You have heard that there is a day before Passover that is called “Preparation Day.”
I think about that.
Jack Hibbs gave a devotional about the Tuesday of Holy Week (Luke 21-22) and how significant that day was. Very interesting. A LOT happened that day.
Today is my day to prepare. I need to figure out how to install ink in my printer (yuk) because Cheri, my go-to for tech stuff, is working.
Ed lives at his bachelor pad 45 minutes away.
Alas, I must print out my tax forms and music for the Good Friday service, where I have been recruited for worship team.
These things may seem easy to you. It is this type of thing that stalls me, frustrates me, makes me miss my husband. How selfish of me. It’s the truth, though.
As I plan a menu for Sunday dinner with my family I am flipping through my “Favorite Dessert” recipe card holder.
I was looking for Lemon Butter. I’ve shared this recipe before. It is part of our family tradition for this Sunday. Tangy, pretty yellow, sweet, combined with my mom’s Forgotten Cake, a meringue concoction, it says spring and joy. Whipped cream on top of it completes the dessert.
So many yummy recipes in this little photo-holder from the dollar store, all on different recipe cards, each recipe filled with memories of 30 years of marriage.
I did like to bake. I was never a great cook, but baking was my thing. I wish I could remake all these recipes for someone to appreciate, my husband coming in from a day in the sun doing yard work, winter, spring, summer, fall. Each season had its flavors.
I’m remembering.
Today I get to make lemon butter. Mom will still make the forgotten cake. It’s tricky.
Here’s the lemon butter recipe:
4 cups sugar, 1/2 lb butter, rind and juice of 4 lemons, 8 eggs.
Cook in double boiler. Put in the sugar and butter, rind of lemon, then add eggs (well beaten), juice of lemons, and boil until thickened. Add a pinch of salt. Stir frequently as it cooks.
Forgotten Cake:
6 egg whites, 1/2 tsp. cream of tarter, 1/4 tsp. salt, 1 1/2 cups sugar, 1 tsp. vanilla
Preheat oven to 425*. Beat egg whites until foamy. Add salt, cream of tartar. Beat until very stiff. Gradually add sugar a little at a time, beating constantly. Mix in vanilla. Spoon onto ungreased 8 x 12 (whatever you have like that) GLASS/Pyrex baking dish. Place in oven. Turn off heat immediately. Leave in oven all day or overnight, until oven is cold. DO NOT PEEK!!!