Can I be frank with you?
Thanks. I knew you would let me be. I feel safe with you.
I’ve been busy. And I am not complaining one bit, I’m just stating a fact. (I serve an amazing God who has blessed my photography business more than I could ever imagine!) Obviously my food blogging is taking a backseat to some other important things in my life. (I wish I could say my family, but I am ignoring them too.) (*low point for blogger*)
But I have had an epiphany that I am only one woman. (Alright, I might be being a little dramatic with this epiphany talk.)
(This would be a good time for violins to start playing softly in the background. )
I am only one woman…not two…not six….and I can only do the work of one woman.
(One woman, a dictator of a small country, and a packhorse on my good days.)
And although there are SO many things on my list that I would LIKE to do (such as post pretty pictures and awesome recipes on Mississippi Kitchen, write profound and moving articles over at my personal blog which I have all but abandoned, experiment with a flat iron to see if there is the slightest possibility that I can rock a straight look, clean out my barn, dust that top shelf, take a night to do nothing but lie on the couch and stare into oblivion, find the source of the smell… you know, things like those), I have to pick and choose very carefully.
Because I’m spread thin.
(Please note, I didn’t say I was thin, I said I was spread thin.)
What I am trying to say is that my posting here will probably be…less frequent. Which makes me a little sad. BUT, and this is a BIG but, I have a plan and a goal to get to a point where I am running more efficiently. It’s just going to be a while before that kicks in.
And that’s why I continue to wear my hair curly. ‘Cause curly for me is fast and easy. Straight takes a long time. I don’t have extra time right now.
Am I making sense?
Good. I knew you would understand. We are kindred spirits, you and I.
And this is the part where I get mushy. I can’t even express how *grateful* I am to all who take the time to read Mississippi Kitchen. You make my days. Really. And I am SUPER sorry that I have not taken the time to visit many of the people who have stopped by here. I have not visited my dear, sweet, crazy talented friends’ blogs in forever. I hope to change this one day.
But I will still be around! I will still be posting recipes when I get the chance. I will still be at Mississippi Kitchen’s Facebook page. (I am actually on Facebook quite a bit! It’s an important part of my business, I swear!). I will still be tweeting as much as I ever did (this is a joke–if you are following me on Twitter you have probably noticed that I don’t tweet a lot). I will still be on Instagram (unlike Twitter, I actually love Instagram and post quite frequently.) I also pin things that I dream of making from time to time.
So let’s hook up, ‘kay?
(Unless you worship the devil or are a serial killer. Do not hook up with me if you are a devil worshipper or a serial killer.)
(Or if you are Olan from that travel agency on the coast who keeps calling here to tell me I won a free trip. STOP CALLING ME, OLAN!)
And the great thing about today is, I am not just here to bleed all over you! NOOOOOOO! I actually have a recipe!!!!! A good one in fact.
I counted seven thumbs up from my test panel, which still baffles me because there were only three of them, but anyway, here it is. A concoction of some of my favorite flavors in a creamy, cool pie.
Here are my notes:
-Those white things on the pie are supposed to be white chocolate curls, but curl fail for this blogger. I mostly just got pieces, not curls. I still loved the way they tasted on the pie, so pile them on!
-Use a slotted spoon to get the bananas out of the pan and into the crust. The remainder of the sauce is drizzled on each slice.
-I put this in the freezer to firm it up quickly, but I would store it in the fridge to keep it soft and creamy.
1/4 cup butter, melted
1 (8-ounce) package cream cheese, softened to room temperature
1 cup creamy peanut butter
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1. In a medium bowl, combine cookie crumbs and 1/4 cup melted butter. Press the mixture on the bottom and up the sides of a 9-inch pie plate. Place in freezer.