There’s nothing like baseball season to showcase my shortcomings as a mother.
Each game, I’m reminded that I don’t put in the same amount of effort into cleaning baseball pants as the other moms do. My son’s once white pants now have permanent Texas Longhorn brown stains thanks to our Georgia clay.
Luckily, he doesn’t seem to mind. I thought maybe nobody would notice, but when one of the boys came home with us after a game, his mother asked me not to wash his uniform. I didn’t take it personally.
He has another pair, but that’s another story. And I blame his father.
This year my #15 needed a blue batting helmet so his dad thought he’d save some money and spray paint his nice green helmet navy blue.
I said it was a bad idea. A very bad idea. But when it comes to saving money, I have no credibility. My husband is the King of Coupons, the Sultan of Save. Unfortunately, he’s not the Michelangelo of spray paint. Picasso? Maybe.
One Saturday the boys were waiting for the game ahead of theirs to finish. They were sitting on the hill and comparing batting averages, making bets, stuffing sunflower seeds in their mouths, doing whatever they do before a game.
Oh, and sitting on their helmets. Yes, that’s right. When my kid got up, he had nice blue streaks on his cheeks.
We got some good news this week. Before the big tournament in July, the team is buying new pants. I’m really going to try this time. Pre-treat. Soak in hot water. Add an oxy booster.
Or I could just spend my energy on pie.
Chocolate Peanut Butter Pie
- 2 cups chocolate graham cracker crumbs
- ¼ cup melted butter
- 1 tablespoon granulated sugar
- 1 cup smooth peanut butter
- 1 pound cream cheese, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/3 cup milk
- 1/3 cup chopped roasted, salted peanuts
- 1 pint heavy whipping cream (this will make about 5-6 cups.) Whip in a chilled bowl until thick, then beat in ¼ cup confectioner’s sugar to sweeten it.
- 1 can of Hershey’s chocolate syrup to drizzle on top (but not the entire can!)
Preheat the oven to 350 degrees F.
To make chocolate crust:
In a food processor, grind enough chocolate graham crackers (about 2 sleeves) until fine. Add 1 tablespoon of granulated sugar, ¼ cup melted butter, and a pinch of salt and pulse a few times.
Press the graham cracker mixture into a 9-inch spring-form pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely.
Using an electric mixer, beat the cream cheese with sugar until smooth. Add 1 cup peanut butter and beat until smooth. Add the milk and ½ teaspoon of vanilla and beat well. Fold 5 cups of the sweetened whipped cream into the peanut butter mixture and spoon into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 2-3 hours. Remove from the refrigerator and garnish with chopped peanuts and chocolate syrup. If there is any remaining whipped cream, place a dollop on or beside the piece of pie. You can also put a strawberry or two on the plate for dipping (or just to pretend you’re healthy).