“Absolutely everything you do is a chance to give love. Start any time you like.” – Brian Andreas
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
John surprised me with tulips for Valentine’s Day… fun thinking back to our first Valentine’s Day in 1970 when he had a tulip plant delivered to my door in college! Our family went to CTC’s production of Alice in Wonderland on Valentine’s Night. The actors chorus and music set the fantastical tone from the very beginning… as always, it did not disappoint! I loved the creative one-man band of Victor Zupanc! The largest snowfall of the season fell that night, breaking the longest January thaw (since January 22) in Twin Cities history!
RECIPE OF THE WEEK
These lemon bars submitted by Patty Schenk at allrecipes.com lived up to her description: tart, rich and delicious all rolled into one! I cut them very small so they were bite size… and they all disappeared over the course of the evening! I have tasted and made many lemon bars in my life and these are my favorite so far that I remember… not as sweet as many.
BEST LEMON BARS
CRUST
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup white sugar
FILLING
- 1 1/2 cups white sugar
- 1/4 cup flour
- 4 eggs
- 2 lemons, juiced
Preheat oven to 350 degrees F.
Make the crust: blend 2 cups flour, softened butter and 1/2 cup sugar in a medium bowl until well combined. Press into the bottom of an ungreased 9×13-inch pan.
Bake in the preheated oven until firm and golden, about 15 minutes.
Meanwhile, make the filling: whisk 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth. Pour filling over the baked crust.
Bake in the preheated oven for 20 minutes. Set the pan aside to cool completely. The bars will firm up as they cool. When cooled, cut into uniform squares.
