I know the modern twenty-something is supposed to hate all things domestic, buy all food processed, canned or delivered, drive a hybrid and have a Crackberry Blackberry humming in their pocket all day long, but despite all the urges to be modern, I still love to throw on a good old fashioned apron and get my hands dirty.

I think one thing I love about baking is that you get to create something out of nothing. Well, technically it's not out of nothing, I mean, you do get to start with a huge lump of shortening, aka- lump O' fat. It's totally
globby, gross, white, greasy, bulging and slick.
Ewwwww. But then

something miraculous happens. With a sprinkle of sugar, dab of flower, twice the recommended vanilla and a touch of love, you suddenly have something edible. It feels good, in a primitive, salt-of-the-
earth, people have been doing this for hundreds of years, I feel like I should be wearing a dress and living on the prairie, kind of way. Well, as primitive as you can be with the help of my friend the GE Power Mixer.
But there are a few caveats you should know about my baking process.
1) I CANNOT seem to keep track of my ingredients. I mean, how many times can you honestly go to the store to buy brown sugar and not remember that you already have some at home? That's actually not a rhetorical question, the answer is four. Four times I can do that.
See Exhibit A:

I've actually decided to start a brown sugar collection. So, Santa, if you are listening, I don't think I have a Hawaiian Light Cane yet. (Oh, and Santa, about that little incident in March...I can totally explain that)
2) Physics doesn't matter in baking. Normally in real life, 1 pound=1 pound, but not in baking. See, in baking, a recipe may call for 1/4 pound of butter, 1/4 lb of sugar, maybe 1/4 lb of flour and 1/4 lb of misc ingredients, and 3 dozen cookies later you have 1 pound worth of actual, physical baked goods. BUT, and here's the rub, if you actually eat all of those cookies, you will gain more than a pound. Again, not a rhetorical statement, if indeed you eat more than 3 cookies (like in the neighborhood of 7...I'm just throwing that number out there) you will actually gain 3.7 pounds- and that's just one weekend!
C'mon Isaac Newton, it just doesn't add up! E=MC squared my ass. (My ever-expanding ass I might add).
3) The last rule of thumb you need to remember when baking is that you really should follow the directions. Somewhere, a long time ago, a bunch of old ladies got together and thought it would be really hilarious to make up the names for all of the ingredients, and apparently the 500,000 words in the English language just weren't enough because they made many of them very similar. They were surely conspiring against the future career women of the 21st century, who are lucky to ever even serve any baked good that doesn't begin in a Marie Calendar factory, let alone trying to keep their ingredients straight. I mean, baking soda, baking power,
c'mon ladies! Why? They're both white and dusty- is there really a difference at all?
Ok, we also have the milks:
condensed milk, evaporated milk, coconut milk, regular milk, rice milk... I could go on. I
guarantee there's not a working woman out there today that hasn't wondered what the difference is and tried to use them
interchangeably. And don't get me started on butter: sweet cream salted, sweet cream unsalted, margarine,
oleo, shortening- do they all mean the same thing? Who made these rules?
The bottom line this holiday season is either know the rules and follow them, or just give up and rely on Sara Lee. I mean, it's the 21st century, there's no reason to be
embarrassed about the "heat and eat" variety. In your face Betty
Crocker.