Tucker was hot!

Some guys have got it going on pretty much their whole lives. Some guys (aka Jensen Ackles) get more manageable with age.

Easy-procedure and quick-recovery~ma to Taz, and ease to Tom and Nora, too.

Have a fabulous time, smonster!

I hope they settle things as much in your favor as possible, Seska. And frak their own convenience.

men really grow into their looks

I agree. But I find that I appreciate the younger form purely aesthetically, apart from how attracted I am to a person. It's an observance that nods to the ballet and sculptors (Bernini's David comes to mind): the long bones of the limbs, the strong bones of the face that emerge from childish contours at adolescence, the slight accumulation of the musculature of an adult, but before the bulk that maturity adds. In motion, it's a coltish--or giraffesque--grace. There's an appeal removed from the sexual that's entirely different from the simple lusty interest for an older, more mature form.

Just me then?

Quick skippy/skimmy question: if you double a cake recipe, do you double the baking time? I'm making a carrot cake (from scratch, holy shit) for Tim's birthday, doubling the recipe, and baking it in a rectangular 9 x 12 pan (or whatever the exact dimensions are -- you know, the big rectangular pan).

The original recipe called for it to be baked in an 8-inch layer cake pan, for 25 minutes.

It seems like 50 minutes would be WAY too long for a double recipe, especially in a rectangular pan where the batter will be spread out.

Any advice? I was just going to start checking on it at 25 minutes and go from there.

(Also, I have never made a cake from scratch before. God help me.)

I would not double - I would probably add about 5-8 minutes and then start checking every few minutes.

You can do it, Steph!

I'm impressed Steph. Go you with the from scratchness. I concur about the 5 or so extra minutes and then checking every couple of minutes. Also remember that things continue to cook from stored heat BUT, carrot cake with actual carrot in can have higher water content.

I would not double - I would probably add about 5-8 minutes and then start checking every few minutes.

Yeah, I agree. Time to bake is based on how thick the cake is rather than the horizontal dimensions, so if you're baking it in a larger pan it shouldn't take twice as long.

Also, don't double the salt. 1.5x at most or your cake will taste salty.

TCG called at noon today to wish me a happy one week anniversary. He is so adorable.

I think G is coming down with something, he spent most of the day clinging to me and bursting into tears at any little thing that went wrong For example a tangled string on one of his toys, rather than handing it to me and saying, "fix it", instant tears. It's not like him. Whatever he is coming down with; I am hoping he didn't manage to pass it on to me today.

Much health-ma for Taz, Nora. A lovely cat.

Cool, will check at 30 minutes and then keep checking after that. The batter tasted good, so I think it'll turn out fine.

Also? The KitchenAid Mixer IS GOD.