January 23rd, 2006

bundled up, walkabout, snow

lazy Monday

It started out early, and then kinda petered out...

I woke up early enough to ride with Flar to take Tigger to school. Then we found out that Dr. Bizer's doesn't open until 9am. So I sat in the car while Flar worked out walked in the lap lane. His foot is improving to the lurching stage, and he can reach food to his mouth with his left hand, now. And damnit, he's lost weight with the inactivity. Something about his pain medication taking away his appetite. Ptui.

I have a new prescription for glasses, a bit stronger, with the same reading prescription. I have ordered new contacts - a pair, for less than what my old doctor charged for one lens! At some point, Critter and I will go in and order new glasses on a two-fer coupon.

Knight drove me home from the doctor, who didn't dilate my eyes. I fixed us eggs benedict for breakfast, and then continued to troubleshoot my phone. The headset I bought the other day doesn't work with my Treo, and neither does the factory-provided one. I sat on hold less than the warned-about 10 minutes, then arranged to get a warranty replacement, which should arrive Friday or Monday. Meanwhile, the weather is too dreary/cold for dog-walking (my dog is wimp), and the speaker works just fine if I run out of DVDs at work.

By the time I got through all that, I had no motivation left for housework. I need more detergent to run more laundry, which leaves me with the kitchen table and dishes. bleh.

I'm putting together a grocery list, and shopping after I pick up Tigger, then take Critter to the doctor for his cough.
  • Current Mood
    lazy lazy
Baking

Strawberry Carrot Cake

I originally found this recipe on Cooks.com, and I keep losing track of my printout. For fear that they will eventually rotate the recipe out of their online database, I'm keeping it here.

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STRAWBERRY - CARROT CAKE
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2 1/2 c. Gold Medal all-purpose flour
1 1/4 c. packed brown sugar
1 c. finely shredded carrots
1/2 c. vegetable oil
1/2 c. low-fat plain yogurt
1/3 c. water
1/2 c. chopped pecans
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. finely chopped strawberries
Strawberry-Cream Cheese Glaze (below)

Heat oven to 350 degrees. Grease and flour 12-cup bundt cake
pan. Beat all ingredients except strawberries and
Strawberry-Cream Cheese Glaze in large bowl on low speed 45
seconds, scraping bowl constantly. Beat on medium speed 2
minutes, scraping bowl occasionally. Fold in strawberries;
pour into pan. Bake 45 to 55 minutes or until wooden pick
inserted in center comes out clean. Cool 5 minutes; remove
from pan. Cool completely. Prepare Strawberry-Cream Cheese
Glaze; spoon onto cake. Refrigerate any remaining cake.


STRAWBERRY-CREAM CHEESE GLAZE:

Beat in small bowl on low speed until blended: 1 tbsp.
mashed strawberries 1/2 tsp. vanilla

Gradually beat in 3/4 cup powdered sugar until blended. High
Altitude Directions (3500 to 6500 feet) : Heat oven to 375
degrees. Bake 40 to 45 minutes.