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Velvet Banana Bread – my blue ribbon winner!


It all started in 2009 when I entered the foods competitions at the Kansas State Fair for the first time, and met a wonderful & talented woman named Colleen Woker.  We met while watching the pie judging and I asked her if she’d won any ribbons in the other competitions. She listed off approximately 241 things she’d placed in, including getting “Best in Show” for her banana bread, which as far as I understand means that her banana bread was so good, that the judges deemed it better than anything else submitted for judging in the foods competitions. I mean, it beat cakes!  CAKES! I was so impressed by her and in that moment, knew that some day I had to get myself a blue ribbon in the banana bread competition.  Little did I know it would become nearly an obsession.

In my quest to win a blue ribbon, I’ve made over fifty different banana bread recipes, and no matter how hard I tried to find the best, most perfect banana bread, the highest I ever placed was 3rd.  I really thought I was doomed to never get my blue ribbon, or even a red one.  This year I had no idea what recipe I was going to make until the day before the competition.  In fact, I had even forgotten to buy bananas in advance to let them get super duper ripe, and all I had was bananas that were still green at the stems.  Not acceptable!

I posted a last minute plea on Facebook for rotten bananas and was given some by two wonderful women (thank you Lacey & Lisa!), enough to make a practice loaf or two if I could find the time.  I decided to take my best good friend, Jackie‘s, advice and replace the pumpkin in my most favoritest pumpkin bread recipe with bananas, which she has been doing for a year.  That recipe has 1/2 cup of water in it, which I’d never ever seen in all the banana bread recipes I’ve read in my search for the perfect one, and I was so scared to try it.  I asked her probably five times, “Do you really put the water in it when you make it? REALLY?” She assured me she did, and that it wasn’t wet or gummy, but really similar in texture to the pumpkin bread.  That sold me, because that soft texture is the ultimate for me in a quick bread.

Despite my deep fears of including the water, and the temptation to replace it with something more exciting like milk or pineapple juice, I gave her idea a go, adding a touch of cardamom, and was absolutely floored by the result.  I had never in my life had such tender, soft banana bread.  And so delicious, sweet & perfectly banana-y with a the perfect balance of spices to set it off.  Unfortunately, it was one of the uglier loaves I’d ever made, and since 25% of the judging score was based on appearance, I lost all hope right there.  Because I knew it was too good not to submit, but also knew it was too ugly to win a blue ribbon. I just hoped it was good enough to win a red.

So many things went wrong in making the official loaf and my spirits sunk deeper and deeper with each obstacle. I kept questioning why I was even bothering.  This wasn’t the regular little banana bread competition, this one was sponsored by King Arthur Flour and the first place prize was a $150 gift card to their catalog, which is much bigger than the usual $9 prize.  This was a big deal, and more people would be entering than usual.  I didn’t have a chance! I was exhausted, would have loved to sleep in the next morning, didn’t want to waste the gas or the effort when I knew it was hopeless, but I’d been in the paper about the being the Banana Bread Queen Wannabe, and everyone on Facebook knew about it.  I had to go.

When I arrived to submit my bread, I noticed that everyone around me had loaves that were the same dark shiny brown, which I found unattractive.  That made me feel a little better, until I looked to see if any of my other three baked goods I’d already turned in had placed, and they hadn’t.  I knew it was going to be my very first no-ribbon year, and I went home defeated, knowing my quest might never end.

But when we returned to the fair as a family two days later, there it was. My ugly brown banana bread sitting front and center.  Next to a blue ribbon.

I squealed. I hopped around.  I squealed and hopped some more.  I think there was a lot of, “I can’t believe it!!”  I gushed my entire banana bread story to the poor couple standing nearby when my freak out started.  They were so happy for me, but everyone else looked pretty perturbed & disturbed by my antics.  I stopped myself several times from running up to random people to tell them I won.  Joshua was grinning and giggling, clearly trying to figure out what had Mom so excited.  I took his hands and we did a little celebration dance together.  When Dennis approached us (he’d been in the bathroom), I wanted to let him discover it on his own but I just couldn’t contain myself and as soon as I saw him I beamed and jumped up and down and waved him over, pointing wildly at the display case where my winning bread resided. He knew instantly of course what that meant, and he hopped up and down with me a little in celebration.  Joshua was so happy to see all the happiness and I was so happy, and Dennis was so happy, I thought all our heads might explode.

