A. has at various points referred to my cell phone as “that thing that takes up space in [my] purse”. He’s not that far off, although I think I’ve gotten better since getting the iPhone4 because I like to have it on hand as a kid distraction on the bus (yaya for the camera feature that allows Budsie to admire himself as much as he likes). Still, I often forget to charge the damn thing, which is just ridiculous because there are two ways to do this – plug into wall or plug into keyboard. No excuses really.

Until today. Well, until a few days ago but I, ever the procrastinator, have managed to ignore it until today. I can’t find the damn wall charger. This is troubling as I never, EVER remember to charge the phone in the computer. Over the past couple of months I had developed a close to regular pattern of plugging the phone into the wall at night, so really the charger should be in the wall. But it’s not. Hmpf. I don’t think it’s in the kid…that strikes me as something I would have noticed. It’s too big to be in the cat. And that means it’s *gasp* somewhere in the disorganized mess that is our bedroom at present (our bedroom, also known as home to everything we can’t fit in the house room). Capital sigh.

But that’s today’s resolution: find the damn charger and keep the damn phone charged. Because I know I’m missing fun text messages and I’m definitely missing playing Scrabble. Where are you phone charger??

Oh yes, and the recipe for awesome beet cake:

*3 eggs

*1 1/2 cups sugar

*1/2 cup melted butter

*2 tsp vanilla

*1 1/4 cup flour

*2 tsp baking powder

*1/2 tsp salt

*5 squares of semi-sweet Baker’s chocolate or similar

*2-3 medium beets (golden or red, whatever your preference)

*100 ml cream or whipping cream (glaze)

*rest of box of Baker’s chocolate or similar (glaze)

*2 9 x 1.5 inch cake pans

So butter up your cake pans. Preheat your oven to 350F. Peel and grate the raw beets. Make giant purple-y mess. Ignore giant purple-y mess. Melt the chocolate over low heat on the stove. Beat the hell out of your eggs and sugar with an electric beater until white and fluffy-ish. In seperate bowl, stir together flour, salt, and baking powder. Fold this flour mixture into your sugar eggs along with butter, vanilla, melted chocolate and beets. Pour evenly into two cake pans and pop in oven for around 35-40 minutes or until toothpick comes out clean. Let cool. Make your glaze by melting glaze ingredients on the stove. Once your cakes are cool, place one cake on plate, top with glaze, add other cake and stick in fridge. Serve with leftover glaze drizzled over top and some whipped cream. NOM NOM NOM.