I was going through some of the old posts of mine the other day.
What I had written there seemed to have captured my little world and everything around in the perfect possible way I could imagine. The posts now a days don’t have the ‘life’ and the zest it used to have before. The writing is almost like a sleepy person walking through without any direction in particular.
I tried taking a break, tried not thinking too much about it and even ignored the whole feeling.
But the thought is always there…about not being able to write properly. Never knew the writer’s block will last so long! And never knew it would bug me so much!!
I have no idea what I should do to get back to the old style. May be I should just accept that with each day our life changes a little bit, our thinking changes a little bit and slowly everything changes bit by bit until you can no longer recognize it or even relate to it.
My blog, my son’s childhood, my routine- everything is changing now. My son was 4.5 years old when I started this space, now he is 7. And I don’t see the 5-year-old any more in him. May be it’s too much to expect myself to be in a place where my son was 5!
We all change. Our thoughts change. Our lifestyles change. And I guess it’s too much not to expect and accept that the writing style also changes.
While I am looking for the ‘old me’ somewhere inside me, go through this buttercream recipe that I used for my son’s Cricket themed birthday cake. I used the same recipe there to make the cupcakes as well.
- Butter : 250 gm ( 2.5 sticks ), at room temp and softened
- Cream/Milk : 2 tbsp
- Vanilla essence : 2 tsp
- Salt : a pinch
- Confectioner’s sugar : 2.5 cups
- The butter should be softened. Cut it into cubes. Beat the butter, cream/milk, vanilla and salt together until smooth, 1-2 minutes, using a hand mixer.
- Add the sugar, mix with a spoon. Else the sugar will fly all over when you beat it. Now, with the hand mixer beat the sugar in until its smooth and totally incorporated. Takes about 4-5 minutes.
- Beat for 4-5 minutes more until the frosting is fluffy and light.
- This frosting can be made 3 days ahead and refrigerated. You need to beat it again to make it smooth when taking it out.
- This makes about 3 cups, enough to layer a set of 9″ cakes. If there is any leftover, I freeze it and use it later.