I’m not just afraid of rabbits.
I’m also afraid of lighthouse steps.
This is quite problematic when you a) grow up near large bodies of water and b) have a mother who loves lighthouses.
I didn’t used to be afraid of lighthouse steps. As a small child, I was the first kid to bound up the steps and race my brothers all the way to the top, and then all the way back down.
Then I don’t know what happened.
We were with my mom’s family on the Jersey Shore and my mother (as I said, the lighthouse lover) wanted to go to a lighthouse. For some reason, on the climb to the top, I started to get very nervous about being able to see through the steps to the very bottom. I literally had to watch each foot on each step and walk pressed all the way up against the wall.
After I made it to the top, I realized I had to walk down.
I should probably take this time to say that I often fall, especially down steps. I don’t know what it is, but I might be one of the world’s biggest klutzes out there. I’ve had stitches enough on my head and bruises everywhere to prove it.
Therefore, I walked down the only way I knew: sat down on a step, moved my legs to the step below that, and then moved my bottom to the step below. And repeat. For 100 steps.
It might have taken me nearly an hour to make it down to the bottom. With my younger brothers, parents, and numerous other tourists laughing at me all the way down.
And yes, I was in middle school at the time. I thankfully no longer practice this “butt method” of taking steps, but that’s also probably because I have avoided climbing lighthouses like the plague since that incident.
Which is made even more hilarious by the fact that my entire apartment is decorated in a beach house theme, complete with pictures of lighthouses.
Ocean Swells Goat Cheese Frosting
- 8 oz fat free cream cheese, softened
- 4 oz goat cheese, softened
- 1/4 c powdered sugar
- 1 tbsp freshly squeezed lemon juice
- In the bowl of a stand mixer or in a bowl with a hand mixer, beat cream cheese, goat cheese, powdered sugar, and lemon juice on low until the sugar is incorporated.
- Switch stand or hand mixer to high and whip frosting for 2 minutes until light and fluffy
- Apply to cupcakes.
This makes enough frosting to frost at least 2 dozen cupcakes (sometimes more, depending on how much or how little frosting you like) and keeps well in the fridge for up to 3 days- just bring back to room temperature before using.