Loving Hong Kong


Hi friends– more of our traveling adventures– spent a few days in Hong Kong with Ani & Brian, trying out the noodles, markets and tourist destinations.  Loved it all!

Hong Kong is bigger and crazier and more full of people than I had imagined–walking through the streets and passageways was fascinating– here’s a look:

     

The one thing I had seen and really wanted to do was to ride the historic Star Ferry!  We crossed from Kowloon to the Hong Kong Island– Lois sitting with Gr. Larry.

     

We spent a fascinating morning in the well curated Hong Kong History Museum– from prehistoric jungle, through the rise of Chinese culture, the British occupation to the present.

     

     

And we trekked up the mountain in a trolley to Victoria Peak.  Once there, we took a stroll on the path overlooking the city– and met up with some adorable students who were interviewing tourists with questions about their stay in Hong Kong.

     


View of the City as we hurdled down the mountain on a crazy bus ride.

We passed through several markets as we made our way through the city– meat & vegetable stands, a tailor, one street full of plant shops and plenty of places to sit and eat.

     

     

We subwayed and then took a bus up to a hillside area of beautiful shrines and temples.  We visited the place where Brian’s grandfather is interned and enjoyed a morning in the quiet of that place.

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And last but not least, we pretty much ate our way across Hong Kong.  Brian & Ani have a talent for finding delicious out of the way places.

     

     

     


(photos: famous noodle and shrimp dumpling place, the cook at work,  a friendly waiter sits down to eat with us!, meatball soup, Thai dinner in a fancy mall, street food lunch, sweet milky Hong Kong tea with breakfast, Larry picks up a purple yam ice cream from McDonalds, pineapple bun and lemon tea.)

So many pictures!!  Thanks for sticking with me. Brian and Ani guided us to these and more interesting corners of Hong Kong– thanks A & B for letting us tag along on this glorious adventure!

photo: stop at the Hong Kong Zoo

Setting My Table Longer

“To be part of a family is to be known within this blistering world, carried closely in each other’s thoughts even when distance separates us. I guess I’m shamelessly begging all of us to set longer tables and reimagine who belongs. We are all brothers and sisters just trying to make our way home.”  –Shannan Martin (author and heart changing Instagramer)

Hi friends– I read this quote on Shannan Martin’s Instagram and truly am taking it to heart. How do I love my family and the bigger family of God that goes beyond??  Set my table longer?  Walk those people home… ?

I think this is a quote from Shannan’s book, The Ministry of Ordinary Places, due out October 9th (I can’t wait to get my hands on it).  You can find her on Instagram at shannanwrites .

P.S. Photo above is of our family– 3 spunky grand-girls.

China Family


Hello all– More of our recent travels (If you are absolutely bored by other people’s trip photos, you might just want to skip this post!!).  We had an exciting eventful couple weeks traveling with our kids, Ani, Brian and Little Lois to China, Hong Kong and Japan!  We started off in China, visiting our son-in-law Brian’s extended family there.  Such warm, kind people.  Here’s our China stay…

The first morning 18 month old Lois met up with her 100 year old Great Grandmother.
     

And the most fascinating part of the trip for me was wandering into the now mostly abandoned village with Brian’s Dad, Kai and his sister, who had grown up there.  Kai showed us the well, where they drew their water and we peeked through the now empty places that were his home.

     

     

You know we had plenty to eat along the way!  Brian’s family were so generous and we shared some lovely meals together.

     

And our last day together we strolled through the along the river and through the city park.

     

So thankful that we had the chance to meet the Brian and Kai’s warm and welcoming family.  I’m hoping they come to California one day so we can care for them like they took such good care of us.  (photo: Brian’s aunt and Little Lois hit it off!)

Stop along the Way in San Francisco


View from the back of the ship up to Coit Tower in San Francisco.

Hi all– Here’s another post from our cruise from L.A. to Vancouver.  We spent a soggy day in San Francisco– seeing kids there (a highlight!) and wandering through a couple favorite museums.  Here’s the fun day out in SF…

We sailed in under the Golden Gate Bridge about 5:00 A.M.– Larry was the only one of our crew adventurous enough to get up and take photos of the arrival! (That’s the Bay Bridge in the distance.)

