I am giving myself the Bad Blogger Award. I apologize but I have been so overwhelmed lately. I need a week at a spa pronto. Here's my story.....
I got my degree in Interior Design, got a great job working as an interior designer for a large firm in an industry that I was sure would continue to prosper. I was making a respectable salary, getting to travel, meeting great people.... After working there for about a year and a half, the company starts to have some problems, they institute a voluntary lay-off and then an involuntary lay-off. I got laid off in November and got a very generous severance package. Now, nearly the entire design division has been laid off (think 80 people down to 15 - yikes!). About two months after I got laid off, I was offered another position - completely unrelated to design - as the result of family connection. Times are tough so I took it even though I had reservations about it. Without going into too much detail, it has NOT worked out well. I am incredibly unhappy and stressed, I'm not sleeping, I constantly have knots in my stomach. So, I interviewed for another job last week and got it! Unfortunately, the base salary is a lot less (though I could make a lot up in commission) and that worries me. What's worrying me more is that my resume is starting to get a little crazy. I need to get back to my focus but - guess what - no one is hiring in any of the industries that I want to work in! I would love to get into event planning or get back into interior design but those industries tend to get cut way down during a recession. I would also love - LOVE - to own my own little shop, a place with lots of pink, preppy, monogrammed gifts! But how do I get that started? I have no idea! I need advice! The point of all of this is that I am having major anxiety about my career path... and about my life in general. I know that it's going to get better - that I'll find my way eventually but I just feel so lost right now. Can I skip the rest of my twenties and get to my thirties where (hopefully) I am more settled??? Can you relate at all, my fellow bloggers?
Anyway, enough of the Debbie Downer talk, here's a partial recap of my VERY busy weekend. I went to a bridal shower for one of my favorite people of all time, my friend Eileen. She is getting married at St. Louis Cathedral in New Orleans at the end of May. Unfortunately, I cannot attend. Anyway, her bridal shower was lovely -- here are some pics.
I'm in the black and white dress; the bride-to-be is in white of course!
I brought a fabulous dish - my most favorite dessert, the Hummingbird Cake. It's a Southern recipe and it's amazing. It's like a banana nut bread with cream cheese frosting. Yummy! My Mom makes it every year for my birthday. Here's the recipe.... Try it - you will NOT be disappointed.
* 3 cups all-purpose flour
* 2 cups granulated sugar
* 1/2 teaspoon salt
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 eggs, beaten
* 1 1/4 cups vegetable oil
* 1 1/2 teaspoons vanilla extract
* 1 can (8oz) crushed pineapple, well drained
* 1 cup chopped pecans
* 2 cups chopped firm ripe banana
* Cream Cheese Frosting:
* 16 ounces cream cheese, softened
* 1 cup butter, room temperature
* 2 pounds confectioners' sugar
* 2 teaspoons vanilla extract
* 1/2 to 1 cup chopped pecans
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.