All about the food

Thanks for all the picture-love! I’m no professional like others I know, but it’s still fun and almost always makes for a memorable experience.

Nothing too exciting is going on ’round these parts. The heat is starting to creep back up into the 90’s, so that means we lock up the fort and blast the a/c. Despite it feeling like the inside of a dog’s mouth outside, I was craving some winter comfort food. So I busted out my recipe box and cooked up ricotta and spinach stuffed chicken over wheat pasta.

Delish! And man oh man was it so good. I love me some carbs. And cheese. And anything that pairs the two together. Wow, my whole mouth just filled with saliva…

I’m also a huge fan of lemon. I love lemon-scented anything and am currently in search of the perfect lemon square recipe. While this one isn’t it, it’s still yummy and incorporates another favorite of mine - cream cheese!

The recipe is posted at the end and it’s a great one to have since it’s so easy and only has five ingredients - woot woot!

Our church is holding a charity 5K tomorrow (that I’m also running in, so wish me luck and cool breezes - an expected high of 94 degrees!!) and they needed some baked goods for the participants. So I spent the last four and a half hours in the kitchen making muffins and cookies. One hundred of each, to be exact.

So happy when the timer went off for twentieth, and last time.

In other news, Tim has started to play his guitar again which makes me swoon. I had been asking him for years, literally, but it took one of his boyfriends wanting to hear him play and what do you know - now he’s interested. I don’t care, I just love to hear and see him play. Memories of freshman year of college, sitting on the wall in Demoss Hall, him playing his guitar…*sigh* (hey, gimme a break, I was 18). Conner really likes when Tim plays, too. Because that means the guitar case is free.

Okay, must wash some dishes and prop my feet up before I start running around like a busy bee this afternoon. And as promised:

Lemon Cheese Squares

1 pkg. lemon cake mix with pudding in the mix
2 eggs
1/3 c. vegetable oil
1 pkg. cream cheese, softened
1/3 c. sugar

Preheat oven to 350 degrees F. Combine cake mix, 1 egg and oil in large boil and stir until crumbly. Reserve 1 c. crum mixture and press the remaining mixture into an ungreased 13×9-inch baking pan. Bake 12-15 mins. or until light golden brown. Meanwhile, combine remaining egg, cream cheese and sugar in a medium bowl and beat until smooth. Spread over baked crust and sprinkle with reserved crumb mixture. Bake 15 minutes or until cream cheese layer is just set. Cool in the pan, cut and dig in.