Sorry I missed out on some fun posts this past week. I can't wait for Julie to join us for REALZ on Saturday and Jan's great-grandpa's barn is gorgeous and Mindy better share her new writing knowledge! I forgot to check in because I got swept up in... nothing, really.
I managed to forget two major birthdays this month. I don't know where my brain is. Is it spring fever? Is it juggling six kids and two major writing projects? Is it... OLD AGE? Probably that last one.
Anyway, I found a favorite book tucked behind a row of school books for the kids. It was like finding a wonderful, old friend. This is one of those books you either LOVE...or you leave a scathing one star review on Amazon. (Which I just checked and it has a whopping 59 one stars and 67 two stars.) But for me, it's a beautiful book full of some of the best writing I've ever found.
Preheat oven to 300F. You read that right. This cake bakes low and long. Think... lingering sadness. Enduring patience. Tartness of life. Nothing quick and easy here.
1 cup butter
3 cup sugar
3 cups flour
1 cup milk
1 tbs lemon peel, longer strips
Butter a flute pan and gently layer in the batter. Smooth the top as best you can.
Put it in the oven and set the timer for 90 minutes. (One hour and a half!!)
Yup, this is a long process, but for some reason, I was feeling more relaxed. Not as stressed. Not as anxious.
See, I've made egg drop lemon drizzle. Mmmmmm, tasty!
So, I strained out the biggest egg parts and pretended that never happened.
secret recipe that was leaked all over the internet issue. Nothing like an old friend to make life unfold from its cramped, awkward post-winter position.
Standing in my kitchen on a bright Spring day, with toddlers shrieking through the conversation and tweens trying to snag extra slices while the adults attempted to be heard over the noise, made me question whether there was any sadness in this lemon cake at all.