Want to hear about my new obsession?

It’s wind farms. (Ill-photographed wind farms, but it’s the best Edward and I could do.)

I’ve seen the ones in California, but this is a field of them that’s only about an hour or so away from here. I didn’t know we had them in Illinois, but I guess it makes sense – it’s big and flat with nothing to stop the wind from howling across the countryside.

And I love them.

There’s something strangely…eerie about them. They all face the same direction, so it’s like they’re watching for something that hasn’t happened yet or waiting for something that’s about to happen. They’re big and spindly and post-apocalyptic and they all turn deliberately slowly.

And then, every once in a while there’s one that’s stopped and all I want to know is why.

AND THEN AT NIGHT, THEY ALL BLINK IN ALMOST-UNISON.

It’s fascinating.

Seriously, if I lived near one of these wind farms, I’d get nothing done. I’d just stare out of my window all day, trying to make sense of them all.

But, alas, one cannot subsist on cupcakes alone…

So I made pasta e fagioli.

Obviously I don’t have a grill (and my grill pan is the complete opposite of nonstick – seriously, even my utensils glue themselves to it), so I roasted my cherry tomatoes in the oven. I put them in at 400 degrees and then just checked on them every few minutes. It didn’t take very long  – maybe five minutes – until they were all burst and soft and juicy.

Very tasty, super easy, and mad quick to throw together!

There’s always room for cupcakes!

And maybe even two of these cupcakes! I…may or may not have eaten two at one go before I filled and frosted them (and maybe even once again since then). But that’s just between you and me, right?

It’s yellow in my kitchen again so I thought I’d play with Photobucket’s fun editing tools. Nifty, eh? Though it doesn’t really help you tell what kind of cupcake it is… I’ll tell you instead!

They’re Raspberry Lime Cloud cupcakes and they’re super-tasty! It’s a lime cupcake filled with a raspberry-lime curd and then topped with a raspberry-lime whipped cream frosting. It sounds pretty complicated, but I promise it’s not. And there’s just enough tartness in the lime and raspberry to balance out all the sugar in there.

Diabolically easy to eat.