I've been attempting to console myself this weekend with canned frosting and butterdillas* (a Mission tortilla heated in the microwave for 10 seconds then slathered with, yeah, butter). Not decadent enough, I guess. It didn't work.
After getting home from the hellish hell that was Ollie's euthanasia on Saturday, I laid in bed and bawled into my pillow for a while.
Then I got up. And when I arose, I started marching around the house like a soldier whose enemy was extraneous stuff that I wanted to blow out into this planet's orbit, never to be seen again except by maybe a handful of astronauts on their way to the Space Station.
I amassed a huge pile of junk really nice things for Good Will, threw away my fair share of crap that had no resale value or recycling options and generally progressed through the rooms like a single-minded Cuh-razy. Er, organized person.
I figured that my favorite little furry guy was gone, so who cared about the rest. About the trinkets.
My frenzy of sorting and chucking didn't fill the crater inside me though.
I present to you...the delicacy that is lime and coconut mixed with a little, flour, sugar and shortening:
After I twisted the lime and placed in lovingly on top, Fruit Bat fell to pieces, shrieking that it looked NOTHING LIKE THE PICTURE IN THE BOOK.
And let me tell you, THAT made me feel loved and appreciated.
One unruly collection that I needed to thin out was my books. It's difficult for me to part with any book I've read and liked, or any tome I think I might someday read and like. But this weekend I was ruthless. I culled through them all and piled at least half in grocery bags to sell.
It seems I passed through a phase in my twenties when I found it necessary to purchase several badly designed Self Help books.
Perhaps instead of making fun of them over cupcakes and butterdillas I should just read one already. It might help ease the transition back into the land of the living non-pet owner.
Or offer some comic relief. Whatever. I'll take what I can get right now.
*Credit for this inspired culinary term goes to my friend Annalise.