The new issue of Gluten-Free Living arrived in my mailbox yesterday. The cover is gorgeous, cupcakes with pink frosting and sprinkles. I typically do not write articles, but every now and I then I enjoy doing interviews or expanding a blog post a little bit. I happened to do the interviews of our cupcake panelists that correspond with our delicious looking cover.
At the end of an article there is typically a little “blurb” about the author and my blurb says “Kendall Egan is advertising manager for Gluten-Free Living. She and her son follow a gluten-free diet. So, she has made countless gluten-free cupcakes. Her favorite is terribly unoriginal Devil’s Food chocolate cake with chocolate frosting.”
Last night, I was participating in an interview committee for my school district and a text message plinks into my phone. I ignored it until a break and then I checked to make sure one of my kids wasn’t stranded somewhere without a ride.
My celiac sent me the following text message, in full text-speak, “I cant w8 4 those chocolate cupcakes with chocolate frosting, I cant w8 4 U to make some of those.”
My first reaction was laughter, what a smarty pants because he knows that I am just a terrible baker. But, my second reaction was a nice feeling of pride. If he saw the little blurb at the end, that means he read the magazine and he read my article. That made me very happy.
Of course, the wise guy just texted me forty-five minutes ago and asked, “did u finally make some of those devils food chocolate cupcakes with chocolate frosting?” I did not, but I quickly ran downstairs and threw some frozen cookie dough in the oven so warm chocolate chip cookies will have to do!