something bleu... (yeah, it's a stretch)
yesterday i went to a celebration of heterosexual love and the sanctity of marriage. it was my cousin's wedding. he's in the army and he had a week off so they wanted to hurry up and get married while he was here. it was a lovely ceremony. i giggled a little at her white dress as her two daughters watched from the front row. he even threw her over his shoulder fireman style and ran down the aisle when it was all finished. so romantic. and sacred.
it was weird. first wedding i've been to since i've been out, and i probably shouldn't have gone. it wasn't bad -- i just couldn't help feeling extremely out of place. and it was the first time i've seen several family members since coming out, so a bit awkward there. my uncle didn't say a word to me, just gave me funny sideways glances, perhaps scared that i'd start stripping and dancing around a pole throwing rainbow condoms everywhere like flavored confetti. but i'm happy for them. and i have to wonder how many of them would strip me of my rights if given the chance.
i have another in a couple weeks. some really good friends in columbia. mixed feelings, of course, but they're awesome people and i am truly happy for them and happy to support them.
i'm kind of in a weird mood. slept this afternoon and i shouldn't have because i'm all lethargic now. but i just found out that he's back with his old boyfriend, too -- the one he said he wasn't over yet. obviously. and i am happy for him, too. but i'm kinda tired of being happy for other people.
day 21. a recipe.
White Chocolate Cheesecake (Chicago Style)
Ingredients:
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
1 1/2 tsp. vanilla, divided
1 cup flour
4 8oz. packages cream cheese, softened
2 pkgs (12oz.) Baker's White Chocolate, melted, slightly cooled
4 eggs
1 pint (2 cups) raspberries
1 cup sugar for raspberries (optional)
Preheat oven to 325 degrees (recipe says 300 for dark pans, but that didn't quite work for me). Beat 1/4c. sugar, the butter, and 1/2 tsp. of the vanilla in a small bowl with an electric mixer on medium speed until light and fluffy. Gradually add the flour, mixing on low speed after each addition until well blended. Press firmly onto bottom of a 10" springform pan, pricking many times with a fork. Bake 25 minutes or until edge is lightly browned.
Beat cream cheese, remaining 1/2c. sugar, and remaining 1 tsp. vanilla in a large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over slightly cooled crust.
Bake 55-60 minutes or until center is almost set. Cool slightly, then run a knife around edge of pan to loosen the cake. Cover and refrigerate 4 hours or overnight. Remove springform edge and top with berries just before serving (I used frozen berries and boiled them for a few minutes in a saucepan with the sugar -- no extra liquid -- for an extra yummy topping). Enjoy! Store leftovers in the fridge. Good luck with that.