Macadamia Nut Coffeecake

Wow, Finding the time to write a blog is harder than I thought. Today I took a half day of work in order to go to the doctors. It was a semi-successful venture. But, whenever I take hours off, I always feel really unproductive and kind of stumped with what to do. Should I go running? Should I grocery shop? Should I shop for stuff (ahem, clothes) that I really don't need?!? I understand that time off is so precious-and I can't find anything to do to put the hours to go use! Furthermore, my time is particularly so precious because AmeriCorps affords me no time off! The hours I missed today will be made up by working Saturday :(. Which makes this time infinitely more special. However, my anxiety about being productive is laid to rest when I realize that I typically spend Saturday laying around and catching up on TV shows. Oh well.

I am also particularly nervous because March is the month where I find out if I received admission to the UW Evans School of Public Affairs or not. Based on googling and friend anecdotes, I expect to hear around March 15 or 16. However, now that March has hit me I am obsessively checking my e-mail and stuff. I wouldn't be too heartbroken if I didn't get in. I only applied to that one school (which is NEVER a good idea) and I didn't go all out in editing my essay repeatedly. However, I really don't like rejection so that would make me feel a little sad. :( I will let you know the progress on that!

Okay, well the title of this post is regarding my Coffee Cake that I made this past weekend with Dustin. Although my picture is crummy, the cake turned out moist and crumbly-just as it was supposed too. I have so far devoured half of it for breakfasts, and the other half is frozen. Saved for next week or whenever I deem it okay for me to regain another pound. The cake was actually one of the easier things I have baked. The special crumbly filling that you put between the layers took longer than expected because the recipe specified that the butter be cut into 'small' pieces. Their definition of small and our idea seemed to be very different. The butter is what makes the crumbs, by sticking the flour and sugar together. Thus, it took a while for the crumbs to become sufficiently crumbly instead of 'some rock size' . Besides that, however, the cake was fun to make! If you want the recipe, I have it. Or you can buy the book "The Williams Sonoma Baking Book"

Oh man, such a BAD picture!

Alright, well thats all I really have for today. I have some fun purchases coming in the mail soon, so hopefully I can report on those soon.

Rachel