It took six years and countless loaves of banana bread, but I did it. The blue ribbon is MINE! Thanks be to God, to Jackie, Lisa, Lacey, and to Colleen for not entering the banana bread competition this year and giving me a chance.  And to everyone who has rooted for me all these years, thank you!!  My quest is complete and I couldn’t be happier to have found my very favorite recipe for banana bread and gotten the blue for it so that I never have to try another recipe again.  I’m so DONE with new banana bread recipes.  This one is definitely my new favorite, and I truly may never make another recipe again.

Velvet Banana Bread

Printable recipe
Printable recipe with picture

1 cup (8 oz) mashed overripe banana
1 1/2 cups (10 1/2 oz) granulated sugar
1/2 cup (4 1/8 oz) vegetable oil
1/2 cup (4 oz) water
2 large eggs
1 3/4 cups (7 1/2 oz) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cardamom

Preheat oven to 350F. In a large mixing bowl, combine banana, sugar, vegetable oil, water, and eggs. Whisk until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the banana mixture, beating until smooth. Mixture will be very very thin and it’s OK to mix until no flour streaks remain, but if you see little lumps of flour that won’t mix out, don’t sweat it, they will dissolve while baking and overmixing will make this tender loaf tough and dry.

Spray the bottom of a 9×5 loaf pan and pour batter in (if your pan sticks, go ahead and grease the whole thing). Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan, and cool at least 15 minutes before slicing. Remove from pan immediately and allow to cool at least 15 minutes on a wire rack before slicing. Cool completely before wrapping leftovers in plastic wrap.

Veronica’s notes: If you aren’t measuring your ingredients on a scale, please use a very light hand when measuring the flour, spooning it gently into the cup and not packing it at all before leveling it.

Also, I only left the sides of my pan ungreased because the state fair judges have disqualified me in the past for greasing the whole pan. According to them, this is a baking sin and the sides of your bread will be much more tender if you grease only the bottom. This works fine with my new nifty galifty USA Loaf Pan because it’s crazy nonstick, but if you have any other not fabulously non-stick pan, you’d better go ahead and grease the sides. I honestly can’t tell a difference in the finished loaf whether the sides have been greased or not, the judges need to chill.

Speaking of loaf pans, be sure to use a large 9×5 as this is too much batter for an 8×4 loaf pan.  If you only have a small loaf pan, make some muffins with the extra batter, but don’t fill your pan more than 3/4 full.

Lastly, if you overbake your loaf a bit (I did on the one photographed, by a couple minutes because I was busy when the timer went off), don’t forget my water trick. It works on quick breads as well as cakes! Spray the sides and bottom well with water, don’t be shy with it, and it will all absorb while cooling and soften those hardened edges right up.

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Classic Cherry Pie

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If you had trouble accessing the Preacher Tuna Salad recipe yesterday, I apologize. I accidentally posted it twice and deleted the original, making the link most everyone got lead to nowhere.  You can click here to view the recipe.With the 4th of July holiday quickly approaching, I thought it was about time I shared my favorite cherry pie recipe.  Maybe it’s all the red, but it just seems very festive to me! :)  There’s nothing fancy about it, unless you consider a lattice top crust fancy, but it’s a very good pie and excellent with a scoop of vanilla ice cream.  I love the flavor the almond extract adds, to me it is the essential key to a good cherry pie.

I love my Perfect Pie Crust above all others, and is the crust pictured here.  I highly recommend it for any and all pies, but truth be told, I just as often use a box of Pillsbury refrigerated pie crusts.  Judge me if you must, but it saves so much time!  If you buy pre-made crusts, don’t bother with generic/off-brands, they are awful. Pillsbury is pretty good if you don’t have time to make your own.