We met up with Ani, Brian and Little Lois for coffee, some museum wandering and a trendy Mexican lunch at Nopalito.

     

Our museum passes were good for the DeYoung Museum and the Legion of Honor Museum not too far away.  So we stayed dry, poking through museums for most of the day (with a Green Apple Book Shop stop in between!) — starting the the tower views in Golden Gate Park.

     

     

The afternoon ended in North Beach at a tiny Italian bakery/gelato shop.  And the then stroll over hill (literally) and dale back to our ship for the night.
     

It was a fine full day seeing SF from beneath our umbrellas!  Thanks for being the best ravel buddies Paul & Sue!!

Easter with the Family

Hello friends– Hope you have a blessed Easter.  Time to remember the depth of our faith.  And to gather together with people we hold dear.  It’s a beautiful holiday.

So after church on Sunday, family started to pour in the door– great grandparents here to see the grand-girls, my sis Luanne with her incredible hot dish of potatoes.  We all sat down to ham and all the mixings.

     

Of course, we had girls hunting for eggs in the back yard–with Gr. Honey and Gr. Lo watching on.
     

So thankful for these dear faces.  One of the greatest gifts God gives is the people he puts in our lives.  Glad for days we can spend together.

Simple Spring Salad

Hi all– This was the salad on our Easter table–bright and fruity and just right with ham and Aunt Lu’s marvelous potatoes!  It was a good day with grand-girls and their great grandparents around the table.  Hope you have a lovely Easter with people you hold dear.

SIMPLE SRPING SALAD

Salad:
6 cups greens
3 cups strawberries, sliced
2 cups blackberries
2 cups mandarine oranges, peeled and sliced
4 oz. feta cheese, crumbled

Dressing:
1/3 cup olive oil
3 tab. tarragon vinegar (or your favorite mild vinegar)
1 tab. honey
salt & freshly ground pepper to taste

Layer the greens on a platter.  Then pile on the strawberries, blackberries and oranges.  Sprinkle on the feta.

Pour the olive oil, vinegar, honey, salt & pepper into a container with a tight fitting lid and shake until it’s thoroughly combined.  Drizzle over the salad.

Wisconsin in Winter


Hi friends!!  We’re just back from our stay in Wisconsin with our kids– John & Laurel.  Those two know how to make everything fun.  So here’s my favorite– “Great Eight” things we did for our Wisconsin winter!!

#1.  One afternoon Larry and I trekked down to the campus of University of Wisconsin, for a stroll through the campus, a stop for the best ice cream (from their dairy department!) and a walk on the frozen lake!!  yikes!

     

#2.  We also studied our way through the Chazen Art Museum on campus one afternoon– small, but with a wide range of art from around the world and across genres.

   

#3.  Saturday morning we browsed at the indoor Farmers Market, where each week a different restaurant in Madison, serves up a wholesome breakfast (That week was root veggie hash!!)

   

#4.  On a blustery afternoon Laurel ferried us over to the Olbrich Botanical Gardens to wander through their greenhouse tropical garden– lush and warm and filled with singing canaries!
     

#5.  We tagged along with John & Laurel and their realtor Wade, while they did a little house hunting around Madison (But are still looking to find the perfect place).

#6.  Our most Wisconsin-ish adventure was an evening at the Fishing Expo– I had no idea there are so many many accessories to fishing, from boats to lures to wall mounted trophy fish!

     

#7.  Madison has a gorgeous new library downtown so one day we hiked down past the capital building and on to the library, where we raided the new book section an sat and read to our hearts content.  (P.S. the sculpture on the library wall is all made of battered old bookends!)

     

#8.  And last but sure not least, we had several wonderful meals with Laurel and John– starting with an assortment of coffee shops, a few morning walks to Batch Bakehouse, Salvatore’s Tomato Pies (the Best Pizza!), fashionable Mint Mark Cafe for breakfast, Noddle’s & Company Pad Thai, and our very own John’s incredible burgers at home!

