Saturday, was the day of the game, and all in all, we had ten people signed up for the celebration. The two Irish girls keep threatening to shoot themselves in the foot so they could just surrender and not actually risk being shot. My assurances did nothing to console their fears. On the subway on our way to the paintball match, a Korean vendor woman, selling decorative sweat band thingies, I don't really know what to call them, made a killing on the ten silly foreigners who decided that in order to play paintball, they needed to decorate their head appropriately. We dressed up in camo, and were given helmets with ear coverings- a big improvement from the last time we played in Korea. Half of the fun was taking pictures in our ridiculous outfits. The game itself was adrenaline filled, and a bit painful.
|Kyle, on the left, pretending not to be a soft teddy bear.|
|Here is a picture of my thigh on the first evening after the game. You can see a white dot in the middle of the red circle. I'm not sure why that is, but all of my bruises from the bullets had the same marking.|
|this is that same bruise several days later.|
|Yet another bruise on my knee. My other knee has a matching bruise.|
|On Kyle's actual birthday, we made breakfast tacos from scratch and then I used up every dish in the house to make him a sweet potato cake using a recipe, I got from my bff, Leslie, who LOVES sweet potato in every form or fashion. It is similar to a carrot cake but with more sweet potato flavorings. It was yummy.|
Prep Time: 15 minutes
Bake: 40 minutes
Yield: Makes 2 dozen
Preparation1. Place pecans in a single layer in a shallow pan.
2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
Southern Living, NOVEMBER 2007