This trip to Barcelona wasn’t my first. I had spent a few days there just after college when I was working in London. However, I only spent two nights and...
My friend and I attended this event on February 18th. We missed the march and joined the rally at City Hall in downtown LA. It was a much smaller crowd...
This is so cute. There are many variations on Pinterest. I think the original idea came from the Free People blog which is worth looking at. I had these animals...
Last fall when I heard about the Ice Bucket Challenge I claimed to have felt bullied into donating since I didn’t want to make a spectacle of myself on Facebook....
We braced ourselves for the start of kinder this year. After all, we knew how pre-school had gone two years prior. She only cried every day for 1.5 years of...
It’s getting HOT and making pasta every night is killing me. I’ve been trying to branch out to more salads now that it’s summer. This is a really tasty dish...
**UPDATE: Z Garden does indeed have high chairs!**
This place opened up a year or so ago across Pico from Virginia Park. When I saw the sign, “Healthy Mediterranean Food” I thought, “Yeah, RIGHT!” b/c that building had housed cheap & UNhealthy Mexican food before that. Some buildings seem to doom whichever restaurants inhabit them.
G took the girls there last July when I was out of town. He claimed it good. I thought, “Yeah RIGHT!” since G doesn’t have taste buds.
Finally I tried it out last week after a Clover Park day with my friend and her kids. SO good! I forgot to take pix so I went back again last weekend.
This is a really simple one to keep in your back pocket! You probably already have all the ingredients. Make sure you have 2-3 lemons though.
You need:
INGREDIENTS
1/2 c butter, melted
1 c sugar
2 eggs, beaten
1 TBSP lemon juice
1/4 tsp salt
1-1/2 c all purpose flour
1 tsp baking powder
1/2 c milk
1/3 c lemon juice
1/4 c sugar
This is a 2 bowl endeavor which isn’t bad.
Preheat oven to 325.
1. In a large bowl, combine the sugar and butter.
2. Add eggs and lemon juice. Mix.
3. Add salt, flour & baking powder. Mix. (Normally I whisk together dry ingredients in a separate bowl but I didn’t do it this time and it came out perfect!)
4. Add milk and mix till just combined.
5. Fill well-greased loaf pan with batter and bake for 1 hour or until golden brown.
6. In a small bowl, combine 1/3 c lemon juice and 1/4 c sugar. Use a toothpick to poke holes in the top of the cake. Drizzle the lemon juice/sugar mixture over the top of the cake.
Have you ever started baking something using the eggs in your fridge only to discover the “Sell by” date was a month prior? What do you do? Use them? Toss them?
There’s a way to test your eggs for freshness!
Here’s what you do:
Place eggs in a bowl. Cover with regular tap water. There should be enough water that another egg would fit on top of each egg and they would still be covered in water.
Now observe your eggs:
1. Really fresh eggs will lie down on their sides, longways.
2. Eggs that are still OK will stand up on the small pointy tip.
3. Bad eggs will float.
When I tried this, mine stood on their tips:
Those pictures are sort of useless. But anyway – it’s an easy test. I also saved the styrofoam egg crate to use as a jewelry sorter.
Happy Hump Day! Stay tuned for more lemon recipes…
This is unbelievably tasty despite or maybe due to the simplicity of the ingredients! A perfect pre-dinner salad that you can make quickly or even ahead of time.
My neighbor gives me bags of lemons from her prolific lemon tree from time to time.
This time, before I start squeezing & freezing I remembered a simple carrot salad I’d just read about in La Tartine Gourmande. I noticed the book at the library and quickly photocopied a few recipes from it.
Try this!!! I mean it.
All you need:
The amounts in this recipe serve about 4 people. I would definitely double it next time but I was hand grating…
INGREDIENTS:
4 large carrots, peeled
1 TBSP flat leaf parsley, chopped (I used Italian parsley as that’s all I had)
2 TBSP chives, chopped
Vinaigrette:
sea salt & pepper
1/4 c fresh lemon juice
1 garlic clove, minced
6 TBSP olive oil
Grate the carrots and place in large bowl. In a separate smaller bowl, combine the vinaigrette ingredients in the order listed, whisk together and pour over the carrots. Combine well with spoon. Cover & refrigerate. Dress with the fresh herbs just before serving.
Maddie ate 3 bowls in rapid succession and then asked if she could take some to school the next day. There were no leftovers.
What??? What is wrong with you people? You need to wash your sick minds out with soap!
How many times have you bought celery (I keep typing “salary” by accident), used 2 pieces, a few days later gone back to use another few pieces only to find it limp as a three dollar bill? (Huh? 3 dollar bill? Why did that come to mind?) This happens to me all the time and I end up tossing it into the compost. Last time I thought about that fun “science” lab we did in elementary school in which you put a stick of celery into a cup of red water, another in a cup of blue water and leave it. The next day one stick is red and the other is, you guessed it: blue! Since the celery is obviously drinking the water, I wondered if such treatment might not improve its weary condition. Only one way to find out. I stuck my limp, sad, pathetic celery into a large vase of water and put it on the counter. A few hours later, firm celery, the way we like it! You can keep it in the fridge for a couple of days in the water. But not too long or it will get grody.
