I like a cake that can be paired with tea. I am a tea girl. A sweetea, if you will. I have never been crazy about lemon-flavoured desserts, though; you won’t find me having any sort of lemon party here. But throwing a bunch of butter into the batter really balances the citrus in this recipe, and it’s even topped with a lemon-butter syrup that soaks right into the cake. And yeah, I’m still going to spread butter on every slice, because I’m a butterface. Wait – no.
Just try this recipe and check your teeth.
So I’ve had an SLR camera for about five years now, and I just learned what “aperture” and “shutter speed” meant about three days ago. I guess I should be embarrassed but I just live in my own little world doing my little doogie thang (doogie is a word I use for anyone that is lovably clueless/stupid/unaware). So I hope you’ll find that these pictures look slightly brighter, more colourful and more pleasurable to your eyeball.
If there’s some photographer out there looking at my photos, I know they’ve got a sympathetic smirk on their face as if to say, “Oh look, she wants to be a photographer! Bless her heart.”
Bless my heart, you guys.
I like to feel fancy. When I’m sitting in my purple robe trying to recreate the cast of Grey’s Anatomy on Sims4 while watching Grey’s Anatomy, while wearing my I Love Grey’s Anatomy shirt, I need a little something to make me feel poised.
Little doogie (that’s me) figured out how to make a light box this weekend, thanks to this tutorial. That’s right. My photography is about to get a little less embarrassing and a little more delicious.
This is another favorite from my cookbook by the Pioneer Woman. The scones are crumbly, tender, light and on their own not overly sweet. But they’ve been dancing in a maple-flavoured rain, and they gotsta warm up with a cup o’ tea.