Walk by Hello: Four More Minutes

07 September 2008

Four More Minutes

Oh to be a child again with absolutely no concept of time.
To our little Natalie 4 minutes sounds like an adequate amount of time for when naptime will be over, when she can have a snack, when we can watch Popeye.
Four more minutes.

Me:"Natalie, how much longer till your birthday?"

Our Little Curly Haired Wonder: "Four more minutes."

Daddy: "Natalie, when are we going to the playground?"

Natalie: "Four more minutes."

I have been tempted to employ this response myself.

How much longer until I can rest my tired legs and snatch a few winks? Four more minutes sounds good to me.

How much working out before I can get the abs of steel I want? Four more minutes.

About how long will it take me to finish cleaning the house? Why only four more minutes.

I sure wish this method was possible. Anything you are looking forward to or cannot seem to get done? Take heart. Tell yourself it's just four more minutes.

2 comments:

Jennifer said...: Sarah, what a wonderful post! I love your quote to live by.; September 10, 2008 at 6:06 PM
Deanna @ oneagleswings said...: Somehow, I keep missing your new posts! You know I am comment-happy, so if I don't comment, it's because I somehow miss it.

Anyway...how cute! Micaiah's at this age, too...only he says random things like "5 more weeks". It's never the same thing twice.

I like the exercise for 4 more minutes and get abs of steel...sounds like a plan to me!; September 11, 2008 at 9:55 AM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.