     

     

Loved every minute with our John and Laurel.  They know how to hug and talk to and feed visiting parents in the very best sort of way!  Thanks you two!!  We can’t wait to come back to Madison…

Smoky Honey Orange Chicken


Hi everyone–  It’s pretty true that you can’t have too many everyday chicken recipes up your sleeve.  So here’s a flavorful plateful with the brightness of orange and the spiciness of smoked paprika.  And it’s on the table in about 20 minutes– add some steamed asparagus, a wild rice mix.  Dinner!

P.S While I’m typing this up for you, I’m sitting in a cool Wisconsin coffee shop with Laurel while she’s doing a little work (and drinking coffee) on her way to her office.  Apricot tea, French ukulele music and Laurel!!  Perfect!

SMOKY HONEY ORANGE CHICKEN
2 boneless, skinless chicken breasts
2 tab. olive oil
salt & freshly ground pepper
1 large orange
1 tab. honey
2 cloves garlic minced*
1/2 tsp. cumin
1/4 tsp. smoked paprika**
1/2 tsp. cornstarch

Filet the chicken breasts, to make 4 to 6 thinner cutlets.  Heat the oil in a large skillet and then set the chicken into the skillet. Liberally salt and pepper both sides as they cook about 3 minutes on each side.

While they are cooking, grate the zest off of the orange and then juice it.  Put the grated peel along with the juice in a container with a tight fitting lid.  Add in the honey, garlic, cumin, smoked paprika and corn starch.  Put on the lid and shake well until the contents are blended (no cornstarch lumps!).

After the chicken has browned on both sides, pour in the orange mixture and cook for 3 or 4 minutes more on a low simmer until the sauce is thickened.  Set the chicken on a pretty plate and spoon the sauce over the top.  Enjoy!

*This is the perfect time to used pre-minced garlic.  My favorite are the little frozen garlic cubes from Trader Joe’s.
**Up the smoked paprika if you want more spice and more smoke.

Here’s Laurel “on the job.”

 

Home with Kids In SF

Hello there– Just home from a kid-filled week in San Francisco– Lots of quiet days breaking out the crayons and building blocks and library books.  I’m grateful to have sweet days with the 4 grand-kids up there.

My big occupation was keeping company with Little Lois while her Mom went to work– Here we are around the house.

     

One day Uncle Aaron picked us up for a morning with the cousins– Mae, Eero & baby Otto.
      

There was a park day out with friends.
     

And a morning inspection of the house remodel -almost done!!

     

It was a fine full week– love seeing how those grand-kids are growing and changing!  Thanks thanks Ani & Brian– and Aaron too.  It’s always the best to be together.

Blackberry Avocado Salad

Hello there– We had another important celebration at our house last week– Larry’s folks came in to celebrate their 69th anniversary!!  It’s a joy to watch them together.

So we made toasts and ate lasagna (Stu’s favorite) and Larry’s cheery sister brought in a magnificent cake. It was a great time together.  Stu & Helen, you’re the best!!

Oh, and with our supper, we dug into this bright salad– sweet berries, creamy avocado, crunchy almonds, salty feta– tossed with a mustard & maple dressing.  Just fine on the plate with our lasagna.

BLACKBERRY AVOCADO SALAD

Salad:
6 cups salad greens
2 small Persian cucumbers, sliced
2 avocados, cut into chunks
6 oz. carton of blackberries (about 1 cup)
1/3 cup roasted salted almonds, coarsely chopped
1/3 cut feta, crumbled

Dressing:
1/4 cup olive oil
3 tab. tarragon veingar
2 tab. maple syrup
1 tsp. seedy Dijon mustard
salt & freshly ground pepper, to taste

Layer the salad ingredients in a shallow bowl.  When you are ready to serve it up, shake together the dressing ingredients in a container with a tightly closing lid until they are all blended and drizzle over the salad.

Overnight Orange Rolls


Happy New Year All!  It’s New Year’s Eve here as I’m writing this and grand-girl Jobay and I just put together these orange rolls for tomorrow morning.  We have big plans to watch the Rose Parade on t.v. and enjoy orange rolls and hot chocolate around the coffee table when we get up to welcome in the New Year.  Sounds pretty perfect to me.

