The past few days have been a whirlwind: Shabbat with friends who moved to the leafy suburbs, brunch with Ianqui, book club meeting to pick our next six books, and the local La Leche League meeting. The last three of those things were at my house, in a 24-hour period. So despite the fact that my achingly dull and stupidly frustrating freelance assignment was unfinished, all I could do last night was lie on the couch and watch House. (Last week’s was better, methinks, but still! The drama!)

But I digress.

At Target last week, with an eye toward the events of the weekend, I purchased a mini muffin tin. And it was fun. I made banana muffins and zucchini muffins for Shabbat, and a mess of downsized carrot cupcakes with cream cheese frosting for everything else.

I highly recommend the carrot cakes. Yum. If you double the frosting you’ll have plenty to slather on the cakes. And extra to put on, say, some fresh strawberries. Or to eat with your fingers when you run out of strawberries because your children will!not!stop! pestering you in their quest to eat all the fruit in the universe house. (Yeah, I know about the dirty dozen. And yeah, we bought the organic strawberries. It’s going to be an expensive summer–and not just because of the gas prices.)