Classic Cherry Pie

Printable recipe
Printable recipe with picture

Pastry for a two-crust pie
1 cup granulated sugar
¼ cup cornstarch
2 (14.5 oz) cans tart cherries in water
2 tablespoons butter
1 teaspoon almond extract
½ teaspoon red food coloring (optional)
Milk & coarse sugar for top crust

Preheat oven to 375 degrees. Roll out one pie crust and line a 9” pie plate; place in refrigerator. In a large saucepan, combine the sugar & cornstarch and mix well. Drain the juice from the cherries into the pan with the sugar & cornstarch; set the cherries aside. Stirring constantly, cook the juice mixture over medium heat, until bubbling and thickened. Remove from heat and stir in butter, almond extract, and food coloring, if desired, until butter is melted. Stir in the cherries. Spoon into prepared pie plate. Roll out second disc of dough and cut into strips with a pastry wheel or pizza cutter. Arrange strips on top of filling to make a lattice design. Seal and flute edges. Brush milk over crust and sprinkle with sugar. Place on middle oven rack and put a cookie sheet below to catch any spillover. Bake 30 minutes, then put a pie shield on the pie to protect the crust from over-browning. Bake another 15 minutes, or until crust is golden brown and filling is bubbling. Cool at least two hours or overnight before serving.

Veronica’s note: I tend to cook my fruit pie filling until extremely thick, as I prefer my pies not to run at all when cut, as you can see in the photos. If you like yours to run a little, just follow the directions and you’ll be fine. My weirdness for cooking it until nearly cement is not included in them. :)  Also, I have a step-by-step video tutorial on another pie that includes how to make a lattice design here.

**Be sure to visit my “Current Favorites” in the sidebar at the right for other recipes that would be a great addition to your July 4th menu.**

Cranberry Crumb Bars

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Are cranberries in season any more?  I haven’t been looking for them since they’re more of a December thing for me, but I had a jar of Killer Cranberry Sauce leftover from a large batch I made in December and I wanted to use it, so these bars were made…in season or not.

And oh my goodness, they are amazeballs.  I include orange juice and zest in my cranberry sauce, and there is even more orange flavor from the zest in the crust and crumb topping, which pairs so well with cranberry filling.  The crust and crumb are so tender, buttery, and crumbly – the perfect texture and I plan to use the base recipe for other crumb bars in the future.  The recipe does include a little bit of an unusual ingredient – almond flour or meal, but you can make your own by grinding almonds very fine in a food processor.  Also the Killer Cranberry Sauce is great in these bars, if you don’t want to make cranberry sauce, go see Bakerita’s recipe for her filling that doesn’t require cooking beforehand.

If you prefer very tart desserts you can skip the glaze, but for the sweet tooth like me, it is necessary to balance the cranberry.  Alternately, you could melt some white chocolate to drizzle over the top – a classic cranberry pairing.  Enjoy!

Cranberry Crumb Bars

Printable recipe
Printable recipe with picture

2 1/2 cups (10 1/2 oz) all purpose flour
1/2 cup (2 oz) almond meal (almond flour)
1 cup (7 oz) granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold, unsalted butter
1 large egg
Zest of 1 orange
1/2 teaspoon cinnamon
2 cups Killer Cranberry Sauce
1 cup (4 1/2 oz) powdered sugar
2 tablespoons orange juice (or milk or water)

Preheat oven to 375F. Butter a 9×13 baking dish.

In a medium bowl, mix together flour, almond meal, sugar, baking powder, and salt. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, then mix in the egg until it all comes together. pat half the dough into the buttered pan. Spread the cranberry sauce over the crust, the crumble remaining dough over sauce. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely, then blend the powdered sugar and orange juice together in a small bowl and drizzle over the top. let set for 5-10 minutes before slicing into bars.

