A few clarifications about that indulgently introspective post below: As a big fan of using every single tool in the arsenal, I will be trying anything that might help - medication, therapy, acupuncture, voodoo. That said, I want to adjust my mindset away from BIG SCARY THING THAT I MUST NOW DEAL WITH (which is guaranteed to overwhelm me and make sure nothing ever gets solved because I’m too busy hiding under the covers with Friday Night Lights and a beer) and toward Let’s Make This Into a Game With Spreadsheets and Hey, You Know What’s Good For The Soul? Massages Are Good For The Soul, Now Let’s Schedule Three For July.

Essentially, I’m inventing a Moose Operations Manual. Figuring out how I work best - without excising any important pieces of myself - so I can do the things I want to do and be there for the people in my life. Then I will write it down, because if it’s not on a post-it note, it may as well not exist.

And Now To Switch The Subject Entirely 

I have a rather unseemly habit of bragging about my baking. Sure, anyone can stir butter and sugar together, but can just ANYONE pull the very best recipes out of Cook’s Illustrated and pretend to be Moses on the Mount with Brown Sugar Cookies? I THOUGHT NOT. So when Kristin emailed me asking if I had a link to that famous cheesecake recipe, I spent a little time wondering how she knew it was famous and when I might have served it to her, only to realize that: No, she’s never eaten it. But I have boasted about it 16 times in recent memory.

This is my dad’s favorite cheesecake, and when my dad has a favorite, it’s because he’s spent 30 years testing different recipes. We do our research, people. Since I don’t have a link, and it’s for Scott’s birthday, Scott who so very kindly bailed me out of this nonsense, I decided to type it up for her - and you.

DeLuxe Cheese Cake

(Isn’t that title DeLightful?) (Sorry.)

The recipe says: First make the crust. I say, first go buy yourself a crust at Safeway. There is such thing as taking homemade too far.

Filling:

2 (8 oz) packages cream cheese

1 cup sugar

3 eggs

1 teaspoon lemon juice

1/4 cup California sherry

Combine all ingredients and beat until smooth. (A blender is handy, otherwise it takes for-frogging-ever.) Pour into crust and bake at 300 degrees for 40 to 45 minutes or until firm. Pull out and spread on topping. Return to oven and bake for another 10 minutes. Cool and refrigerate overnight.

Topping:

1 cup sour cream

2 tablespoons sifted powdered sugar

1 tablespoon California sherry

Stir together.

And…voila! You just gained three pounds. You’re welcome.