OVERNIGHT ORANGE ROLLS

Dough:
1 cup milk
1/3 cup butter, melted
1 pkg. yeast (2.5 oz.)
1/2 cup white sugar
4  1/2 cups flour (plus more for kneading)
1 tsp. salt
3 eggs

Filling:
6 tab. butter, melted
1 cup sugar
grated peel of one large orange

Glaze:
1 cup powdered sugar
2 tab. orange juice

Heat the cup of milk 1 minute in the microwave so it’s lukewarm.  Melt the butter in the microwave and add it to the milk.  Stir in the yeast and 1/2 cup sugar.  Then mix in 3 cups of the flour, salt and the eggs.  Finally stir in the rest of the flour 1/2 cup at a time.

Turn the dough out onto a floured counter and knead gently for about 8 minutes.  Put the dough into large oven proof mixing bowl that has been sprayed with cooking spray and set it in a warm place for 1 hour for the dough to rise (about double in size).*

While the dough is rising mix up the filling.  Stir together the 6 tab. melted butter, 1 cup sugar and the grated orange peel and set aside.

After an hour, punch the dough down and use a rolling pin to roll it into a 10″ by 15″ rectangle.  Spread the orange peel mixture over the rectangle, clear to the edges.

Starting along the 15″ side, roll the dough into a cylinder and cut the dough into 12 (or 18 thinner rolls)** slices.

Nestle the cut rolls into a 9″x 13″ baking dish that has been sprayed with cooking spray (or I used a 12″ circular tart pan).  Cover the orange rolls with plastic wrap and set them in the refrigerator over night.

In the morning, take the rolls from the fridge and set them on the counter for 30 minutes to warm a bit.  Then set them into a 375 degree oven for 25 to 30 minutes, until the rolls are golden.

While they are baking, make the glaze.  Stir together the powdered sugar and orange juice and set aside,

When the rolls are hot from the oven, drizzle the glaze over the top and serve them warm– preferably with mugs of tea.

*I turn on the oven to 350 for just 3 minutes and then turn it OFF when I first start making the dough,  This makes a warm cozy place for the dough to rise.
**Cutting the dough into 12 slices makes taller fluffier rolls, but we have a small crowd for breakfast tomorrow, so I’m cutting them into 18 smaller rolls.  (I know it’s the same amount.  It just looks like more!!)

And here’s Jobay kneading dough New Year’s Eve– my best kitchen helper!

 

Second Christmas at Home


Hi there friends– Just one more Christmas post!!  After our sweet time with kids up in San Francisco, we trekked back home for celebrations with family here.  It was a bustling few days and a small house bursting at the seams–a festive time with people we love.  (If you aren’t into way-to-many Christmas photos, you might want to skip this post!!)

We sat down to Christmas Eve lunch, four generations around the table,  opened a few gifts and passed around baby Lois.

     

Christmas Day– Gifts exchanged, new toys tried out and my favorite– Spanish tapas supper around the coffee table after all the hub bub had died down.

     

     

The week filled up with park walks and picnics, playing around the house with 4 grand-girls and a pass through In-and-Out as we ferried John & Laurel to the airport.

      

     

     

     

So thankful for the time with our kids– and for the chance to remember our Savior’s come to earth.  It was a Merry Christmas.

Early Christmas in San Francisco


Hi all– We had a two part Christmas this year– starting out with 3 nights with kids up in San Francisco.  It was all lively grand-kids and beautiful meals, cookie decorating and a big explore in the arboretum.  Thanks thanks Jessica for pulling us all together!

We started our celebration with a ramble through the SF Arboretum.  Mae & Eero were our tour guides and Ani & Brian supplied Wooly Pig sandwiches for a picnic on the lawn.

     

     

There was a table full of cookie decorators and lots of cookie nibbling.

     

We had some beautiful meals around the table together.  From Jessica’s morning waffles to Chef Chris’ short ribs with glazed carrots and cashew-beet sauce.

