Seriously, though, when I think about my impending motherhood status, I think my mom sets the bar pretty dang high. How will I ever compare?
This is someone who made me the most kick-a** Halloween costumes from scratch when I was little. One year I was Rainbow Bright, complete with puffy, rainbow boot covers and power gloves. The next year I was Princess Aurora with a flowy, pink gown, a tiara, and strep throat (oops). I mean, talk about range! And, just a few months ago, she designed and sewed me the most beautiful and elegant window treatments for my new home in her limited spare time. People, I don't think I know how to sew a button. For real.
This is someone who let me have a summer campout in the backyard with all of my girlfriends when I was ten, which involved setting up the tent on top of our trampoline, and which seemed like the most brilliant idea at the time. It also involved no sleep for her or any of our neighbors on what I'm sure was a weeknight. Such patience! I can barely wait for my bread to toast in the morning.
And this is someone who, despite working full-time and raising two other children, has always been involved and present. She was the leader of my Girl Scout troop, the Team Mom for every sport, and the perpetual but not-always-appreciated homework checker. And she still is the supplier of much-needed advice, like increase the positivity and tone down the 'tude for God's sake. Vital stuff, my friends.
So as Mother's Day approaches this year, I'm reminded that in a few short weeks my status will change, that life will suddenly and wonderfully be all about someone other than myself, and that my input, presence, and attitude will shape a life forever.
Does that make anyone else want to stress-eat a pound cake? Just me?
Honey Whole Wheat Pound Cake
Adapted from Joy the Baker
Makes 1 19x5-inch loaf
2 1/4 c white whole wheat flour
2 tsp baking powder
3/4 tsp salt
1 1/2 sticks (12 tbs) unsalted butter, at room temperature
1 c sugar
1/2 c honey
1 tsp vanilla extract
1 tsp almond extract
3 large eggs
1 c buttermilk
Preheat the oven to 350 degrees F. Coat the loaf pan with cooking spray.
In a small bowl, combine the flour, baking powder, and salt until combined. Set aside.
In the bowl of an electric stand mixer, or using a hand-mixer and a large bowl, combine the butter, sugar, and honey on medium speed until light and fluffy, about 3-4 minutes.
Add in the vanilla and almond extracts, and then add in the eggs one at a time, beating for about 1 minute after each. Pause to scrape down the sides of the bowl as needed.
Add in the dry mixture and buttermilk in three alternating additions, being sure to start and end with the dry mixture. Mix on medium speed in between each addition, and pause to scrape down the sides of the bowl as needed.