The blueberry lemon loaf was a success, yes. Crisp, golden brown on the outside, soft and cakelike on the inside with just a hint of lemon-y taste thanks to the one tablespoon of grated lemon zest. My parents really enjoyed it (there is about a fourth left) in part because it closely resembles the lemon cherry pound cake/loaf Barnes & Noble Cafes sell, except I'm willing to wager that my loaf has no butter, baking powder, or the optional lemon glaze which is basically more sugar and butter.

But unlike muffins, which take about 23-25 minutes to bake, it takes an hour to bake, and upon calculating the calories of the ingredients... I've decided this will be the first and last time I'm making this O___o

Quality Bertolli light virgin olive oil or butter (the recipe calls for 1/2 cup or either 960 calories' worth of olive oil or 800 calories of butter -- the former has slightly more calories, but the latter has tons more saturated fat), it is quite a hearty loaf. *shrugs* I had a cake-like piece and some skim milk for what I guess is my lunch.

Which brings me to the conclusion that I don't think I want to buy baking paraphernalia so much anymore if that means it will enable me to bake more easily. I don't want to bake unless there is a reason for it, e.g., reception, bake sale, meeting, luncheon, etc.

Dishes are almost washed, and then it's time to sort through clothes that once lived under my dorm room bed in hampers. I hope to give away or dispose of a good deal of them so I won't have as much to bring back. I read an article last night about "editing" one's wardrobe, so that is added incentive.

After my dad returns, I hope that means I can go school and room supply shopping. We hit the road at midnight for an approximately six-hour trip.