     

And there was some mid morning gift opening by the Christmas tree by all the cousins.

     

But my favorite part of our days together was watching the cousins play together.
     

     

Here we are all together.  Thanks bunches AA & Jessica for everything!!   So one more Merry Christmas dear readers.  Hope you had a sweet time with people you hold close.

Rethinking Christmas

Hello Blog-Friends:  If you’re like me, you might have a whole lot of expectations (I prefer to call them “hopes”– it sounds kinder) about Christmas ahead–what the best Christmas should look like to you.  It’s all about lists.  Making them & checking them twice.

But this year we’ve had a shift.  Last Monday, our son called from Ojai.  They were pulling out from home, evacuating because of the wildfires closing in on their small community.  The family finally made their way down to our house, and we spent some days watching blazes on t.v. news and checking Facebook posts detailing damages.

The school where Micah teaches lost the science building (his physics lab & robotics program) and the girls’s dorm burned to the ground.  Their home had some damage, but much was saved by fire fighters.  So thankful.

So our hopes have changed some.  Christmas will look a little different.  The to do lists are shorter.  And things that matter– being together, remembering God’s gift of his son to the world shine brighter.

I’ve been reading a daily Christmas email from my favorite blogger, Shannan Martin.  She writes it so well:

“There in the wonderful, terrible thick of December, the furniture of my heart was shifting. Things that had lurked in the shadows were snapping into focus. As Christmas drew nearer, the new rhythms of my soul were bumping against my old ideas about how to celebrate, why we celebrate, and what a new way of living the “thrill of hope” might look like practically.

Basically, I cleaned out my Christmas closet. I did that thing where you hold up each old shirt and decide if it still fits, and whether or not it’s worth the space it occupies.”

So my Christmas hopes for you (and me) are that we’re able to see that “thrill of hope” and rest in God’s love for us in the middle of all the Christmas storm of activity.  Merry Christmas Blessings to you, dear friends.

P.S. To find Shannan’s blog and the link to her “12 Ways of Christmas Emails” click here.  I think you’ll love her as much as I do.

The Not So Perfect Thanksgiving

Hi Friends–  Still pulling things together here after Thanksgiving.  It really was full of fun, family and fabulous food!!  But surprisingly  also included the flu!!    A few of us had a bout of that flu and a couple even spent all day Thursday in bed while the rest of us celebrated!!

I’ll just share the best bits of our Thanksgiving (flu aside); it was a fine full, truly thankful day for us here.

We tucked into a true feast– My favorite– Lulu’s sweet potatoes sliced up with apples, walnuts and whiskey!

And here are a few of my favorite moments all through the day–
Jodi organized a giving thanks game that had us all guessing and laughing,  cousins waiting for everyone to arrive.
     

Grand-girls making place cards for the table,  Micah & Grandma Lo’s after dinner talk.

     

My kitchen “helper” eating breakfast,  evening trumpet concert by Charlotte and Cousin Brett (our concert band teacher)
     

All in all, it was a fine day together.  Thankful, thankful for the people around the table with us, for all God’s  goodness to us in this year.

Happy Thanksgiving 2017

Hello dear friends–  Our house if full today.  Lulu’s come in the door with her arms full of chocolate cake, stuffing, sweet potatoes and her legendary dinner rolls.  The great grandparents are settled on the sofa and 4 little grand-girls are squealing around the house.  Pretty perfect!

I’m hoping you’re sitting down around the table today with people you hold dear.  I hope there’s hugs and laughs and extravagant thanks for the blessings of this year.

And so truly thankful for you all who read this little blog– it’s a joy to have blog-friends to talk with from near and far.

“Give thanks to the Lord, … Sing to him, sing praise to him; tell of his wonderful acts. Glory in his name.  Let the hearts of those who seek the Lord rejoice.”                –1 Chronicles 6:8-10

P.S. thank you to pandagun.tumbler.com for the turkey graphic

Cranberry Eggnog Cheesecake

Hello all — It makes my heart happy when I wheel my cart down the market aisle and see the cranberries are back in town!!  Cranberry bread (my favorite!!), cranberry relish, cranberry coffee cake– and this cranberry eggnog cheesecake. Made this to celebrate Grandma Honey’s 88th birthday!!

