Monthly Archives: April 2009

Quick and Easy Scrapbooking


When my first son was around four-years old, I started to feel guilty.  Okay, no, you’re right.  I’ve always felt guilty.  At any given time, I feel guilty for one thing or another—something I’m not currently doing, something I feel like I should be doing, or something I’m not doing well enough.  But on this particular occasion, the one when my son was four, I felt guilty about my scrapbook.  Or, rather, my lack thereof.

I kept a photo album chronicling the days since he was born.  You know the kind:  you peel back the plastic paper, stick the photos in, and press the plastic paper back down.  I even decorated it a bit, so it  looked more like a scrapbook.  But Creative Memories was not in my budget, and scrapbooking certainly did not fit into my schedule.  Nonetheless, the popularity of scrapbooking had me feeling bad for my poor, un-scrapbooked children.

And so, I caved.  If you thought this blog was going to be about how I stood my ground and said, “My photo album is every bit as good as your Fancy Schmancy Scrapbook,” well, I’m sorry to disappoint.  I’m feeling guilty about that, even now.

Instead of standing my ground, I took my checkbook and my frugal self to my friend Michelle’s house, where she schooled a dozen of us in how to preserve our children’s childhoods on acid-free paper.  Acid-free!  I should’ve known those photo albums were junk.  I bought parsimoniously:  an album, the pages, page protectors, and some paper.  No pricey paper cutters for me, thanks.

Another day, I will tell you about what a fish out of water I was at that event, and at almost all Creative Memories events to follow.  Nothing against Creative Memories—I think their products are fantastic.  But, somehow, it just wasn’t my crowd.  I tried, they tried, everyone tried, but I think we all knew I just didn’t have a crafty bone in my body.  Maybe it’s because I was copying their page designs.

I started slowly, with a family scrapbook that documented all of the Fantastic Fun we have as a Fantastic Family.  (Look at the album, you’ll see.  No tears here!)  I soon realized that these other women were working on more than one scrapbook.  What?!  Yes, it’s true.  You may even be one of the crazies:  They had a family album and an entire album for each child.  Every ice cream cone, sports team, and pretty new dress beautifully detailed for all future generations to see.  You people kill me.

Guess how I felt?

Still, I knew I couldn’t commit to a lifetime of scrapbooking every moment for every child.  Instead, I cheated.  And I absolutely love what I came up with.  Or, really, what my friend Michelle came up with.  She was the one who listened to my woes and gave me the following suggestion.

At the time, Creative Memories sold smaller albums, in a 7 x 7 size.  I bought three, one for each boy, in a fun denim fabric.  I don’t think they carry these anymore, but I’m sure you could find something like it at Michael’s in another brand.

In each book, all of the page layouts and designs are the same.  Keep it simple, stupid, right?  So each book has it’s own design, but it’s the same design on each 2-page layout.  In one book, for example, I tape a ¾ inch strip of paper down the side of the page, with 3 small circles running along the strip, in coordinating colors.  I use the circles to write their age, and the year.  The colors of the paper changes, but the design is constant.  Simplicity at its best.  But that’s only a part of what makes this doable for me.  Here’s the key:  I only put their annual photo (5 x 7) in the album.  For the first two years, I included the 6-month, 1-year,  and 18-month photos, but after that, it’s my son at 2, my son at 3, my son at 4.  Flip, flip, flip and you can see the years flying by.  It’s a perfect snippet.

For the details, they’ll need to check the family album.

Sometimes, I Hate Technology

Seriously, I do.

I love my iPhone, of course, and yes, I know it’s technology, but I prefer to think of it as magic.  Wonderful, happy magic.
I have a blog.  I want to write.  I do not give one hoot about RSS feeds or SEO or Analytics blah blah blah.  I know I should, but dear Lord, how much can one person take?
But no.  After a year of Bloglines updating every time I post, in March it suddenly stopped receiving my RSS feed on a regular basis.  And why?  Is there any rhyme or reason?  Have I crossed some imaginary line, broken some unspoken rule, somehow angered the Rulers of the RSS Feed?
Honestly, I am exhausted even thinking it.
So there.  Happy Saturday, all.

How to Bake a Perfect Cheesecake

I know, I know, this is not your blog of choice for recipes.  In fact, you may even be shocked.  “She bakes?”  You’re astounded.  A woman of many talents, that’s me.

Of course, you must know that I bake cakes.  Remember the pirate ship cake?

What about the race car cake?

I don’t think I ever posted about the under-the-sea cake, but look what a beauty it was.

The thing is, in a perfect world, with endless time and easy-to-please children, I would cook fun and exotic dishes more often.  But it’s absolutely exhausting to go through all of that effort to listen to, once again, how disgusting dinner is.  Cheers, everyone!

Desserts, however, are a crowd pleaser.  I can bake a mean Carrot Cake, Italian Cream Cake, and a Cheesecake with nary a crack.  Guests are astonished at the cheesecake, in particular, but it’s not hard.  Here’s my favorite recipe, modified a bit from the original Better Homes & Gardens recipe.

And the trick? 

  1. Do not, do not, do not, overbeat the filling after adding the eggs, or the top of your cheesecake will resemble the Sahara.
  2. And also?  Don’t even think about overbaking it.  The center will not be entirely set when the cheesecake is finished.  It’s done.  Take my word for it.  Get it out of the oven.
photo credit:  foodistablog

Cheesecake Recipe

1 ¾ c finely crushed graham crackers (I use about 1 ½ – 1 ½ packs of Keebler’s)

½ c butter 24-ounces of cream cheese, softened

1 c sugar 2 T all-purpose flour

1 t vanilla 2 eggs

1 egg yolk ¼ c milk

Crust:  Combine crushed graham crackers (I use the food processor) and butter.  Reserve ¼ c+ for the topping, if desired.  Press remaining crust onto bottom of a 9-inch springform pan.  (You can also press it about 2 inches up the side, but I don’t bother.)

Filling:  In a mixing bowl, combine the cream cheese, sugar, flour, and vanilla.  Beat with an electric mixer until fluffy.  Add eggs and yolk all at once, beating on low speed until just combined.  Do not over mix!  Stir in milk.  Pour into crust lined pan.  Sprinkle with reserved crumbs, if any (I don’t do this step).  Place on a shallow baking pan in oven.  Bake at 375˚ for 45 – 50 minutes (in my oven, I check it at 35 minutes; adjust accordingly).  Cook until center appears nearly set when shaken.  Cool 15 minutes.  Loosen the hinges of the springform pan.  Cool for 30 minutes more; remove sides of pan.  Cool completely.  Store in refrigerator. 

P.S.  Use butter.  And cream cheese.  None of that other nonsense.  If you want substitutes, serve something else.

Also, if it’s a special occasion and you want to get all fancy, melt some chocolate over low heat.  Add add a teeny, tiny bit of Crisco to thin it, and put it in a sandwich-sized ziplock.  Make a small (small!) clip in the corner, and zig-zag the chocolate across the top of your cheesecake.  Voila!  It’s fancy.