Recipe source: adapted from Bakerita

Who cares if cranberry is out of season when it makes such delicious eats?  Here are a few other ways to enjoy it…

Cranberry Chicken

Cranberry Bliss Cookies

Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette

Chocolate Mocha Punch


Seriously, a recipe today! :D I drafted this November 14th so it’s about time I posted it-lol.  I’ve shared a few of my friend, Teri’s, recipes before (see them all here), and this one is just as wonderful as the others.  She made this punch for my last baby shower and it was delicious! I’m sure once you scan the ingredients, you won’t have a hard time figuring out why.  It’s very decadent!  She also made it for her daughter’s wedding and the holiday party at her home last week, and I think it’s great for any occassion.  New Year’s Eve, maybe? :)

Chocolate Mocha Punch

Printable recipe
Printable recipe with picture

3 quarts water
1 cup Nesquik
1 cup granulated sugar
1/2 cup instant coffee granules (decaf is fine)
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
2 cups whipped cream (Teri uses Cool Whip)
Chocolate curls for garnish

In a large saucepan, bring the water to a boil. Remove from heat and add Nesquik, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl. Add ice cream by scoopfuls, stir until partially melted. Garnish with dollops of whipped cream and chocolate curls.

Traditional Turkish Delight {gluten-free & vegan}


Turkish Delight is perhaps the recipe I’ve been wanting to make longer than any other, for  over twenty years!  I’ve wanted to try it ever since I was in elementary school and read about the Turkish Delight which the witch seduced Edward with in The Lion, The Witch, and The Wardrobe.  It just sounded so delicious!  Dennis also told me years ago that he also has wanted to try Turkish Delight ever since reading the book.  So this year I decided to make it for him for Valentine’s Day, and to send it to my matches for The Sweetest Swap as well.

I decided to go with the traditional recipe, which doesn’t include gelatin and takes quite a long time to make.  But the texture is worth the effort!  I took my recipe and method from Titli’s video, and I tell you this woman is mad, but I love her.  You have to watch a few of her videos to start jiving with her craziness.  Anyway, we discovered that we quite liked Turkish Delight, especially the nice soft, chewy texture.  It’s similar to a jelly candy but really so much softer that it’s not really jelly-like at all, it’s just the closest thing I can compare it to. And so smooth!  The flavor is very nice, bright from the lemon juice, and mysterious & romantic from the rose water.  While the rose water is nice, I think I would like this a lot better using lemon extract and would suggest it if you don’t have the rose water, but cutting the amount down to maybe a teaspoon (or to taste) since it’s much stronger than rose water.

The downside is that they tend to weep.  You should store them packed in the extra powdered sugar, but even so, after only a day mine were pretty much a mess.  I wish I’d taken photos right away because right after cutting and dredging in powdered sugar, they were so pretty with such smooth surfaces.  Instead I took my photos two days later when the bowl had turned into  the nastiness above. :( I had to cut off the worst of the edges and then roll them in fresh powdered sugar for my photos, but believe me they are so much prettier the first day!  I asked Titli if this was normal and she said it was likely our damp weather to blame, but even so, hers start weeping after four days.  Her cure for the weeping?  “Eat them quickly!” lol

This is what my poor swappees received (along with a dozen oatmeal candies–thank goodness I sent enough of those to make up for the Turkish Delight mess!)–photo courtesy of Shesten M.

If I haven’t scared you off with my cautionary photos, here’s the recipe!  Just be sure to make this when you’re enjoying a spell of dry weather and perhaps when you have enough company to polish them off within a few days.

Turkish Delight

Printable recipe
Printable recipe with picture

Note: I followed the gram measurements for this recipe, using my kitchen scale.

3 ½ cups water, divided
1 tablespoon freshly squeezed lemon juice
4 cups (800 g) sugar
1 teaspoon cream of tartar
1 cup (120 g) cornstarch
1 tablespoon rosewater
Few drops of red food coloring (I used icing gel coloring)

For dusting
1 cup (160 g) powdered sugar
¼ cup (30 g) cornstarch

Oil an 8” square pan, then line the bottom and sides with parchment paper. Oil the parchment paper; set aside.

In a medium saucepan, combine 1 ½ cups of the water, the lemon juice, and sugar. Bring to a boil while stirring and continue to cook over medium heat, stirring frequently, until the mixture reaches 115C (soft ball stage). Remove from heat and set aside.

