We’ve spent a full week in the hotel now. You know how these things start out super fun and then by day 5 you really feel like you’ve lost your mind? That happened.
If I channeled my inner Bridget Jones and wrote about each day, diary-style, it’d look a little something like this:
Day 1: THIS IS SO MUCH FUN! ADVENTURES! EXCITEMENT!
Day 2: Still fun! Free breakfast! Free Nutrigrain bars!
Day 3: A queen bed is definitely not big enough for 3 people and a Clementine.
Day 4: Penelope pooped for the first time since we moved into the hotel. Hooray! Husband still not cleared to leave. FML.
Day 5: Shattered my iPhone screen. FML.
Day 6: Almost went to jail after dog park incident. FML.
Today’s day 7. I think we’re leaving this morning. Maybe.
I never thought I’d be excited to leave Colorado.
Anyway, it hasn’t all been bad. The weather’s been amazing! The hotel on Fort Carson has playgrounds so the kids have been entertained besides that one day when it randomly snowed.
Also, how did anyone travel before WiFi?
I would have never survived. I think about the days when my parents had a legit map in the car when we went on vacay… like, my nightmare.
So like I said, if my husband is finally cleared to leave, we’re making the drive to Texas today and we’re gonna hustle so we can get there in time to grab In-n-Out for dinner.
You better believe that In-n-Out is the most exciting thing about moving to Texas! I’m gonna be there every day.
I made these Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze a few weeks back and meant to have them posted before Easter so you could make them for your family but man, hotel life.
These are so good though! I looooove a lemon sweet roll BUT ONLY if it has a cream cheese glaze on top.
Make sure you follow me around the internet!
- 2 cups milk warmed to about 100F
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 .25 ounce package active-dry yeast
- 4 cups flour plus more for dusting
- 1 teaspoon salt
- 1/4 cup 1/2 stick butter, softened
- 1/3 cup sugar
- 1 lemon zested
- 1 cup fresh or frozen blueberries
- 4 ounces cream cheese softened
- juice of 1 lemon
- 1 cup powdered sugar
- 1 lemon zested
In the bowl of a stand mixer fitted with a paddle attachment, combine milk, sugar, canola oil, and yeast. Let sit until bubbly, about 5 minutes. Add flour slowly and beat until combined. Switch to dough hook and knead for about 5 minutes until the dough is smooth and stretchy.
Spray a large bowl with oil and transfer the dough into it, turning to coat. Cover with a towel and allow to rise until doubled, about an hour.
Transfer dough to a lightly floured surface and roll into a 10x15" rectangle. Spread softened butter over top. Sprinkle sugar and lemon zest over the butter and top with the blueberries. Roll it up jelly roll style, pinching to seal. Slice into 12 rolls and place in a greased 9x13" pan. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375F. Bake rolls for 15 to 20 minutes or until golden brown and cooked through.
While they are baking, beat together the softened cream cheese, lemon juice, powdered sugar, and lemon zest until smooth.
Once the rolls come out of the oven, spread the glaze over top.