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⅓ - ½ cup / 67 - 100g sugar ((I know these two measurements seem like a big difference, but just taste it and see how sweet you want the fudge, the varying measurements of sugar actually don’t compromise the fudge’s texture or anything - just changes it’s sweetness)).8 ounces / 226g bittersweet chocolate, chopped.1 ½ sticks / 12 tablespoons / 170g salted butter, divided and melted ((yes salted, no you can’t use unsalted, really, not here.)).Don’t stress too much about the grams - you can go a few grams over and you’re okay.) 24 / 272g Oreo cookies (you can also use Newman’s Own brand of “Oreo” like cookies - these are a little cleaner on the ingredient list and just as good.The dang, had-it-ready-since-December-ice-cream-cake. I wanted to make a red white and blue version for the 4th of July but then I was like freeeeeak, I can't do that son - who the heck am I kidding? I need help, I need time, I need a break and you need this cake. In fact I'm so behind I actually had this ice cream post ready for you back in December, De-cem-ber and you're just now seeing it. I've felt so embarrassingly behind on my goals and this space I've chosen to just stay quiet instead of blab about how "I have plans to do stuff."

How somehow in piles of laundry and crustless peanut butter sandwiches and endless Disney movies I've felt wildly alone even though there's hardly a moment when I'm not being touched. No, they don't want to hear how I've lost myself. No, they don't want to hear about how tired I am or how my clothes still don't fit or how I have pain in places I didn't know I COULD have pain from carrying two babies at the same time. As in I've roughly written 20ish posts you'll never see. I can't tell you how many times I've sat in front of my computer screen and deleted almost everything I've written you.