Last night, I made a rookie mistake on my way to eat dinner at Carrabba's with my sister-in-law Ashley and her sister, Jill. I found myself getting to the restaurant about 15 minutes early. And I found my car practically steering itself to Shoppes at Bellemead and parking in front of Buttercups.
I wish I could blame my car (or anyone else) for purchasing four cupcakes, but I think that part was all me. And I wish I could blame my car for the consumption of a strawberry cupcake when I got home, but I think that was all me, too. And I really wish when I got on the scale this morning that I hadn't done so because, truthfully, I will never regret eating a cupcake from Buttercups so I should avoid weighing in the cupcake consumption aftermath.
The cupcakery is going cupcake to cupcake with another cupcake shop on the Food Network show Cupcake Wars, airing at 8 p.m. March 1. I will be rooting my favorite cupcakes on. Although I probably shouldn't because these cupcakes are already around the $3 mark, and I imagine a victory will only drive the price higher. But that's just me thinking selfishly. Best of luck to Buttercups.
P.S.: Please tell me how you get your icing is so smooth. My guess: you use powdered sugar instead of cane sugar. Am I right? I think I'm on to something.
Other good news: Shreveport is the latest recipient of a service called GoWaiter.com. Here's how it works. You go to the web site, select a restaurant, peruse the menu, place your order online and someone from GoWaiter will deliver the food to your house for just a $4 delivery charge. I love the "Stay In. Dine Out." concept, and I'm a little peeved that I never come up with these business opportunities.
There are only a handful of other cities that have GoWaiter: Apopka, Fla.; North Orlando, Fla.; Tallahassee, Fla.; Tampa, Fla.; West Orlando, Fla.; Atlanta, Las Vegas, Nashville and SHREVEPORT.
I find the concept very progressive for Shreveport, which is not often said of our community. But if there's any way I can ever call Shreveport progressive, I always hope it's because of the restaurant industry. Keep the good eats coming, although that might mean permanent disposal of my scale.
I'm a former journalist turned marketer of concrete. I still type a lot. Other than that, I'm married to an oilman, the owner of a mini-schnauzer named Baxter and a lab named Lacy, chef to anyone with an appetite and a connoisseur of $10 wines.