I am having the worst writer’s block recently. I have several recipes that I’ve made and photographed but I just can’t come up with anything to talk about.

My life is so boring right now, guys.

And yeah, I know my life of Pyrex-hunting, dog parking, and grocery shopping in Colorado Springs wasn’t exactly exciting but it was more exciting that my life right now.

We sold my husband’s car before the move and it’d make no sense to buy another one because hashtag deployment so we’re toughing it out. Which means I’m home all. the. time. 

And uggggghhhh, I’m so bored. 

Anyway, I’m gonna tell you the story of selling my husband’s car.

Also known as the day I almost killed my husband. Twice.

It took months to convince my husband we needed to sell his car. (Which is a total exaggeration because we only had 6 weeks to prepare for the move but whatevs.) He was convinced the Army would pay to have it shipped. And I was all, “Bro, I’ve been waiting for a referral from Tricare since October – the Army isn’t paying for anything they don’t absolutely have to.”

So literally 3 days before the movers came, he finally agreed. 

Our neighbor told us to take it to Carmax (which I highly recommend – they were awesome) and after they looked at the car, made an offer, blah blah blah, my husband says, “I think I threw the registration out.”

Yeah, he cleaned the car out before we drove down there and threw EVERYTHING out. EVERYTHING. 

So we drove the 30 minutes home, dug threw the trash (that was already at the street for pickup), found the registration and drove back. 

And then he realized he didn’t have the title either. 

Omg. 

So back home we went but he didn’t remember seeing the title in the car so we tore apart the house because at this point, I’m panicking. I didn’t know what we were going to do if we had to move this car with us.

Around this time I also realized that I’m a hoarder because while tearing apart my closet, I found prescription packaging from, like, 2006. And paystubs from earlier than that.

So he eventually found the title. In a bag that went to Afghanistan with him.

WHAT. 

HOW. 

And then, 5 hours after starting this ordeal, we finally got rid of the dang car. And then got Chinese food as celebration of not having to take a 15 year old car with no a/c on a 2 day drive to Texas. 

Anyway, Glazed Lemon Bread! 

I finally remembered to buy baking powder and baking soda and all that! And this was delicious. In fact, I had a perfectly Paleo day yesterday and ruined it with a slice of this. Because I have no willpower. 

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Glazed Lemon Bread

adapted from Glorious Treats

Ingredients

For the lemon cake
1 1/2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
4 eggs
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 cup sour cream
1 teaspoon vanilla
For the lemon syrup
3 tablespoons fresh lemon juice
3 tablespoons sugar
For the glaze:
1 cup powdered sugar
2- 3 tablespoons fresh lemon juice

Instructions

    To make the cake:
  1. Preheat oven to 350F. Butter a 9x5" loaf pan.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar together until light and fluffy. Add eggs, one at at time, and beat until combined. Add zest, juice, sour cream, and vanilla and beat until everything is incorporated. Slowly add in flour and beat until just combined. Pour into the prepared loaf pan.
  4. Bake for 45 - 50 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for about 10 minutes and then remove to a wire rack with aluminum foil or paper towels underneath. Use a fork to poke holes in the loaf.
  5. To make the syrup, heat lemon juice and sugar in a small saucepan over low heat until all the sugar is dissolve. Do not allow to boil. Brush the mixture over the top of the bread.
    To make the glaze, whisk together powdered sugar and lemon juice until it reaches a drizzling consistency. Once the bread is completely cool, drizzle the glaze over top.
http://fakeginger.com/glazed-lemon-bread/

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