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The spring of our discontent*

*Well, not so much "discontent," really, as just a lot going on!

Here's my schedule for the next few months. Sadly, I can't really delegate any of it. I know this isn't terribly busy by some of your standards, but it is for me. I don't think I've ever had so many meetings to travel to so close together.

This week:

• instruction session for first-year seminar students tomorrow in Special Collections. They'll be back as a class a few more times, and some of them may return on their own to work on projects. No idea yet what said projects will involve.
  
• meeting of the Society of Georgia Archivists' Nominating Committee in Atlanta.

Next week:

• Management meeting off-campus.
• Meeting of the Georgia Baptist Historical Society in Special Collections (I get to host and give a paper).
• Donor and person from alumni office coming to visit.
• Fly to Wisconsin for a few days of vacation.

Mid-April:

• Travel to Florida (not near the beach; boo) for the meeting of the Florida Baptist Historical Society. Give same paper as at Georgia meeting. (At some point finish editing paper for publication.)
  

Early June:

• Travel to Nashville for the meeting of the Association of Librarians and Archivists at Baptist Institutions (ALABI). Present on "user-centered archives" with one of our researchers.
• Travel from Nashville to Huntsville for the Baptist History and Heritage Society meeting (no responsibilities . . . yet).
  

Ongoing:

• Springtime academic events - Honors Day, Baccalaureate, Commencement, etc.
  

It's nice to see all those things listed in one place. I suppose I can tackle them the same way one eats an elephant!

And how about you? What's going on in your world?

Tasty Cake Recipe

Since some of my FriendFeedlings asked for the recipe for the cake Mr. B and I made last week, here it is. Enjoy!

Tasty Cake

2 cups flour
1/4 tsp. salt
2 tsps. baking powder
4 eggs
2 cups sugar
1 cup milk
1 tsp. vanilla
1 8 oz. Hershey Bar (more is better)
1 cup peanut butter (we used creamy)

Preheat oven to 350 degrees. Grease 9"x13" cake pan.

Mix flour, salt, and baking powder in a bowl; set aside. Cream eggs and sugar. Add milk and vanilla. Add flour mixture to egg mixture and incorporate.

Bake 15-20 minutes until golden brown. Remove from oven, and spread peanut butter on hot cake. Let cool until peanut butter is firm; you can put it in the refrigerator or freezer for a few minutes. Melt Hershey Bar (microwave is fine). Spread chocolate over peanut butter. Let cool again. Serve and enjoy!