guys. i think i’m regressing.
it’s like my maturity level has osteoporosis and it’s shrinking.
there have been moments the last few weeks (heck, years) i feel like i’m five years old again. (never mind the fact that in a few weeks i’ll be twenty years plus that, but i’m not ready to talk about that yet.)
*deep breaths into paperbag*
i have proof:
i find memes like this entirely too funny, and i. don’t. know. why.
i watched this video and almost pee-ed my pants laughing.
the fact that i can almost pee my pants laughing (though that could also be a problem a few years from now, so not just relegated to five year olds).
i have this weird and completely irrational competitive streak that comes out NOWHERE ELSE except on the treadmill. as in, i need to win. and yes, i realize nobody ‘wins’ on a treadmill. i don’t care. if you get on the treadmill next to me you better WATCH YOURSELF SON cuz i WILL outrun you. EAT MY TREADMILL DUST SUCKAA.
omg see what i mean?! IT JUST COMES OUT. keep me away from the treadmill please.
november just started and i’m spamming my friends with ‘CHRISTMAS IS COMING!!’ emails. and humming ‘frosty the snowman’ at work.
i’ve also been eating my weight in candy. specifically, chocolate related candy.
milk chocolate studded with squishy marshmallows and crunchy almonds. ridiculously easy to make and eat, and makes for a cute holiday gift too :) i made this rocky-road chocolate bark for my office’s charity bake sale, and the three boxes i made came back empty, so i think that’s a pretty clear indicator that you should make it. and probably share, because that would be the mature thing to do.
or don’t share, and we can be friends.
Rocky Road Chocolate Bark
Makes one baking sheet worth of bark
Ingredients (all approximate, eyeball it):
1 pound milk chocolate (or a mix of milk and dark)
2 cups mini marshmallows
1 cup almonds
1. Prepare a baking sheet (one with edges, not a flat cookie sheet) by covering it in a sheet of parchment.
2. In a heatproof bowl, melt the chocolate (either double boiler it or as i do, microwaving on medium in 30 second spurts and mixing in between). Set aside about 1/4 or 1/2 cup for drizzling in a sec.
3. Stir in almost all the marshmallows and almonds, reserving about 1/2 cup each.
4. Pour mixture onto baking sheet, then sprinkle the reserved marshmallows and almonds on top. Then drizzle your reserved chocolate over that all purdy-like.
5. Refrigerate for at least an hour, then break/cut into pieces. That’s it!