This morning I am sipping tea and flipping through baby name books while Gigi and Katie make a carrot cake for my nephew Conner’s birthday party.
Katie: “Mmmm, I ate this”
Gigi: “You ate the ginger?”
Katie: “Yes, it’s spiiiiicy. I need water.”
As each ingredient goes in, she asks if it is spicy and tries to taste it. Baking soda, nutmeg, salt . . . she’s declared them all “just right”. Ironically, just last night I was assessing the “ingredients” of my life with Daniel. I put far too many of them in the “bitter” and “unsavory” categories.
Truth be told, there are many sweet elements in my life: Answered prayers, for one. Simpler things, too, like the way Katie spontaneously began requesting Cream & Sugar instead of “mommy’s milk.”
There is some bitterness as well, but as I sit here watching Gigi fold the batter into her baking pans I wonder if maybe they are necessary to make sure this cake turns out just right. I’ve never heard of a Baking Soda Cake (ewww), and yet how else would you get a cake fluffy if not for baking soda (aluminum free, of course)? Perhaps this would be the time to point out that it’s not up to the cake batter question the Baker. “Why did you add that? I don’t need it and I don’t like it!”
And yet I have been judging the end result by the pleasantness/discomfort of the process. This morning I am asking a new question:
What kind of cake am I going to be?
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