Since a blog looks lonely without a post, I am going to be the first one to put up something. Hopefully you will get some enjoyment out of it.
A few weeks ago, I made some of these little lemon cakes with meyer lemons, a bit of flour, milk, sugar, and eggs. After I pulled them out of the oven, I let the cakes cool. Following the recipe's directions, I then inverted the cakes onto a plate. And wow! Magic.
The soft butter colored cakes were not quite what I expected. Because the cakes were baked in a water bath only the top inch or so actually turned into cake. The rest (what was now on top) was a lovely, dense pudding. I am hooked. The cakes are super easy, they don't require lots of ingredients, and they are actually a bit impressive.
Here is the recipe if you would like to try them.
Hey Students! Forgive my random signed name (mtngirl76). I tried to change it to courtney, but for some reason gmail is attached to this old username!
ReplyDeleteOne way to be sustainable in food production, distribution and consumption is to know your farmer. This is a strange concept in our culture today, but I would encourage people to look into the Community Supported Agriculture (CSA) model and also to visit local farmers markets once they get started again for the growing season. Two CSA farms that deliver in the Denver area are Cresset Community Farm and Grant Family Farms. I'm sure there are others I'm not familiar with.
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