Wild Strawberry Cuppies

Been grappling
with the both of me.
The Diva Side
which has deliciously saucy comebacks
for minor offences.
Like when the lady at the post office
slapped my little boys hands away from the
After leaving
(it’s ALWAYS after leaving)
I realize I should have said
Well, hoooowdy!
On behalf of all the citizens
of the planet earth
I thank you
for patrolling our line numbers
and keeping our green world safe and clear
of any mis-pulled number confusion
that may result from the accidental
mis-taking of a
diggity-dang digit.
(The diva is me enjoys the spitting furor offered by alliterative phrases.)
It was my
Proper-Christian-Woman side
that kept me from
cat-ripping her hair out
in the first place.
I can’t imagine Jesus
or the post-office clerk
would have much appreciated
the balden hunks I considered thiefing
from her graying mane
And, I find
as I drive my car
(a little faster than I know I ought)
that I’m glad
I restrained myself.
Swallowed my pride.
Ate those naughtywords.
In doing so,
it seems I’ve conquered
for today, at least
that Queenie Meanie side of me
that prefers resentment
over refinement.
And, the Good Lord knows
I need all the
I can get.
Wild Strawberry Cuppies
You know those boxed pink cake mixes that sit on the shelf at the grocery store? If you’ve ever walked past them and smirked at the poor misuse of the term, “strawberry flavored” be prepared to start a full out campaign to shun them. A taste of these fresh, fresh, lick ’em fresh real-flavored strawberry cupcakes and you’ll have to wear sunglasses to keep from looking directly at those poor, pent-up imitations of said glorious, summer fruit. Cuz, honey. Once you’ve have the real thing. Those other thangs simply won’t do.
Makes 36 beautifully round, moist cupcakes.
16 oz. strawberries, destemmed
4 eggs
1 3/4 c. sugar
1/2 c. butter
1 t. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 c. flour
Place first four ingredients in a blender. Blend until fully pureed. Pour into a large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. Bake at 325 degrees for 18-20 minutes, or until tops spring back when lightly touched. Allow to cool. Frost with recipe below.
Sweet & Pure Strawberry Buttercream
3/4 c. fresh strawberries, destemmed
1/2 c. butter
1 tsp. vanilla
2 lb. powdered sugar
Over a large bowl, crush the strawberries in your hands. Allow juice & pulp to fall into bowl. Sniff fingers. Lick fingers. Wash hands. Add remaining ingredients & beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature.
There was a little girl, Who had a little curl,
Right in the middle of her forehead.
When she was good, She was very good indeed,
But when she was bad she was horrid.
~Henry Wadsworth Longfellow