I admit that this entry is long overdue. My sisters are going through BBB withdrawal, or so they tell me on Facebook. I know I haven’t posted since the beginning of the month. I also haven’t been baking. There were no birthdays for work and I was sick (baking while sick is frowned upon in my book). And let’s be real here: March has been a roller coaster month, hasn’t it? You know that saying, “March comes in like a lion and out like a lamb.” Well, I think it’s been true for more than just the weather this month. I am certainly glad that March is almost over because it means Spring Break is in sight! Just a few more days, then I finally get a break…a chance to live the life of leisure that I’d grown so accustomed to when I started this blog.
Last week was just one of those weeks, the kind that pushes almost over the edge. Recognizing that, I was out of the office on Thursday before 3:00pm. It was an absolute miracle given that I had stayed for 11 and 12 hours the past two days. I left work telling people that if I didn’t leave then, I was going to start hating my job. Okay, so I exaggerate, but I really needed some “me” time. And as you all know, that means I wanted to bake in peace. I wanted to bake for no other reason than because I had a recipe I was dying to try from Brown Eyed Baker. And here it is: Chocolate Dipped Macaroons.