In a large saucepan, combine the remaining 2 cups water, the cream of tartar, and the cornstarch. Bring to a boil, using an electric mixer to beat it on low speed the entire time. It will get thick quite quickly. It will be very milky and opaque in the beginning, but will get more clearish. Once it is a thick gluey paste and turns more and more clear, add in a little of the sugar syrup and beat with the mixer until blended. Scrape down the sides of the pan, and add a bit more at a time, beating well after each addition until smooth. When all the syrup is added, it will be thick but fluid. Turn on the heat again and bring to a gentle boil. Turn heat to low and simmer very, very gently for about an hour, stirring frequently (I stirred every 1-3 minutes). It will turn a light golden brown color. Add in the rosewater and food coloring if desired, and mix well.

Pour into prepared pan and shake the pan to make sure the mixture reaches all the corners. Allow to sit at room temperature until set, about 3-5 hours, or overnight.

Combine the powdered sugar and cornstarch for dusting and sift them together into a large bowl. Sift some on top of the pan of Turkish Delight. Sift some over a surface, then turn the Turkish Delight upside down onto prepared surface. Carefully remove the paper and sift some sugar over the top. Using a sharp knife or pizza cutter, cut the Turkish Delight into small squares. Put the squares into the bowl of sugar and toss them around every so often. Once all are added, toss them around really well to make sure they are well coated with the sugar/cornstarch mixture.

To store, place Turkish Delight in a container with an airtight lid, and pour the sugar/cornstarch mixture over the top to keep them from weeping or sticking together.

Recipe source: Titli’s Busy Kitchen

Sweetest Swap Recap

The swap went very smoothly and I was lucky enough to get 6 packages in the mail!  They disappeared all too quickly…

Oreo & Biscoff Truffles from Shania, Lemon Muddy Buddies and Pretzel Caramel Bark from Lynn.  Dennis ate all the Oreo Truffles by the time I got home, so I’m glad I got one before I left for work! I enjoyed the Biscoff Truffles all to myself, which was fine by me because I liked them even better.  Lynn wasn’t a match of mine, but she was kind enough to send me two packages! One stuffed with the Lemon Muddy Buddies (YUM!) and another with the Pretzel Caramel Bark (love salty and sweet!).  Thank you ladies!

Snickers Bars from Laurie.  Wow!  Talk about impressive.  These were every bit as good as they look and I had trouble saving any for Haus.  I had to beg him to hurry up and eat some before I ate the whole package. LOL!

Vanilla Sea Salt Caramels from Shesten (that’s Hawaiian Black Lava Sea Salt on them). Oh so incredible.  These I ate one after another until they were all gone, in just a matter of minutes.  Poor Haus.  Poor me! I need a refill, Shesten. ;)

In total, 1,275 candies were exchanged through our swap, and because swapper Marcia L. registered us with Cookies for Kids Cancer, Barmioli Rocco matched $1 for each and we raised another $1,275 for pediatric cancer research just by doing what we love to do.  And I’m also very glad to report that we had zero flakes for this swap!  Every single person sent out their candies.  These swaps just keep getting better.  Thank you to all who participated, I had a ball.

 

Key Lime Pie


So happy to return today for the Secret Recipe Club‘s Group C reveal day!  Life has been keeping me pretty busy, but I’ll talk about life another day.

Today I need to tell you about this Key Lime Pie.  This amazing key Lime Pie.  I was assigned to Mother Thyme‘s blog this month, which is a new-to-me blog, and I was really excited to peruse it.  Jennifer’s blog is attractive, organized (yay for a recipe index!), and her photos are beautiful, so it was a real treat!  Not to mention that most of the recipes are her own creations!  I truly admire bloggers like Jennifer who mostly post their original creations, since I find that difficult, personally.  My creations are very rarely blog-worthy. LOL!

So when I ran across this key lime pie recipe, I was excited because Dennis loves Key Lime Pie and I’ve been wanting to make him one for a long time, but I was also very skeptical.  The main ingredients are sweetened condensed milk and lime juice.  And it only calls for for 9 minutes of baking.  I thought it was mis-typed, and eggs and extra baking time were missing.  I mean, how can two very liquid hardly-baked ingredients make a thick, creamy filling?

So I searched online recipes and found some similar ones that didn’t even require any baking.  What?  Really?  Wouldn’t this make soup pie?

