Tuesday, March 13, 2007

Blah, blah, blah

Today isn't one of those get up and go days like yesterday. I got a lot of work done yesterday, but today just lacks motivation. The kind of day when you eat a cupcake for breakfast. It doesn't help when David is constantly clawing at me to hold him. It's about 10:30 though- naptime.

My citrus trees are flourishing! The lime tree was losing leaves up until a few weeks ago, until I put it in rehab ( the north window). Then the lime was doing so well, I decided to put the lemon back there as well. It will soon be that time when I'll want to put lemon in everything I cook (it happens every year), so I hope I can pick my own lemons this summer.

The weather here has been absolutely gorgeous. It would be a crime to not take the kids on a walk today. Probably this afternoon.

We saw a great movie last weekend from Blockbuster. We watched it twice. (Ok, I watched it 3x) If it gives you a clue, one of my favorite actors ever was a lead. (One day, Mom, he WILL win an Oscar.) It was terribly suspenseful and watching it the second time was even better. Slightly violent, but not graphic. Yes, I'm trying to be enigmatic on purpose. I'm not sure why. Blame it on my hormones.

My sister asked me for this recipe this morning, so I figured, if I type it out for her, I might as well copy and paste for you guys too. Rebecca and the PA/ NY bloggers, I think you all will like it especially. It originated in your neck of the woods.

Brandywine Breakfast Cake

2 C. A.P. flour 1 egg
1 C. sugar 3/4 C. buttermilk
5 Tbsp. soft butter 1 tsp baking soda
1/4 C. + 1 tsp brown sugar, divided

Preheat the oven to 350. Mix the flour, sugar and butter in a large bowl with a pastry blender until crumbly. Reserve 2 Tbsp of the flour mixture and set it aside. Add the egg, buttermilk, baking soda and 1/4 C of the brown sugar to the remaining mixture and blend well. Pour batter into a greased 9" square pan. Combine reserved flour mixture and remaining brown sugar and sprinkle it over the batter. Bake for 20 -30 minutes or until a toothpick inserted near the center comes out clean.

** This cake freezes well. Thaw in the refrigerator overnight for morning treat. I usually have at least one or two of these in my downstairs freezer at all times.

Well, I need to go muster up some motivation. Maybe sitting in the sunshine will do it. I guess it's worth a try. Afterall, it's only Tuesday.

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