Then I got excited over the marscapone cheese on top. I'd imported some from South Africa and been trying to explain to our cook that it's sort of like a dessert cheese, un frommage douce, that's good with fruit. I was impressed with his initiative to put it on cake. (We've never fully adjusted to having a cook and having to give him direction. We rely on him to read our minds sometimes.)
But when I tasted a little bit of the "cheese" it was less sweet and more greasy than I expected it to be. Mike agreed. It turned out to be sweet cream butter. Genius! Carrot cake with thick, fresh, creamy butter. It was quite a large pat so I only spread about half of it on my slices of cake. I run so I can eat things like creamy fresh butter, but I do have my limits.
I'm exhausted today so I just plan to do some yoga. We went on a long, mountainous hike yesterday and my abs are still a little sore from my Friday workout. Lately I have not been successful in bringing my mileage up to a good base to start a half marathon training plan. I'm starting the running regime fresh tomorrow.