Nov 5, the date of my last entry.  It’s unusual. I always have so much to say, and seeing as I moved from AZ to MA recently and still haven’t met too many people, I wonder just where all the words have been going.

Anyway, today is my birthday. Being that it lies so close to the new year it is always the day I set resolutions, plan life strategies, clean mental closets, see where I went wrong the year before, that sort of thing.

At the top of my list, writing. I have come to terms with what kind of writer I am. And I am not an everyday writer. I’m not. And I’m not going to fight it anymore. Now don’t go looking up old posts about me jabbering on about how important it is to write everyday, it is. It’s just that this year, I’m going to take those days when all I get are notes or single sentences or single words as good days. I mean, sometimes I go over those notes and I get a good ten pages out of them. Which means, I think, that every day I am a writer, every day I am capable, a genius even. Even if I don’t know it.

So, besides writing, I’m devoting time to laughing and this year, much, much more. Now if we’re old friends, then you know I love laughing, but I want it to be an everyday thing. I want it on Monday mornings and and Thursday afternoons. I want it to fill my evenings with my kids. I want people to hear it in my voice.

And then loving. I want to love more. I want to love a good cup of coffee everyday. I want to buy lilac soap because I love the smell. I want to take lots of unnecessary pictures because I love photography. I want to be in love with life.

Next, I want a great bra. No more poking. No more pulling. No more I can’t wait to rip this thing off of me.

There’s more, but I’ve tortured you enough. Besides I’ve got another word, so am back to writing...

Fantastic Buttercream Frosting by Bon Appetit

8 ounces white chocolate

1/2 cup whipping cream

2 cups unsalted butter, room temperature

8 egg whites

2 1/4 cups sugar

2 tsp grated orange peel

2 tsp vanilla extract

Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth. Cool to room temperature. Using electric mixer, beat butter in medium bowl until fluffy; set aside.

Combine whites and sugar in large metal bowl. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk until sugar dissolves and thermometer inserted into whites registers 160°F, about 3 minutes. Remove bowl from over water. Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.

Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition. If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly. Remove from heat and beat until smooth. Repeat warming technique as necessary. Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract. Chill buttercream until beginning to firm, about 30 minutes.