Walk by Hello: A Trip

23 November 2011

A Trip

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The traveling Behnkes are back in action. After a bit of a hiatus we headed out on the road again. Tim had a conference he was conducting in the Appalachian Mtns. at a beautiful resort/spa. The nights were a tad long and lacking quality rest despite the adjoining rooms. Mealtimes were kind of beyond crazy at certain moments. Picture a huge beautiful room with beamed ceilings and crackling fireplace and smooth oak tables with quiet couples eating and laughing or calm families passing plates. Enter me, several bags slung over my shoulders, juggling sippy cups and a 2 year old with two exhausted but hopeful little folks trudging behind me. Buffet lacked yogurt, any type of familiar cereal, eggs were bland and watery. So after scrounging what we could (No bananas?) we headed to our table laden with goblets and silverware neatly arranged in cloth napkins and several china plates. (Yes, we do not often go out to dinner with our little people). Did I mention our table was in the center of the room? All eyes on us.

Breakfast lasted all of 17 minutes from the minute I stumbled through the doors to the minute herded out. Most of the silverware ended up on the floor. Milk was spilled, there was a minor slapfight, heads were bumped on the table..Needless to say we weren't quiet. I could almost hear the staff's smiles spreading across their faces as we finally left. And we did it again for lunch and dinner. Brave new world. Eating out. Don't think we'll be doing that too often for the next couple years.

Our trip was so much more than meals. But it's hard not to mention something so significant I broke out in a cold sweat before crossing the dining room threshold.

We went to "Goats on the Roof" an amazing down home country store with goats actually living in elaborate obstacle courses on the rooftops. They had a bicycle device which powered a cup of goat feed which was sent up to them as you pedaled.

We went for long hikes on the golf cart only road and were soon forced off. We played Star Wars tag on the back lawn, a pillow fight got out of hand and Adam ended up with a bloody nose and a split lip. We tasted life on this weekend. Let me tell you. And now as proof of my exhaustion I have published this post with duplicate photos..Zzzz

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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.