Love, love can keep us together!

So, first off, APOLOGIES. I have been ignoring this blog! Mostly because my life has been in a state of upheaval, I quit my job, I found a NEW job, I start today, and through it all I really believe God has been working through me and my heart. My post about bliss a few weeks ago really started it all. I put the idea of finding bliss out there in the big ole universe and by golly it has started to come true. So forgive my lack of posts, but believe me, my life is a CHANGIN' and if you want the details, come find me.... :)

I have been spending a lot of time thinking about what a difference a YEAR makes. How much has changed, and how different things are right now compared to this time last year. I can say with absolute certainty that all of these wonderful changes are because of the love of my life.

(this is about to get mushy folks, back out now if you want to!)

Michael Ross Livingston

HOLY COW!!!! I love this guy.

As I am typing this I am trying not to cry. I SWEAR I am not this mushy gushy all of the time, but right now I am dedicating this post to LOVE, and love that lasts.

This time last year he sent me to the mall to look for engagement rings, I almost fainted when trying on the first ring but my friend Steff held me together and we got through 4 stores before finding my DREAM ring at Kay Jewelers.

And then on July 4th he popped the question and I said YES.

From then to now, we have been through a LOT. There is no one else on EARTH that I would move to Pasco, WA for. And there is no one else on earth who has the patience to deal with me.

Mike's birthday is tomorrow and today I get to make him a German chocolate cake, from scratch of course, since from scratch means I LOVE YOU.

Since my birthday is on the 18th we have decided to give ourselves the gift of baseball. So from June 17-19th we will be in Seattle watchin the Phillies beat the CRAP outta the Mariners. So for his birthday he just asked for a cake, THAT I CAN DO!

I am not saying that this relationship is perfect, but it is perfect for us. He fills me, he makes my heart sing, he encourages me, and he ALWAYS puts me first. For much of my life I didn't think I would find anyone. I am difficult, picky, and I am an actress... thus I am impossible to please. But for some reason, this scientist fit the bill. And ask any of my family or friends, this love has changed me, calmed me, empowered me in so many ways. That what love does I suppose, it changes you. Makes you the better version of yourself.

So never give up, never stop looking, never lessen yourself for someone else. Be picky, be outspoken, be yourself and love will find you. It takes work, it takes fights and hugs, and a LOT of humor. Since this is the season of weddings, love is in the air. If you have love, be thankful for it. Never take it for granted. Hug harder, kiss deeper, and spend sometime being thankful. Your puzzle piece is out there, waiting, and when you find it, and it fits, your life will never be the same.

So on this June 8th I will be saying some extra prayers of thankfulness for this kind, warm, funny, nerdy, smart, amazing man.

Happy Birthday My Love!

You are my everything. None of what I do would be possible without you.

Ok, have to go make a cake.... I will let you know how this turns out.

here is the recipe for the German Chocolate Cake I will be using:

• 4 ounces sweet dark chocolate (see Shopping Hint below)
• 1 cup (2 sticks) butter, at room temperature
• 1/4 cup warm milk
• 2 1/2 cups sifted cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 medium egg whites
• 2 cups sugar
• 5 medium egg yolks, at room temperature
• 1 teaspoon vanilla extract

• 3/4 cup buttermilk, well shaken
• For the coconut frosting:
• 1 cup sugar
• 4 medium egg yolks
• 1 cup evaporated milk
• 1/2 cup (1 stick) butter
• 1 teaspoon vanilla extract
• 10 ounces fresh or frozen and thawed grated coconut
• 1 1/2 cups finely ground pecans, walnuts, or almonds
• 1/4 cup warm milk

Yields: 12 servings

Preparation

Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.

Preheat the oven to 350ºF.

Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.

Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.

In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.

With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.

Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes.

Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.

To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.

To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.

Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale – Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake.