This recent stint of blog silence can be attributed to days of rapid strategizing, shop talk and quick meals. I’m in DC. I’m exhausted. I fantasized about crawling under the conference table and taking a cat nap, but instead, headed to Alexandria for dinner with our client.
Just as I was about to crash into a wave of ridiculous escape scenarios, an introduction to a sweet face wiped away my ‘captain negative’ attitude. The rest of the table discussed capital country jargon, my client’s daughter and I? We entertained ourselves with talk of cross-country moves, boys in uniform, and most importantly, cupcakes. Specifically, the Lavender Moon Cupcakery cupcake that she was about to hand over.
We parted ways and headed back to the hotel business center. All I could think of as we were finishing up was the Vanilla Cupcake with Madagascar Vanilla Bean Cream Cheese Frosting with Lemon Curd Filling sitting next to my laptop. All I could think of…
I popped my project files on a flash drive, tossed it to my boss, and thought ‘No spoon? No problem!”. I sampled the frosting first as cream cheese anything is a favorite of mine. It was amazing… I continued to scoop and eat. I scooped and ate, in the hotel business center, until I hit the lemon curd. Wow… I’ve had trendy, delish cupcakes before, but this was an entirely new level of awesome. This was, hands down, the best cupcake/cake/baked dessert I had ever eaten. I can’t wait to visit the shop the next time I’m in town. I heard the sea salted chocolate cupcake is to die for!