It’s really best to make this the day before the party– that’s helpful when you have a lot to do!!  It needs to set up nice and firm in the fridge. Add the topping just before you serve it up.   I think you’ll love this rich, creamy, flavorful cake.  We have one slice left in the fridge and it’s calling my name!

CRANBERRY EGGNOG CHEESECAKE

Crust:
8 chocolate graham crackers, crushed to a small crumbs
1/2 cup butter melted (1 stick)
1/4 cup sugar

Cheesecake Filling:
4  8 oz. pkg. cream cheese, room temperature!!
1 cup sugar
3 tab. flour
5 eggs
1 cup eggnog
1 tab. vanilla
1/2 tsp. cinnamon

Sour Cream Topping:
1  1/2 cup sour cream
1/2 cup eggnog
1/4 cup sugar

Cranberry Topping:
1/2 cup sugar
1 tab. cornstarch
1/3 cup water
2 cups cranberries

To make the crust, put the graham crackers in a plastic bag and roll over them with a rolling pin until they are crushed fine.  In a small mixing bowl, combine them with the melted butter and 1/4 cup sugar.  Press them into a 10″ springform pan.  Put the pan in a 350 degree oven for 10 minutes only.

To make the cheese cake layer, beat the cream cheese, 1 cup sugar and flour with an electric mixer for 3 or 4 minutes until it’s smooth and creamy.  Then beat in the eggs, eggnog, vanilla and cinnamon.

Spoon the cream cheese mixture over the crust and put it into a 325 degree oven for 50 to 60 minutes.  (to avoid cracking as the cheesecake cools, put a shallow pan of water on the bottom rack under the cheesecake to keep the oven moist).

While that is baking stir together the sour cream layer– the sour cream, 1/2 cup eggnog and 1/4 cup sugar.  Set into the fridge until the cheese cake is baked.

When the cheese cake comes out of the oven the sides should be firm, but the center will be slightly wobbly.  Carefully spoon the sour cream topping onto the cheesecake and return it to the oven for 15 minutes more.

When the baking time is done, turn off the heat, open the door just a crack and let the cheese cake sit in the oven for 60 minutes.  Then take it out and run a sharp knife around the edge to separate the cheesecake from the pan.  Let it continue to cool another hour out on a rack and then store it in the fridge until you are ready to serve it–cover the top with foil, but be careful to tent up the foil so it doesn’t touch the top of the cake!

To make the cranberry filling, mix the 1/2 cup sugar and cornstarch in a sauce pan until there are no lumps of cornstarch.  Then add in the cranberries and water.  Turn the heat to medium high and stir the mixture until the cranberries pop!!  (takes about 3 or 4 minutes after it starts to simmer).  Set this aside and let it cool completely before you spoon it on to the cheesecake.  So pretty!

Lulu’s Famous Broccoli Salad

 

Hi there– I’m pretty sure you’ve had some version of Broccoli Salad– me too.  But this one is my favorite.  Got the recipe from my sis, Lulu.  She served up this broccoli salad last summer at our Laurel’s wedding and it was the best!  (The secret is not a secret ingredient– it’s chopping the broccoli fine to soak up all the dressing).

LULU’S FAMOUS BROCCOLI SALAD
3 pounds of broccoli, stems trimmed off and chopped to small bits
12 slices bacon, cooked and crumbled to tiny pieces
3 oz. sunflower seeds
1/2 red onion, chopped fine

Dressing:
2 cups mayonnaise
1/4 cup cider vinegar
1 cup sugar

Mix together the broccoli, bacon, sunflower seeds and red onion.

In another bowl whisk together the mayonnaise, vinegar and sugar.  When you’re ready to serve it up, stir the dressing and broccoli mixture together.   Delish!

 

P.S. This recipe above is not the one we actually made– here’s her original version, meant to serve 70 people! (She used to be a caterer!)

