Our Reunion, 2008!

I haven't seen most of my high school friends since graduation. Sad, I know... truly, I am horrible at keeping in touch with them. However, the wonderful world of blogging has recently brought a bunch of us back in contact with each other. It's been so great to see what everyone is up to, but it is a little weird to realize that we are getting so old! I know "old" is a relative term, but sometimes it seems like just yesterday that we were sitting in the hall at the junior high watching the passers-by as they "walked the halls." We, of course, were too cool to walk, so we sat between two columns, across the hall from the candy machines on the south side of the school, which was the 8th & 9th grade side at the time (yeah, who remembers that?).

Well, Julie was in Utah for the weekend so we all met at Katie's house for our own little reunion. It was so nice to see everyone. Katie's house was loud, and I mean really loud, with chatter and laughter-- we all had so much to say!

I can't believe we waited so long to get together... it's been 8 years. Wow... as I wrote that I realized that I never imagined being out of high school for 8 years. I mean, once you hit 5 years post-high school, aren't you officially "old?" Crazy. I can't wait to get together again... but let's not wait 8 years this time!


Thank you, Katie... I stole this picture from your blog! Left to right: Katy & Ellie, Joni & one on the way, Britt & Morgan & Regan, Pam, Julie & John, Lori & Carson, Syd, Me & Olivia, Amberly, Katie & Mere. (Not pictured: a bunch of kids!).

And for those of you that would like the Poppy Seed Cake recipe, here you go... (and just for the record, I made it with egg beaters and fat-free sour cream and it turned out just fine).

Poppy Seed Cake (from the Lion House Cookbook)

• 1 pkg yellow cake mix
• 1 pkg (3 3/4oz) instant French Vanilla pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup butter, melted
• 1/4 cup poppy seeds
• 1 tsp rum flavoring

Combine all ingredients and blend on low. Then, beat at medium speed for 5 minutes. Pour into a well greased and floured bundt pan. Bake at 350' for 45 minutes. Remove and cool in pan for 15 minutes. Then remove and cool on wire rack completely.

**Dust the top with powdered sugar, or frost with glaze of powdered sugar, a little butter, and a little milk. The frosting is best if it is a little on the thick side, or else it will all run off the cake.

You can use a lemon cake mix if you want a "Lemon" Poppy Seed Cake.