Try as I might, I just can’t seem to motivate myself to bake anything that doesn’t involve strawberries this Spring. Strawberries are definitely the belle of the ball at the grocery store right now, and we are devouring as many cartons as we possibly can – with Greek yogurt for breakfast, plain for snackin’, all up in our banana bread. I think I’m officially obsessed.
Today is part two of our Super Bowl food series! It’s also the tail end of Meg and Brad’s Moving Weekend Extravaganza. Yeah, that’s right, we no longer live in a teensy tiny studio apartment. In our new place, there are ROOMS. With different PURPOSES. I can’t even talk about the additional counter space in the kitchen. I’m getting giddy just thinking about it. Anyways, the point is that as I’m writing this, I’m sitting on a couch in the middle of our new living room surrounded by a million errant cords and stacks of books and mounds of cardboard boxes that are just waiting to be dealt with, and I’m ignoring all of it to talk about Blue Moon cupcakes.