Walk by Hello: Missing

25 August 2009

Missing

So we have been desperately missing our Daddy lately. How thankful I am that it's been working itself out in positive ways. Today Natalie and Adam found one of Daddy's old berets and took turns marching around wearing it and talking in a "deep voice" just like Daddy. They even wanted me to take turns calling them Daddy. They were giggling and running around excitedly and I breathed a prayer of thanks for the optimistic upbeat spirit in our home. As long as they're okay, I'm golden...

2 comments:

Deanna @ oneagleswings said...: As long as they're okay, we ARE always golden, aren't we?

It's funny that you wrote this. I was going to write to you this morning to see how things are holding up, how your pregnancy is going and all. Mostly I wanted to see how you were doing as the wife of a deployed soldier and a mom to his children. He has been on my heart for the past couple of days and I have breathed many prayers for him and for your family.

I love you, friend and we are so long overdue for a chat that it's not even funny. :); August 26, 2009 at 3:56 AM
Sarah said...: Your last line got me. It's so true! As I look ahead to a deployment, I feel like I could handle it if it was just me. It's what it will do to the girls that kills me. If I knew they'd be okay, I'd be okay.
You're in my prayers today!; August 31, 2009 at 12:14 PM

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.