July 20, 2010 – 11:14 am
I feel most productive when I create a “To Do” list. Actually, this extends to making any type of list: groceries, Christmas, etc. I love to cross out tasks or check off the little boxes patiently waiting to be filled. My personal productiveness value hinges on these boxes being checked by the end of the day - it’s extremely important for me to feel like I’ve accomplished something and this applies to each day and to my life’s purpose in general. With each check mark comes a breath of relief, “phew“, I think, “what’s next?” The tasks are more enjoyable when I know that they move me toward accomplishment. On today’s list:
- Organize the cupboard
My office space is like a studio bedroom in Manhattan - every nook and cranny is valuable. When I began this position, I was overjoyed at having my own desk space. At the time, it seemed like I had more than enough. I could twirl my chair, I had empty drawers, and I naively wondered how I would fill my corkboard. Seven months later, I’m picky about what goes into these drawers and I am constantly reevaluating to create more space and rid this office of my tendency to keep E.V.E.R.Y.T.H.I.N.G. I am, by nature, a pack rat. I prefer to think of it as collecting things you may need in the future. What if I throw this away and then I NEED it in 3 months?! What if?! My corkboard is filled with newspaper articles about CKUMB, schedules, some mementoes, and social media guidelines. Seven months later, I’m full. This office is full. The cupboard is where we keep all non-perishable foods that we hope to use later this year (the collector in me loves this); however, because we receive generous amounts of such product, it’s a mess.
I HATE MESS.
I physically feel ill and dirty around a mess and if not organized immediately, I can’t stop thinking about it. Yes, a little OCD, but hey! That’s a good thing, right? (Ask my husband…).
Before I continue with the cupboard, I want to introduce you to Regina Valdez, CKUMB’s first ever high school intern!
Ms. Regina Valdez
She is my fruit cleaner, counter, and separater and she is a wonderful addition to our team. Regina will take the most unwanted tasks (picking through rotted apples) and efficiently execute it without complaint or even clear direction. I can wave my arm at a mess in the office and exclaim (elegantly), “BLETKCH!” and she will just get to work. I adore her for this. Back to the cupboards - I opened the door and gasped at what I created. Apparently, in the busy of this month, I’d just shoved and thrown what I could in there and closed the door. I’d suppressed this to the bottom of my subconscious until I had to go in there this morning. “BLETKCH!” I yelled and ran away to my desk. 30 minutes later, I discovered this:
Top of cupboard
Bottom of cupboard
AN ORGANIZED CUPBOARD! I could just kiss Ms. Valdez’s face, but I’m afraid she won’t come back if I do. I’ll figuratively kiss her: SMOOCH, KISS, SWAK! I can’t wait to see what else she can do! My anxiety is relived and I can do this:
- Organize the cupboard
HOORAY!
And now, a sweet treat for summertime. We’re hosting a party for a specific beloved member who is leaving UMass Boston and I brought this: the most refreshing cupcake you’ll ever eat.
The Key Lime Cupcake (makes 12 little cakes of heaven)
- 2 sticks (16 Tablespoons) Softened Butter, Divided
- 1 cup Sugar
- 1 Tablespoon Finely Grated Lime Zest, Divided
- 3 whole Large Eggs
- 1 Tablespoon Lime Juice
- 1 teaspoon Vanilla Extract
- 1-½ cup Self-Rising Flour (See Note Below)
- 8 ounces, weight Cream Cheese, softened
- ½ cups Condensed Milk
- ½ cups Confectioner’s Sugar
Note (for self-rising flour): Or whisk 11/2 teaspoons baking powder and 1/4 teaspoon salt into 1 1/2 cups bleached all-purpose flour.
Adjust oven rack to middle position; heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers. Beat 12 tablespoons butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated. Divide batter evenly among prepared pans. Bake until golden brown, 15 to 17 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.
Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Frost and serve. Enjoy!
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