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This weekend was busy and wonderful both. In addition to making a fine lunch of feta and prosciutto sandwiches, and a tasty buttery lemon cake (not to mention the fine salmon dinner the mister made this evening), Mr. Sweetcakes and I went to dinner with friends/neighbors after a busy Saturday where we switched two rooms around in the house. Teengirl Sweetcakes and I traded spaces - she took my office, I took her bedroom on the main floor.

What I love about doing a switcheroo is how it makes me realize how much STUFF I gather up, especially in my office. Books, paper, a gifty stash, etc., etc., etc. The room is quite small, and yet, somehow 14 boxes of books fit on three large bookshelves. (What? I know that's a lot. They're my friends!) Add a desk, a filing cabinet, and boxes of photos and mementos from when the kiddos were small (those go in the closet for now. Mr. Sweetcakes is planning to digitize the whole batch soon) and that's a lot to pack in a little space in our funky bungalow.

So in realizing how much I gather up, I am determined to be brutal in purging. We moved across country four years ago, deciding only to take what would fit in two POD containers. That was a great exercise in paring down, and I loved the feeling of simplifying, controlling the influx of things.

Recipe for the feta and prosciutto sandwiches:

One baguette, cut into slices
Prosciutto, thinly sliced
Feta, sliced in thick wedges
One vine-ripened red tomato
One vine-ripened orange tomato
Olive oil
Balsamic Vinegar
Salt and pepper to taste

Drizzle a plate with balsamic vinegar.
Slice the tomatoes and salt and pepper them.
Pour a generous line of olive oil and balsamic vinegar on one side of the bread.

Assemble all other ingredients in layers on the other. Place the sandwich together, slice it in half, and place it on the plate.