}, sausages, fruit, juice, coffee, tea and birthday cupcakes.  I know right?  Don’t worry, I ate in moderation and practiced mindful eating.

Place Card Holders:  While these were not necessary, I must say it was a nice touch and very easy to set up.  You will need a shot glass, a napkin ring, sugar beads and a small piece of paper.  Voilà!

I learned how to make the Spanish Tortilla when I lived in Madrid.  There was a place around the corner from where I lived on Calle Fuencarral that served some amazing tortilla and patatas bravas that were simply deliciosos! Ay!

My aunt loves cardamom but alas I had none left so instead I made her Coconut Lemon Cupcakes with Lemon buttercream frosting.  Here is my recipe for some of the best buttercream frosting – you can thank me later. This makes enough to frost a dozen cupcakes, if you like a lot of frosting, feel free to double the recipe. {2 Cups powder sugar, 4 Tbs Butter, 3 Tbs Milk, 1 Tsp Vanilla, Dash of salt} At this point, you can get creative with it. In my case, I added the zest from one lemon and a teaspoon of lemon juice.  Then to add a certain depth to appease my palette or rather everyone else’s, I sprinkled the cupcakes with  toasted unsweetened coconut flakes.   What a lovely weekend I had.  How was yours?