Our son is a member of the United States Air Force. He recently re-enlisted (on my birthday) for four more years. We are so very proud of him and the path he has carved out for himself. Four years ago I wrote the blog post for his going away party on a now defunct website. In honor of Bobby and his renewed commitment to serving our country, I’m publishing the original blog post again. Enjoy!
I knew from the very beginning that part of my job, as a parent, was to nurture and assist our kiddos in their maturation process. I also understood that eventually leaving the nest for good was the ultimate goal. Sending two confident, responsible adults out into the world was how I had planned it from the very beginning. What I failed to take into consideration was how hard it was going to be to let them go. Danielle is gone, but only an hour away, and she comes home to smooze me when she or I need a little Mom and Daughter time. Bobby, on the other hand, is leaving us for good to begin a career in the Air Force.
I suppose if he had caused a lot of trouble, this would be easier, but he has been a great kid. Bobby has a bubbly personality and enjoys being the life of the party. Every day he cracks me up with his take on life, we follow sports together fanatically, and there’s never a dull moment when he is around. I’m really going to miss him and I’m struggling with my emotions as the time for him to leave draws near.
In eight days we will go to Columbus and watch as our son swears his allegiance to the United States and commits to a life of serving his country. He enters the Air Force following in the footsteps of his Mother and Father, a new generation carrying on the family business, and I’ve never been prouder of him.
Bobby wanted a burger and dog cook-out. We were so fortunate that the weather held out, all week they were predicting rain (I did say a little prayer for that). I made a lot of Bobby’s favorite side dishes and desserts; Snickerdoodles, Pasta Salad, Black-Eyed Pea Salsa, 7 Layer Dip, Brownies, fresh fruit, fresh veggies with Ranch dip, and these light-as-air cupcakes. I got the recipe from one of my favorite websites, King Arthur Flour. They were quick to put together and very tasty for a white cake.
Tender White Cake is courtesy of King Arthur Flour
2 3/4 cups KAF Cake Flour Blend
1 2/3 cups sugar
1 Tablespoon baking powder
3/4 teaspoons salt
3/4 cups butter, softened
4 large egg whites, plus 1 whole egg
1 cup full fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract ( I used 2 teaspoons Princess Cake and Cookie Bakery Emulsion instead of almond extract)
1. Preheat oven to 350 degrees. Place cupcake papers in pans, set aside.
2. Mix all dry ingredients on low-speed of mixer, to blend well. Add soft butter, mix until evenly crumbly, like fine damp sand.
3. Add egg whites, one at a time, then whole egg, beating well after each addition.
4. In a small bowl, whisk the yogurt (or milk) with vanilla and almond extracts ( and/or bakery emulsion). Add this mixture, 1/3 at a time, to the batter. Beat 1-2 minutes after each addition.
5. Scoop or pour batter into cupcake papers and bake 18-20 minutes. Makes 20-24 cupcakes.