It's like carrot cake without the pieces!

Never in my life did I think that I would have fussy eaters!

Well, it's all my fault, I'm sure.

I gave in.

"It's a great life if you don't weaken," my mother would say.

Well, I weakened. I don't remember exactly when I weakened, or how I weakened, but, I'm certain that I weakened. If my little darlings didn't like what they were served, I suppose I gave in and served them mac'n cheese or cereal or whatever was easiest and made them happy. (And made me happy, too, since it kept the peace.) I have no idea what happened. It was over 15 years ago now and I have little grey matter left. Well, I do have some grey matter. It's in my hair.

This is a fall recipe. Pumpkin Cake with Cream Cheese Frosting.

Since it's Easter, let's pretend that it's a spring dessert. Carrot cake without the pieces. Yeah. That's it!

It's really good!

Would you like some cake with that frosting?

Pumpkin Cake with Cream Cheese Frosting

4 eggs

2 cups sugar

1 cup vegetable oil

1 can (15 oz) pumpkin

1 tsp. vanilla

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt

Preheat oven to 350 F. In large bowl, combine eggs, sugar & oil. Beat well. Add pumpkin & vanilla, blend until smooth. Combine dry ingredients and add to pumpkin mixture & mix until well blended. Pour into ungreased 9 x 13 inch pan. Bake at 350 for about 35 minutes until tests done. Frost when cake is cool.

Cream cheese frosting

1 8 oz. package of cream cheese

1 stick of butter

1 tsp. vanilla

1 1/2 to 2 cups of powdered sugar

In mixer bowl, combine cream cheese, butter and vanilla until well-blended. Add sugar gradually until it's the sweetness and consistency that you prefer. Spread on cooled cake.

*** Romance on your menu ***

What a difference a day makes, and that difference is you!

You know what the best part of filling out your dating profile is?

When you've really thought about all of your interests, everything that fills you with joy and passion, when you write them all down and think about them, when it's all said and done, you realize that you don't need someone else to complete you. You've already got what you wanted.

Just a few of the things that I love... Springtime....  Impressionist paintings... classical music... decorating,... the ocean..... Puccini.....Downton Abbey...hydrangeas, lavendar, olive oil....wine.

I like to say, "I go better with wine."

Me and the Loire Valley. We've got a thing goin' on.

Meet my latest favorite dinner companion....

La Petite Perriere

He's little. But he's somethin' else! A Sauvignon Blanc that will leave you speechless! Which comes in pretty handy when you're dining alone.

I picked up this little fella the other night for only $9.99. A mouthful of minerality and an incredible explosion of fruit - a fresh and lively complement to whatever light dish you're enjoying.... like a simple pasta salad with feta cheese perhaps. As you wish, milady!

Pasta Salad with Feta Cheese

1 lb. farfalle pasta – or other shape of your choosing

2 tomatoes – chopped to your liking, or a handful of grape tomatoes, halved

1/2 of a cucumber, peeled and chopped

2 cloves of garlic, finely minced

1/4 cup fresh Italian parsley, finely chopped

3/4 cup of feta cheese, chopped

1/4 cup olive oil

Salt & pepper to taste

Boil water. Add salt & pasta and cook until just tender. Rinse under cold water and drain. Place in large bowl. Add the remaining ingredients and stir to blend. Season to taste with salt & pepper.