You mean you can't make me a 3-tier cake for tomorrow?

It never fails... week after week I get a call... or two... or three... on Wednesday/Thursday/Friday asking me to make a "small" cake to feed 40-70 people to be picked up in the next 24-72 hrs.  Most of the time I am already booked, but every once and a while I have a small opening so I ask them what they are interested in.  Nine times out of 10 their "simple cake" turns into a 3-tier cake covered in sugar flowers or some 3-D monstrosity, and I politely tell them that is not possible in such a small timeframe.

I am always asking myself why folks wait so long to order a cake... a simple sheet cake from a full service bakery/grocery store... not a problem, but something custom for a medium to large party?  Even one of the large custom shops (employees, commercial ovens, SPACE!!) in my area requires a minimum of a week notice, which I don't think is asking a lot considering invitations were sent out at least 2 weeks in advance.

I think people don't realize things can't be whipped out in a half an hour like they do on TV.  The other half of these calls tell me that "the baker" backed out, can't be contacted, etc.  While I feel bad for these folks, most of the time I really don't have any room in my schedule for another cake.  Even when I do have a little wiggle room, which isn't often, I typically don't feel like disrupting my entire schedule and possibly staying up most of the night to complete a new order.  Things can go wrong and I don't like having that tight of a schedule.

So what's the moral of the story?  Order your cake when you book your venue, send out your invites, etc., or you might not get the cake from your first or second or third choice.

What's for dinner?

This is something my husband and I say to each other at least 8 times a day.  Sometimes we answer it and sometime we don't.  It can be heard to squeeze in making dinner when I work during naps and have a baby who doesn't let me go to the bathroom without whining and following behind me.  Most of the time we enjoy crockpot meals that we can put together the night before and just throw it on in the morning.  Other times, something quick on the stove top works just as well, especially if it doesn't need much babysitting.  This is one of those meals...

Chicken Georgia by Paula Deen

Ingredients

• 4 tablespoons (1/2 stick) butter
• 4 skinless boneless chicken breast halves
• 1 cup sliced fresh mushrooms
• 2 tablespoons minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces grated mozzarella cheese

Directions

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

If you buy the pre-sliced mushrooms, the only thing you need to prep, besides actually remembering to thaw chicken breasts (I SOOO love those chicken breasts that are packaged in 2's), is the shallots!  It is great as is, but if you are a garlic and wine lover, add a splash of white wine and a little bit of minced garlic to the butter mixture.  I love to serve it with asparagus and some rustic mashed potatoes (not that these are done very often, but I would do if I were serving it for a dinner party... otherwise Potato Buds are my best buds!!!).