"You know how I remember what day your birthday is?" my uncle asked me, fourteen years ago today.
"No, how?" I inquired, curious and excited about the fact that my uncle cared so much about my special day that he had actually developed a method for remembering it.Yea, it was a bit of a let-down - especially from the perspective of a slightly self-involved, 13-year-old girl.
"You were born on the same day as Elvis," he announced. "So, when it's his birthday, that means it's yours, too."
Let's be honest: sharing your birthday with a celebrity who died before you were even born is about as exciting as the dual Christmas/Birthday gifts you're destined to receive as a penalty for popping out in such close proximity to the biggest gift-giving holiday of the year. (Sad, but true.)
Anyway, all joking aside, I have actually grown to appreciate my birthday (even if I am ready for the years to stop passing me by already!).
I like that it's usually snowy outside, and I love the fact that CH lets me celebrate "The Eve of My Birth," just because both of the nearby holidays have "Eve" celebrations as well...
I also appreciate the amazingly creative b-day activities that my parents initiated over the years, especially since pool parties weren't exactly an option. (Lip syncing to "Kokomo," going on a "peanut hunt," and cracking open a fish-shaped piñata are just a few memories that come to mind.)
But that's enough reminiscing - let's get to dessert!
Since I'm not much of a cake person, and it's just me and CH this year, I decided to make "Pink Lemonade Tartlets." I found the recipe in Hannah's genius cookbook, "My Sweet Vegan."
And, not only were the tartlets super-easy to make, but they turned out to be both delicious and adorable. They also contained just the right amount of sweetness, and were really fresh and summery tasting.
Oh, and even though the recipe was supposed to make 24 mini-tartlets, I decided to go ahead and turn them into 12 giant tarts. Because, well... it is Elvis' birthday after all.