LULU’S FAMOUS BROCCOLI SALAD– ORIGINAL RECIPE
10 to 12 ponds of broccoli< chopped fine
3 pounds bacon, cooked & crumbled (or 1 Costco size bag precooked bacon crumbles!)
1  1/2 7oz. jar sunflower seeds
2 red onions, chopped fine

Dressing:
1/2 gallon jar of mayonnaise
4 cups sugar
1 cup apple cider vinegar

So next time you’re feeding a really big crowd–here’s your super broccoli recipe!!

Here’s my sis Lulu and me at Laurel and John’s Wisconsin Wedding in the Woods last August.  She and her husband Ted cooked up meals for the 120 wedding guests!!  Thanks Lulu!!

Lemon Cream Poke Cake

Hey there– Last weekend we traveled on up to Ojai to celebrate our Micah’s birthday!!  There was cake (of course) and gifts and a little trumpet concert from Charlotte (new to the school band).  Jodi and I stopped in at the Ben Franklin Dime Store (I didn’t know that’s existed anymore!!) and there was dinner at the cool new place in town.  Such a fine full day –love those 5 to pieces!

So here’s the birthday cake–sweet and tart and creamy—

LEMON CREAM POKE CAKE

Cake:
1 lemon cake mix
canola oil
3 eggs
water

Filling layer:
3.4 oz. box lemon instant pudding mix, divided
1 cup milk
8oz. cream cheese (1 package)
grated rind of 1 lemon
juice from 1 lemon (about 4 tablespoons)

Cream layer:
1 pint (2 cups) heavy whipping cream
1 tab. of the lemon instant pudding mix*
1 tab. powdered sugar

Garnish:
lemon slices, mint leaves

Make the cake according to the directions on the package– (mine used 1/2 cup oil, 1 cup water and 3 eggs).  Spoon the batter in to 9″x 13″ baking dish or a 10″ springform pan that has been sprayed with cooking spray.  Bake it up at 350 degrees for about 25 minutes, until it is firm to the touch.  Cool completely!

To make the filling, take 1 full tablespoon of the lemon instant pudding mix and set it aside for now.  In mixing bowl, stir together the remaining pudding mix and 1 cup of milk.  Set aside.

In another mixing bowl, beat the cream cheese, lemon rind and lemon juice together with an electric mixer for a couple minutes until it resembles a smooth paste.  Add in the pudding & milk mixture and beat until it’s all blended.

With the handle of a wooden spoon poke holes into the cooled cake.  Spoon the filling mixture over the cake pressing in down into the poked holes and covering the top of the cake.

To make the cream layer, use an electric mixer (whisk attachment works best) to beat the whipping cream, tablespoon of lemon pudding mix and tablespoon of powdered sugar a few minutes until it turns into a stiff whipped cream.

Gently cover the lemon layer with the whipped cream.  Refrigerate an hour to make sure it’s all well set.  Garnish with lemon and something green just for pretty.


This cake is a new favorite– so fresh and lusciously creamy!!

*the tablespoon of pudding mix stabilizes the whipped cream.

 

Showing you my best attempt at getting a photo our our sweet girls!!  (not easy!!)  Love those three!
    

And here’s to another wonderful year ahead Micah and Jodi…

A Fine Week in San Francisco

Hello all– Home from a fine full week with kids in San Francisco.  The main event was sitting with Baby Lois for 3 days while her Mom worked, but there were long conversations over good meals with her parents, mornings with grand-kids Mae, Eero and baby Otto  and a park birthday party for 8 one year olds!

Little Lois and I spent our days sharing books –at home and the SF central library.

     

We spent a couple mornings hanging out with cousins Mae, Eero and baby Otto.
     

I especially loved snooping around the construction sight on Ani & Brian’s remodel.  It won’t be too much longer for them to move back in!

     

And the highlight of the week– a birthday party for 8 baby friends, all born in October 2016!  There were costumes and cake and lots of fun photos of all those cute kids!

     

So thanks Ani & Brian for taking me in, for beautiful meals at your table and pastry afternoons, for sharing the celebrations for little Lois.  It was the best.