I decided to give it a go, and I’m so glad I had faith in Mother Thyme!  This is kitchen science, folks, and utterly fascinating.  Apparently when the acidic lime juice is combined with the condensed milk, it thickens it, because as soon as I whisked it in, the two liquids turned into a thick, pudding-like filling.  Amazing!  After just two hours, it was ready to slice, and I didn’t even bake it at all!

The taste?  Just as amazing as the magical thickness.  Perfect balance of sweet and tart!  I’m just so excited by this pie, you guys, you don’t even know.  It’s so easy to make, so magical, and so delicious.  You could even say…it’s magically delicious.  :)

I made it a little festive by adding some food coloring to intensify the green (it’s really more ivory without the food coloring), and added shamrock sprinkles for a St. Patrick’s Day look.  This would make a nice change for a St. Patty’s day dessert since most of them feature booze and/or mint.  But even if you don’t try it for a holiday (would also be cool for Christmas with red sprinkes!), it’s great any time of year–especially spring and summer.  Dig in!

Key Lime Pie

Printable recipe
Printable recipe with picture

Crust
1 1/2 cups crushed graham crackers
5 tablespoons melted butter
4 tablespoons granulated sugar

Filling
3 (14.5 oz) cans sweetened condensed milk
2 drops green food coloring + 1 drop yellow (optional)
1/2 cup sour cream
1 cup key lime juice (or regular lime juice)
2 tablespoons freshly grated lime zest (from about 2 large limes)

Garnish
Whipped cream or Cool Whip
Extra lime zest or sprinkles

Preheat oven to 350 degrees. Mix crumbled graham crackers, butter and sugar in a 9” spring form pan or a deep dish pie plate and firmly press evenly over bottom and sides of pan. Bake for 8 minutes. Let cool before adding filling.

Meanwhile, combine sweetened condensed milk and food coloring if desired, mixing until totally blended. Add the sour cream, lime juice and lime zest and whisk until thickened and completely incorporated. Pour mixture in to cooled crust and refrigerate 2 hours or until ready to serve.

If desired, just before serving, pipe whipped cream around the edge of the pie (I used Wilton tip 1M) and garnish with some extra lime zest or festive sprinkles of your choice.  Or you can just serve with a dollop of whipped cream on top.  Refrigerate leftovers.

Veronica’s note: never mind my shallow pie dish, do not use a regular pie dish or you will have too much crust and filling, as I did (I made a second small dish of pie with my leftovers). Do as I say, not as I do. ;)

Recipe source: Mother Thyme

You can see all the other Group C SRC recipes by clicking the linky man below:



Eight Days ‘Till Christmas?!


I have several cookie recipes that I really wanted to share before Christmas but it’s looking like I won’t be able to do it.  :(  It’s go-go-go right now, not only with Christmas-related stuff, but it just so happens everyone in my family was born in December (maybe a slight exaggeration) so there are a lot of celebrations going on right now.  I’m also busy in my kitchen making the only gifts we’re giving this year, and my sister is begging for help with an order for 12,000 lip balms that she has to do on top of her regular orders, and I think we should take pity on her overworked hide. Soooo yeah…nos be bloggin’.

I do have a giveaway that I’d like to do it this week so you can look forward to at least one post if I can find the time.  It’s for Tropical Traditions Coconut Oil (it seriously rocks) and I’m writing a review for it too, otherwise I’d just say “hey leave a comment for a chance to win some awesome coconut oil!”  I’ll do my very best because I’d love for the winner to get it in time for Christmas.

For now I will leave you with some pictures from my middle sister’s 30th birthday party with an ugly Christmas sweater theme.  Of course, pretty much me and the Haus were the only ones who actually wore ugly sweaters (and Danielle b/c I brought one and forced her to wear it).  It was obviously a conspiracy to make fools of us…but you’d be surprised how easy that is to accomplish.  No, you actually wouldn’t be surprised, would you?

Two additional notes, the party was in Danielle’s shop in case you’re wondering what’s going on in the background, and my little sister dyed her hair black (she was blonde last time you saw her here), just in case you don’t recognize her!

Dennis wore my sweater and said “my rock hard manly abs are stretching it out.” Meanwhile, I was stretching out a friend’s sweater with my bodacious curves (thanks, Stephanie!)

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