Here’s a big slice of cake. Cause for celebration? We’re MOVING to Nashville!A few weeks ago, Anthony landed a new job (remember when we randomly went to Nashville? That was for his interview). And a few days ago, I got a new job too! He’ll be working in the auto sector, and I’ll be writing for an advertising agency. We feel very lucky and very blessed.
The best news, though? We get to hang out more with my Nashville-based family members! (Amy and Joe, I’m tempting you with cake and ice cream in this post to get you to move )We’re very excited about the big move and looking forward to exploring my hometown, which has changed a lot since I last lived there at 17 years old. To all my Brentwood/Nashville-based readers, feel free to leave suggestions on where to live, what to do, what to eat, and where to run in Nashvegas
Of course, we’re also very sad to leave DC. We’ve loved living here, working here, and making friends here (and running here, too!) — it’s going to be tough to say goodbye.
That’s all a lot to think about right now, so let’s just get back to the cake. I wish I could say I was the brains behind this awesome almond flour-based creation — but all credit goes to this lemon cake and blueberry frosting recipe, from The Edible Perspective. It looked so good, I had to give it a try!I’d never baked with almond flour before, and was pleasantly surprised with the result! The lemon cake was dense and nutty tasting; the blueberry whipped cream topping was light and just a tad sweet.The original recipe is for cupcakes and uses all fresh berries — I made two small round cakes with a mix of fresh and frozen berries. I also subbed sugar for honey. And everything still turned out delicious!… and since we’re packing up our things in a few short days, it looks like we’re going to have to eat this whole cake ASAP.
- Nashville life tips?
- When was the last time you moved?
- Almond flour: yay or nay?
No news today — but LOTS of DC-based events for you!